GRAPE SALSA WITH HOT PEPPERS**

4 cups (about a 2lb package) white grapes
4 hot banana peppers (mature orange look nice)
5-6 Jalapeno peppers (red ones for color)
Small bunch chives, chopped a little and to taste
1/2 cup (or more) cilantro leaves
Juice of one lime 

Cut off the stems, "de-seed" peppers and slice into a few medium pieces to aid in a more uniform chopping result. If using chives (instead of green onions), also chop into shorter pieces first.  Combine all ingredients and chop to a medium "chunky" level, or desired texture. Since I was using a smaller "hand-crank" style chopper (ala, Jim Long), I worked in 3-4 batches that fit.  Makes about 1quart.

 ** I adapted this recipe from notes I took during Jim Long's program to THS in July. I was looking for something to do with all those hot peppers in my garden!  It has many more peppers than Jim used, but the grapes seem to keep it pretty "cool". The original recipe is in his "Sensational Salsa" book.

 ~ Submitted by Linda Connor who entered this non-traditional salsa in the Brookside Farmers’ Market – Salsa Contest.