Muscadines are a southern favorite, y’all! They’re the grape of the south, most famous for being the base for sweet, muscadine wine. I had the opportunity to partner with the North Carolina Muscadine Association to learn the whole process— from vine to wine! I spent the day in Monroe, North Carolina, at Treehouse Vineyards with the Nordans who have made muscadines the family business….They are incredible people and so committed to creating not just a great product– but an entire muscadine experience at their vineyard.
More pics and recipes to come later, y’all! This salsa is to die for….combining the sweet muscadines with the spicy jalapenos and the smokiness of the corn is slam dunk delish!
Roasted Muscadine Salsa
Ingredients
- 2 cups chopped muscadines (seeds removed)
- 3 cups chopped fresh tomatoes
- 2 cups corn cut off the cob and roasted
- 1/2 cup chopped cilantro
- 1/2 cup chopped red onion
- 1 jalapeño chopped (no seeds)
- juice from 1/2 lime
- pinch of salt to taste
For the muscadine and roasted corn salsa
Instructions
- Combine ingredients and serve
For the roasted corn and muscadine salsa
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