The Mexican salsa is a hot chili dip, which can be both creamy and lumpy. The ancient recipe has been reinterpreted in countless ways - our lumpy version is made from grapes and it can be a great accompaniment to grilled meats.
Wash the grapes and cut them in half.
Snip finely the purple onion, the chili and the parsley.
Put the quince vinegar in a closeable glass jar and add a pinch of salt, wait until the salt dissolves. Add the oils and the freshly ground pepper. Close the jar and shake its content thoroughly.
Place the grapes, the onion, the parsley and the chili in a mixing bowl, and then pour on the dressing. Mix them thoroughly.
To serve, sprinkle it with coarsely chopped walnuts.