Spice Grape Salsa

Put some sizzle in September with salsa from Chef Alyce Mantia.

Spicy Grape Salsa

1/2 cup white sugar

1/2 cup dark brown sugar

1/2 cup white wine or cider vinegar

1 T. whole coriander seed, crushed

1 t. whole cumin seeds, crushed

1 t. crushed teaspoon ground cinnamon

1 pinch ground cloves

1 t. mixed peppercorns, crushed

1/2 t. kosher or sea salt

1 T. fresh ginger, peeled and grated

1 or 2 jalapeño peppers, minced (see note)

1/2 cup seedless white grapes, cut in half

1/2 cup seedless red grapes, cut in half

1/2 cup seedless black grapes, cut in half

In a non-reactive saucepan, combine the sugars, vinegar, spices, salt, and pepper and bring to a boil. Add the ginger and jalapeño peppers and simmer a minute or two. Remove from the heat and add the grapes all at once. Stir well and let set at room temperature for about an hour. This makes about 2 cups of salsa, and is good with almost anything you grill, especially fish or poultry. It keeps very well in the fridge.

NOTE: For the mildest amount of heat, use 1 pepper and remove the seeds and inside veins. For more heat, use all of 1 pepper. For those with asbestos tongues, use all of 2 peppers.

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