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.
