Now I'm a Chef?

What a treat! To have one of Mantia's favorite recipes featured in the September issue of Memphis Magazine!

















Now I'm pretty sure you can't read the recipe from this page but the photographer took almost an hour to shoot the final plated dish, and what a lovely job he did. So I wanted to show it off. You'll find the recipe below.

1/2 cup white sugar
1/2 cup dark brown sugar
1/2 cup white wine or cider vinegar
1 tbsp whole coriander seed, crushed
1 tsp whole cumin seeds, crushed
1 pinch ground cloves
1 tsp mixed peppercorns, crushed
1 tsp ground cinnamon
1/2 tsp kosher or sea salt
1 tbsp fresh ginger, peeled and grated
1 or 2 jalapeño peppers, minced (see note below)
1/2 cup each seedless black, red and white grapes, cut in half

In a non-reactive saucepan, combine the sugars, spices and salt 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 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 one pepper and remove the seeds and inside veins. For or heat use all of one pepper. For those with asbestos tongues, use all of two peppers.