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kingkoch42
07-15-2012, 04:42 AM
Have not posted here for a while and after seeing looking4space's ribs with pepper jelly, I decided that this might be interesting to someone.
The plums are ripe so I saved some from the birds.

Hot Plum Sauce

3 Chipotle chilies
1 small onion ≈ 80g (or a couple of green onions if available)
2 garlic cloves
2 cups pealed, pitted fresh plums
1/2 cup cider vinegar
1/2 cup sugar
1/2 cup water
2 teaspoons salt
1/2 cup grated carrot

Note : with the small plums I used, 1 cup (150g) yielded 1/3 cup (82g) pealed and pitted plum pulp (right word?). 1/3 volume did not correspond to 1/3 weight.

Re-hydrate the chipotle chilies overnight.
The next day remove the seeds and rough chop them.
Mince the onion.
De-germ and press the garlic.
Cook the onion until transparent, add the chillies, then the garlic at the end.
Add water, vinegar, carrot, salt and sugar and simmer for 20 minutes. (I added some cornstarch to thicken)
Let cool, add the plums and blend until desired consistency.

The Chipotle chillies give a beautiful smoke flavor to this.

Five minutes of picking :
http://i1135.photobucket.com/albums/m634/kingkoch42/Sauces/Hot%20plum/2012-07-13/2012-07-1301.jpg

Another view of the bucket:
http://i1135.photobucket.com/albums/m634/kingkoch42/Sauces/Hot%20plum/2012-07-13/2012-07-1302.jpg

To give you an idea of the size of these little devils.
Hmmm seems like I didn't get all of the plum juice off the fingers (and nails) before the picture !
IMG]http://i1135.photobucket.com/albums/m634/kingkoch42/Sauces/Hot%20plum/2012-07-13/2012-07-1303.jpg[/IMG]

On the bottom: pealed, on the top: pitted, it is the flash makes them look bright orange
http://i1135.photobucket.com/albums/m634/kingkoch42/Sauces/Hot%20plum/2012-07-13/2012-07-1304.jpg

Chipotles and plum plup:
http://i1135.photobucket.com/albums/m634/kingkoch42/Sauces/Hot%20plum/2012-07-13/2012-07-1305.jpg

All ready to go:
http://i1135.photobucket.com/albums/m634/kingkoch42/Sauces/Hot%20plum/2012-07-13/2012-07-1306.jpg

Done :
http://i1135.photobucket.com/albums/m634/kingkoch42/Sauces/Hot%20plum/2012-07-13/2012-07-1307.jpg

Thanks for looking.

SmokyOkie
07-15-2012, 11:18 AM
That sounds very interesting. What do you use the sauce for?

kingkoch42
07-16-2012, 11:37 AM
I use it as a condiment on meat and chicken, just like you would use ketchup, mustard or mayo.

I have been thinking of using it as a wet rub on some pork spareribs but have not tried that yet - maybe in 2 weeks when the Mrs. goes to see the kids (she does not like "hot":shrug:).

17/07/12 : I had some pork belly slices and some leg of lamb slices in the freezer I tried it today - not a good idea, both the flavor of the plums and of the smoke disappear leaving you with a hot, slightly garlic sauce !