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Thread: Hot Plum sauce

  1. #1
    Join Date
    Aug 2011
    Vergeroux, France

    Default Hot Plum sauce

    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 :

    Another view of the bucket:

    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 !

    On the bottom: pealed, on the top: pitted, it is the flash makes them look bright orange

    Chipotles and plum plup:

    All ready to go:

    Done :

    Thanks for looking.
    Last edited by kingkoch42; 08-31-2013 at 11:37 AM. Reason: Reestablish broken photo links
    Hardware : Cold smoker, Weber kettle copy, SFB stick burner, Weber Spirit E-310, Bullet

  2. #2
    SmokyOkie Guest


    That sounds very interesting. What do you use the sauce for?

  3. #3
    Join Date
    Aug 2011
    Vergeroux, France


    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").

    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 !
    Last edited by kingkoch42; 07-17-2012 at 02:48 PM. Reason: additional info
    Hardware : Cold smoker, Weber kettle copy, SFB stick burner, Weber Spirit E-310, Bullet

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