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  1. #1
    Join Date
    Aug 2011
    Location
    Sort en Chalosse, France
    Posts
    1,299

    Default Hot plum sauce II

    Hot Plum Sauce

    Been a while since I made this. I changed the recipe a little and added some Tatonka dust instead of salt. after it sits for a couple of days I may add more.

    5 1/2 Chipotle chilies
    140g minced onion (≈ 1 cups)
    20g garlic cloves (≈ 3 1/2)
    770g pealed, pitted fresh plums (≈ 3 1/2 cups)
    2/3 cup cider vinegar
    2/3 cup sugar
    3/4 cup grated carrot
    3 teaspoons Tatonka dust
    Cornstarch (optional)

    Re-hydrate the Chipotle chilies overnight.
    The next day remove the seeds (unless you want it really hot) and rough chop them.
    De-germ and press the garlic.
    Cook the onion until transparent, add the chilies and then the garlic.
    Add vinegar, carrot, Tatonka and sugar and simmer for 20 minutes.
    If desired, dissolve some cornstarch in cold water and add thicken
    Let cool, add the plums and blend until desired consistency.

    The Chipotle chilies give a beautiful smoke flavor.

    On the left, chilies and garlic on the right minced onions, on the bottom grated carrots :
    (Yes it was before I changed cameras sorry for the quality)


    After simmering :


    The pitted, pealed plums :


    After blending :
    Cal
    Hardware : Cold smoker, Weber kettle copy, SFB stick burner, Weber Spirit E-310, Bullet

  2. #2
    Join Date
    Jun 2009
    Location
    Pattison, TX
    Posts
    6,964

    Default

    Duuude!! That sounds real tasty!! What have you used it on?
    "Once I thought I was wrong, but I was mistaken."
    Tom, smoker of meats and fine cigars
    UDS, Vicking grill


  3. #3
    Join Date
    Jan 2008
    Location
    South of Peculiar, MO
    Posts
    6,735

    Default

    Gotta try this.
    "If you can't smell smoke it ain't a barbeque joint" peculiarmike

    TQJ Plankowner

    "Life's tough.....It's even tougher if you're stupid."
    - John Wayne

  4. #4
    Join Date
    Aug 2011
    Location
    Sort en Chalosse, France
    Posts
    1,299

    Default

    I use it as a dip/mop with beef, lamb or mutton.

    I find it best with the lamb or mutton because they have a strong flavor that comes through.
    Cal
    Hardware : Cold smoker, Weber kettle copy, SFB stick burner, Weber Spirit E-310, Bullet

  5. #5
    Join Date
    Jan 2008
    Location
    Carthage, MO
    Posts
    10,055

    Default

    Looks outta site! I like the consistancy. I'd likely leave those pesky seeds in cuz I'm a hot kind of guy
    Plank Owner ..................
    I didn't fight my way to the top of the food chain to be a vegetarian!



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