Jalapeno Plum Sauce
"The perfectly unusual blend of fruit, pepper, curry and soy will keep your guests talking about this sauce forever. The perfect glaze for any white meat and a most delightful dipping sauce for springrolls."
photo by Peter J
- Ready In:
- 2hrs 15mins
- Ingredients:
- 11
- Yields:
-
1 bottle
ingredients
- 2 1⁄2 tablespoons soya oil
- 1⁄3 cup red onion, small dice
- 1 1⁄2 tablespoons garlic, minced
- 1 1⁄2 jalapeno peppers, chopped (seeds and ribs removed)
- 1 1⁄2 lbs purple plums, pitted and diced small
- 1⁄2 tablespoon curry powder
- 1⁄2 teaspoon allspice
- 1⁄2 cup honey
- 1⁄4 cup soy sauce
- 1 orange, juiced
- 2 lemons, juiced
directions
- In a heavy pot, cook red onion, garlic and jalapeno pepper in soy bean oil until tender.
- Add the plums and stir in the curry powder and allspice.
- Once the spices are dispersed, add the honey, soy sauce, plums and the fruit juices.
- Cook over medium low heat for 1 hour and 15 minutes uncovered, stirring often.
- The consistency should be like a chunky tomato sauce.
- Remove from the heat and allow to cool to room temperature.
- Bottle and chill the sauce.
- This sauce can be made ahead of time and it freezes well.
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Reviews
-
Very distinctive taste which I find very appealing. One guest did not care for the flavor but then, she rarely likes anything new or slightly different .I used frozen Italian Prune Plums that I had in the freezer. Worked well. The sauce is just not as chunky as you describe it but has a nice consistency. I put the leftover sauce in 1/2 cup jars and froze them. Nice to hear that it freezes well. I used this sauce as a topping on stuffed Pertobello mushrooms but I can think of a dozen recipes that ir would do well in - Glaze for chicken, Dip for Appies etc etc etc Thanks Kc I wuill think of you every time I use this tasty sauce. -
Love this recipie! The sauce has great flavor and it's easy to make. It was not spicy enough for me, so next time I will throw in a few more peppers! -
This is a nice sauce. I used jalapenos from my garden and plums from my tree. I also used lemons and oranges from my trees. I love recipes that use stuff that we grow. Thanks! -
Really liked this sauce, I had some plums growing in the backyward so went searching for a good use for them and this certainly was. I don't have much of a sweet tooth so really appreciated the tartness and character of this sauce. Apart from the obvious uses made a great base for a chicken stirfry.
RECIPE SUBMITTED BY
Kaccy G.
Artesia, NM
My name is Kaccy. I'm in my mid 30's, live in New Mexico. DH is Mike. I have a 22 yr son, Chris. 17 yr step-son, Dallas and 14 yr step-daughter, Ashley. I am a Christian, like to cook, make candles and other crafts. I love outdoors!!! I'm a Artesia Bulldog Fan!!! and a Bronco's Fan! I waitress and love it. I work at a nice little "brew pub" and just have a blast with my customers.
