Spicy Plum Sauce
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United States
Known as an American recipe, with similar versions prepared across other nations.
Ingredients 12 ingredients
- 1/2 ts Asian chili paste with Garlic (see note)
- 1/2 c Lime juice
- 1 1/2 lb Plums
- Ginger
- Chop
- 1/2 ts Five-spice powder
- 1/4 c Minced fresh gingerroot
- 2 md Cloves garlic, peeled and Finely minced
- 1 tb Oil
- 1/4 ts Salt
- 5 tb Brown sugar
- OPTIONAL: 1 tbsp dry sherry
Contains
Sulphites
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Blending hot liquid. Let it cool a little first, fill the blender no more than a third, and hold the lid down with a folded towel. Start on the lowest speed. A stick blender in the pan is safer.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- 1. Pit the plums and coarsely chop. Put into a food processor and puree. 2. In a heavy, medium-sized saucepan, heat the oil over medium heat. Add the garlic and ginger; saute 2 minutes. 3. Stir in the plum puree, five-spice powder, lime juice, optional sherry, brown sugar, chili paste and salt. Bring to a boil, reduce the heat and simmer 25 minutes. Stir often. 4. Remove from the heat and cool. Transfer to jars and refrigerate or freeze. Note: Chili paste with garlic can be found in the Asian section of major supermarkets.
- Sent by Miriam Podcameni Posvolsky Rio de Janeiro, Brasil
Plating
Cookware for this recipe
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Frying pan
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Saucepan
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Food processor
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Chef's knife
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Cutting board
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Vegetable peeler
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Wooden spoon