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Recipe for a Plum hot sauce


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#1 Wimpy69

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Posted 23 October 2016 - 03:58 PM

Daughter came home from farmers market with some really tasty red plums. Haven't found a recipe for a plum "hot sauce" other than a oriental plum dipping sauce. Have orange habs and a peach recipe. Since these are large plums,can I do a 1 for 1 substitute for fruit? Plums are semi-sweet so i'd adjust with some honey. If anybody has a recipe, i'd be grateful, if not does my plan sound feasible? Thanks.

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#2 The Hot Pepper

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Posted 23 October 2016 - 07:59 PM

Plums work. :) Just experiment it should come out fine consistency-wise. They cook down well to an apple sauce like consistency if that helps.


I want that salami.


#3 Wimpy69

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Posted 23 October 2016 - 08:02 PM

Thanks for the imput

#4 salsalady

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Posted 23 October 2016 - 09:20 PM

plums and habs should work.  Also look for any sauce recipes with berries.  Plums should sub just fine for berries. 

 

If you can get some red jalapenos or some red fresno chiles, that would help bulk it up without adding a lot of heat.  Depending on your family's tolerances, I'd also suggest using some red/orange/yellow bell peppers, again to add bulk and cut the heat of a straight plum/hab sauce,  just a bit of onion, and a tiny bit of garlic, rice vinegar, splash of lemon juice, dash of salt, and adjust sweetness with sugar/honey/agave.... apples will also bulk it up with a bit of sweetness plus apples will help thicken with natural pectin.

 

This is a bit of a sweet sauce but will totally work for pork, chicken, add some ginger if you want an Asian flare, stir-fry, would work with a sturdy fish....

 

Check out HERE for lots of sauce ideas~

 

 

 

Have Fun!  Post Pics~  ;) 

 

SL


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#5 salsalady

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Posted 23 October 2016 - 09:29 PM

Guess WHat!  I just found this on pepperfools.....  :dance:

 

2 1/4 pounds dark purple-skinned plums (e.g. Stanley) skinned & seeded

  • 4 habaneros*

  • 350 milliliters red wine vinegar

  •  

  • 1 teaspoon salt

  • 6 cloves

  • 3 tablespoons sugar (3-6, to taste*)

  • 1 tablespoon gingerroot -- minced*

 

 

I'd add some of the other veggies to bulk it up, then you can add a few more habs for the heat.  If you are going to the trouble to make some sauce, might as well make a few jars worth~  :shrug: 


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#6 The Hot Pepper

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Posted 23 October 2016 - 09:36 PM

That's a strange recipe.


I want that salami.


#7 salsalady

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Posted 23 October 2016 - 09:54 PM

Why?  Definitely a spicy plum sauce, looks sweet, which is why I suggested the additional vegetables.  It was on pepperfools, like I always say, take it with a grain of salt~


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#8 The Hot Pepper

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Posted 23 October 2016 - 09:59 PM

6 cloves goes a long way also heaps of ginger, not to mention sugar. Looks like a ham marinade you'd use for baking a ham... but not a hot sauce.


I want that salami.


#9 dragonsfire

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Posted 24 October 2016 - 11:40 AM

Chinese Plum Sauce is nice, they use Cayenne.

 

  • 8 cups halved pitted plums (3 lb/1.5 kg)
  • 1 cup chopped onion
  • 1 cup water
  • 1 teaspoon minced gingerroot
  • 1 clove garlic minced
  • 3/4 cups granulated sugar
  • 1/2 cup rice vinegar
  • 1/2 cup cider vinegar
  • 1 teaspoon ground coriander
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon cloves


#10 The Hot Pepper

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Posted 24 October 2016 - 11:46 AM

Haven't found a recipe for a plum "hot sauce" other than a oriental plum dipping sauce.


Looks like he's trying to make a hot sauce and not Asian plum sauce.

I'd say, peel the plums, and cook in a pot with tomato puree, the habs, some chopped white onion, vinegar, lemon juice, a bit of agave syrup or pineapple juice, and salt. Blend smooth with immersion blender (or blender) and cook until silky smooth.

 

I've had some really good fruit sauce with tomato, think BBQ but without all the molasses and smoke flavor. You get a really nice thick hot sauce. It will help make this a savory sauce you can use on anything.


I want that salami.





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