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Plums in Hot Sauce?

scarpetti

scarpetti

I have a huge bag of plums and a bunch of frozen orange habanero. I did a search and found the AJ's Plum Hot recipe. AJ, did you just cook up the plums with the peppers?
 
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I've been looking to do the same thing with all of the plums we have. My wife doesn't like them and we always end up with more than I can eat before they spoil.
 
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It has been so long ago, I don't remember. I think I did (cook the plums with the peppers)

I just went back and reread the thread...I did in fact mix all the ingredients and cook it down for 3 hours...

matter of fact...I just looked in the refrigerator and found a jar that has been unopened and refrigerated for 2 years....opened it, tasted it...holy mother....that stuff is really hot now and it taste better than it did originally...to me anyway...

if you make this...don't forget to thank Stillmanz for the orginal recipe...
 
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AJ, that was August 2008! I hope the jar didn't hiss and explode when you opened it. And damn, you used a lot of peppers in that recipe. Maybe I'll throw in my frozen Rocotos, also. I know it's been a long time, but was it a 3 hour low simmer on the stove top or did you use a crock-pot?
 
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slow simmer...just keep it bubbling...stove top

and the top still had a vacuum on it...I wouldn't have tasted it if it fizzed or hissed on me...
 
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This sounds really good.. let us know how it turns out! AJ- what does the plum do for flavor in a sauce, is it a bit bitter, or sweet? Does it moderate the heat kinda like dairy?

xo
 
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I remember when AJ made that sauce, and I made one of my own at nearly the same time. The plums gave it a really sweet first taste then the heat hits. I really liked that sauce, but I didn't keep it all refrigerated and it spoiled fast. When I opened a second bottle it popped and hissed so I had to throw it out. Bummer it was so good. I may have to try that again this year.
 
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So I gave it a try last night. I was up until 3 am while the rest of the family tried to sleep. I changed it around due to what I had on-hand. I used white distilled and cane vinegar instead of apple cider. I used Italian Prune Plums. I threw in a small sweet white onion and my pepper selection and quantity was way less than I wanted. I used orange habanero and some orange and red rocoto I had in the freezer.

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I would have had one more jar, but one of the bottoms popped off as I filled it!
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Constancy is medium thick, but not too thick.
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The first thing you taste is tartness then sweet and then heat. You can really taste the habanero mixing it up with the plums after a few seconds. Needs more HEAT! In all it tastes really good.
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stuff looks good scarp....

it should thicken up a bit after it gets cold
 
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Good job. Mmmmm... reminding me that I still need to make mine. It will be coming shortly. I am going for an exteme sauce. Extremely sweet and then BAM extremely hot. Will keep you posted.
 
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JayT said:
...I really liked that sauce, but I didn't keep it all refrigerated and it spoiled fast. When I opened a second bottle it popped and hissed so I had to throw it out. Bummer it was so good...
Click to expand...

I was thinking about making a plum sauce and then I read your post Jay.

So, do you guys think you can't make a shelf-stable sauce using plums? I'd hate to have to refrigerate the whole batch.
 
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I think I pressure canned mine...but either used them or gave them away within 3-4 months after I made it...sold a couple...
 
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AJs sauce is the best..we used the recipe as a base,added plums last year and it was terrific. In fact we're getting ready to make more because we're down to the last 2 jars in the cupboard. Grands eat it like chip dip. Yes it's HOT but the plums do not detract, they just accent the normal sweet hint of the habanero types, So good!!!!!
 
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