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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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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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so you have had yours for a year Jackie...that is pretty good for shelf life huh...

***blushing here***
 
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Finally got around to making a batch of this. Everybody into the pool.

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Here it is simmering away.

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I used five ripe plums, peach habs, red habs, trinidad perfumes, fataliis, and a bhut. Added some balsamic vinegar, lime juice, salt, raw sugar, and a little agave nectar (at the end as it was a little too tart)

Here it is blended up.

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bottled pic to follow
 
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Loving this stuff. I am thinking I may need to go get some ribs or a pork loin to grill today with this sauce. It has just enough sweetness and the plum flavor comes through HUGE before the heat comes on. It is a building heat that doesn't overpower the sauce too much. It's definitely hot, but has such flavor that you have to keep going back for more.
 
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JayT said:
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Loving this stuff. I am thinking I may need to go get some ribs or a pork loin to grill today with this sauce. It has just enough sweetness and the plum flavor comes through HUGE before the heat comes on. It is a building heat that doesn't overpower the sauce too much. It's definitely hot, but has such flavor that you have to keep going back for more.
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That looks killer. Mine came out a bit too tart. I should have tried the agave.
 
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