Sour Plum Sauce

Food & Wine - - RECIPES -


The clas­sic ver­sion of this aro­matic, sour sauce is made with small, green, un­ripe plums. Other plums may be used (as long as they are not over­ripe); their skins will give the sauce its sig­na­ture tangi­ness.

21 oz. un­ripe red plums (about 5 plums)

1 cup wa­ter

3/4 tsp. co­rian­der seeds

1/4 tsp. fen­nel seeds

1/2 tsp. plus a pinch of kosher salt, di­vided

3 large gar­lic cloves, minced

1 red Fresno chile, chopped (op­tional)

3/4 cup finely chopped mixed fresh herbs, like mint, cilantro, and dill

1. Com­bine whole plums and 1 cup wa­ter in a large saucepan. Cover and cook over medium un­til plums are soft, about 20 min­utes. Re­move from heat, and let cool 15 min­utes. Re­move and dis­card pits from plums. Place cooked plums in a food pro­ces­sor, and process un­til smooth. Trans­fer to a medium bowl.

2. Us­ing a mor­tar and pes­tle, crush co­rian­der seeds and fen­nel seeds with a pinch of salt. Add gar­lic, re­main­ing 1/2 tea­spoon salt, and, if de­sired, chopped chile; crush into seed mix­ture.

3. Add gar­lic mix­ture and fresh herbs to plum puree, and stir un­til well com­bined. Sauce may be stored in an air­tight con­tainer in re­frig­er­a­tor up to 3 days.

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