Yield 4 cups
3 pounds fresh plums, pitted and quartered
3/4 cup water, room temperature
8-10 springs parsley, chopped
5 springs fresh mint leaves, chopped
3 cloves garlic, chopped
1/2 teaspoon chili powder
2 teaspoons salt
3 teaspoons sugar
2 mini jalapenos, seeded and chopped
Prepare 4-cups glass jar.
Add plums and water to a big pot and bring to a gentle simmer on medium-high heat, continue to simmer until plums are falling apart and the mixture is quite soft about 20 minutes. Lower the heat to medium. Using an immersion mixer, puree plums. Add salt, sugar, and chili powder. Continue to simmer for 10 more minutes.
Add garlic, parsley, mint, and jalapenos. Mix gently and return the mixture to a boil, reduce to a simmer and cook until the texture is pulpy and saucy about 10 minutes.
Remove from heat and give about 5 minutes to cool. Pour into a prepared glass jar and seal with a lid.
Keep refrigerated until serve. Serve with meat, fish, or crackers
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