Farmer's Market: Hot & Sour Plum Sauce
Nutritional Info
- Servings Per Recipe: 21
- Amount Per Serving
- Calories: 26.5
- Total Fat: 0.1 g
- Cholesterol: 0.0 mg
- Sodium: 53.8 mg
- Total Carbs: 6.8 g
- Dietary Fiber: 0.7 g
- Protein: 0.2 g
View full nutritional breakdown of Farmer's Market: Hot & Sour Plum Sauce calories by ingredient
Introduction
I found myself with a mealy apple, both overripe plums and plums picked too early, as well as an excess of mint and hot peppers. Sauce and soups are a great way to reduce food waste for fruits and vegetables no longer up to snuff. I found myself with a mealy apple, both overripe plums and plums picked too early, as well as an excess of mint and hot peppers. Sauce and soups are a great way to reduce food waste for fruits and vegetables no longer up to snuff.Number of Servings: 21
Ingredients
-
1t oil (5g)
1/4 onion, diced (46g)
1/4t cinnamon, ground fresh
3/4" ginger (3g)
1 1/4c.apple cider vinegar (280g)
1 large apple, cored (170g)
14.25 oz plums, pitted (399g)
5T minced/food processed hot peppers, seeds and all (75g)
4 1/2T honey (66g)
10" mint, stems included, minced (1g)
1/4t lemon zest (less than 1g)
Tips
This is pictured both in a shredded chicken lettuce wrap and as a dipping sauce for the other wrap, with peaches added to the lunch box. I recommend dipping.
Directions
Heat oil in skillet over medium high heat. Add remainder of the first grouping one a piece of onion causes a sizzle. Reduce to medium heat and sautee until onions are soft and all liquid has evaporated, moving food frequently.
Pour the vinegar into the skillet and, using your spatula, scrub any food that's stuck to the bottom into the liquid.
Rough chop apple and plums, add to skillet, cover and cook until the apple has softened.
Working in two batches, run the mixture through your blender and return to the pan. (An immersion blender is even better.)
Add peppers and honey, and bring back up to a simmer, stirring constantly. Remove from heat and stir in the mint and zest.
Serving Size: 2T (32g)
Pour the vinegar into the skillet and, using your spatula, scrub any food that's stuck to the bottom into the liquid.
Rough chop apple and plums, add to skillet, cover and cook until the apple has softened.
Working in two batches, run the mixture through your blender and return to the pan. (An immersion blender is even better.)
Add peppers and honey, and bring back up to a simmer, stirring constantly. Remove from heat and stir in the mint and zest.
Serving Size: 2T (32g)
