Spicy Plum Sauce
2 New Mexico chilies or other chilies, stems removed, seeded and roughly chopped
2 plums, pitted and cut into quarters
ВЅ cup chopped onion
ВЅ cup water
2 tablespoons apple cider vinegar
Juice of 1 lime
1 clove garlic, peeled and coarsely chopped
- Heat a small saucepan over medium heat. Once it is hot, add the chilies and toast for about 2 minutes, or until just aromatic, being careful not to burn them.
- Add the plums, onions, water, vinegar, lime juice and garlic and bring to a simmer.
- Reduce the heat to medium-low and cook until the mixture thickens, about 10 to 15 minutes.
- Pour the mixture into a blender, and process until no large chunks remain. Strain the mixture through a chinois or fine mesh strainer. Serve the sauce warm.
NOTE: It is not critical to strain the sauce, but I find that the bits of pepper and plum skins can be a little bitter.
