Paleo diet food list

Spicy Plum Sauce

2 New Mexico chilies or other chilies, stems removed, seeded and roughly chopped

2 plums, pitted and cut into quarters

½ cup chopped onion

½ cup water

2 tablespoons (30 ml) apple cider vinegar

Juice of 1 lime

1 clove garlic, peeled and coarsely chopped

1. 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.
2. Add the plums, onions, water, vinegar, lime juice and garlic and bring to a simmer.
3. Reduce the heat to medium-low and cook until the mixture thickens, about 10 to 15 minutes.
4. 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.

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This spicy plum sauce toasts New Mexico chilies until aromatic, then simmers them with plums, onion, garlic, and apple cider vinegar until thick and glossy. Blended smooth and strained, it lands somewhere between a glaze and a condiment. Serve it warm alongside roasted meats.

Pro Tips for Success

• Toast the chilies in the dry saucepan for about 2 minutes until aromatic. Burnt chilies turn the entire sauce bitter, so watch them closely.
• Seed the chilies before chopping. The seeds and stems carry most of the harsh heat.
• Simmer the mixture 10-15 minutes until it thickens before blending. That reduction is what gives the sauce its body.
• Strain the sauce through a fine-mesh strainer. It is not critical, but the bits of pepper and plum skins can taste a little bitter.
• Serve the sauce warm - it is at its glossiest and most fragrant right after blending.

Frequently Asked Questions

Is spicy plum sauce paleo?

It is - chilies, plums, onion, water, apple cider vinegar, garlic, and lime juice. No refined sugar; the plums do the sweetening.

How spicy is this sauce?

New Mexico chilies give a warm, medium heat. Seeding them tames the sauce considerably, and other chili varieties push it hotter or milder.

How long does the sauce keep?

Store it in a sealed jar in the refrigerator for up to a week, or freeze it for up to 3 months.

What should I serve with spicy plum sauce?

It is a glossy warm glaze for roasted or grilled meats, and it doubles as a dipping sauce for anything off the grill.

Stav Kogan

Spicy Plum Sauce

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Servings: 4 servings

Ingredients Method

Ingredients

  

1x2x3x?

• 2 New Mexico chilies or other chilies, stems removed, seeded and roughly chopped
• 2 plums, pitted and cut into quarters
• ½ cup chopped onion
• ½ cup water
• 2 tbsp apple cider vinegar
• 1 clove garlic, peeled and coarsely chopped

Method

 

1. Heat a small saucepan over medium heat.
2. Once it is hot, add the chilies and toast for about 2 minutes, or until just aromatic, being careful not to burn them.
3. Add the plums, onions, water, vinegar, lime juice and garlic and bring to a simmer.
4. Reduce the heat to medium-low and cook until the mixture thickens, about 10 to 15 minutes.
5. Pour the mixture into a blender, and process until no large chunks remain.
6. Strain the mixture through a chinois or fine mesh strainer.
7. Serve the sauce warm.

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