Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H. After my vision cleared, I realized it was plums, plums, and more plums. Plum season runs from May through October, and they clearly JUST got a shipment in. There were so many, so vibrant, glorious in color and like most foods, they spoke to me. “Mike! We want to be in your cart! Now! Take us home and cook with us!” They’re succulent, peach-like, mildly tart and cold. After that, it’s time to make the plum sauce. Oh yeah! The color of your resulting sauce will change depending on the types of peppers you use, but the flavors will still be there. Making the Sauce: In a nutshell, cook down the peppers and plums a few minutes, mix in with your remaining seasonings and simmer, then process to form your sauce. We went an Asian route today, with vinegar, brown sugar, soy sauce, fish sauce, ginger. I added some ground mustard, cloves and lime juice to round it out. The end result is a thick sauce that will coat the back of a spoon.
What Can I Make With Plum Sauce?
Yes, what can I make with plum sauce indeed? I like to use some as a marinade for chicken, and also simmer the chicken in the sauce. Try it out with chicken wings for an Asian style wing. Use it as a dipper for egg rolls, or toss it into a crock pot with meatballs. It goes nicely with pork as well. Consider rice or noodles with plum sauce, with a bit of chopped pork or chicken tossed in, perhaps some sauteed cabbage or other vegetables. We also enjoy it as a dipper for fondue. So many uses!
