Amazing Asian Plum Sauce
Word of Caution: birds eye chilies are very delicious but also very hot (spicy) adjust the heat level of this sauce to your desired liking by adding them sparingly and repeat the spice adjustment stage until you reach your heat tolerance level. With that word of caution out of the way birds eye chilies are one of the nicest tasting of the chilies but you do need to use caution it is recommended to wear plastic gloves while handling them to protect yourself and always wash your hands after extremely well and keep them away from your eyes.
With all that said if you love Asian food then this sauce is one you need to master to fully enjoy it. Plum sauce like many Asian sauces is both sweet and spicy and has a lovely taste that it imparts into food and is mainly used as a dipping sauce but feel free to cook various dishes with it as a featured sauce right in the recipe. I made this recipe as I was doing a trio of shrimp appetizers for our sister site on that subject and it dawned on me I needed a good plum sauce to serve them with so I set out to make this one so it would have a dipping sauce to serve the various appetizers with.
Plums are a wonderful fruit to use in sauces and you can use it in differing amounts of hot and sweet depending on the dish you are making. It is not just a fruit to use in dessert preparation or the making of jam and is rather commonly used in Asian cooking. Feel free to adjust the heat up or down as you like it I only recommend one of the birds eye chilies so as not to purposely overdue the heat it is always better to start tame and then adjust up to your heat threshold as it is harder to tame it then to increase it so if you like fiery Asian sauces don’t complain it is to wimpy just adjust it up I make many of these sauces with kids in mind and mine don’t have the heat threshold that me and my husband do.
- 3 pounds fresh plums, halved
- 1½ cups Bragg Organic Raw Apple Cider Vinegar
- 2 cups dark brown sugar
- 2 tablespoons minced garlic
- 2 tablespoons Lee Kum Kee Premium Dark Soy Sauce
- 1 tablespoon Fresh Ginger Root, grated
- 1 Indus Organic Birds Eye Pepper Whole, diced (adjust to personal taste with more to crank up heat see warning)
- 1 teaspoon ground clove
- ½ teaspoon allspice
- 1 teaspoon whole black peppercorns
- 1 teaspoon sea salt
- Start by having the plums and removing the pit or seed (discard).
- In a large sauce pan add all the ingredients and bring this to a boil.
- Then reduce the heat to a simmer and allow it to simmer for around twenty-five minutes or so or until the plums are nice and soft and the sauce has become thickened somewhat.
- Transfer the hot liquid to a blender (caution using a blender with hot liquid it will tend to explode leave either a hole on the top covered by a thick towel or the lid slightly lose to allow steam to escape) a safer technique if you have an immersion blender is to use this in the pot while off the heat.
- Return to the heat and bring it to a boils again and adjust the heat (spiciness) with additional chilies if not hot enough again and simmer an additional five minutes or until nice and thick and repeat blending process so no large piece of chilies remain.
- You can allow the sauce to cool before using with your favorite appetizers.
Plums not only impart a wonderful flavor into this recipe they also make it a very appealing sauce to look at visually which is very important as we eat with our eyes first so a visually appealing sauce elevates any dish it is served with before your guest or family ever eat it. Now this is one of those Asian dishes I suggest starting out with just one of the lovely little birds eye chilies but of course if you are brave adjust it with more to your liking just start slow and notch it up until you get to where you want to be as it is always easier to make something hotter then to mellow it out if you get carried away.
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