Ingredients for Jalapeno Plum Sauce
- Soya Oil
- 1 medium red onion, finely chopped
- 4 cloves garlic, minced
- Jalapeno Peppers
- Purple Plums
- 1 tablespoon curry powder
- 1/2 teaspoon allspice
- 1/4 cup honey
- 1/4 cup soy sauce
- Orange
- Lemons
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How to Make Jalapeno Plum Sauce
- Heat 2 tablespoons of soybean oil in a heavy-bottomed pot over medium heat. Add 1 medium red onion (finely chopped), 4 cloves garlic (minced), and 2-3 jalapeno peppers (finely minced, remove seeds for less heat), and cook until softened, about 5-7 minutes.
- Stir in 2 cups of pitted plums (halved or quartered), 1 tablespoon curry powder, and 1/2 teaspoon allspice. Cook for 2-3 minutes, stirring constantly, until fragrant.
- Add 1/4 cup honey, 1/4 cup soy sauce, 1/2 cup plum juice (or other fruit juice like apple or orange), and 1/2 cup water. Bring to a simmer.
- Reduce heat to low, cover, and simmer for 1 hour and 15 minutes, stirring occasionally. The sauce should thicken to a chunky consistency, similar to a tomato sauce.
- Remove from heat and let cool completely to room temperature.
- Once cooled, transfer the sauce to airtight containers or bottles.
- Refrigerate for at least 2 hours to allow flavors to meld. The sauce can be stored in the refrigerator for up to 2 weeks or frozen for up to 3 months.
Nutrition Information (Approximate per serving)
Sodium
168 g
Sugar
893g
Fat
26g
Carbs
91g
