Plum Chili Salsa Recipes

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PLUM CHILI SALSA



Plum Chili Salsa image

Categories     Condiment/Spread     Herb     Onion     No-Cook     Vegetarian     Quick & Easy     Lime     Plum     Mint     Spring     Summer     Vegan     Jalapeño     Gourmet

Number Of Ingredients 7

1 pound ripe purple or red plums (about 4 large ), diced (about 3 cups)
1/3 cup minced red onion
1/2 cup finely chopped fresh coriander
1/4 cup finely chopped fresh mint leaves
1 teaspoon minced seeded fresh jalapeño pepper (wear rubber gloves)
1 tablespoon fresh lime juice
2 teaspoons sugar, or to taste

Steps:

  • In a bowl stir together the plums, the onion, the coriander, the mint, the jalapeño, the lime juice, the sugar, some of the reserved marinade to taste, salt and pepper to taste.

ROASTED CHICKEN LEGS WITH PLUM CHILI SALSA



Roasted Chicken Legs with Plum Chili Salsa image

Categories     Chicken     Fruit     Garlic     Herb     Pepper     Poultry     Roast     Plum     Mint     Summer     Gourmet

Yield Serves 4 to 8

Number Of Ingredients 17

For the marinade
4 large ripe purple or red plums (about 1 pound), chopped
2 garlic cloves, minced and mashed to a paste with 1 teaspoon salt
1 tablespoon Oriental sesame oil
1/4 cup soy sauce
1/2 cup fresh orange juice
1/4 cup white-wine vinegar
3 tablespoons sugar
1 tablespoon minced seeded fresh jalapeño pepper (wear rubber gloves)
1 tablespoon minced peeled fresh gingerroot
1/2 teaspoon dry mustard
8 whole chicken legs (about 4 1/2 pounds)
Plum Chili Salsa
For garnish
ripe plum wedges
lime wedges
whole fresh mint leaves

Steps:

  • Make the marinade:
  • In a food processor purée the plums, the garlic paste, the oil, the soy sauce, the orange juice, the vinegar, the sugar, the jalapeño, the gingerroot, the mustard, and black pepper to taste until the mixture is smooth. In a large saucepan bring the marinade to a boil, simmer it, stirring occasionally, for 10 minutes, or until it is reduced to about 2 cups, and let it cool.
  • In a large shallow dish arrange the chicken, pricked in several places with a fork, in one layer, pour the marinade over it, reserving 1/4 cup for the salsa, and let the chicken marinate, covered and chilled, turning it once, for at least 1 hour or, preferably, overnight. Transfer the chicken to an oiled rack set over a foil-lined roasting pan, spoon the marinade over it, and roast the chicken in the upper third of a preheated 450°F. oven for 30 to 35 minutes, or until it is cooked through.
  • Make the salsa while the chicken is roasting.
  • Arrange the chicken on a heated platter, garnish it with the plum wedges, the lime wedges, and the mint leaves, and serve it hot or at room temperature with the salsa.

SPICY PLUM SALSA



Spicy Plum Salsa image

Juicy plums and cucumbers mixed with fiery jalapeno chile attain just the right balance of sweet and spicy.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 1h15m

Yield Makes 3 cups

Number Of Ingredients 9

4 to 6 firm but ripe red plums (1 pound 4 ounces), cut into 1/4-inch wedges
1 small cucumber, peeled, seeded, and coarsely chopped
2 tablespoons finely chopped fresh cilantro
1 tablespoon plus 1 teaspoon fresh lime juice, plus more if needed
1 tablespoon sugar, plus more if needed
1 teaspoon minced garlic
1 teaspoon finely grated peeled fresh ginger
1/2 large jalapeno chile (seeded if desired), minced
Coarse salt and freshly ground pepper

Steps:

  • Stir together plums, cucumber, cilantro, lime juice, sugar, garlic, ginger, jalapeno, 1 teaspoon salt, and 1/4 teaspoon pepper in a bowl. Adjust flavor with lime juice and sugar if needed. Refrigerate for 1 hour before serving.

PLUM TOMATO SALSA WITH SHERRY VINEGAR



Plum Tomato Salsa With Sherry Vinegar image

This recipe was passed to me when I wasn't sure how to serve my grilled shrimp. This is from Cooks Illstrated and goes great with roasted clams, tuna swordfish, and bluefish. For a milder salsa, substitute a jalapeño for the serreno chile.

Provided by MelvinsWifey

Categories     Vegetable

Time 15m

Yield 2 cups, 6 serving(s)

Number Of Ingredients 9

6 plum tomatoes, peeled, seeded, and cut into 1/2 inch dice
1 medium shallot, sliced thin
1 serrano chili, seeded and sliced thin
2 tablespoons sherry wine vinegar
1/3 cup olive oil
1/2 teaspoon fresh thyme leave, chopped (or 1/4 teaspoon dried thyme)
1 tablespoon fresh cilantro, chopped
1 tablespoon fresh parsley, chopped
salt and pepper (to taste)

Steps:

  • Mix all ingredients together in medium bowl.
  • Serve within 2 hours.

Nutrition Facts : Calories 119, Fat 12.1, SaturatedFat 1.7, Sodium 4.1, Carbohydrate 2.8, Fiber 0.8, Sugar 1.7, Protein 0.6

PHYL'S SALSA



Phyl's Salsa image

It took me three years and many tries to perfect this salsa recipe. Everyone says it's a hit.

Provided by KB COUNTRYGIRL

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Tomato Salsa Recipes

Time 2h

Yield 192

Number Of Ingredients 17

1 large onion, diced
10 large tomatoes, peeled and chopped
2 large green bell peppers, diced
1 large red bell pepper, diced
2 Anaheim chile peppers, diced
2 banana peppers, diced
4 fresh jalapeno peppers, diced
1 (28 ounce) can tomato sauce
1 (6 ounce) can tomato paste
¼ cup white vinegar
1 (28 ounce) can diced tomatoes
2 tablespoons brown sugar
2 tablespoons chili powder
1 ½ teaspoons Italian seasoning
2 teaspoons salt
2 tablespoons cornstarch
¼ cup water

Steps:

  • In a large pot, mix the onion, tomatoes, green bell peppers, red bell pepper, Anaheim chile peppers, banana peppers, and jalapeno peppers. Stir in the tomato sauce, tomato paste, vinegar, diced tomatoes, and brown sugar. Season with chili powder, Italian seasoning, and salt. Bring to a boil, reduce heat to low, and simmer 1 hour.
  • Mix the cornstarch and water, and stir into the salsa to thicken. Transfer salsa to sterilized jars, leaving 1/2 inch headroom, and seal. Process jars in a boiling water bath 15 minutes. Store unsealed jars in the refrigerator.

Nutrition Facts : Calories 6.7 calories, Carbohydrate 1.4 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.3 g, Sodium 60.6 mg, Sugar 0.9 g

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