I’m posting this recipe today as it is snowing. Again.
I’m going to imagine myself in my kitchen.
In the summer.
I’m going to imagine having the horrible ‘problem’ of having to preserve WAY too many plums and tomatoes before the succumb to the heat.
For those of you way North like myself-tuck this idea away.
For those of you in the South, prepare to have some fun.
This one I decided I wanted a smoky, sweet taste to it and began with a base of plums that I roasted in the oven until soft and blistered with a jalepeno. The rest? Fresh mint, cilantro, tomatoes, garlic, onion, cumin, coriander seeds…
Blitz until slightly smooth but with enough chunks left that you’ve got something great to stick to your chips. Boil for two minutes and add lemon juice. Make sure you use bottled lemon juice. It has a consistent acidity throughout and although we ate tonnes right away I also sterilized jars and canned lots to enjoy well, right about now.
Terrific in tacos, on nachos, eggs…and especially what I’ll be sharing on Sunday.
- 6 cups plums (I used yellow plums)
- 1 medium jalepeno (about 2 inches wide)
- 6 cups fresh tomatoes (halved)
- 4 cloves garlic
- 1 cup diced onion
- 2 T coriander seeds
- ½ bunch (2 cups) cilantro
- ⅛ cup kosher salt
- ¼ cup fresh mint
- 4 T ground cumin
- ¼ cup lemon juice
- Place plums and jalepeno,halved on a parchment lined cookie sheet and blister in a 400 degree oven.
- Combine with all ingredients and blend to desired consistency. Bring to a boil. Place in sterilized mason jar, add sterilized lids (finger tight) and process in a water bath for 13 minutes.
- x500ml jars