INGREDIENTS:
- 12 oz. ripe plums (4 - 5 plums), pitted
- 1 tbsp fresh ginger, minced
- 1 stalk fresh lemongrass,
- trimmed and chopped
- 1 hot chile, seeded
- 2 scallions, trimmed and finely chopped
- 1 large clove garlic, minced
- 2 tbsps soy sauce
- 2 tbsps sweet soy sauce
- 2 tbsps honey
- 1 tbsp rice vinegar
- 2 tsps fresh lemon juice
- 1/2 cup water
METHOD:
Combine all ingredients in a heavy saucepan and bring to a rolling boil over medium heat. Reduce to medium-low and simmer, uncovered, until plums are very soft, about 5 minutes. Transfer mixture to a blender to process to a purée, then return to the pan. Taste for seasoning, adding more soy sauce, honey or lemon juice as necessary. The sauce should be sweet, sour and spicy. If too thick, thin with water. Transfer to a serving bowl and serve warm or at room temperature. The sauce will keep, refrigerated for up to 1 week. |
