Habañero Plum Hot Sauce
Servings 4 cups
Ingredients
- 3 cups peeled and roughly chopped plums
- 1 tbsp coriander toasted and ground or 2 tsp ground
- 6 cloves garlic minced
- 5 habañero peppers seeded and chopped
- ¾ cups cider vinegar divided
- 1 cup water
- 1 tsp sea salt
- 1 cup lime juice freshly squeezed
- ¼ cup chopped mint
Instructions
- Peel plums and remove pits and discard. Chop flesh coarsely and set aside.
- Place corriander seed in a heavy pan pre-heated over medium heat and toast, stirring to prevent burning. Remove seed from heat when aromatic and let cool slightly before grinding them with a mortar and pestle or in a spice mill or small coffee grinder. Alternatively, you may certainly use prepared ground corriander. Set aside.
- Sauté seeded and chopped habañero peppers and minced garlic in one third of the cider vinegar (¼ cup as per original recipe) over medium heat in a heavy non-reactive pot for approximately 10 minutes or until aromatics are fragrant. Stir frequently to prevent sticking, adding a little extra cider vinegar, as required.
- Add prepared plums, ground corriander, the remaining cider vinegar (½ cup as per original recipe), water and sea salt to pan and continue to simmer gently for 30 minutes to reduce.
- Remove from heat and cool slightly before processing together with lime juice and chopped mint in a high-powered blender to purée ingredients.
- Place in bottles or jars and store in refrigerator.
