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Fresh Plum Salsa

by Bruce Aidells

read reviews (1)

To make this salsa, use firm plums; I like those with yellow flesh. Serves 4-6 Yields 2-1/2 cups

To learn more, read the article:
The Juiciest Grilled Pork Chops

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plums lemongrass mint more more

1/2 cup finely chopped red onion
1-1/2 Tbs. fresh lime juice; more to taste
1/2 tsp. kosher salt
4 to 6 plums, split, pitted, and diced (to yield about 2 cups)
1 Tbs. finely chopped lemongrass
1 Tbs. chopped fresh mint
1 Tbs. chopped fresh basil
1 tsp. granulated sugar; more to taste
1 fresh jalapeño, cored, seeded, and finely chopped (optional)

In a small bowl, toss the onion with the lime juice and salt. Let sit at room temperature for 30 minutes to pickle lightly. Just before serving, add the plums, lemongrass, mint, basil, sugar, and jalapeño, if using. Toss to mix. Taste and add more sugar and lime juice, if you like. Serve this salsa right away so it doesn’t get watery.

nutrition information (per serving):
Size : based on six servings; Calories (kcal): 40; Fat (g): 0; Fat Calories (kcal): 0; Saturated Fat (g): 0; Protein (g): 1; Monounsaturated Fat (g): 0; Carbohydrates (g): 10; Polyunsaturated Fat (g): 0; Sodium (mg): 180; Cholesterol (mg): 0; Fiber (g): 1;

photo: Steve Hunter

From Fine Cooking 46 , pp. 45

August 1, 2001