My Recipe Box

Fresh Plum Salsa

RATE IT

Serves 4-6

Yields 2-1/2 cups

To make this salsa, use firm plums; I like those with yellow flesh.

  • 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

Very good with my pork chops. I added some pineapple as well as I had some.

header

MEET THE CHEFS FROM SEASON ONE

Cookbooks, DVDs & More