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Recipe

Fresh Plum Salsa

By Bruce Aidells Fine Cooking Issue 46
Steve Hunter

Yield: Yields 2-1/2 cups

Servings: 4-6

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

Ingredients

  • 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)

Nutritional Information

  • Nutritional Sample Size based on six servings
  • Calories (kcal) : 40
  • Fat Calories (kcal): 0
  • Fat (g): 0
  • Saturated Fat (g): 0
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 0
  • Cholesterol (mg): 0
  • Sodium (mg): 180
  • Carbohydrates (g): 10
  • Fiber (g): 1
  • Protein (g): 1

Preparation

  • 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.
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Reviews (1 review)

  • thedessertlady | 09/28/2008

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

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