Tuesday, July 17, 2012

Plum - Chili Salsa

A nontraditional salsa in a traditional way.

Fruit salsa reigns supreme in summer on either chicken or fish. Or even just with chips and blended drinks.

Whatever fruit is laying around, mix it up with a bit of jalapenos/chili peppers, lime, red onion, cilantro and/or mint. Add a tomato or some corn if you fear straying too far away from the salsa tradition. Let flavors mesh for a few hours. Devour.

In a salsa, anything goes. Yet concerning the temperature of it, I am a bit more of a purist. I prefer the cool freshness of a salsa atop my meat. Others may enjoy it heated with the meat for the final few minutes.

Either way, bring on the fruity spiciness that is mid-summer.

Continue to Recipe...

Recipe: Spicy Plum Salsa
Time 20 minutes
Eat with Muller-Thurgau
10-15 small plums, sliced and diced, 1 1/2 cups
1/2 small red onion
large handful cilantro
a few leaves of mint
3 jalapenos, (seeds removed in half)
juice of half lime

Finely chop everything and mix. Refrigerate at least 2 hours.


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