We are having a great plum crop this year, the best our tree has ever done. The tree is about twelve years old, and in the past three or four years we’ve been getting enough plums to make a few things like cobblers, chutneys, and salsa. This year we’ve made plenty of those and even gave some plums to the neighbors. It always feels good to grow more than we can use. Our plums are Stanley, or prune plums, a little less sweet and much less watery than the bigger dessert types, making them ideal for using in recipes.
|Making plum salsa|
Besides the abundance of plums, the colors of the garden inspired this salsa: deep purple plums, orange Habanero and bright red Cayenne peppers and green cilantro. This recipe is for a raw salsa. Because it is raw it’s not suitable for canning, but we’re going to try freezing some.
Be sure to put on some latex or rubber gloves to chop up the peppers. Use a sharpened chef’s knife for the chopping. Fewer seeds go flying with a sharp knife, and a dull one tends to squish the peppers instead of cutting. Wash the knife and cutting board with hot water and soap when finished.
Much of the heat of hot peppers is in the seeds and inner ribs. If you like serious heat leave them in. If not trim them out. If your taste buds are on the milder side, you can substitute sweet bell peppers.
4 cups of prune plums, pitted and diced (30 to 40 plums depending on size)
1 lime, juiced
2 avocados, peeled, pitted, and diced into 1/2” chunks
1 medium red onion, diced
1 Habanero or 2 Cayenne peppers, diced
1/2 cup cilantro, chopped
Pinch of sea salt
Freshly ground pepper to taste
Combine the ingredients in the same order given, stirring in each before adding the next. Use a potato masher to lightly mash the mixture- this helps to blend the flavors. Serve the salsa with corn chips or on tacos. It is also excellent as a side dish or a topping with fish or chicken. -G.H.