Plum Chili Salsa Recipes

Steps:

• Stir together plums, cucumber, cilantro, lime juice, sugar, garlic, ginger, jalapeno, 1 teaspoon salt, and 1/4 teaspoon pepper in a bowl. Adjust flavor with lime juice and sugar if needed. Refrigerate for 1 hour before serving.

Steps:

• Combine 1 large white onion, halved, 4 medium plum tomatoes (about 12 oz.), halved, 1-2 serrano chiles, 4 garlic cloves, and 3 oz. dried ancho, guajillo, and/or pasilla chiles, stems and seeds removed, in a medium saucepan, using fresh vegetables to weigh down dried chiles. Pour in water just to cover. Bring to a boil, then remove from heat. Cover and let sit until dried chiles are rehydrated and fresh vegetables are softened, 20-25 minutes.
• Using a slotted spoon, transfer vegetables to a blender; reserve soaking liquid. Add ½ bunch cilantro, tough stems trimmed, coarsely chopped, juice of 1 lime, 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, ½ tsp. ground cumin, ¼ tsp. ground cinnamon, and 1 cup reserved soaking liquid. Blend, starting on low speed and gradually increasing to high, until smooth, about 2 minutes. Taste salsa and add more salt if needed.

Steps:

• For the marinade.
• In a food processor puree plums, garlic paste, sesame oil, soy sauce, orange juice, vinegar, sugar, jalapeño, gingerroot, mustard and black pepper to taste until mixture is smooth. Adjust seasonings to taste.
• In a large saucepan bring the marinade to a boil, simmer, stirring occasionally for 10 minutes or until reduced to about 2 cups. Let cool.
• Prick the chicken in several places with a fork. Arrange chicken in a large shallow dish in one layer. Pour the marinade over the chicken reserving 1/4 cup for topping the finished dish. Let the chicken marinate covered and chilled (turning it once) for at least one hour or preferably overnight.
• Transfer the chicken to an oiled rack set over a foil lined roasting pan.
• Spoon the marinade over the chicken and roast the chicken in the upper third of a preheated 450-degree oven for 30 -35 minutes or until cooked through.
• When chicken is finished cooking, arrange on a platter and top with the 1/4 cup of reserved marinade as well as garnishes: plum wedges, lime wedges and whole mint leaves.