Yield: 1 servings
|1 pounds||Plums; (not too ripe)|
|2 tablespoons||Fresh lemon juice; or more, to taste|
|2 tablespoons||Olive oil|
|1 teaspoon||Red wine vinegar; or more, to taste|
|3 \N||Cloves garlic; minced|
|1 teaspoon||Ground coriander|
|½ teaspoon||Salt; or more, to taste|
|½ teaspoon||Hot pepper flakes|
|¼ teaspoon||Black pepper|
|¼ teaspoon||Ground cumin|
|2 tablespoons||Finely chopped cilantro|
|2 tablespoons||Finely chopped fresh dill|
|½ teaspoon||Sugar; if desired.|
Yesterday's NYTimes had 4 bbq sauce recipes from various places around the world -- French West Indies, Spain, Georgia (the one near Russia), and Viet Nam. The full article is interesting -- it's the June 2nd edition, page 11 of section F. Here are the recipes: Time: 20 minutes
1. Cook plums in boiling water to cover for 30 seconds. Drain in a colander, rinsing with cold water. Pull off skins. Remove stones.
2. Combine plums, 1 cup water, lemon juice, olive oil, vinegar, garlic, coriander, salt, pepper flakes, black pepper and cumin in a saucepan.
Simmer until plums are very soft, 5 minutes. Puree mixture in a food processor. Return it to saucepan, and stir in the cilantro and dill.
3. Simmer sauce until thick and flavorful, about 5 minutes. If desired, add salt, lemon juice or vinegar to taste. If too tart, add sugar. Serve at room temperature.
Yield: 2 cups.
Posted to bbq-digest by "Loren D. Mendelsohn" <lmend@...> on Jun 03, 1999, converted by MM_Buster v2.0l.