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Chinese Plum Sauce by jenny_haddow

Thread:
http://forum.sausagemaking.org/viewtopi ... 2&start=30



Chinese Plum Sauce

1.5kg pitted plums
250gr chopped onions
250ml water
1 tsp minced ginger root
1 crushed garlic clove
185gr sugar
125ml rice or cider vinegar
1 tsp ground coriander
half tsp salt
half tsp ground cinnamon
quarter tsp cayenne pepper
quarter tsp ground cloves

In a large saucepan bring the plums, onions water ginger and garlic to the boil over a medium heat. Cover and reduce to a simmer, stirring occasionally, until the plums and onions are very tender.
Press through a sieve or food mill and return to a clean pan. Stir in sugar vinegar, coriander, salt, cinnamon, cayenne pepper and cloves. Bring to the boil, stirring;reduce to a low simmer until the mixture reaches the consistency of apple sauce.
Store in jars as you would chutney.

Salsa
4 � lbs(4 qts). ripe tomatoes, scalded, peeled and chopped
3 mild green chilies chopped
1 large Spanish onion chopped
1 green pepper chopped
1 red pepper chopped
3-6 fresh jalapeno peppers chopped
5 � oz. Can tomato paste
� cup white vinegar
� cup brown sugar
1 Tbs. coarse salt
2 tsp. Paprika
2 cloves garlic minced

Combine all ingredients in a non-aluminum pot bring to a boil simmer for 60 minutes spoon off the watery liquid on top and discard, then stir,repeat until desired thickness is reached. Tests for hotness add more jalapenos if needed. Pack into hot sterilized jars and seal. Makes 10 250 ml jars

For mild use only 3 jalapeno and no other chilies