I have been playing around with salsa a lot this summer as you may have all ready figured out. It has been great fun. I never imagined in the 1970s when I first became addicted learned to like salsa that there would eventually be so many variations of it.

I don’t like buying fruit much. It seems to rarely be ripe… and a peach or a plum that crunches is just not a peach or a plum. It may have a little of the flavor but I so miss those summer fuits that caused your neck to get sticky from all of the juice running down your chin.

Well, this salsa will work best with those  wonderful, ripe fruits but if you cant get them this is a nice way to get the flavor with fruit that is only grocery store ripe.  It is great with chicken but it is exceptional with pork.  Another thing that would go with these would be cinnamon chips. Just cut some flour tortillas in wedges and then sprinkle a sugar cinnamon mixture on them.

This is a simple recipe. You can change the flavor by using different peppers. In fact, the next time I make it I am going to use some tamari sauce and some chipotle to make a little Asian fusion.

As always with salsa, allow it to stand for 30 minutes to an hour so the flavors can blend.

Plum-Serrano Salsa

• 3 plums, chopped (peel if desired, I didn’t )
• 1 serrano pepper, seeded and chopped
• 1/4 cup chopped vidalia onion
• 2 tablespoons of balsamic vinegar
• 2 tablespoons of olive oil
• Juice of one lime
• 3 tablespoons of Agave, honey, or brown sugar
• 1/4 cup chopped cilantro
• Salt to taste

Just mix the ingredients together and allow to stand for thirty minutes. Refrigerate leftovers tightly covered. Yield about one cup.

images:Marye Audet (c) 2009

Post from: Baking Delights

This was a wonderful addition to the  Plum & White Tea Scones.  I loved the color!

It tasted remarkably like blueberry.  The next time I make it I plan on adding a litle lemon juice just to cut the sweetness a bit.  This would be an amazing filling for a sponge cake as well.  This is best microwaved, in  my opinion, because there is not enough liquid to keep it from scorching over direct heat.

Plum & Rose Curd 

1 cup sugar

2 egg yolks

1 cup pureed plum

1/2 tsp rose water

1/2 c unsalted butter

Mix sugar, plum, and egg yolks in a microwave safe bowl.   Microwave, stirring every minutes, until mixture coats a spoon.   Whisk in butter in small pieces.  Add rose water.  Chill.

Keep refrigerated.

About 1 cup

Post from: Baking Delights