Texas Cilantro Plum Chile Salsa

August 14, 2008

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1 pound ripe purple plums, or red plums (about 4 large), diced (about 3 cups)

1/3 cup minced red onion

1/2 cup finely chopped fresh cilantro

1/4 cup finely chopped fresh mint leaves

1 teaspoon minced seeded fresh jalapeno, (wear rubber gloves)

1 tablespoon fresh lime juice

2 teaspoons sugar, or to taste

In a bowl, stir together the plums, onion, cilantro, mint, jalapeo, lime juice

and sugar. Salt and pepper to taste.

Author: Great Salsa Recipes by John Raven, Ph. B.

Source: TexasCooking.com

Formatted by Chupa Babi: 08.13.08

" In the past few years, salsa has replaced good old American ketchup as the

number one selling condiment. Everyone seems to be looking for the spicy side of

life in all things. The supermarket shelves are sagging with cans and jars of

salsa in every flavor and variety you can imagine.

As with just about any food item for the table, that which comes in a can or jar

is not nearly as good as the version rendered fresh in the kitchen. We are going

to play around with the salsa thing for a while here. Pay attention and you can

be the envy of your neighborhood with your very own fresh salsa for all

occasions.

Salsa is no more or no less than a mixture of chopped vegetables, which just

about always contains some form of chile pepper. The most popular chile pepper

for any salsa is the Anaheim or one of its close relatives. The Anaheim is a

long, green, meaty pepper that is very mild on the heat scale, but with full

pepper taste. Most all the peppers you use in your salsa should be roasted and

peeled for maximum taste and tenderness. Directions for roasting and peeling the

peppers are found in most of the recipes.

Salsa does not use any dressings other than oil and vinegar or citrus juice. I

get the best results with my salsa just using equal parts of balsamic vinegar

and olive oil. A quick sprinkle of lemon or lime juice just before serving will

sparkle up any of the salsas. "

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