The vibrant hue of this sweet-spicy condiment comes from the peels left on the plums during the first stage of cooking. For a lighter-colored sauce, substitute ripe green plums. Serve as an accompaniment to crisp-skinned Chinese duck, roast pork loin, or Asian-style spareribs.
Have ready hot, sterilized jars and their lids.
Halve and pit each plum, and cut each half in half. Blanch and peel the peaches, then halve and pit. Slice the peach halves.
In a large nonreactive saucepan over medium-low heat, warm the oil. Add the onion and sauté until soft, about 5 minutes. Add the garlic, chiles, bell pepper, ginger, and
Pass the plum mixture through a food mill or coarse-mesh sieve set over a bowl. Transfer to a large nonreactive saucepan. Stir in both sugars, the remaining
Ladle the hot sauce into the jars, leaving
Process the jars for 10 minutes in a boiling-water bath (for detailed instructions, including cooling and testing seals, Canning Step by Step). The sealed jars can be stored in a cool, dark place for up to 1 year. If a seal has failed, store the jar in the refrigerator for up to 1 month.
© 2012 All rights reserved. Published by Weldon Owen.