• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • About
  • Cookbooks
  • Shop

Chili Pepper Madness logo

  • Recipe Index
  • RECIPES BY TYPE
    • BBQ/Grilled
    • Burgers
    • Chicken Wings
    • Chili
    • Curry
    • Dehydrator
    • Game Day
    • Hot Sauces
    • Jalapeno Poppers
    • Marinades
    • Pickling
    • Preserving
    • Quick and Easy
    • Salsas
    • Sauces
    • Seasonings
    • Stuffed Peppers
    • Tacos
  • COOKING TIPS
  • Pepper Info
    • Chili Pepper Types
    • The Scoville Scale
    • Hottest Peppers in the World
    • Growing Chili Peppers
    • Preserving
    • Health Benefits
    • Frequently Asked Questions
    • Buy Plants & Seeds
menu icon
go to homepage
search icon
Homepage link
  • Recipe Index
  • All Recipes
  • Pepper Info
  • Chili Pepper Types
  • The Scoville Scale
  • Growing Chili Peppers
  • Preserving
  • Chili Pepper Health Benefits
  • Frequently Asked Questions
  • Cooking Tips
  • Cookbooks
  • Shop
  • About Us
×

Home » Recipes » Sauces » Chili-Plum Sauce

Chili-Plum Sauce

by Mike Hultquist · Oct 17, 2016 · 4 Comments

Jump to Recipe

A recipe for a spicy plum sauce with an Asian flair, made with fresh plums, chili peppers, soy sauce and a variety of seasonings. Great as a dipper or for poultry.

Plum sauce time! As Patty and I were cruising through the grocery store, picking up some of the necessities for the week, I rounded the corner and nearly slammed into the enormous purple wall looming before me. After my vision cleared, I realized it was plums, plums, and more plums.

Plum season runs from May through October, and they clearly JUST got a shipment in. There were so many, so vibrant, glorious in color and like most foods, they spoke to me.

"Mike! We want to be in your cart! Now! Take us home and cook with us!"

So into the cart they went. Who am I to disappoint fruit? The main goal was to enjoy a couple of them on their own. Plums are delicious all by themselves. Slice the up and pop them into your mouth. Not much needed there.

They're succulent, peach-like, mildly tart and cold. After that, it's time to make the plum sauce. Oh yeah!

Chile-Plum Sauce – Recipe

With the massive amount of chili peppers we harvested from the garden this year, I opted for the golden jaloro peppers for this recipe. They're about the same heat level as the jalapeno pepper, similar flavor and thickness. You can use other peppers to your preference. Consider red or yellow bell peppers.

The color of your resulting sauce will change depending on the types of peppers you use, but the flavors will still be there.

Making the Sauce: In a nutshell, cook down the peppers and plums a few minutes, mix in with your remaining seasonings and simmer, then process to form your sauce.

We went an Asian route today, with vinegar, brown sugar, soy sauce, fish sauce, ginger. I added some ground mustard, cloves and lime juice to round it out. The end result is a thick sauce that will coat the back of a spoon.

Chile-Plum Sauce – Recipe

Vibrant and delicious. The next question is:

What Can I Make With Plum Sauce?

Yes, what can I make with plum sauce indeed? I like to use some as a marinade for chicken, and also simmer the chicken in the sauce. Try it out with chicken wings for an Asian style wing. Use it as a dipper for egg rolls, or toss it into a crock pot with meatballs. It goes nicely with pork as well.

Consider rice or noodles with plum sauce, with a bit of chopped pork or chicken tossed in, perhaps some sauteed cabbage or other vegetables. We also enjoy it as a dipper for fondue. So many uses!

Patty's Perspective

I feel like this sauce is extremely versatile. It can be easily thought of as a salsa. I could just dip chips in it all day. But I think it works great with white fish. It's a smart sauce to make on the weekend so you can use it throughout the week with different meals.

Print

Chile-Plum Sauce – Recipe

A recipe for a spicy plum sauce with an Asian flair, made with fresh plums, chili peppers, soy sauce and a variety of seasonings. Great as a dipper or for poultry.
Save Recipe Saved!
Course: hot sauce, Main Course
Cuisine: American
Keyword: hot sauce, plums, recipe, spicy, video
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Calories: 43kcal
Author: Mike Hultquist
Servings: 20
Tap or hover to scale
Leave a Review

Ingredients

  • Dash of olive oil
  • 6 ounces chili peppers chopped – I used jaloros from the garden. Use about 10 or so jalapeno sized, or maybe 1-2 large bell peppers for a milder version
  • 3 plums chopped
  • ½ cup apple cider vinegar
  • 3 tablespoons brown sugar
  • 2 tablespoon soy sauce
  • 1 tablespoon fish sauce
  • 1 teaspoon ground ginger
  • 1 teaspoon ground mustard
  • ½ teaspoon ground cloves
  • Juice from 1 lime

Instructions

  • Heat a large pan to medium heat and add olive oil. Add peppers and plums. Cook about 5-6 minutes, stirring a bit.
  • Add remaining ingredients and simmer for 20 minutes.
  • Cool and add to a food processor. Process until smooth.
  • Store in bottles or containers and refrigerate.

Video

Notes

Heat Factor: Mild, though you can easily heat things up with hotter peppers, or with spicy chili flakes.

Nutrition Information

Calories: 43kcal   Carbohydrates: 9g   Protein: 1g   Sodium: 179mg   Potassium: 187mg   Fiber: 2g   Sugar: 6g   Vitamin A: 2285IU   Vitamin C: 3.6mg   Calcium: 6mg   Iron: 0.6mg
Did You Enjoy This Recipe?I love hearing how you like it and how you made it your own. Leave a comment below and tag @ChiliPepperMadness on social media.
 

Categories: Sauces Tags: asian, Chili Pepper Madness, chili pepper recipe, video recipe

Reader Interactions

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




  1. Lorraine says

    April 07, 2021 at 9:51 am

    Can this be made using frozen plums?How long will it keep in the fridge.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      April 07, 2021 at 11:54 am

      Lorrain, you should be able to make this with frozen plums without issue. Because of the vinegar content, it should last a few months easily, though fruit based sauces don't last as long as non-fruit based. Enjoy!

      Reply
  2. Gretchen Danish says

    October 19, 2017 at 6:44 pm

    Can you NOT use the fish sauce? And can you use ghost peppers ?

    REPLY: Gretchen, yes, you can skip the fish sauce and YES, ghost peppers would ROCK here. -- Mike from Chili Pepper Madness.

    Reply
  3. Cheryl says

    October 30, 2016 at 7:30 pm

    Made this Thursday.....absolutely delicious!

    Going to run and get some more plums (used large firm red ones) as my plants are still producing here in Illinois!

    Reply

Primary Sidebar

ALL. SPICY. RECIPES. Hi, I’m Mike and I LOVE Spicy Food! Say goodbye to bland and boring food with my easy-to-follow recipes. Let’s get cooking!

More about me →

Mexican
Cajun
Sauces
Seasonings

5 ESSENTIALS FOR SPICY COOKING

Subscribe and receive my FREE email series with tips for spicy cooking and new Recipes

Order The Spicy Food Lovers' Cookbook by Mike Hultquist

AMAZON / BARNES & NOBLE / INDIEBOUND / BOOKS A MILLION

Order The Spicy Dehydrator Cookbook by Mike Hultquist

AMAZON / BARNES & NOBLE / INDIEBOUND

Most Popular Recipes

  • Bang Bang Chicken
  • Mexican Birria Recipe
  • Cajun Chicken and Sausage Gumbo Recipe
  • Jamaican Curry Chicken
  • Mexican Picadillo Recipe
  • Homemade Blackening Seasoning

Footer

NEVER MISS A RECIPE

Receive my "5 Essentials for Spicy Cooking" email series & new recipes

  • Facebook
  • Pinterest
  • Instagram
  • Twitter
  • YouTube

↑ back to top

About | Contact | Travel-Food | Ingredients | Stories | Privacy | Disclaimer | © 2023 Chili Pepper Madness

EXCLUSIVE MEMBER OF MEDIAVINE FOOD