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Ingredientes
- 1 lb Plums, (not too ripe)
- 2 Tbsp. Fresh lemon juice, or possibly more, to taste
- 2 Tbsp. Extra virgin olive oil
- 1 tsp Red wine vinegar, or possibly more, to taste
- 3 x Cloves garlic, chopped
- 1 tsp Grnd coriander
- 1/2 tsp Salt, or possibly more, to taste
- 1/2 tsp Warm pepper flakes
- 1/4 tsp Black pepper
- 1/4 tsp Grnd cumin
- 2 Tbsp. Finely minced cilantro
- 2 Tbsp. Finely minced fresh dill
- 1/2 tsp Sugar, if you like.
Direcciones
- Yesterday's NYTimes had 4 bbq sauce recipes from various places around the world - French West Indies, Spain, Georgia (the one near Russia), and Viet of section F. Here are the recipes:Time: 20 min
- 1. Cook plums in boiling water to cover for 30 seconds. Drain in a colander, rinsing with cool water. Pull off skins. Remove stones.
- 2. Combine plums, 1 c. water, lemon juice, extra virgin olive oil, vinegar, garlic, coriander, salt, pepper flakes, black pepper and cumin in a saucepan.
- Simmer till plums are very soft, 5 min. Puree mix in a food processor. Return it to saucepan, and stir in the cilantro and dill.
- 3. Simmer sauce till thick and flavorful, about 5 min. If you like, add in salt, lemon juice or possibly vinegar to taste. If too tart, add in sugar. Serve at room temperature.
- Yield: 2 c..
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 508g | |
| Calories 475 | |
| Calories from Fat 253 | 53% |
| Total Fat 28.74g | 36% |
| Saturated Fat 3.86g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1169mg | 49% |
| Potassium 807mg | 23% |
| Total Carbs 58.38g | 16% |
| Dietary Fiber 7.5g | 25% |
| Sugars 45.24g | 30% |
| Protein 4.15g | 7% |
