Is a barbecue sausage really a barbecue sausage without a splash of homemade plum sauce on the side? This one uses pre-prepared chipotle peppers in adobo sauce (look for them in the "Mexican" section at the supermarket) to give it a little more kick. While it’s magic with a traditional pork sausage, this tangy sauce also goes well with deep-fried tofu or in a cheese toasted sandwich. It can be used immediately, but the flavours will deepen over time.
|500 g||Plums, (about 4-5 large Fortune plums), stoned and roughly chopped (Main)|
|750 g||Onions, peeled and sliced|
|1 piece||Fresh ginger, 5cm, peeled and roughly chopped|
|4 cloves||Garlic, peeled and roughly chopped|
|2 cups||Vinegar, (white wine or malt)|
|6||Chipotle peppers in adobo sauce, (about 1/2 a 200g tin)|
|1 cup||Brown sugar, packed|
|2 ½ Tbsp||Salt|
|1 Tbsp||Five-spice powder|
|1 Tbsp||Smoked paprika|
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- Put the plums, onions, ginger, garlic and sultanas in a large, heavy pot with 1 cup of the vinegar. Simmer over medium heat, stirring occasionally, for about 30 minutes or until the plums and onions are very soft. Transfer to a food processor (or use a stick blender in the pot) and add the chipotle peppers. Puree until smooth.
- Return to the pot and add the sugar, salt, spices and remaining 1 cup vinegar. Simmer over low heat for 20-30 minutes, until thickened (remember it will thicken further as it cools). Leave to cool, then pour into sterilised sauce bottles. Cap tightly and store in a cool, dark place.