Everyone loves salsa, but fire roasted plum salsa adds even more flavor with its unique blend of spices. This is a great condiment for my Chinese five-spice duck tacos (coming to the blog soon), or with lamb chops. I always find it adds a nice change from the more traditional salsa flavors. Now I know what you’re thinking- Plum and Salsa? Yes, Plum salsa adds a juicy and tangy flavor to the crisp five-spice duck tacos. I discovered that roasting fruit at high temperatures takes away acidity of the fruit. The fruit will still be firm when roasted but sweeter and softer. I suggest broiling the fruit at 500F for the best results! Once roasted, peel the skin of plums and dice into chunks. You can also roast alongside sweet Vidalia onion and jalapeño to give the salsa a more well-rounded and juicy flavor. Plus, roasting onions and jalapeños help take away the spicy edge. If you’re a fan of the spice, you can heat things up by adding hot sauce.

Ingredients: plums, tomatoes, jalapeño, Vidalia onion, Cholula original hot sauce, Aleppo red pepper spice, lime, cilantro, salt.

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Cut plums in half, gently twist to separate halves. Don’t worry if the pit doesn’t come out right away.

Cut out the pit. Place plum halves onto the baking sheet.

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Cut onion into wedges and place it onto baking sheet along with whole jalapeño. No need to drizzle with oil or season.

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Broil, with the rack positioned up high, for 5-8 minutes, until plums are softened and jalapeño is charred.

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Let the plums cool down slightly, then peel off the skins. Cut plums into small cubes.

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Vivi and I are making our signature fire-roasted plum salsa together. Even kids can enjoy this nutritious salsa without spice, put some aside and add spices for adults.

Transfer cubed plums into a serving bowl or jar.

For the onion, cut out any burnt edges off and dice onion roughly the same size as your plums, may be just a tiny bit smaller.

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Transfer onion into a jar.

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Cut jalapeño pepper in half lengthwise, peel off the skin and deseed it. Cut it into strips then dice finely.

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Slice tomatoes in half and cut out white divot. Then slice halves into quarters and cut out the seeds with a sharp knife. Deseeding is absolutely necessary and it will ensure that your salsa is not watery. Slice deseeded tomatoes into strips. Dice tomato strips finely. Set aside.

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Add salt, hot sauce and lime juice, mix all ingredients to combine.

Let salsa marinate for at least 20 minutes but better prepare it one day before, keep it refrigerated. Serve it with your favorite meat taco or as a condiment to grilled fish, such as salmon, arctic char or trout.

Bon Appétit!

Svitlana

Fire-Roasted Plum Salsa

Yield: 6 1x

Print Recipe

Ingredients

Scale

3 medium plums, not overly ripen
1 Vidalia onion, peeled, cut into wedges
1½– 2 medium vine or Roma tomatoes
1 jalapeño pepper
5–10 dashes hot sauce
1/2 lime, squeezed (optional)
1 tablespoon cilantro, chopped (optional)
Kosher salt, Aleppo chili to taste

Instructions

To broil: Cut plums in half, gently twist to separate halves. Cut out the pit. Place plum halves onto the baking sheet, as well as onion wedges and whole jalapeño. Broil for 5-8 minutes, until plums are softened and jalapeño is charred.
Let the plums cool down slightly, then peel off the skins. Cut plums into small cubes. For the onion, cut out any burnt edges off and dice onion roughly the same size as your plums, may be just a tiny bit smaller.
Cut jalapeño pepper in half lengthwise, peel off the skin and deseed it. Cut it into strips then dice them finely.
Slice tomatoes in half and cut out white divot. Then slice halves into quarters and cut out the seeds with a sharp knife. Deseeding is absolutely necessary and it will ensure that your salsa is not watery. Slice deseeded tomatoes into strips. Dice tomato strips roughly.
Transfer all diced ingredients into a bowl or serving jar. Add salt, hot sauce and lime juice, mix to combine. Let salsa marinate for at least 20 minutes but better prepare it one day before, keep it refrigerated. Serve with your favorite meat taco or as a condiment to grilled fish, such as salmon, arctic char or trout.