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.
- Category: Appetizer