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Farmers Market Chinese Plum Sauce with Red Jalepenos

March 24, 2010
Ashland Grower’s Market Chinese Plum Sauce

Along with marvelous pink turnips, onions were everywhere at the fall Farmers Markets so I succumbed to peer pressure and stashed 50 # when the season ended.

Now that I’m cleaning out the root cellar, they’ve inspired me to get out my canning kettle and make a large batch of Chinese Plum Sauce. I originally created this recipe to serve with wok-smoked fish at the Alexis Hotel in Seattle.I brought it with me when I moved back to New Mexico and was part of my repertoire at  La Posada de Santa Fe and later at the Albuquerque Doubletree Inn.

Now, I use it on cold buckwheat noodles.

Chinese Plum (AKA Duck ) Sauce

4 red bell peppers
2 1⁄2 # peaches or apricots, stoned and quartered
2 1⁄2 # plums, stoned and quartered
5 1⁄2 c. cider vinegar
2 1⁄2 c. water
1 1⁄2 c. sugar
2 c. dark brown sugar
1/2c. honey or maple syrup
1⁄2 c. peeled ginger, chopped fine or grated
2 TBL coarse salt
1 TBL mustard seeds, lightly toasted in a small skillet and cooled
1 medium onion, quartered
3 small red japelano, chopped fine
6 large cloves garlic, minced and crushed
1 stick cinnamon


Broil red bell peppers until black and peel. Remove seeds and stems.

Combine peaches or apricots, plums and 3 c. of vinegar and the water in a stainless-steel saucepan. Simmer 25 minutes.

In a second large stainless-steel kettle, combine the remaining vinegar, sugars, and honey or maple syrup and bring to a boil, stirring frequently.

Add the fruit mixture, ginger, salt, mustard seeds, onion, jalepenos, garlic, skinned peppers and cinnamon stick. Bring to a boil, reduce heat and simmer 1 hour, stirring occasionally.

Remove the cinnamon stick. Grind in food processor or press through a food mill. Return to kettle and boil gently about 15 minutes until sauce has thickened, stirring frquently. It will thicken more as it cools.

Process into jars and let sit at least a month before using.

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