Serves: 5
Total Calories: 26

1 pound plum, underipe, red
3/4 cup water
3 tablespoons lemon juice, fresh, or red wine vinegar, or more to taste
1 tablespoon olive oil
3 cloves garlic, minced
1 1/2 teaspoons coriander, ground
1/2 teaspoon salt, or more to taste
1/2 teaspoon red pepper flake, hot, or more to taste
1/4 cup cilantro, minced fresh or dill

1. Fill a large saucepan half full of water and bring to a boil over medium-high heat. Immerse the plums in the water for 1 minute, then drain and rinse under cold running water. Slip off the skins, using a sharp paring knife. Cut each plum around its circumference all the way to the stone, then twist the halves in opposite directions to separate them. Use a spoon to pop out the stone. Cut each plum half in half again.

2. Combine the plums, water, 3 tablespoons lemon juice, the oil, garlic, coriander, 1/2 teaspoon salt, and 1/2 teaspoon hot pepper flakes in a small nonreactive saucepan and bring to a boil over medium heat. Reduce the heat to low and simmer, covered, until the plums are very soft, about 5 minutes. Transfer the mixture to a food processor or blender and process to a smooth purée. Return the purée to the saucepan and stir in the cilantro. Bring to a boil over medium heat, then reduce the heat to medium-low and simmer until the sauce is reduced to about 2 cups, about 5 minutes. Remove from the heat and taste for seasoning, adding salt, pepper flakes, or lemon juice as necessary the sauce should be highly seasoned. Cool to room temperature and serve at once, or store, tightly covered in the refrigerator, for up to 2 weeks.

Makes about 2 cups

Note: Prepare rhubarb as described above in step 2, substituting 1 pound fresh rhubarb, trimmed and diced, for the plums. You may need a tablespoon or so more sugar to balance the rhubarb’s acidity.

Nutritional Facts:

Serves: 5
Total Calories: 26
Calories from Fat: 24

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