Serves: 5
Total Calories: 39

12 ounces plums, ripe (4 to 5 plums), pitted
1 tablespoon ginger, fresh, minced
1 stalk lemongrass, , trimmed and finely chopped, or 1 strip lemon zest (2 x 1/2 inches removed with a vegetable peeler)
1 hot chile, seeded (for a hotter sauce, leave the seeds in)
2 scallion, both white and green parts, trimmed and finely chopped
1 clove garlic, minced
2 tablespoons soy sauce, or more to taste
2 tablespoons soy sauce, sweet (ketjap manis) or 1 tablespoon each regular soy sauce and molasses
2 tablespoons honey, or more to taste
1 tablespoon rice vinegar
2 teaspoons lemon juice, fresh, or more to taste
1/2 cup water, or more if needed

1. Combine all the ingredients, including 2 tablespoons each soy sauce and honey, 2 teaspoons lemon juice, and 1/2 cup water, in a heavy nonreactive saucepan and bring to a boil over medium heat. Reduce the heat to medium-low and simmer, uncovered, until the plums are very soft, about 5 minutes. Transfer the mixture to a blender to process to a purée, then return to the pan. Taste for seasoning, adding soy sauce, honey, or lemon juice as necessary the sauce should be sweet, sour, and spicy. If too thick, thin with a little more water.

2. Transfer to a serving bowl and serve warm or at room temperature. The sauce will keep, tightly covered in the refrigerator, for up to 1 week.

Makes about 1 cup

Nutritional Facts:

Serves: 5
Total Calories: 39
Calories from Fat: 0

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A Simple Tamarind Barbecue Sauce
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Basic Barbecue Sauce
Basic Chimichurri
Basic Vietnamese Dipping Sauce / Nuoc Cham
Bengali Mango-Tamarind Barbecue Sauce
Carolina Mustard Barbecue Sauce
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County Hot Sauce / Molho da Companha
Dry Chimichurri
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French West Indian "Dog" Sauce / Sauce Chien
Garlic Sauce
Georgian Pickled Plum Sauce / Tkemali
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Hoisin-Chile Sauce
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Indonesian Ketchup / Ketjap Manis
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