| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Georgian | 1 | servings | ||
INGREDIENTS
| 1 | lb | Plums; (not too ripe) |
| 2 | tb | Fresh lemon juice; or more, to taste |
| 2 | tb | Olive oil |
| 1 | ts | Red wine vinegar; or more, to taste |
| 3 | Cloves garlic; minced | |
| 1 | ts | Ground coriander |
| 1/2 | ts | Salt; or more, to taste |
| 1/2 | ts | Hot pepper flakes |
| 1/4 | ts | Black pepper |
| 1/4 | ts | Ground cumin |
| 2 | tb | Finely chopped cilantro |
| 2 | tb | Finely chopped fresh dill |
| 1/2 | ts | Sugar; if desired. |
INSTRUCTIONS
Yesterday's NYTimes had 4 bbq sauce recipes from various places around the world -- French West Indies, Spain, Georgia (the one near Russia), and Viet Nam. The full article is interesting -- it's the June 2nd edition, page 11 of section F. Here are the recipes: Time: 20 minutes 1. Cook plums in boiling water to cover for 30 seconds. Drain in a colander, rinsing with cold water. Pull off skins. Remove stones. 2. Combine plums, 1 cup water, lemon juice, olive oil, vinegar, garlic, coriander, salt, pepper flakes, black pepper and cumin in a saucepan. Simmer until plums are very soft, 5 minutes. Puree mixture in a food processor. Return it to saucepan, and stir in the cilantro and dill. 3. Simmer sauce until thick and flavorful, about 5 minutes. If desired, add salt, lemon juice or vinegar to taste. If too tart, add sugar. Serve at room temperature. Yield: 2 cups. Posted to bbq-digest by "Loren D. Mendelsohn" <[email protected]> on Jun 03, 1999, converted by MM_Buster v2.0l.
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