| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Georgian | 1 | Servings | ||
INGREDIENTS
| 1 | lb | Plums, not too ripe |
| 2 | T | Fresh lemon juice, or more |
| to taste | ||
| 2 | T | Olive oil |
| 1 | t | Red wine vinegar, or more |
| to taste | ||
| 3 | Cloves garlic, minced | |
| 1 | t | Ground coriander |
| 1/2 | t | Salt, or more to taste |
| 1/2 | t | Hot pepper flakes |
| 1/4 | t | Black pepper |
| 1/4 | t | Ground cumin |
| 2 | T | Finely chopped cilantro |
| 2 | T | Finely chopped fresh dill |
| 1/2 | t | 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 Cook plums in boiling water to cover for 30 seconds. Drain in a colander, rinsing with cold water. Pull off skins. Remove stones. 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. 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" <lmend@crow.admin.ccny.cuny.edu> on Jun 03, 1999, converted by MM_Buster v2.0l.
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