I don’t know about you, but I’m never satisfied with the plum dipping sauce sold in jars in the supermarket. They always taste like unnaturally sweet jam and have a pallid, wimpy colour to them. For this reason, I decided to make my own plum sauce -with a hot sriracha kick - to go with some slow-cooked duck. Mmmmm slow-cooked duck. If the thought of it distracted you too, and you completely forgot about the plum sauce for a second, don’t worry, that’s coming tomorrow. And let me tell you, it’s worth waiting for. The simplest way to make duck ever. Back to the plum sriracha sauce. This is some rich and spicy stuff. Perfect for marinading meat or dipping spring rolls and wontons into. You’ll be licking it off your fingers like with a satisfied smile, happy in the thought you didn’t have to put up with the weedy shop-bought version.
If you’re making this for kids or people who don’t like chillies, you can leave it out. Then just whizz it up the sauce as per the recipe, dish out the non-chilli version and stir some sriracha into the remaining sauce. Use purple plums - to get the dark, rich colour. Ideally the plums need to be ripe. Use what you have though. If your plums aren’t ripe add in a little extra honey. If they’re a little too sweet and squishy, add in a couple of extra drops of rice vinegar.
The Plum Sriracha Sauce Recipe:
