Saturday, February 27, 2016

Pico de Plums :: Chef Mark Cleveland @ Hungry Harvest ::




Amount
Measure
Ingredient
Prep Method
2
Medium
Black plums

2
Medium
Nectarines

½
Cup
Sweet onion
Half moon sliced
1
Clove
Garlic
Minced
1
Teaspoon
Fresh ginger
Optional, minced
1
Teaspoon
Fresh turmeric
Optional, minced
1
Small
Hot chili pepper
Optional, minced
½
Teaspoon
Sea salt

1
Tablespoon
Favorite preserves

1
Tablespoon
Toasted nut oil
Walnut, pepita, hazelnut, or evoo
1/3
Cup
Italian parsley
Rough chop
¼
Cup
Chives or scallion greens
Optional, thinly sliced
1
Medium
Lime
Juice and zest


I don’t peel the fruit, but feel free to do so if you like.  Slice the plums and nectarines, discarding the pits.  



 Combine all.  Allow to macerate at room temp for an hour or so, then chill.  I used two daggerpod chilies from my garden for this batch.


 This is great made w/ under ripe, ripe or over ripe fruit.  


 If you make it w/ very ripe fruit it will be more like a salsa, with under ripe fruit, more like a salad.  


 Either way, it makes terrific tacos!  I like to use all fruit organic preserves.  

 
Eating Healthy & Delicious is a Win Win Win Situation!
Eat, Live & Party Well
Blog post by Chef Mark Cleveland

Chef Mark Cleveland has joined the team of Hungry Harvest creating recipe & culinary content for success in the kitchen with the amazing produce in each weekly Hungry Harvest box.  Visit www.hungryharvest.net/recipes/  for recipes, photos & More!  Follow HungryHarvest and ChefMarkCleveland on Instagram

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