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Greengage Salsa
acidic and spicy

This recipe comes from Iguala, Guerrero where the greengage harvest is so big that the housewives invent recipes, ways to take advantage of them and preservation techniques when the season is over.

In this salsa the greengages are combined with the spicy arbol pepper to obtain a curious and original preparation. What you will have is a spicy salsa but also with certain acidity, where some sweet notes can be found. The salsa’s aroma is penetrating and its seasoning unmistakable because garlic and epazote is used in the preparation. You really have to try it.

– In the salsa an unparalleled combination is produced because the acidity of the greengage helps to decrease the chili’s hotness and the chili’s hotness also decreases the greengage’s acidity. In few words the acidic flavor of the greengage will get better and the chili’s hotness will get better; it is a win-win combination.

The greengage salsa is perfect to accompany any type of dish that has pork or chicken. Some simple grilled chicken breasts or a good roasted pork loin with this salsa, they become an exquisite dish.

About the Recipe

• In this recipe you will work a bit but is very easy to make.
• The best plum that can be used in the recipe is the greengage. Another type of plum could also be used however the result will not be very good.
• This salsa is very spicy and if you would like to decrease the hotness, just reduce the number of arbol peppers that are used in the recipe.
• The preparation requires of 20 minutes.
• The recipe yields 2 cups.

Ingredients

8 Greengages (19.7 oz)

8 Arbol Peppers (.8 oz)

3 Garlic cloves (.4 oz)

2 Epazote sprigs (.7 oz)

1/2 tablespoon of Salt

Cookware

1 Saucepan

1 Blender

1 Cutting Board

1 Kitchen Spoon

1 Knife

Directions

Cook the Ingredients

1. Put in a saucepan:

• 8 Arbol Peppers.
• 3 Garlic cloves.
• The enough Water to cover the ingredients.

2. Bring the saucepan water to a boil over high heat and leave the ingredients cooking in the boiling water for about 3 minutes, until they soften.
3. Transfer from the saucepan to a blender, with a kitchen spoon, the ingredients that were cooked; then reserve.
4. Put in the saucepan the enough water to cover 8 greengages and bring it to a boil over high heat.
5. When it boils reduce to low heat, incorporate 8 greengages and cook them for about 5 minutes, until they soften.
6. Remove from the saucepan, with the kitchen spoon, the greengages that were cooked, wait until they cool a little and remove their pit. Upon completion put in the blender the greengages’ pulp.

Cook the Salsa

1. Blend very well the ingredients.
2. Put in the saucepan over medium heat:

• The Mixture that was blended.
• 2 Epazote sprigs.
• 1/2 tablespoon of Salt.

3. Mix the saucepan ingredients and cook the greengage salsa for about 4 minutes, until it thickens a little; stir occasionally.
4. When the cooking is done discard the 2 epazote sprigs.

Spectacular!

*This salsa can last up to 2 weeks in the refrigerator.

Tip: If the salsa is left resting for 1 day its flavor is going to be even better.

Suggestion: If you liked the concept of mixing chilies with fruit in a salsa... you have to try the manchamanteles mole.

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