Nicky's Kitchen SanctuaryPlum Sriracha Sauce
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Ingredients
Serves 1- 1 red onion (peeled and chopped)
- 1 thumb-sized piece of ginger (peeled and chopped finely)
- 4 cloves garlic (peeled and chopped/crushed)
- 4 tbsp. honey
- 6 tbsp. dark soy sauce
- 1 tbsp. Chinese rice vinegar (if you don't have any you can use white wine vinegar)
- 1 tbsp. oil (I use avocado oil, but other neutral oils such as sunflower or canola work too.)
- 4 tbsp. sriracha
- 600 g (21 oz) ripe plums (de-stoned and cut into small (1 cm pieces) - no need to take the skin off)
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Steps
- Step 1
Heat the oil in a medium-sized saucepan. Add the onion and cook on low-medium for 5 mins - until the onion is soft. Give it a stir every minute or so.
- Step 2
Add in the ginger and garlic and cook for a further minute. Add in the rest of the ingredients, turn up the heat, and bring to a gentle bubble.
- Step 3
Turn the heat back down to medium and allow everything to bubble gently for 20 minutes. Give it a stir every so often.
- Step 4
After 20 minutes, turn off the heat and blend the mixture in the pan using a hand blender. I like to give it just a few pulses so the sauce still has some texture.
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Heat the oil in a medium-sized saucepan. Add the onion and cook on low-medium for 5 mins - until the onion is soft. Give it a stir every minute or so.
Source: Nicky's Kitchen Sanctuary
