0 (0)

Category: Sauces and Condiments

Plum and onion ketchup

Plum and onion ketchup
Los Angeles Times

If you're anything like me, you invite a group over for dinner, then realize that you're stuck with the cooking. But this informal menu preserves a day for the cook. Not only can this be prepared ahead, but the flavors ... Read more

Total time: 30 minutes | Serves 8
  • 1 tablespoon oil
  • 2 large onions, halved and thinly sliced
  • 2 large dark-skin plums, pitted and sliced
  • 1/3 cup ketchup
  • 1/3 cup dark brown sugar, packed
  • 2 to 3 tablespoons pureed chipotle chiles in adobo sauce
  • 3/4 teaspoon coarse salt
  • Pan juices reserved from roast pork

Step 1Heat the oil in a 10-inch nonstick skillet over medium-high heat. When hot, add the onions and plums. Cook, covered, stirring occasionally, until the plums disintegrate, about 10 minutes. Add the ketchup, brown sugar, pureed chipotles, salt and reserved pan juices from the roast pork. Stir well. Bring to simmer; cook, uncovered, until hot, about 5 minutes. Taste and adjust seasoning and chipotle puree. (This can be made several days ahead and refrigerated. To serve, gently reheat on the stovetop or in the microwave oven.)

Each serving:
94 calories; 394 mg sodium; 0 cholesterol; 2 grams fat; 0 saturated fat; 19 grams carbohydrates; 1 gram protein; 1.24 grams fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Sauces and Condiments
Lipton onion dip
Salsa verde
Roasted tomato confit with bacon fat
Strawberries and oranges in basil syrup