Plum Salsa is delicious with chips, or with chicken, fish, pork, grilled veggies, or steaks. I love being able to use seasonal, local produce in new ways and this salsa is a delicious way to use fresh plums.

Summer Fruit in Savory Dishes

We have such a bounty of summer fruit that I am always thinking up tasty new ways to use it. I like to think outside of the dessert box and try fruit in some savory dishes, like Peach Whisky Chicken Kebabs, or Balsamic Cherry Feta Prosciutto Pizza.

Plums in a Salsa?

Usually, we think of salsa as a tomato-based, spicy condiment, so you may be thinking that using plums to make salsa a bit strange. However, salsa is simply the Spanish word for any sauce.

Typically, salsa is a fresh, raw condiment with at least a little bit of heat. This plum salsa has all of that and the plums add a touch of sweetness to balance out the heat of the peppers.

What Kinds of Plums to Use for Salsa

There are many varieties of plums, and absolutely any of them will work for making plum salsa. I used red plums here. Just be sure to avoid overly ripe plums, or they will not hold their shape when chopped. Your plums can even be slightly under-ripe for making salsa.

Salsa Heat Control

The level of spicy heat in your salsa is all about the type, and amount, of chile pepper, used. I used 2 jalapeno peppers, and you can dial back the heat by using only one or try the milder poblano or Anaheim peppers.

However, what if you want to go the other way and dial it up? Try adding one or more extra jalapenos, or substitute a hotter pepper, like cayenne or serrano. I wouldn’t go too crazy with the heat though. Plum salsa is meant to complement the food, not overpower it.

Because a lot of the heat of the pepper is in the white pith, and in the seeds, when you remove those, you have more control over the heat level.

Here’s a guide to the heat levels of the most common chiles: Types of Hot Peppers.

What to Eat With Plum Salsa

Serve this salsa with tortilla chips, or try it with chicken, fish, or pork. And, if you need more ideas to use summer plums, check out Grilled Plum and Pork Kebabs, Asian Plum Sauce or Spiced Plum Jam With Cardamom and Cinnamon

How to Make Plum Salsa

5 from 6 votes

Print

Plum Salsa

Prep Time

10 mins

Chill

1 hr

Total Time

1 hr 10 mins

 

Plum Salsa is spicy, sweet, tangy and crunchy, It's perfect with grilled fish, chicken, or pork, or just for dipping chips.

Course: Sauces, Dips & Toppings

Cuisine: Mexican

Keyword: fresh salsa, gluten free, grapefruit, plum recipes, plums

Servings: 4

Calories: 37 kcal

Author: Colleen

Ingredients

• 2 plums chopped (about 1 cup)
• 1 small cucumber chopped (about 1 cup)
• 2 jalapeno peppers seeded and diced
• 1/4 cup red onion diced
• 1 lime juice of
• 2 tbsp cilantro or parsley chopped
• 1/2 tsp coarse salt Kosher of Sea Salt

Instructions

1. Toss all ingredients together in a bowl

2. Refrigerate for an hour before serving,

Recipe Notes

Plum Salsa will be better if kept in the fridge for at least an hour before serving to allow the flavours to meld.

If you use an English cucumber, there is no need to peel it, but they are fairly long, so I used just a half long English cucumber.

Toss before serving.

Nutrition Facts

Plum Salsa

Amount Per Serving (5 g)

Calories 37 Calories from Fat 9

% Daily Value*

Fat 1g2%

Saturated Fat 1g5%

Sodium 293mg12%

Potassium 211mg6%

Carbohydrates 10g3%

Fiber 2g8%

Sugar 6g7%

Protein 1g2%

Vitamin A 268IU5%

Vitamin C 19mg23%

Calcium 18mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.