Sandhill Salsa

Sandhill Salsa

Ingredients
  • Green chiles
  • Garlic
  • Onion
  • Cilentro
  • Ripe native plums, pits removed
  • Sugar
  • Cumin, salt, pepper
My early recollections of wild plums are of sandhill plums, Prunus angustifolia, in Kansas. Living in North Dakota now I pick the native plum common here, Prunus americana, but often still obtain them from a sandhill environment, the Sheyenne National Grassland. Either kind of plum will work fine for what I call sandhill salsa--a fruit salsa with a distinctive taste and color--green chile, red plum-skins, orange flesh. This salsa has many uses and is especially good served on pork or fowl. Here's a hint on preparation, inasmuch as the native plums are not free-stone. It's easier to get the pits out if you heat the plums, so that the centers are soft; this can be done in a microwave. The recipe here gives no amounts for anything. Figure those out to your own taste.
  1. Buzz the chiles and plums and so on in your food processor.

  2. Season.

  3. Heat a skillet with a little oil and sear the salsa, cooking just long enough to mingle flavors.