This is a guest post by Susan Russo of Food Blogga from her days with Fit Fare.
Though this salsa is delicious either raw or cooked, I prefer slightly cooking the plums and onions for a richer, more caramelized flavor. Also, the addition of spicy fresh Thai basil (pictured here) makes this salsa extra special.
Asian Plum and Ginger Salsa with Thai Basil
2 tsp sesame oil, divided
1 Thai chile, finely chopped, with some seeds
1 tsp fresh grated ginger
1 tsp plain rice vinegar
1 tsp water
1 tsp brown sugar
2 green onions, thinly sliced
2 medium dark red or black plums, cut in thick slices (red plums are slightly more tart than sweeter black plums)
4-5 Thai basil leaves, thinly sliced (or regular basil, if unavailable)
Salt, to taste
In a small bowl, whisk together 1 tsp sesame oil, Thai chile, ginger, rice vinegar, water, and brown sugar. Set aside.
In a medium sized skillet over medium heat, add 1 tsp sesame oil. Add green onions, and sauté 1 minute. Add sliced plums, and sauté 1-2 minutes. Add the ginger sauce to the pan, and heat through 2-3 minutes, or until plums become slightly caramelized. Remove from heat, and place in a bowl. Add Thai basil, and season with salt. Toss gently until well combined. Allow to rest for at least 45 min-1 hr. so the flavors will mingle.
Serving suggestion: This pairs beautifully with grilled tofu, shrimp, or white fish served atop steamed basmati rice or Asian rice noodles.
