Wednesday, July 25, 2012

Plum Salsa ~ Orange, Chili and Basil

Beach Plum Salsa

The second salsa on the list of Martha's Vineyard salsa recipes is made with tiny sweet plums, a chili pepper, an orange and fragrant garden basil. We had it with grilled, U-10, day boat scallops. The scallops were huge, incredibly fresh, sweet and plump. They were probably the freshest I've ever had. We bought them from Larsen's Fish Market in the tiny fishing village of Menemsha. If you can find day boat scallops, grab them immediately, you'll see what I mean. If you're ever in Menemsha, go to Larsen's for the freshest fish and seafood on the planet. The fishing boats pull up directly behind the store, bringing the ocean's bounty to a line of eager customers. The staff are friendly and helpful too.  

The scallops I prepared on the island had classic grill marks and a pleasant, mild smokiness. The citrus-kissed, sweet and spicy, plum salsa paired well with them.

Plum Salsa Recipe

{A few notes....This simple and refreshing salsa pairs well with grilled or pan fried scallops or fish, adding a cool, tangy, slightly sweet-hot zing. It's equally good with tortilla chips.} 

You'll Need:

  • 6 small plums, diced.
  • 1 small green chili pepper, seeded and diced
  • 1 orange, zest it and reserve the zest. Juice it and reserve the juice.
  • A drizzle of honey to taste. I used a small drizzle because my plums were ripe. 
  • 6-8 basil leaves torn or chopped. Thai basil would be delcious. But any basil will work.
  • 3 scallions, diced
  • Sea Salt to taste
  • Light olive oil, just a drizzle, maybe a teaspoon or two

The Rundown:
Combine everything in a bowl and serve immediately over grilled or pan fried scallops, fish or chicken. Enjoy!

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