Smoky plum sauce

Ingredients

• 2 dried chipotle chilies
• 1 cup water (250 milliliters)
• 1 tablespoon vegetable oil (15 milliliters)
• 2 strips bacon, finely chopped
• 6 ripe black plums, pitted and chopped
• 3 tablespoon soy sauce (45 milliliters)
• 3 tablespoon plum sauce (45 milliliters)
• 2 tablespoon brown sugar (25 milliliters)
• 1 tablespoon grated ginger (15 milliliters)
• 1 tablespoon chopped garlic (15 milliliters)
• 1 tablespoon rice vinegar (15 milliliters)
• 1 tablespoon lemon juice (15 milliliters)

Ease of preparation is easy

Directions

1. Soak chilies in water until soft. Drain and reserve water. Chop chilies finely.
2. In a heavy saucepan, heat oil over medium high heat; sauté bacon for a minute.
3. Add ginger and garlic; sauté for a further minute. Add all other ingredients.
4. Bring to a boil and reduce heat to a simmer.
5. Continue cooking for a further 15 minutes, or until plums become soft.
6. This makes an excellent chutney for roast pork, other meats, and for sandwiches.
7. For an interesting basing sauce for ribs, transfer sauce to a food processor and blend to a paste.
8. If sauce is too thick, add some of the reserved soaking water, or plain water if sauce is already spicy enough. Makes 1½ cups of sauce.

Use as a regular basting sauce for ribs, or as a sauce for roast pork.