Grilled Black Plum Relish
A summer treat and if you can find them; this delicious relish made with grilled black plums, red bell pepper and sweet onion will make grilled pork or veal chops a memorable dinner.
Depending on where you live, you may not find them at all, but wherever you are if you find black plums, it will be summertime. This delicate fruit is finicky; has a short season in which it can be picked and sent to market, has to be handled gingerly and ripens very quickly. As a rule, it will be a serendipitous discovery. There you are at the grocery store in July or August, with a shopping list designed specifically for a dinner menu you have in mind, when, viola! There they are, unexpectedly: orchard-fresh, beautiful black plums, just waiting to be taken home. Drop everything. Forget what you had planned for dinner and instead go get some pork chops, veal chops or even a couple of beef steaks, and plan on putting them on your grill while making this relish as the featured accompaniment.
Prepare For That Day
There is one grilling appliance that will help you prepare for that time when you need to grill a lot of fruits and veggies in a short period of time without having to put each individual piece on the grill grates and turn them over with a pair of tongs. You need a wire mesh grilling basket. It’s essential to the success of this recipe.
Grilled Black Plum Relish
Ingredients
- 6 medium fresh black plums, skin on, pits removed and sliced into quarters or sixths
- 1 medium sweet onion (like, Vidalia or Texas-1015), chopped roughly into 1" x 1" pieces.
- 1 medium red bell pepper, chopped roughly into 1" x 1" pieces
- 8-10 slices of mild pickled jalapeno peppers (like, Mezzetta)
- 2 tbsp olive oil
- 2 tsp lime juice
- 2 tsp lemon juice
- 2 tsp balsamic vinegar
- 2 tsp honey
- 1/8 tsp fine sea salt
- 8-9 grinds freshly cracked black pepper
Instructions
- Toss the onions and red bell peppers in olive oil, and place in a grilling basket over a medium hot gas grill, or about 4-6 inches from the coals if you're using a charcoal grill.
- Grill the onions and peppers 15 minutes until they become limp and slightly charred, tossing or stirring frequently.
- Toss the plums and jalapeno peppers in olive oil, and add these to the grilling basket, and grill for another 10 minutes.
- Turn everything out onto a cutting board and finely chop everything.
- Put into a mixing bowl and add the lime and lemon juice, balsamic vinegar, honey, salt and pepper. Mix together well.
- Serve along side grilled pork chops, veal chops or a tenderloin beef filet.
