This is a simple dipping sauce usually used with deep fried items such as spring rolls and the stuffed chicken wings I shall post shortly.

Boil the water, and add the pickled plums (sometimes sold as 'salted plums'), and simmer for five minutes.

Remove the plums to a food processor and puree them.

Continue to boil the water, adding and dissolving the sugar, then adding the vinegar and salt. If any sugar is still undissolved, add a little more water until it dissolves.

Return the plums to the mixture, and then pour over the other ingredients in a sterilized preserving jar, and keep in a cool place for at least a week before using.

Chile-Heads Digest V3 #048

From the Chile-Heads recipe list. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.