Southwest Dried Plum Relish
Make a batch of this spicy dried plum salsa to serve with chicken, pork chops or fish.
1 cup (about 6 ounces) chopped dried plums
1/2 cup canned green chiles
1/3 cup sliced green onions
1/4 cup chopped walnuts, toasted
3 tablespoons balsamic vinegar
3 tablespoons medium-dry port
1/2 teaspoon crushed red pepper
In medium bowl, combine all ingredients. Store, covered, in refrigerator for up to 1 week. Serve with grilled chicken, pork chops or fish, if desired.
Tip: To toast walnuts, arrange in even layer on baking sheet. Bake in 350°F oven 5 to 7 minutes or until golden brown
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