Garlic and Chile Sauce with Dapple Dandy Pluots


  • 6 ounces of Fresno chiles
  • 4 Dapple Dandy pluots, with the seed removed
  • 3 cloves garlic, chopped
  • 1/2 teaspoon salt
  • 2 tbsp. sugar
  • 2 tbsp distilled white vinegar


Put all the ingredients in a blender. Process to a coarse texture. Taste and adjust the flavor with add extra salt or sugar. Transfer to a small saucepan, bring to a vigorous simmer over medium heat, lower the heat to gently simmer for about 5 minutes, or until it no longer smells raw. Remove from the heat and set aside to cool. Transfer to a jar and store in the refrigerator.

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