The inspiration for making this chamoy, a Mexican plum sauce, came on my way home from the marché when I was handed 2 beautiful yellow plums as part of a promotion for a supermarket opening.
There were a bunch of clementines of various sizes sitting on my kitchen counter when I came across this glaze (suggested for a ham). It’s one of those recipes that take longer to get the ingredients together (and to clean up) than it does to make it.
Since the dumpling salad with tomatoes was/is such a hit, we jumped on this version with cucumbers and a peanut sauce. Did it combine the best of a few favorites?
