For a tropical twist, try ripe mango in place of the red plum. Serve this salsa with baked tortilla chips, grilled chicken, fish, or pork.
1 cup chopped Vidalia or other sweet onion
1/4 cup orange juice
2 tablespoons water
1 teaspoon sugar
1 1/4 cups diced red plum
1 cup diced Granny Smith apple
1 tablespoon chopped seeded jalapeño pepper
1 tablespoon white wine vinegar
2 teaspoons lime juice
1/8 teaspoon salt
1/8 teaspoon black pepper
1 garlic clove, minced
How to Make It
Combine the first 4 ingredients in a small saucepan. Bring to a boil; cover, reduce heat, and simmer for 10 minutes. Uncover and cook for 3 minutes or until liquid almost evaporates, stirring frequently.
Place the onion mixture in a bowl, and cool to room temperature. Stir in the plum and remaining ingredients. Cover and chill.