2 tablespoons tamari sauce, coconut aminos, or soy sauce
2 large cloves garlic, minced
2 tablespoons fresh grated ginger
¼ teaspoon sea salt
¼ teaspoon crushed red pepper flakes
¼ teaspoon ground black pepper
¼ teaspoon ground cinnamon
⅛ teaspoon ground cloves
⅛ teaspoon ground star anise
Instructions
Add all ingredients to a medium saucepan over medium heat; cover the saucepan and cook until the plums are disintegrated, about 20 minutes, stirring occasionally.
Transfer to a blender or food processor and process until smooth. Taste and adjust seasonings as desired.
Cool to room temperature, then store in an airtight container in the fridge for up to 2 weeks.
Notes
To Make This Dish Paleo: Make sure you use coconut aminos.
Recipe by An Edible Mosaicâ„¢ at https://www.anediblemosaic.com/chinese-inspired-plum-sauce-paleo/