4-Alarm Plum Sauce

• 2 1/2 pounds Italian Prune Plums, halved & pitted
• 6 tiny Thai peppers (Filius Blue)
• 3 jalapenos
• 1 habanero
• 1 clove garlic
• 1 small red onion
• 1/4" chunk of ginger, peeled (about 1/2 tablespoon)
• 1/4 cup real apple cider vinegar
• 1/4 cup rice vinegar
• 1 tablespoon mustard seed
• 1 teaspoon salt
• 1/2 cup brown sugar
• 1/2 cup honey
• 1 cup white sugar

1. Place onion, garlic, peppers, and ginger in a Vita-Mix, add plums on top. Pour in vinegars. Start Vita-Mix on low, slowly ramp up speed to high. Run just until you have a fairly smooth mixture (pieces of plum skin will still be visible). Pour mixture into a large, flat-bottomed kettle, heat to boiling over medium heat. While heating, add the rest of the ingredients, stirring after each addition. When the sugar is completely dissolved, cover, finish bringing to a boil, and allow to boil for 5 minutes. Stir thoroughly, and allow to boil covered for another 5 minutes. Stir again (an oven mitt will be useful to prevent burns from splatters), reduce heat, and simmer until desired thickness, stirring often, about 1 hour. Put in jars and process as desired.

italian prune plums, peppers, jalapenos, habanero, clove garlic, red onion, ginger, apple cider vinegar, rice vinegar, salt, brown sugar, honey, white sugar

Taken from www.epicurious.com/recipes/member/views/4-alarm-plum-sauce-52501261 (may not work)