Tkemali Sauce

This herby- tangy-spicy Georgian sauce reminded me of just how good they are. While traditionally it’s made with a type of small, green sour plum (where it gets its name), you can make this recipe with just about any plum that isn’t too ripe (the riper the plums, the sweeter and less tart the sauce). This version is virtually sodium-free, so you can gen- erously dollop it on a burger or grilled pork, or use it as a marinade, a salad dressing, or a dip for crudités.