Plum sauce is a great addition to game dishes, pork, beef or lamb steaks. Surprise your guests with an unusual spicy taste.
It is necessary
- - 3 kg of plums
- - 4 cloves of garlic
- - a bunch of basil
- - 1/2 chili pepper pod
- - 2 cm of ginger root
- - 1/2 tsp. ground black pepper
- - 1 tbsp. l. apple cider vinegar
- - 1 tbsp. l. Sahara
- - salt to taste
Instructions
Step 1
Rinse the drain under running water and dry. Cut in half and remove the pit. Puree with a meat grinder or blender. Rub through a sieve.
Step 2
Peel the garlic and ginger and grate on a fine grater. Rinse the basil under running water, dry and chop finely. Rinse chili peppers under running water, dry, cut in half. Remove all seeds from one half and cut into small cubes.
Step 3
Pour the plum puree into a saucepan and put on fire. When it boils, add garlic, basil, ginger, chili, black pepper, apple cider vinegar, sugar and salt. Reduce heat and simmer for 10 minutes, stirring constantly and skimming off.
Step 4
Let the sauce cool and serve by pouring into the gravy boat. Plum sauce can also be bottled and refrigerated for up to a week. If you are not a fan of hot, then reduce the amount of chili and black pepper.
