Anyone who has been to the Caucasus and appreciated the Caucasian hospitality has certainly tried this sauce. This recipe is missing walnuts and dried grapes. We canning this sauce for the winter. In winter, you can add nuts and raisins when serving the sauce.
It is necessary
- - 4 kg of tomatoes;
- - 1.5 kg of bell pepper;
- - 2 heads of garlic;
- - 2 teaspoons of ground coriander;
- - 2 teaspoons of hops-suneli;
- - 2 bunches of cilantro;
- - 1 bunch of dill;
- - 0, 5 tbsp. vinegar 6%;
- - black pepper;
- - sugar;
- - salt.
Instructions
Step 1
Sort the tomatoes, rinse and immerse in boiling water for 3 minutes. Take it out, put it in a colander. Let the liquid drain and remove the skin. Cut into large pieces.
Step 2
Rinse the bell pepper. Remove seeds. Cut into wedges. Pass the pepper and tomatoes through a meat grinder.
Step 3
Prepare a roasting pan with a thick bottom. Dip the scrolled vegetables into it. Simmer for 35 minutes over low heat.
Step 4
Finely chop the greens. Peel and chop the garlic.
Step 5
After 35 minutes, add herbs and garlic to the roasting pan with vegetables. Simmer for another 10 minutes, add spices and vinegar 3 minutes until tender. Salt to taste.
Step 6
Prepare jars. Rinse in hot water with baking soda. Sterilize. Boil metal lids.
Step 7
Pour the prepared hot sauce into jars, roll up the lids. Turn upside down and remove under a "fur coat" for 6 hours. Then take it out and put it in the basement.
