You can diversify the taste of familiar dishes with the help of various sauces. Undoubtedly, they can be purchased in supermarkets, but it is much more practical to cook at home. Plum-based sauces will be an excellent addition to meat and vegetable dishes.
Georgian sauce Tkemali
To make the sauce you will need:
- 3 kg of plums;
- 2 glasses of water;
- 2 tsp salt;
- 5 cloves of garlic;
- 1 tbsp Sahara;
- 1-2 small pods of dried red pepper;
- cilantro, mint, dill - 1 bunch each;
- 1 tsp hops-suneli.
It doesn't matter which plum color you choose. It is important that the fruits are sour. We sort out the plums, remove the leaves and twigs, rinse thoroughly, cut off the spoiled places. Pour water in a saucepan and simmer over low heat until the fruits are boiled, the pulp begins to separate from the stone and peel. Put the finished plum in a sieve or colander with small holes and wipe until puree is obtained.
Transfer the resulting mixture to a saucepan and cook over low heat until boiling. After that, remove from heat, add dry spices, salt and sugar, chopped garlic. Finely chop the greens, remove the seeds and chop the hot pepper. We add all the prepared ingredients to the workpiece. Simmer over low heat for another 15 minutes. Remove from the stove, let cool the sauce and pour into sterilized jars.
Adjika from plums
To prepare adjika you will need:
- 2 kg of plums;
- 100 g of garlic;
- 2-3 tomatoes;
- 1-2 hot red peppers;
- 1 tbsp salt;
- 1-2 tbsp Sahara;
- greens to taste.
Wash all fruits, dry with a towel. Cut the plums in half and remove the seeds. Peel the seeds and prepare the garlic. Place plums, tomatoes, peppers and garlic in a blender or meat grinder, chop. Transfer the resulting mixture to a saucepan, add the remaining ingredients, stir and bring to a boil. Then reduce heat and cook for about 20 minutes more. Put the finished adjika in jars.
