My homemade products without sauces, it seems, do not eat anything, they require ketchup, mayonnaise or tartar for any dish. Store sauces are often disappointing for their quality, which does not match the price at all. I found a way out: I make homemade mayonnaise, mushroom and vegetable gravies. Since hot spices are held in high esteem, every summer I stock up on such a "fiery" sauce.
It is necessary
- For 1 kg of tomatoes:
- - ground coriander - 1 tsp,
- - hops-suneli - 1 tsp,
- - garlic - 3 cloves,
- - hot pepper,
- - salt.
Instructions
Step 1
Wash overripe tomatoes, remove damage, cut into small slices and leave for a day.
Step 2
Then we drain the resulting juice, and cook the tomatoes until the skin is separated from the pulp. We wipe the resulting mass through a sieve and cook again. When the mass begins to thicken, add ground coriander, chopped garlic, hot pepper, suneli hops and salt (adjust the pungency to your liking, I put quite a lot of hot pepper).
Step 3
After 15 minutes. Strain the sauce, cook for another 5-7 minutes. and packaged in prepared warm dry jars. Pasteurize at a temperature of 90 ° C (half-liter cans - 5-7 minutes, liter -12-15 minutes). We roll up the cans and turn them upside down until they cool completely.
