Plum sauce for meat: a recipe at home

INGREDIENTS

Plums - 1.2 kg
Salt - 7 grams
Sugar - 20 grams
Water 80 ml
Hops-Suneli - 5 grams
Garlic - 15 grams
Hot pepper - 0,5 pods
Pomegranate (to taste)

COOKING METHOD

Plum sauce is an ideal additive to meat. Although, if you cook it with this recipe, you can use it for any other dishes. Plum sauce at home can be made from different varieties and even from plum. Of course, the taste in each option will be different. Plum sauce can be rolled for the winter, nothing else in the recipe should not be added. In the given recipe of the sauce from plums the weight of fruit with bone is indicated. In its pure form should not be less than 900 grams of pulp. Plum sauce according to this recipe with a photo is prepared with hot peppers, but not necessarily. If you do not like burning flavors, you can crush a couple of peas of sweet-scented peppers for the fragrance or completely eliminate this ingredient.

Wash the plums, divide into halves, remove the bones.
plain sauce simple recipe
Fold the pieces in a saucepan, pour in a prescription amount of water, boil under the lid until soft. Turn off the plate, cool.
Wipe through the sieve boiled mass, get rid of skins and veins. Gently smooth the mashed potatoes.
plum sauce to meat recipe
Cut hot chili peppers into small pieces. Cut chopped garlic cloves. Fold them together in a mortar and knead carefully. You can chop the blender to gruel.
After 15 minutes of cooking the plums, add the prepared hot pepper paste with garlic, cover with salt and granulated sugar, stir. Brew another quarter of an hour.
Add the hops-suneli sauce. If there is no such seasoning, then you can collect it yourself. Usually the mixture uses the following spices: savory, red pepper, marjoram, laurel, mint, parsley, coriander. It is not necessary to add everything, only some kinds are possible.
Stir the sauce with spices, boil another 10 minutes and it's ready!
plum sauce recipe with photo

If the plum sauce made with this recipe needs to be put away for storage, the boiling mass is poured into sterile jars, rolled up. You do not need to add vinegar. If the plums are sweet and you want to give acid taste, then it's better to pour in a spoonful of fresh lemon juice at the very end of the cooking.
There are other sauces from plums, in the simplest recipes the fruit is not steamed, but immediately twisted with a blender, that is, along with the skin. This can be done, but the mass will not turn out to be so gentle. If desired, you can add a variety of spices. In the popular analogue Tkemali a lot of cilantro, dill, fenugreek, they do not spoil it at all.

BON APPETIT!