Traditionally Georgian sauce is made from sour cherry plum, but there are also many other variations. For example, excellent tkemali is obtained from red plum. It can be cooked in the season of fresh fruit and closed for the winter in small jars.
Ingredients
- Plums (red) – 1 kg
- Hot red pepper - 1 pod
- Garlic - 50 g
- Parsley - 10 g
- Vegetable oil - 3 art.l.
- Vinegar - 3 tbsp.l.
- Hop-suneli - 1 tsp.
- Ground coriander - 0,5 tsp.
- Ground black pepper - 0,5 tsp.
- Salt (without slide) – 1 tsp.
Step-by-step cooking recipe
Wash the plums, cut in half and peel the seeds.
Put the halves of the plums in a saucepan, cover with water, boil for 10 minutes and discard in a colander.
Rub the fruit through a sieve to get rid of the peel.
Finely chop the parsley, hot pepper and garlic peeled from the husk.
Mix plum puree with chopped billets, salt, spices and oil. Simmer for 15 minutes.
Add vinegar and remove from heat after 1 minute. Arrange the hot sauce in sterilized jars and roll up.
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