Lovers of bright flavors will certainly appreciate the wonderful sloe sauce for meat. Even an inexperienced cook can cook it. I mix fruits with garlic, Bulgarian and hot pepper. The taste turns out to be interesting and multifaceted.
Ingredients
- Turn - 500 g
- Bell pepper - 150 g
- Hot red pepper - 1 pod
- Garlic - 3 cloves
- Cilantro - a couple of twigs
- Olive oil - 30 ml
- Ground black pepper - 0,5 tsp.
- Sugar - 100 g
- Salt - 10 g
- Water - 200 ml
Step-by-step cooking recipe
Bulgarian and hot pepper cut in half, peel off the seeds, chop.
Put the blackthorn, chopped vegetables, peeled garlic cloves and cilantro in a saucepan.
Pour in water and cook for 20 minutes on low heat.
Rub the resulting mass through a sieve to remove the peel and bones.
Mix the puree with sugar, salt, butter and ground pepper.
Boil everything together for 10 minutes, stirring frequently.
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