Spicy sweet and sour sorrel sauce is perfect for meat, poultry and fish. I advise you to cook it a little and store it in the refrigerator, since vinegar is not used in the recipe, and the heat treatment of products is minimal. I share the recipe.
Ingredients
- Sorrel - 300 g
- Water - 500 ml
- Flour - 60 g
- Garlic - 1 head
- Vegetable oil - 120 ml
- Salt - to taste
- Chili pepper - to taste
Step-by-step cooking recipe
Wash the sorrel and chop it coarsely, peel and chop the garlic, peel the chili pepper from the seeds, cut into thin rings.
In a saucepan with a thick bottom, fry the chopped garlic and chili pepper in vegetable oil until golden brown. Add the flour and stir-fry for 2-3 minutes. Add a little water and mix until smooth.
Add the crushed sorrel, bring the billet to a boil over medium heat and boil for 1-2 minutes. Remove the sauce from the heat and cool slightly.
Beat the warm sauce with a blender until smooth puree. Then cool the workpiece completely, pour it into a sterile clean container, seal it tightly and send it to the refrigerator for storage.
