Plum sauce is a great addition to game dishes, pork, beef or lamb steaks. Surprise your guests with an unusual spicy taste.
Pick your recipe
You will need
- - 3 kg of plum
- - 4 cloves of garlic
- - a bunch of basil
- - 1/2 pod of chili pepper
- - 2 cm ginger root
- - 1/2 tsp ground black pepper
- - 1 tbsp. l cider vinegar
- - 1 tbsp. l Sahara
- - salt to taste
Instruction manual
1
Rinse the drain under running water, dry. Cut in half and remove the stone. Mash with a meat grinder or blender. Wipe through a sieve.
2
Peel the garlic and ginger and grate on a fine grater. Rinse the basil under running water, dry and chop finely. Rinse the chili peppers under running water, dry, cut in half. Remove all seeds from one half and cut into small cubes.
3
Pour the mashed plums into a saucepan and set on fire. When it boils, add garlic, basil, ginger, chili pepper, black pepper, apple cider vinegar, sugar and salt. Reduce heat and simmer for 10 minutes, stirring constantly and removing the resulting foam.
4
Let the sauce cool and serve, pouring into a sauce boat. Also, plum sauce can be poured into a bottle and stored in the refrigerator for a week. If you are not a fan of hot, then reduce the amount of chili and ground black pepper.
note
Due to the short heat treatment, more nutrients are preserved, but, unfortunately, the storage time of the sauce is reduced.