Who has been to the Caucasus and appreciated the Caucasian hospitality, he certainly tried this sauce. There is no walnut or dried grapes in this recipe. We can preserve this sauce for the winter. In winter, when serving the sauce on the table, you can add nuts and raisins.
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You will need
- - 4 kg of tomatoes;
- - 1.5 kg of bell pepper;
- - 2 heads of garlic;
- - 2 teaspoons ground coriander;
- - 2 tsp hops-suneli;
- - 2 bunches of cilantro;
- - 1 bunch of dill;
- - 0.5 tbsp. vinegar 6%;
- - black pepper;
- - sugar;
- - salt.
Instruction manual
1
Sort tomatoes, rinse and dip in boiling water for 3 minutes. Get it, throw it in a colander. Allow liquid to drain and remove skin. Cut into large pieces.
2
Rinse bell peppers. Remove the seeds. Slice into slices. Pepper and tomatoes through a meat grinder.
3
Cook a roasting pan with a thick bottom. Dip the scrolled vegetables into it. Simmer for 35 minutes over low heat.
4
Finely chop the greens. Peel the garlic and chop.
5
After 35 minutes, add greens and garlic to the roasting pan with vegetables. Stew for another 10 minutes, 3 minutes before cooking, add spices and vinegar. Salt to taste.
6
Cook the jars. Rinse in hot water with soda. Sterilize. Boil metal caps.
7
Ready hot sauce pour into banks, roll up the lids. Turn upside down and put away under the "coat" for 6 hours. Then get it and lower it to the basement.
note
Spice hops-suneli has a specific taste and not everyone likes it. If you exclude it from the sauce, the sauce will take on a new taste.
Useful advice
If you do not cook the sauce for the winter, then do not add vinegar.