Why are homemade sauces good? They are natural, hand-made and often from home-grown products.
And you yourself know how to apply them: to kebabs, pasta, or just for bread.
Satsebeli sauce
Ingredients:
5 kg red tomatoes
1 kg of red bell pepper
1-2 pods of hot pepper
1 large head of garlic
1 cup 9% vinegar
2 hours l. ground dry cilantro
1 tbsp. l. hops-suneli
1 tsp. l. ground hot red pepper and coriander
saffron if any
2 tbsp. l. salt
sugar to taste
How to cook:
1. Wash tomatoes and peppers. Cut each tomato into 4 parts, transfer to a saucepan with a thick bottom (cauldron, duck, cast iron) and put on low heat.
Simmer the tomatoes until the skin begins to peel off. Remove the dishes from the heat, cover and leave for 1 hour.
2. Cut the bell pepper into halves, clean the seeds. Transfer to a saucepan and pour boiling water over. Boil for 20-30 minutes. Drain the water and chop the peppers with a blender.
3. Drain the clear liquid from the tomatoes into a separate bowl, preferably with a large spoon.
4. Rub the tomatoes through a colander using a potato pusher, but then it is still better to use a sieve to remove the seeds.
5. Combine mashed peppers and tomatoes, add hot pepper pods and simmer over low heat for 30 minutes until the mass thickens.
6. Peel the garlic and crush it along with all the spices and 1 tbsp. l. salt. Add mixture to sauce, stir and taste. Remove the hot pepper pods from the sauce. Add salt as needed, add sugar to taste.
7. Pour in vinegar, bring to a boil.
8. Put the finished sauce in small sterilized jars and roll up.
Sauce "Lyutenitsa"
Ingredients:
1 kg of fleshy ripe tomatoes
2 kg sweet bell peppers (red or orange)
1 pod of hot pepper
5 cloves of garlic
0.5 kg eggplant
1 sprig of celery
0.5 cups vegetable oil
1.5 tbsp. l. seasoning mixtures (paprika, garlic, curry, freshly ground black pepper)
1-1.5 tbsp. l. salt (to taste)
1 tbsp. l. Sahara
50 ml vinegar 9%
How to cook:
1. Scald the tomatoes with boiling water and remove the skin from them. Then pass through a meat grinder and be sure to rub through a sieve to remove the seeds.
2. Put a saucepan with tomato puree on the fire, boil until thick. Finally, add the garlic through a press.
3. Wash bell peppers and eggplants. Then bake whole in the oven or microwave. It is also possible on the grill. You do not need to clean them, just cut off the stem from the baked ones and immediately pass everything through a meat grinder. But it is desirable to wipe through a sieve.
4. Put the peppers and eggplants in tomato sauce, add a pod of hot pepper and a sprig of celery, boil until the desired density - about 30 minutes.
5. Pour in oil, add salt, seasonings, sugar and vinegar. Boil. Take out the hot pepper and remove the celery sprig.
6. Spread the sauce hot in dry sterilized jars. Twist, turn over, wrap until cool.
"Tkemali" sauce
Ingredients:
1 kg plums
a bunch of cilantro and half a bunch of dill
a few fresh mint leaves or 1 tsp. l. dry
hot pepper pod
1-2 hours l. salt
1.5 hours l. Sahara
0.5 tsp l. ground coriander
0.5 tsp each l. ground black pepper and garlic
How to cook:
1. Sort the plums, wash and cut in half. If you succeed, take the bones.
2. Put the pan with the preparation to cook until the plum softens. When the plum has softened, remove all the seeds and the resulting mass, along with the skin, grind with a blender.
3. Pour the plum puree into a saucepan, put on the lowest heat and evaporate any excess liquid.
4. Add all other ingredients as per recipe.
5. Boil and put in hot, boiled water jars.
6. Then cover them with boiled lids and sterilize for 15 minutes in boiling water. Next, tighten the lids, turn over the cans and wrap the blanks with a blanket.
After 2 days, you can send the sauce for long-term storage in a cool place, hidden from direct sunlight.
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