Sauces

Tkemali sauce for pork

Tkemali sauce for pork


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Ingredients for making pork tkemali sauce

  1. Plum blue or yellow 1 kg.
  2. Water 50 gr.
  3. Salt, hot red pepper to taste
  4. Garlic 1 head to taste
  5. Fresh greens of cilantro, dill, mint a small bunch (mint 2-3 leaves)
  6. Suneli hops or dry spice mix 1 st. a spoon
  • Main Ingredients Plum
  • Serving 8 servings
  • World Cuisine

Inventory:

2 Pots, Colander, Blender or Meat Grinder, Spoon, Knife

Cooking tkemali sauce for pork:

Step 1. Cook the plum puree.

My sink under running water. Pour water into a saucepan and set on fire. Put the plum in the pan and cook until soft. I do not take out the seeds from the berries, because we will still wipe the plum mass through a sieve or colander. How much to cook depends on the strength of the plum. If soft, then 5-7 minutes are enough, if immature, then 10-15 minutes will have to cook. Cook over medium heat. When the plums soften, turn off the gas and pour all this beauty into a colander. Yes, do not forget to put a container for plum puree, which is formed as a result of wiping, under a colander. Wipe the plums in portions. It turned out plum puree, in which we add salt, mix, taste. If there is not enough salt, add more. You can add sugar, but if the plum is sweet, then sugar is not needed.

Step 2. Grind the garlic and herbs.

Take a head of garlic. We clean the slices from the husks and put in a blender. For greater severity, I took another pod of hot pepper, but you can do without it. With hot pepper, cut in half, cleanse from seeds. Put the chopped pepper to the garlic. There are also spicy herbs - cilantro, dill and mint. We grind everything. If there is no blender, then for garlic you can use garlic ginger or a fine grater. And you can chop pepper and garlic in a meat grinder. Well, the herbs will have to be cut with a knife finely, finely cut.

Step 3. Cook the sauce.

We put the pan with plum puree on a medium heat and, stirring, bring to a boil. In parallel, add all the herbs, spices and spices. At first, hunnel-suneli and red pepper. Stir and taste. The taste in the sauce should turn out to be sweet-sour-spicy. But all individually. Therefore, we try. Then greens and garlic. Stir all the time so as not to burn. We boil for 5 minutes and turn off the heat. Tkemali sauce is ready.

Step 3. Serve the tkemali sauce.

Serve tkemali sauce chilled to barbecue or fried pork. If the sauce is intended for storage, then it can be bottled in sterilized bottles or rolled up in jars. Enjoy your meal!

Recipe Tips:

- - For plum puree, you can not cook the plum, but release it from the seeds and turn through a meat grinder.

- - If you do not like too spicy taste, then you can limit yourself only to red pepper, without adding chilli peppers.

- - It is better to store the prepared tkemali sauce in a cool place. If there is no such place, then add a teaspoon of fruit vinegar in the finished puree.



Comments:

  1. Hanly

    A fun time

  2. Tujin

    I am sorry, that I interrupt you, there is an offer to go on other way.

  3. Logan

    You must tell him that you are not right.

  4. Moogukazahn

    Thanks for the tip, how can I thank you?

  5. Ardwolf

    IN! Hooligans are divorced, they've got a mess of spam here)))



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