Love my husband and different sauces. Usually buy, but then I thought - why not cook yourself? Tastier, healthier, more natural... I Offer three sauce. Two sharp, sweet and sour, with pineapple and one tomato with garlic and herbs de Provence.
SAUCE FIRST. Tomato with Provencal herbs, olive oil and garlic. A versatile sauce that is suitable for many dishes. Its creation was focused more on the overall interest on Student sun-dried tomatoes. To create it you will need a ripe juicy tomatoes, olive oil, garlic, dried herbs of Provence (or other herbs - oregano, Basil, mint, parsley), starch for thickening, salt, pepper to taste.
Tomatoes are cleaned from the skin (cut crosswise the sandpaper to make it easier to clean, dip in boiling water for a minute, then in cold water)
Now in a food processor or in a blender grind the tomatoes with garlic.
Pour the sauce into a saucepan, add salt, 2 tbsp with slide starch mix well and bring to a boil.
Then add 2 tablespoons of olive oil and 2 tablespoons herbs. Mix, and give a quiet simmer the sauce for a minute or two, and then hot sauce poured into small jars (from under pickled mushrooms, for example). Let cool, put in refrigerator. The sauce it is desirable to infuse at least a day.
SAUCE SECOND. Spicy, sweet and sour sauce with pineapples and apples. This composition was on the label of my favorite Chinese sweet-sour sauce. Tried to repeat - broke, of course, is not what is in the bottle, but surprisingly very tasty. The sauce is spicy, with chili. If you don't want spicy, replace the chili pepper ground red pepper (a bit) or add just a little bit. Will need: can of pineapple, 3 apples, ginger (you can grate the root - 1 teaspoon, you can take canned), chili, salt to taste.
From apples to remove the skin, chop into slices.
Cut half a chili pepper. Remove before bone - they are the most acute. And then try not to touch the face until I wash my hands. I managed to scratch the nose - then ran around the kitchen with wide eyes. ;) If you don't like spicy, use just a little piece of Chile.
In a food processor (or blender) place pineapple (with syrup), apples, ginger (1 teaspoon)
Pour puree into a saucepan, add salt, chili pepper, 2 tablespoons of cornstarch and cook for 5 -7 minutes to slightly posipal. Then just pour hot sauce in the jars, cool and refrigerate.
SAUCE THE THIRD. Sweet and sour with pineapple, Chinese. Another option sauce with pineapple. Already with the pineapple and chili pepper. It just a good kind of spicy. Husband loved it. Next time Chile will take still less. It need all those pineapples, hot chili pepper, soy sauce, starch for thickening, tomato paste and salt to taste.
If you have pineapple rings (like me) cut them into pieces. You can buy pineapple chunks.
Cut malpercio Chile (or even less)
Pineapples with syrup pour into a saucepan. Add 2 tablespoons of starch, salt and bring to a boil.
Let the sauce softly simmer 2 minutes and add 1-2 tablespoons of tomato paste.
The sauce as well to give a quiet stew on the stove for 3 minutes, stirring occasionally. Then pour on hot banks. Don't forget to brew. On the second or third day, the sauces delicious.