Description
Continue to publish recipes for winter storage. Oh, what a splendor and a variety of sauces on the website!!! But this has not yet been met. Can someone come in handy and this? In fact, the recipe is close to the sauce "Tkemali"! But the tartness of the sloe gives the sauce its flavor. Like any sauce, which he needs to infuse, then to enjoy the full taste bouquet. Very good like meat and fish.
Ingredients
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Drain
1 kg
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Coriander
1 tsp
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Peppers red hot chilli
1 tsp
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Salt
2 tsp
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Garlic
5 tooth
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Cilantro
10 g
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Mint
5 g
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Dill
10 g
Cooking
That's the greens we need for the sauce.
Turn and remove the stems.
On the bottom of the pan put the umbrella of dill, on top of the turn. Pour 0.5 cups of water and cook stirring occasionally 30 minutes. 10 minutes before end of heating, add the spices (salt, coriander)
Then remove the umbrellas of dill, and the turn is triturated through a sieve, discarding skins and seeds.
Put on the heat the resulting puree, add the red pepper and crushed garlic. Ovarium. In parallel, prepare a bouquet dill, cilantro and mint, finely chop and put to the sauce, almost ready. The degree of boiling-at your discretion.
Spread the sauce in sterile banks and put in a water bath for 15 minutes (after boiling). Banks roll up, turn and wrap it up until cool.
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