The herbs are carefully washed and spread out on a towel for drying. Peel a garlic, the pepper, remove the stalk and seeds.

Plum wash, dry and remove the bones. I was preparing the sink for the other blanks, so it was important not to divide it into halves, and get a neat hole. This can be done by any suitable tube: plug one end of the tube in the sink ( on the back side of the stalk) and gently squeezing the bone. Caution! Better the surface of the Desk lay a towel below the tube does not slip, but sharp stone did not hurt you hands. You can not to split hairs, but simply to reveal the plums into halves.

Plum, garlic, pepper, herbs to scroll in a meat grinder. Have mint and Basil in front of the scroll to remove tough stems. Tried to break everything in a blender, but the sauce is different, so back to the old way. This kind of mixture, we have not exactly pretty, but very fragrant!

Add salt and sugar. The ingredients specified minimum number, you can add one or the other, depending on taste preferences. Mass mixed thoroughly, wait about 10-15 minutes, stir again. The sauce spread out on sterilized jars, close boiled lids and send for storage in the refrigerator. Raw asparagus stored for a long time - a year. Over time, under the cover may form a small darkened layer, which does not affect the taste and quality of the sauce. I gather it teaspoon, but you can just stir the contents of the can.

The sauce is ready goes great with any meat, boiled sausage and is also great smeared on bread. What I just did, I couldn't resist! :)