In our recipes you will find a detailed description of how to make an unparalleled sauce from the turn, which will perfectly reveal the taste of any dish, especially roast meat .
Sauce-adzhika for meat from the thorn for the winter
Ingredients:
- a ripe turn - 1,2 kg;
- drinking water - 300 ml;
- tomatoes - 600 g;
- young garlic - 1 head;
- Spicy (red) pepper - 2/3 pcs .;
- sweet apple - 1 piece;
- Bulgarian pepper - 3 pcs .;
- kitchen salt - 3 tsp;
- sugar - 5 teaspoons.
Preparation
The turn is washed and put into a pan with a thick bottom made of stainless steel. We add water to it and send it all to the included hotplate of the gas stove. Bringing everything to the boiling point, reduce the flame and continue to cook the turn until its pulp becomes loosely, and the skins do not break. We move the contents of the pan into a wide metal sieve, let it cool slightly, and wipe the hands with the hands so that only the peel and bones remain in the sieve.
We cut the tomatoes cut into slices through a small strainer of meat grinder, after which we twist the peeled and sweet Bulgarian pepper. Last, grind into the same container completely cleaned the pulp of sweet apple, teeth of young garlic and, after mixing all these vegetables, we put them on fire. After boiling adjika, cook it for 60 minutes, and then add mashed potatoes from the turn, neutralize the acid with sugar, add cooking salt and continue to brew our incomparable sauce for about half an hour.
Next, we distribute everything on the steam-treated jars and seal them sealed.
The recipe for an acute tkemali sauce from a thorn with pepper and ginger for the winter
Ingredients:
- turn - 1,5 kg;
- drinking water - 350 ml;
- dry coriander and mint - 1 beam;
- hot pepper - 1,5 pcs .;
- ginger root - 1 piece;
- garlic - 5 teeth;
- sugar and salt - 1 dessert spoon.
Preparation
At the bottom of the pot we lay a bunch of dry coriander together with a bunch of mint (marsh), pour out the clean thorn, pour water and boil it. When everything is thrown off the sieve, we throw out the bundles, and the rest is wiped off by the method already known to us. In the mashed potatoes, we insert a finely chopped (peeled) hot pepper, a fresh garlic of young garlic, passed through a special press and a fresh root of ginger rubbed on the smallest grater. We regulate the taste of tkemali with sugar with fine kitchen salt, carefully mix everything and put it on the burner already turned on. We cook tkemali from the turn for 25 minutes and distribute all of its quantity according to the prepared for preservation glass jars, which are then rolled up with sterile lids.