Sauce "A La tkemali"
484 240 минут 5 порции
Why "a La"? Because I honestly don't know the exact recipe tkemali, only know that it is made from plums. And this sauce recipe was taken from an aunt a long time ago, and it stuck in our family for many years. I want to warn you that the sauce is cooked for a long time, you need to be patient.
Ingredients for Sauce "A La tkemali"
- Tomato - 2 kg
- Drain - 2 kg
- Basil - 1 Puig.
- Parsley - 1 Puig.
- Garlic - 300 g
- Chili - 12 PCs
Step by step instruction of cooking Sauce "A La tkemali"
Wash plums and remove seeds, add to the pot, cover with water and boil for about an hour. Cool and RUB through a sieve.
Wash tomatoes, pour boiling water, remove the skins, cut the stem and grind in a meat grinder or food processor.
Ground plum and tomato mix and put to boil. The boiling time depends on how thick sauce you want. If you like thinner then boil not for long, if you like Pagosa – then be patient, it took me 3 hours to boiling.
Peel a garlic, parsley and Basil wash, hot pepper clear from the seeds and the stalk. I all the veggies and herbs milled food processor but you can mince or very finely chop.
When the sauce was the right consistency, add the greens with the vegetables and cook for 10-15 minutes to boil. Pour into banks and roll.
I poured in jars with screw caps (mushrooms or mayonnaise), when cool keep in the fridge.
You can eat meat, fish, add to pizza. Bon appetit!