Who was in the Caucasus and estimated the Caucasian hospitality, that by all means tasted such sauce. In this recipe there is no walnut and dried grapes. We preserve this sauce for the winter. In the winter when giving sauce on a table you can add nuts and raisin.
It is required to you
- - 4 kg of tomatoes;
- - 1.5 kg of paprika;
- - 2 heads of garlic;
- - 2 h spoon of a ground coriander;
- - 2 h spoon of khmeli suneli;
- - 2 bunches of cilantro;
- - 1 bunch of fennel;
- - 0.5 cups of vinegar of 6%;
- - black pepper;
- - sugar;
- - salt.
Instruction
1. Touch, wash out and lower tomatoes in the boiling water for 3 minutes. Get, cast away on a colander. Allow to flow down liquids and remove a thin skin. Cut on large pieces.
2. Wash out paprika. Remove seeds. Cut on segments. To pass pepper and tomatoes via the meat grinder.
3. Prepare a brazier with a thick bottom. Lower in it the scrolled vegetables. Extinguish 35 minutes on small fire.
4. Greens small to chop Garlic to clean from a peel and to crush.
5. In 35 minutes to add to a brazier with vegetables greens and garlic. Extinguish 10 more minutes, in 3 minutes prior to readiness to add spices and vinegar. Salt to taste.
6. Prepare banks. Wash out in hot water with soda addition. Sterilize. Boil metal covers.
7. Pour ready hot sauce on banks, roll up covers. Turn upside down and remove a baking plate "fur coat" for 6 hours. Then to get and lower to the basement.