Sauce from plums with pepper for meat for the winter

15.10.2018 Winter blanks

Hungarian plums can be used to make an excellent meat sauce for the winter. In addition to plums, it includes bell pepper, hot pepper, garlic, so that it turns out spicy-sweet and aromatic. You can control the severity at your discretion by adding or reducing the amount of hot pepper.

Such a sauce is prepared quickly: first, all the ingredients that make up it are grinded, and then cooked for a short time (over low heat), after which they are poured into jars and rolled up. The recipe with step by step photos will tell you about the procurement process in more detail.

To make sauce from plums for the winter (for one half-liter jar) you will need:

Hungarian plum - 0.5 kg;
sweet pepper - 3 pcs;
bitter pepper - 0.5 - 1 pc;
garlic - 1 head;
sugar - 1 tbsp. l;
salt - ½ tbsp. l;
ground black pepper - ¼ tsp.

How to make plum sauce

Well-ripened Hungarian plum berries must be washed thoroughly and removed. In this type of plums, as a rule, the bone is easily removed, but if nevertheless there are difficulties with its removal, the berries must be boiled (until they are softened), and then the bone should be removed.

The peeled plums must be folded into a blender, chopped until a smooth plum puree is formed. If there is no blender to chop plums, you can use a meat grinder. Pour the resulting mass into a pan.

Sweet pepper can be taken in any color, but with red pepper the sauce will have a more saturated color. Wash the fruits, remove the stalk with seeds, cut into several parts and grind with a blender.

Chopped bell peppers should be added to the plum puree and mix well.

The cloves of garlic need to be cleaned and washed, and then chopped with a blender (can be dispensed through a press).

Chopped garlic should also be poured into plum puree to pepper.

Pieces of red hot pepper must also be crushed with a blender. Halves of pepper are enough to make the sauce hot. If you prefer a hotter sauce, then the whole pepper needs to be chopped.

Pour crushed bitter pepper into a pan and mix thoroughly the resulting fruit and vegetable mass.

Next, add salt, sugar and black pepper to it, mix and set to simmer on low heat.

The sauce must be cooked for approximately 15 to 20 minutes from the moment of boiling, and be sure to simmer. Periodically, it should be stirred so that it does not burn.

Ready cooked sauce is still hot pour into a pre-sterilized jar and roll up.

Turn the jar over, then wrap it well and leave it for one day until the sauce has completely cooled. Keep such preservation preferably in a cool place.

Plum sauce, closed for the winter, will be a great addition to meat dishes. Spicy-sweet, with a light plum aroma and rich color, it will certainly become one of your favorite sauces that can be prepared at home easily and without difficulty.