This is very easy to cook an amazing saucehome. Sauce tkemali red plums cooked very quickly, at the same time it can be used as directed, and harvest storage. If you cook the sauce for certain dishes, be sure to add fresh herbs. If tkemali preparing for the future, it is better not to add spices later, when you are going to bring to the table.
Ingredients for "sauce" Tkemali "red plum":
Plum red unripe - 1 kg;Water;Salt;Pepper;Garlic;Greenery;
The recipe "sauce" Tkemali "red plum":
Cooking sauce "Tkemali" red plum:
Many of us are very fond of this amazing sauce,who came to us from welcoming Georgia. In fact tkemali sauce of red plum cook simply. First of all it is necessary to choose the right sink.
To make this sauce, you need to take a plumred or plum, which is not yet ripe. Create a culinary masterpiece - tkemali sauce of red plum, is an art. Much of this is preparing the sauce tastes hostess. From that, how much water to add spices and cook, it depends on the taste of the final food.
Immature red plum should be well rinsed in cold water. After that, we shift into a comfortable plum dishes - enamel bowl. Fill sinks with cold water.
It is very important - do not pour hot red plumwater! Plum must be heated gradually, bring it to a boil and reduce flame. Cook drain to the point where the skin will burst and bone with flesh will easily go.
Water is poured so that it covers thecompletely all red plum, if the water will be more need to add starch to thicken. This can be done in order to save to get more tkemali, but this sauce will not have a true classic taste and aroma.
When cooking plum necessarily add "Ombay", more commonly known as peppermint. If you do not add the mint, then there is a possibility that the sauce zakisnet.
Try to cook until the point where the brew resembled a thick sauce - usually it takes 25-30 minutes. Cooked red plum we filter is separated from the skin and bones.
To obtain a homogeneous sauce, you can grind the drain through a sieve or grind pulp blender. If you cook the sauce to the finished dish, refrigerate it and you can bring to the table.
Do not forget to salt, add allspice and garlic. The sauce can be stored in the refrigerator, then do not add any spices except salt and mint. Bon Appetit.