Sweet and sour cherry and chili sauce

Send

Sweet and sour cherry sauce with lemon and chili - spicy and spicy kebab sauce. This sweet and sour seasoning for meat is prepared quite quickly and simply, can be stored in the refrigerator for several days. I don’t buy ready-made sauces at the store for a long time, although sometimes I am tempted by ketchup or mayonnaise. Here, as with cooked sausage, do not try hard, but it is difficult to compete with the food industry on a national scale, and they still have some products that are beyond competition.

However, homemade sauce prepared for meat or poultry, with slices of vegetables, you definitely will not find in the deli. If you want to surprise guests or please relatives with something unusual, then try to make sauce according to this recipe.

You can probably keep this sauce for the winter, but I have not tried it yet. For safety, you will have to add more salt and sterilize at least 20 minutes. Since cooking does not require any special hassles, and the products for this recipe are always in the public domain, it is easier to prepare a small jar of fresh sauce than to tinker with preservation.

Cooking time: 30 minutes
Quantity: 0.5 L

Ingredients for sweet and sour cherry and lemon and chili sauce:

350 g of cherry tomatoes;
350 g of red tomatoes;
1 lemon
2 chili peppers;
1 onion;
4 cloves of garlic;
100 g of granulated sugar;
15 ml extra virgin olive oil;
salt, ground red pepper.

The method of preparation of sweet and sour cherry sauce with lemon and chili.

To make sweet and sour cherry sauce with lemon and chili, you will need a small deep stewpan with a thick bottom. Pour oil into the stewpan, throw finely chopped onions and pour 30 ml of water. The water will gradually evaporate, and will not allow the onion to burn - it will remain transparent and soft. Such an onion should be in the sauce.

Ripe red tomatoes are put in boiling water for a minute, then sharply cool with cold water. Cut the stalks, remove the peel. We cut the tomatoes into cubes, add to the onion. Stew for 10 minutes.

While stewing tomatoes with onions, prepare the remaining ingredients - cut the cherry in half. There is a way to easily cut large quantities of cherry at once. We put the tomatoes on a wide flat plate, gently press on top with the same plate or lid. With a sharpened wide knife, we hold in the middle - and all the cherry tomatoes are cut!

Remove a thin layer of zest from the lemon - cut it into strips. We clean the white peel, remove the partitions. Finely chop the pulp. Before processing, I advise you to pour the lemon over with boiling water and roll on the table - the white peel will more easily separate from the pulp. And the zest, by the way, can be rubbed on a fine grater if you are too lazy to mess around with a knife.