Dogwood sauce for meat at home.

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Vidminno

If you have some dogwood berries on sale, buy them immediately and try making sauce from them.

Sour, slightly tart sauce with dogwood - spravzhni lasoschi before meat and rib.

The sauce comes out not only more juicy, but even more brown, with a rich rye-red color.

If the berries have been eaten and not washed, add some zucchini, and you can add seasonings of your choice.

It is good to eat in a sauce of coriander, cumin, a mixture of peppers, chasnik, cilantro, crepe, parsley. Zagalom, try it - the sauce is very tasty. To prepare dogwood sauce for meat (before fish), take the ingredients from the list.

Dogwood needs to be rinsed under running water.

Pour water over the dogwood until just a little bit of the berries are covered.

Allowing for a variety of berries to be formed, boil the dogwood for 10-15 minutes.

Throw the berries onto the drain and cool the dogwood simmer.

Lighten the gloves and soften the brushes from the pulp.

Transfer the yakush to a blender and discard the brushes.

Add cilantro, chasnik, coriander (you can use melen), salt, pepper,

If the dogwood fruit is hard and far from reaching the point of maturity, the yield is the same.

Just freeze the dogwood by placing the fruits in the freezer for 5-8 years, and defrost the adjika before preparing it.

Thaw, soften the berries.

This method of preparing dogwood is unique, but with it you will save maximum vitamins.

Another option, less gentle, or even faster, is to place the dogwood in boiling water and simmer at low boil for 10-15 minutes.

Finely chop and mix the other components of adjika: chasnik, hot pepper and fresh herbs.

Until the mixture is gone, add 2 generous pinches of salt and dried herbs.

Combine the ingredients in a stand or blender until you have a smooth, thick mixture. Eat the pulp of dogwood and spice the sumish. Mix everything thoroughly.

For the eggplants, add more salt and spices to taste.

Not being subject to thermal processing, adjika is deprived of living food, infused with vitamins.

In an airtight and sterile container in the refrigerator, such adjika can save a lot of money.

• In order to increase the storage time of adjika for up to 3-4 months, add olive oil, salt (at such a level so that the adjika is slightly salted for relish), tsukor, wine juice for relish and finishing. Bring it to a boil. 2
• As soon as the adjika boils, add heat and pour the adjika into sterilized jars, cover with sterilized lids and wrap until cool. Store cooled adjika in the refrigerator.
• One more alternative option

preparation - freezing of the main components of adjika.

If the freezer capacity allows, simply freeze some dogwood and hot peppers in portions.

1. So, regardless of the time of day, you can prepare a fresh portion of “live” dogwood adjika, simply by adding an hour, spices and fresh herbs.
2. Adjika and dogwood is ready!
3. Delicious!

Dogwood sauce goes well with herbs, meat and fish.

Yogo can be prepared with fruits, herbs and spices.

The tart taste of this additive goes wonderfully with kebabs and baked vegetables.

Ingredients:

• dogwood – 1 kg;
• water – 2 l;
• tarragon - 1 bunch;
• cilantro – 1 bunch;
• salt – 30 g;
• tsukor – 30 g;
• chasnik – 3 cloves;
• adjika – 7 g;
• utskho-tsuneli – 5 g;
• coriander – 5 r.

1. Pour water over the dogwood and bring it to a boil.
2. Rub the berries through a sieve, mix the puree and broth.
3. Add details about chasnik, salt, spices and zukor.
4. Fill the workpiece at 15 minutes.

Blend the greens with a blender and mix them with other products.

Turn the pan over high heat and cook the sauce over medium heat for 30 minutes.

When the mixture becomes thick, pour it into sterilized jars and cover with the lids of the dishes.

Ingredients:

• dogwood – 1 kg;
• Save the supplement in cold weather.
• Dogwood sauce with gostry pepper and chasnik
• Gostrii chastuvannya can be served with dumplings or jellied meat.
• Gostri pepper – 3 approx.;
• watchmaker - 10 pcs.;
• tsukor – 60 g;
• olive oil – 60 g;
• coriander – 60 g;
• mint – 0.5 bunch;
• crep - 0.5 bunch;

1. cilantro - 0.5 bunch;
2. Vinny Ocet – 30 g;
3. salt - 30 g.
4. Pour water over the berries and cook for 30 minutes over medium heat.
5. Place chopped peppers, chasnik and chopped herbs in the blender bowl.

Pour in the oil and beat the ingredients.

Grind the dogwood and mix it with hot dressing.

Add the ingredients to the boil, boil the sauce and cook over low heat for 15 minutes.

Ingredients:

• Pour the chastuvannya into a sterilized jar and roll it up.
• Save the chili in the refrigerator.
• Dogwood sauce with tomatoes
• The sour-licorice addition matches the taste of classic tkemali.
• dogwood – 500 g;
• apple juice – 100 ml;
• salt – 30 g;
• tomatoes – 100 g;
• Gostri pepper – 1 pc.;

1. tsukor – 90 g;
2. red wine ocet – 50 ml;
3. khmeli-suneli – 30 g;
4. chasnik – 3 chasochki.
5. Pour juice over the berries and cook for 10 minutes.

Rub the dogwood and tomatoes through a sieve.

Add the pepper and mix them into the puree.