Plum and pepper sauce for meat for the winter
Hungarian plums make a great winter meat sauce. Besides plums, it also includes bell peppers, hot peppers, and garlic, creating a sweet, spicy, and aromatic sauce. You can adjust the spiciness to your liking by adding or reducing the amount of hot pepper.
This sauce is quick to prepare: first, all the ingredients are ground, then simmered briefly over low heat, then poured into jars and sealed. The recipe, with step-by-step photos, explains the preparation process in more detail.
To prepare plum sauce for the winter (for one half-liter jar) you will need:
- Hungarian plum – 0.5 kg;
- sweet pepper – 3 pcs;
- hot pepper – 0.5 – 1 pc;
- garlic – 1 head;
- sugar – 1 tbsp;
- salt – ½ tbsp;
- ground black pepper – ¼ tsp.
How to make plum sauce
Well-ripened Hungarian plums should be thoroughly washed and pitted. The pits of this type of plum are usually easy to remove, but if you still have difficulty removing the pit, boil the berries until they soften and then remove the pit.
Place the peeled plums in a blender and puree until smooth. If you don't have a blender, you can use a meat grinder to puree the plums. Pour the resulting mixture into a saucepan.
You can use any color of bell pepper, but red pepper will give the sauce a richer color. Wash the peppers, remove the stems and seeds, cut into several pieces, and blend.
Crushed sweet pepper should be added to the plum puree and mixed well.
The garlic cloves need to be peeled and washed, and then chopped in a blender (you can use a press).
Crushed garlic should also be added to the plum puree with the pepper.
The red hot pepper pieces should also be finely chopped using a blender. Half a pepper is enough to make the sauce spicy. If you prefer a hotter sauce, you should chop the pepper whole.
Pour the crushed hot pepper into the pan and thoroughly mix the resulting fruit and vegetable mixture.
Next, add salt, sugar and ground black pepper, stir and cook over low heat.
The sauce should be simmered for approximately 15-20 minutes from the moment it comes to a boil, and always over low heat. Stir occasionally to prevent burning.
Pour the cooked sauce, still hot, into a pre-sterilized jar and roll it up.
Turn the jar upside down, then wrap it tightly and leave it for one day until the sauce has cooled completely. It's best to store this preserve in a cool place.
Plum sauce, preserved for the winter, makes a wonderful complement to meat dishes. Sweet and tangy, with a subtle plum aroma and rich color, it's sure to become one of your favorite sauces, easily and effortlessly prepared at home.
Bon appetit!