Basil sauce
Description
A delicious addition to everyday and festive dishes. Traditionally made from sour "Tkemali" plums with the addition of cilantro, dill, parsley, and ombalo (mint). I know that Georgians are very particular about the authenticity of their recipes, but what can you do when you crave a tasty sauce for meat? So I use sour cherry plums and mint instead. Here's the recipe—it's perfect with pasta, meat, and vegetables.
Instructions
- 1
Step 1
Prepare the cherry plums: remove the stems, rinse under cold water, place in a heavy-bottomed saucepan, and add a little water.
- 2
Step 2
Bring to a boil and cook until the plums are soft. The time required depends on the ripeness of the plums and will take 15–20 minutes.
- 3
Step 3
Drain the plums into a colander (or sieve). If the plums are juicy, a lot of juice will drain off; I keep half of the juice and use the rest for making jam. Let the plums cool slightly, then mash them. Only the pits and skins will remain in the colander.
- 4
Step 4
Add sugar and salt to the plum puree. Be sure to taste it for sweetness now, as plums become very sour during cooking! Add more sugar if needed. Simmer over low heat for 5 minutes, stirring.
- 5
Step 5
Chop the herbs, garlic, and pepper. Add them to the sauce and simmer for another 5 minutes.
- 6
Step 6
Pour the ready-made sauce into sterilized jars, pour vegetable oil on top, and seal with lids. Yield — 0.5 L. Store the sauce in a cool place.