Sauce
Description
The sauce is prepared in just a few minutes. For 1 liter of finished sauce: wash the wild garlic, chop it, place into a deep bowl, add vinegar and 1 teaspoon of salt, pour boiling water over it, mix, cover tightly, wrap in a towel, and leave for 20 minutes. Drain the brine and briefly rinse with boiling water to remove any remaining salt. Wash jars with screw-top lids, dry thoroughly, and let them dry completely. Put tomato paste, pepper, cinnamon, and khmeli suneli into the jars (all in equal parts), mix thoroughly, taste for salt, and adjust to your preference. Grate apples and garlic on a fine grater, add the grated apples, wild garlic, and finely chopped herbs to the jar, pour boiling water over, mix well, taste again; if it's not sour enough, add another spoonful of tomato paste. Top up with boiling water to the neck of the jar, mix again, place in the microwave for one minute, take out, tightly screw on the lids, turn jars upside down, and leave in a warm place for 2 hours. That's it. I prefer storing the sauce in the refrigerator afterward, but believe me, it won't last long—it's much tastier and healthier than store-bought ketchup and sauces. I think men especially will appreciate this spicy, sour-sweet sauce))) The finished sauce can be stored in the refrigerator for several days.