The plum sauce that is as delicious as the classic, and cook it very quickly. The great thing is that the currants don’t need to go through and separated from the twigs.
The sauce is suitable for meat, especially pork shish-kebab, shish kebab, chicken Tabaka, as well as rice.
Ingredients:
• 300 g red currants,
• Small bunch of cilantro (about 15-20 stems),
• A small bunch of parsley (10-15 stems),
• 2-3 cloves garlic,
• 1 tsp coriander (put gradually to your taste),
• 0.5 tsp. Cayenne pepper or 1 tsp. acute adzhika Caucasian, or half of a hot pepper without seeds,
• Salt/pepper to taste
• Optional 1 tbsp of sweetener if the berries you have very acidic (I have Jerusalem artichoke syrup).
How to do:
1. Wash currants, place in the skillet/saucepan and mash the berries to let the juice. Do not RUB it in porridge, just need to drain some of the liquid. Bring the currants to a boil and simmer for 2-3 minutes, cooled and rubbed through a sieve into the blender. Twigs, bones, and skin to throw away.
2. Add in herbs and garlic, punched to homogeneity, and only then add the spices. Add gradually so as not to overdo it. Stir and taste, adjusting the sauce to perfection. It is supposed to be very fragrant, spicy-spicy, moderately acidic, the consistency of a liquid sour cream. Cool and store in a glass airtight container in the refrigerator.
To increase the shelf life of the sauce after whisking you back to shift in a saucepan, bring to boil and immediately turn off, remove and cool in the refrigerator.
