euge

Chili sauce"

Category: Sauces

Ingredients

Ripe tomatoes are better meaty 500g
Bell pepper 6 pcs
Spicy little pepper 2 pcs
Ginger (without it) a piece
Black peppercorns 6-8 pcs
Carnation 2 pcs
Vegetable oil 1/2 cup
Wine vinegar 1 glass
Sugar 1/2 cup
Cinnamon 1/2 tsp
Ground red pepper 1/2 tsp
Salt 1 tsp

Cooking method

  • Wash and dry vegetables. Remove seeds from peppers. Cut large into pieces, grind with a meat grinder. Pour oil into MV, put chopped vegetables, add ginger, peppercorns and cloves. Switch on "Baking" or "Steam cooking" until the mixture boils, switch to "Stew" for 30 minutes. Pour the contents into another container to process the mixture with an immersion blender. If there is no blender, then rub through a sieve. Return everything to the MV saucepan, add vinegar, sugar, cinnamon, red pepper and salt. Then simmer with the lid open for about 1.5 hours, stir occasionally until the sauce thickens. Switch off MV. Pour the sauce into glass jars. Close with lids or cellophane. The sauce lasts a long time, does not have time to deteriorate, it is good with fried fish, meat. Able to replace ketchup.

The dish is designed for

about 1.5 liters

Time for preparing:

2 hours, no preparatory operations

Cooking program:

Extinguishing

Note

Recipe taken from a 1972 cookbook and adapted for CF. Delicious! I advise you to cook when vegetables are abundant. I have everything from the store.
Feofania
Thank you!
euge
Made a double dose at MV Brand. Blenderil directly in the MV bowl. And the final stewing with the lid open on the "Milk porridge" mode. It turned out sauce 3 cans of 0.5 liters and 1 can of 0.7 liters. The pepper was light, so the color of the sauce was not so hot, although it did not affect the taste at all. For complete happiness, you need to take red pepper.
euge
I beg your pardon: I missed onion 400g in the recipe, but how to edit the recipe. Today I was going to do it, looked into the recipe on the forum, but then onion - no.
euge
Quote: eugeesha


Chili sauce"

Category:
Sauces
Ingredients
Ripe tomatoes are better meaty

500g

Bulb onion 400g

Bell pepper

6 pcs
Spicy little pepper

2 pcs
Ginger (without it)

a piece
Black peppercorns

6-8 pcs
Carnation

2 pcs
Vegetable oil

1/2 cup
Wine vinegar

1 glass
Sugar

1/2 cup
Cinnamon

1/2 tsp
Ground red pepper

1/2 tsp
Salt

1 tsp
Cooking method
Wash and dry vegetables. Remove seeds from peppers. Cut large into pieces, grind with a meat grinder. Pour oil into MV, put chopped vegetables, add ginger, peppercorns and cloves. Switch on "Baking" or "Steam cooking" until the mixture boils, switch to "Stew" for 30 minutes. Pour the contents into another container to process the mixture with an immersion blender. If there is no blender, then rub through a sieve. Return everything to the MV saucepan, add vinegar, sugar, cinnamon, red pepper and salt. Then simmer with the lid open for about 1.5 hours, stir occasionally until the sauce thickens. Switch off MV. Pour the sauce into glass jars. Close with lids or cellophane. The sauce lasts a long time, does not have time to deteriorate, it is good with fried fish, meat. Able to replace ketchup.


The dish is designed for

about 1.5 liters
Time for preparing:

2 hours, no preparatory operations
Cooking program:

Extinguishing
Note

Recipe taken from a 1972 cookbook and adapted for CF. Delicious! I advise you to cook when vegetables are plentiful. I have everything from the store.

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