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Plum and Hot Pepper Sauce

6 servings

40 minutes

Plum and chili sauce is an exquisite blend of sweetness and spiciness born in Russian cuisine. Its history roots in the traditions of home canning, where housewives experimented with fruits and spices to create unique flavors. The velvety texture of the plum is complemented by the warmth of chili, while added port wine gives depth to the aroma. Basil and coriander bring fresh herbal notes, and vinegar balances the sweetness, creating a harmony of flavors. The sauce pairs wonderfully with meat and vegetable dishes; it can be used as a marinade or a spicy addition to cheeses. Left overnight in the fridge, it becomes even richer, revealing all its gastronomic facets.

Energy value per serving
CaloriesProteinsFatsCarbohydrates
63.1
kcal
0.6g
grams
0.2g
grams
12.2g
grams
Ingredients
6servings
Plums
300 
g
Chili pepper
1 
pc
Ground coriander
0.5 
tsp
Red Basil
4 
sprig
Sugar
2 
tbsp
Wine vinegar
1 
tbsp
Port
4 
tbsp
Water
1 
glass
Cooking steps
  • 1

    Remove the pits from the plum and the seeds from the chili pepper.

    Required ingredients:
    1. Plums300 g
    2. Chili pepper1 piece
  • 2

    Put the plum in a saucepan and evaporate it with port wine.

    Required ingredients:
    1. Plums300 g
    2. Port4 tablespoons
  • 3

    Then pour in water and add pepper, bring to a boil and reduce the heat.

    Required ingredients:
    1. Water1 glass
    2. Chili pepper1 piece
  • 4

    Add finely chopped basil, coriander, sugar and cook for another 10 minutes.

    Required ingredients:
    1. Red Basil4 sprigs
    2. Ground coriander0.5 teaspoon
    3. Sugar2 tablespoons
  • 5

    Add vinegar, salt, and pepper to taste. Remove from heat and let cool to room temperature.

    Required ingredients:
    1. Wine vinegar1 tablespoon
  • 6

    Blend the cooled plums and leave them in the fridge overnight.

    Required ingredients:
    1. Plums300 g

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