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.
1
Remove the pits from the plum and the seeds from the chili pepper.
- Plums: 300 g
- Chili pepper: 1 piece
2
Put the plum in a saucepan and evaporate it with port wine.
- Plums: 300 g
- Port wine: 4 tablespoons
3
Then pour in water and add pepper, bring to a boil and reduce the heat.
- Water: 1 glass
- Chili pepper: 1 piece
4
Add finely chopped basil, coriander, sugar and cook for another 10 minutes.
- Purple basil: 4 sprigs
- Ground coriander: 0.5 teaspoon
- Sugar: 2 tablespoons
5
Add vinegar, salt, and pepper to taste. Remove from heat and let cool to room temperature.
- Wine vinegar: 1 tablespoon
6
Blend the cooled plums and leave them in the fridge overnight.
- Plums: 300 g
