Chili With Cherry Sauce. Step-by-step Recipe With Photo

Now it has become fashionable again to give gifts to loved ones made with your own hands. I propose to please men, lovers of spicy dishes, with Chili and Cherry sauce. Prepare a bright, spicy, fiery sauce, put it in beautiful jars, make a gift sticker, and, believe me, your gift will be appreciated. After all, what could be better with love cooked food!

Homemade Chili Cherry Sauce requires a few pods of red hot peppers and seasoning. Be sure to taste the pepper before adding it to the sauce so you don't overdo it with a spicy flavor. If you add fresh chili and ground pepper without having tasted it, you can get a sauce that will take first place on the Scoville hotness scale, and even real men can hardly tolerate this.

The hot sauce "Chili with cherry" is good because it can be cooked at any time of the year, regardless of the garden harvest. You can replace cherry tomatoes with ordinary tomatoes, but try to choose the ripe and brightest fruits, their color will affect the color of the finished sauce.

• Cooking time: 50 minutes
• Quantity: 300 g

Ingredients for making hot chili and cherry sauce

• 300 g cherry tomatoes;
• 4 pods of red hot chili;
• 4 medium-sized onions;
• 1-2 heads of garlic;
• 1 tsp turmeric;
• 1 tsp curry;
• 2 tsp sweet paprika flakes;
• 1 tsp hot red pepper;
• olive oil, salt, sugar.

Method for preparing hot sauce "Chili with cherry"

We start doing. Chop onion and garlic cloves at random, add a teaspoon of salt so that juice begins to stand out from the vegetables. In a saucepan with a wide, thick bottom, heat about 5 tablespoons of olive oil for frying, add the onion and garlic, simmer with a lid until the onion is soft.

While the onions are cooking, let's do the cherry and chili. With tomatoes, everything is simple, cut in half, removing the stalk. I advise you to cut hot peppers in medical gloves in order to do without consequences, since an eye or nose accidentally rubbed with a hand in pepper will make itself felt for a long time. Remove the seeds and membrane from the pepper, chop finely, add to the cherry with sugar. The amount of sugar depends on your taste and the acidity of the tomatoes, usually I add 3-4 tablespoons.

Add cherry with chili to the softened onion, then add spices. Add ground turmeric, flaked sweet paprika and Indian vegetable curry. Close the saucepan with a lid, cook the sauce over low heat for about 30 minutes, the vegetables should be almost completely boiled.

When the finished sauce has cooled down a little, grind it with an immersion blender, taste it, add sugar and salt if necessary.

This sauce keeps well because of the high content of hot pepper, which is known to be an excellent preservative. But I advise, just in case, to put it in sterile and dry jars and pasteurize (at a temperature of about 80 degrees) for about 10 minutes, this guarantees reliable storage of the workpiece.

The cooled sauce can be immediately served with meat or poultry; real men should like its fiery taste.

Chili with cherry sauce is ready. Bon Appetit!