Sweet And Sour Cherry Sauce With Lemon And Chili. Step-by-step Recipe With Photo

Sweet and sour cherry sauce with lemon and chili is a spicy and spicy sauce for barbecue. This sweet and sour seasoning for meat is prepared quite quickly and easily, it can be stored in the refrigerator for several days. I have not bought ready-made sauces in the store for a long time, although sometimes I am tempted by ketchup or mayonnaise. Here, as with boiled sausage, no matter how hard you try, it is difficult to compete with the food industry on a national scale, and some of their products are still out of competition.

However, you will definitely not find homemade sauce cooked for meat or poultry with pieces of vegetables in a deli. If you want to surprise guests or please your loved ones with something unusual, then try making a sauce according to this recipe.

Probably, this sauce can be saved for the winter, but I have not tried it yet. For preservation, you will have to add more salt and sterilize for at least 20 minutes. Since the preparation does not require much hassle, and the products for this recipe are always freely available, it is easier to prepare a small jar of fresh sauce than to mess with preservation.

• Cooking time: 30 minutes
• Quantity: 0.5 l

Ingredients for Sweet and Sour Cherry Lemon Chili Sauce:

• 350 g cherry tomatoes;
• 350 g red tomatoes;
• 1 lemon;
• 2 chili peppers;
• 1 head of onion;
• 4 cloves of garlic;
• 100 g granulated sugar;
• 15 ml extra virgin olive oil;
• salt, ground red pepper.

Method of making sweet and sour cherry sauce with lemon and chili

To make a sweet and sour cherry sauce with lemon and chili, you need a small deep saucepan with a thick bottom. Pour oil into a saucepan, throw in finely chopped onions and pour in 30 ml of water. The water will gradually evaporate and will not allow the onion to burn - it will remain transparent and soft. This is what the onion should be in the sauce.

Put ripe red tomatoes in boiling water for a minute, then cool sharply with cold water. Cut out the stalks, remove the skin. Cut the tomatoes into cubes, add to the onion. Simmer for 10 minutes.

While the tomatoes and onions are stewed, prepare the rest of the ingredients - cut the cherry in half. There is a way to easily cut a large amount of cherry at once. Put the tomatoes on a wide flat plate, lightly press on top with the same plate or lid. We draw a sharpened wide knife in the middle - and all the cherries are cut!

Remove a thin layer of zest from the lemon - cut it into strips. We clean the white peel, remove the partitions. Finely chop the pulp. Before processing, I advise you to pour the lemon over with boiling water and roll it on the table - the white peel will more easily separate from the pulp. And the zest, by the way, can be grated on a fine grater if you are too lazy to fiddle with a knife.

We crush the peeled cloves of garlic with a knife. We clean the pods of red chilli from seeds, remove the membrane. Cut the chili into small cubes.

Add chopped cherry tomatoes, lemon pulp and zest, garlic and chili to the saucepan. Pour in granulated sugar, a little table salt (2-3 g) and ground red pepper.

Cook over medium heat for 20 minutes; pieces of vegetables in this sauce should remain intact.

We pack the finished sweet and sour sauce in clean jars. It can be kept in the refrigerator for about 10 days.

Sweet and sour cherry sauce with lemon and chili is ready. Bon Appetit!