Spicy sauce for meat Aivar
Even the tastiest meat dish requires the right escort. The perfect seasoning sauce for the winter is Serbian sauce Aivar. Boiled pork, zrazy, ham and even just boiled meat with such a “companion” will get bright taste.
Serbian aivar sauce
To prepare ayvar sauce for the winter we need:
- hot pepper long oblong 1 kg
- meaty tomatoes 0.5 kg
- onion 2 pcs
- garlic 2 heads
- olive oil 3 tablespoons
- salt 1.5-2 tablespoons
- granulated sugar 1 tablespoon
- white or balsamic vinegar 1 table spoon
Serbian sauce is very spicy. Take the chili pepper for him, namely, acute oblong. If you did not find such a pepper, then take chili peppers and bell peppers in equal proportions.
You can make aivar sauce for the winter So:
Peel the stalk and seeds, rinse. Be neat, you can wear gloves – pepper burns hands very much.
Peel and chop onions, tomatoes, garlic so that it is convenient blender. Grinding in a blender will take quite a while. long time, about 15 minutes. Put the mashed potatoes bring to a boil in a pan with a thick bottom and over low heat, adding olive oil and spices.
When boiling, the sauce sprays very much, cook grease trap. Stir the mass periodically so as not to burnt. Tomato sauce about 40 minutes after boiling. For 10 minutes before the end of cooking add white vinegar.
Pour hot sauce into small jars and roll up screw caps. Wrap until cool and store at room temperature.
If there is no white or balsamic vinegar – use lime juice. The sauce will be no less piquant and interesting.
Serbian recipe has several cooking options: add 2-3 medium eggplant and the sauce will be completely different. Option c adding apples is also interesting, but increase the amount of pepper up to 2 kg, and tomatoes and apples 1 kg each.
Aivar is suitable for grilled meat or homemade sausages.
Tasty ideas:
Aivar recipe is variable. Mix the diced vegetables salt to taste, add all the spices. Bake vegetables in the oven until a brownish crust forms. Vegetables periodically mix. Put the hot sauce in pieces in jars and cool. Keep seasoning in the refrigerator.
The sauce will serve as an excellent complement to lamb ribs, cooked in a slow cooker.
