Sloe Sauce (Blackthorn Sauce)
A tangy sauce that makes meat dishes taste amazing! This sloe sauce comes out fairly mild — if you like more heat, use a whole hot pepper instead of half. Serve it with grilled vegetables or meat, or stir it into soups and main dishes.
Ankdash
Recipe author
Sloe Sauce (Blackthorn Sauce)
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 10 %
1 g
Fats 0 %
0 g
Carbohydrates 90 %
9 g
43 kcal
GI:
100
/
0
/
0
- Wash the sloes, remove the stems, put them in a saucepan, add the water, and set over low heat. 2. After about 20 minutes, add the dried pennyroyal and ground coriander, and stir. 3. Peel the garlic and seed the pepper. Blend the pepper and garlic together. Wash the cilantro and blend it as well. 4. At this point, push the sloes through a sieve to separate the pulp; discard the pits. You'll get about 700 grams of pulp. 5. Return the pulp to the pot, add the garlic and pepper, and salt it. Taste, and add sugar if needed. Reduce the mixture for another 20–30 minutes. 6. When the sauce is nearly done, stir in the blended cilantro and cook for another 5 minutes, then fill sterilized jars and seal them airtight. The sauce keeps best in the refrigerator.
Caloric content of the products possible in the composition of the dish
- Garlic - 143 kcal/100g
- Mint fresh - 49 kcal/100g
- Dried mint - 285 kcal/100g
- Mint - 49 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Hot capsicum - 40 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Coriander greens - 25 kcal/100g
- Ground coriander - 25 kcal/100g
- Turn - 47 kcal/100g
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