Cherry sauce for meat

Cherry sauce will be an original addition to juicy pork, beef or lamb. Smakota (Smakotainfo.com) suggests preparing a sauce that combines the sweet taste of cherries with the spiciness of chili pepper. Exactly cherry sauce will give a special highlight to your meat dishes.

A recipe for cherry sauce for meat

• pitted cherries – 200 g.
• garlic – 3-4 cloves.
• chili pepper – 1/2 pod.
• salt – 1 tsp.
• sugar – 1 tbsp.
• soy sauce – 1 tsp.
• dried basil – 1 tsp.

Wash the cherries and remove the stones, weigh 200 g. Put the cherries in the blender bowl and grind them into a puree. Pour the puree into a saucepan, bring to a boil and boil for 10 minutes on low heat.

While the cherry is cooking, peel the garlic and remove the seeds from the chili pepper. Cut the pepper into rings. Grind garlic and pepper in a blender, add to boiling sauce, add salt and sugar. Add dried basil, cook for another 15-20 minutes. Pour into a sterile jar, cool and put in the refrigerator.

Serve the sauce cold. Bon appetit!