Let’s try to make Larisa Guzeeva’s plum sauce. And we will prepare it in the style of Larisa Andreevna – boldly, sharply, briefly. Guzeeva’s plum sauce prepares the lamb’s tongues, as she wrote in her “Tongues of Low-Talkative Black Lambs, Short.” Isn’t that true in her repertoire? So get ready!
Guzeeva’s signature plum sauce
Let’s break it down into its components. Guzeeva recommends making plum sauce for the tongue from plums, the sweetest ones, as well as bell or hot peppers, garlic, cilantro, sea salt and olive oil. This is what Larisa Guzeeva’s signature plum sauce is made from.
Plum sauce ingredients:
- Sweet ripe plum – 1 kg
- Bell pepper – 1 pc.
- Garlic – 5-7 cloves
- Cilantro – 1 bunch
- Sea salt to taste
- Olive oil – 1 tbsp. l.
Recipe for plum sauce from Guzeeva:
- Wash all ingredients, remove pits and seeds.
- Chop to make it easier for the blender to work.
- Blend with a blender and add sea salt.
- Let it sit overnight.
- The sauce from Larisa Guzeeva is ready!
Here it is, plum sauce from Larisa Guzeeva for the tongue. As you can see, everything is simple, you can say it’s lazy tkemali without cooking. Try cooking it with tongues, as Larisa Andreevna cooks. Bon appetit!
Here is a video about shish kebab from the great and cheerful Larisa Guzeeva! Also try our sauces for tongue, jellied meat and boiled pork.
