Sauce with pickled ginger

1. All the ingredients are thoroughly washed under running water, spread on the work surface, let it dry a little.

2. At the tomato, we cut out the attachment point of the peduncle. Then we cut them into pieces. The size and shape of the pieces does not matter, since all the ingredients will be crushed anyway.

3. The thorn is freed from the pits. This is not so easy to do, you can just cut the pulp with a knife.

4. We cut the Bulgarian pepper, extract the seed capsule. This vegetable is also cut arbitrarily. Pepper must be dense, with juicy flesh.

5. We put the prepared peppers, tomatoes and blackthorn in a bowl together with the juice released during the grinding process. With our hands or a potato masher, we crumple all the ingredients so that more juice is released.

6. Cut the pickled ginger finely, put it in the same container.

7. Peel the garlic from the husk, pass it through the press. We send it after the ginger. By the way, garlic can be crushed not only with the help of a press, but also rubbed on a fine grater.

8. And now we transfer the contents of the bowl into the blender bowl, start grinding on pulse mode.

9. After a minute, you can switch to continuous grinding mode. There is no need to achieve complete uniformity, except at will.

Well, pour the sauce into a suitable vessel for this and serve it on the table.

At this stage, you can already eat it. This sauce does not need additional heat treatment. This significantly saves time and does not affect the content of vitamins and other useful substances in the product. After all, in the process of cooking or stewing, many vitamins lose their value. There is also no need to salt the sauce, it is quite harmonious in itself.

Bon appetit, let each dish please and inspire!