Tkemali (Sour Prune Sauce)
Yield
6 servingsPrep
20 minCook
20 minReady
40 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 24 | each |
prunes
sour * |
|
| 1 | cup |
apple cider vinegar
|
|
| 2 | tablespoons |
lemon juice
fresh |
|
| 2 | cups |
water
|
|
| 1 | clove |
garlic
peeled |
|
| 3 | tablespoons |
cilantro
freshly chopped |
|
| ½ | teaspoon |
salt
|
|
| ¾ | teaspoon |
red pepper flakes
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 24 | each |
prunes
sour * |
|
| 237 | ml |
apple cider vinegar
|
|
| 3E+1 | ml |
lemon juice
fresh |
|
| 473 | ml |
water
|
|
| 1 | clove |
garlic
peeled |
|
| 45 | ml |
cilantro
freshly chopped |
|
| 2.5 | ml |
salt
|
|
| 3.8 | ml |
red pepper flakes
|
|
Directions
*NOTE: Dried prunes may be used but must be soaked over night in the vinegar. If using fresh prunes, no cider vinegar is needed.
Bring the water to a boil, add the prunes, remove from heat and allow to stand for 10 minutes.
Bring back to a boil over High heat and cook for 10 minutes or until tender.
Put prunes into a seive.
Save the liquid.
Combine prunes, garlic, and cilantro in a blender.
Pour in ¼ cup of the liquid and blend on high speed, add the remaining liquid slowly until all is used.
Transfer the blended mixture into a sauce pan and add the salt and pepper.
Bring to a boil on High, reduce heat to Simmer and add the lemon juice.
Stir and simmer for 3 minutes. Pour over fish, poultry, or pork.
