Tkemali or Georgian plum sauce

Heat 3 liters of water to a boil, wash the cherry plum, put it in boiling water, let it boil so that the crust cracks, and remove it with a slotted spoon from the water into a colander.

Cool the berry and remove the seeds from it.

Peel the garlic and squeeze through a garlic press into a glass of a blender.

Wash the hot pepper, cut off the stalks, remove the seeds, chop with a knife and add to the garlic.

Add a little pitted cherry plum to the blender glass and scroll until a homogeneous mixture is formed.

Process all cherry plum with a blender until a homogeneous mixture is formed.

Pour the cherry plum mass into a wide, 3-liter microwave-safe pan, salt, add spices, stir everything well, cover with a lid.

Bring cherry plum in the microwave to a boil at maximum mode and boil for 2 minutes, mix thoroughly.

Boil the sauce for another 10 minutes at maximum, stirring every two to three minutes.

Put the sauce hot in prepared, sterilized jars with a volume of 200 ml and close with airtight lids.

Store in a cool place.