Mother-in-law's Tongue Salad

Name: Mother-in-law's Tongue Salad
Total time: 1 h 30 min
Yield: 12
Ingredients: 1000 g Tomatoes; 50 g Onion; 50 g Garlic; 1 Chilli; 15 g Parsley; 15 g Dill; 50 ml Vegetable oil; 1 tablespoon Salt; 50 g Sugar; 25 ml Vinegar

Delicious and incredibly tasty preparation for the winter! Mother-in-law's tongue salad made from tomatoes has a very rich and bright taste! It will perfectly complement meat and potato dishes and will decorate a festive table or feast.

226

159122

Harper Davis

Author of the recipe

Calories

82Kcal

Protein

1gram

Fat

4gram

Carbs

10gram

*Nutritional value of 1 serving

Ingredients

Servings: 12

1000g

50g

50g

1

15g

15g

50ml

1tablespoon

50g

25ml

Step-by-step preparation

Cooking time: 1 hr 30 mins

STEP 1
How to make Mother-in-law's tongue? The photo shows the main products that you will need to make the salad. Choose tomatoes that are juicy, ripe and not very soft, then they will retain their shape as much as possible in the finished dish.
STEP 2
Peel the onion and garlic. Cut the chili pepper in half, remove the seeds and white veins. Rinse all vegetables and herbs in clean water.
STEP 3
Cut the tomatoes into quarters or halves, depending on the size of the tomato. Also, if desired, remove the places where the stalk grew. Place the chopped tomatoes in a deep cup or pan.
STEP 4
Cut the onion in half and then cut into half rings of medium thickness. Grate the garlic on a fine grater or pass through a garlic press. Send them to the tomatoes.
STEP 5
Cut the chili pepper into small cubes or thin rings; alternatively, the hot pod can be grated on a fine grater.
STEP 6
Next comes the turn of greens. Parsley and dill are ideal for salad with tomatoes. Chop them not very finely. Add herbs, sugar, salt, vinegar and vegetable oil to the bowl with tomatoes. I used Adyghe salt in the recipe; it contains a small amount of seasonings, which made the finished dish more flavorful.
STEP 7
Gently but thoroughly toss the salad using a large spoon. Stir until sugar and salt dissolve. Leave the salad to sit at room temperature for about half an hour. At this time, sterilize the jars and lids using a method convenient for you.
STEP 8
Place the salad in jars.
STEP 9
Place jars of salad in a large saucepan, pour in water so that it comes up to the shoulders. Place a lid on top of each jar (do not screw it on). Place the pan on the fire, after boiling, reduce the flame to slightly below medium and leave to sterilize for about 20 minutes.
STEP 10
Screw on the lids, turn the jars upside down and wrap them in a warm blanket or towel. After complete cooling, lower the workpiece into the basement or cellar for long-term storage.