Uncle bens sauces recipes. Recipes for sauces and salads "uncle bens" for the winter. How to make squash uncle bens

As far as different sauces and seasonings are concerned, ketchup confidently takes a leading position among them. Probably there is no hostess in whose refrigerator there would not be a jar of ready-made ketchup. In the supermarket, you can buy ready-made with different additives for every taste, more spicy or delicate. Trips to nature cannot do without the treasured jar, because what could be better with fried meat than delicious aromatic ketchup.
But not everyone knows that it is not at all necessary to buy this sauce in the store, you can prepare such a seasoning yourself in your kitchen. Try making Uncle Bens ketchup, a basic winter recipe, but you can complement it with seasonings and spices to your liking. It is quite simple to prepare it, but it disperses very quickly, so it is better to immediately increase the amount of ingredients several times.
For the preparation of Uncle Bens ketchup, we will take only the most ripe tomatoes, red with a thin skin and a fleshy consistency, they will give the main taste and color to the finished product. To get a uniform consistency of the sauce, be sure to remove the skin from the selected tomatoes. To do this, make small cross-shaped cuts on the peel, and dip the tomatoes into boiling water for a couple of seconds.
To make ketchup have a milder taste, instead of white onions take a tender salad dressing, but that's how you like it.
Having one at hand you can always cook tasty dish, for example chicken meat with vegetables in tomato filling, or cod in tomato sauce. It can be added as a dressing to borsch, hodgepodge, cabbage rolls, or used as a marinade for barbecue.
Be sure to wash the ketchup jars and sterilize them for a couple, boil the lids.
The Uncle Bens ketchup recipe is designed for 9 cans, with a volume of 0.5 liters.



Ingredients:

- ripe tomato fruits - 5 kg,
- turnip or salad onions - 0.2 kg,
- dry mustard - 50 g,
- table salt - 90 g,
- fresh garlic - 60 g,
- ground black pepper - 20 g,
- granulated sugar - 0.4 kg,
- bay leaf -2-4 pcs.,
- table vinegar 9% - 30 ml.




We wash the prepared tomatoes, peel them off and grind them into a homogeneous tomato mass using a food processor.

Pour into a saucepan, add bay leaf, pepper and cook over low heat for 15 minutes, while removing the foam.

Add all the spices, crushed garlic, table vinegar to the sauce.

Pour the ketchup into pre-prepared sterile jars, roll up the lids. Immediately turn the cans upside down, wrap them with a blanket and wait until they cool down. After a couple of days, they can be taken out for storage.

This is how easy it is to prepare Uncle Bens ketchup at home for the winter. Bon Appetit!
Starinskaya Lesya

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The sauce with a foreign name "Uncle Bens", the recipe of which we will consider in detail in our article, came to us from abroad. We suggest exploring the ways of preparing this snack.

Sauce "Ankle Bens": the first recipe

To prepare for the winter, you will need the following range of products:

• ripe red tomatoes in the amount of 4 kg;
• Bulgarian ripe pepper in the amount of 25 pcs. medium size;
• medium-sized carrots - 5 pcs.;
• onions (medium-sized heads) in the amount of 5 pcs .;
• sugar - about 1;
• 1 tbsp table salt (about 10-15 grams);
• half a glass of vinegar 9% (volume 100 ml);
• vegetable oil with a volume of 1 cup (about 200 ml).

Step-by-step instruction

How is Uncle Bens preparing? The recipe for this sauce is simple. The vegetables should be rinsed and peeled first. Grind the tomatoes in a meat grinder (or use a blender, grater). Put salt, sugar and butter in them. Put the container on fire and boil for 15 minutes.

Peel the peppers from internal partitions, stalks, remove seeds. into half rings. Grate the carrots. Chop the onion into rings.

Transfer the prepared vegetables to boiling tomatoes, cook for 15 minutes. Then pour in a glass of vinegar. Stir. Keep on fire for another 5 minutes and lay out in pre-prepared jars. You have a delicious and thick Ankle Bence sauce. The recipe is designed for about 6-7 liters of finished lecho.

How and with what to serve the sauce?

Lecho "Uncle Bens" will be a wonderful addition to pasta dishes (spaghetti and noodles), boiled potatoes, rice. It can be used as a ready-made meat sauce. In addition, Uncle Bens is served as a personalized snack. The sauce turns out to be tasty and pleasant to look at.

"Uncle Bens": a recipe for the winter

You can preserve lecho according to the second method, having the following set of products available:

• young fresh zucchini in the amount of 2 kg;
• ripe tomatoes in the amount of 2.5 kg;
• fresh garlic weighing 200 g;
• 1 kg of bell pepper;
• about 50 grams of salt (2 tablespoons with a slide);
• a glass of sugar (about 200 g);
• a glass of vegetable oil (about 200 ml);
• half a glass of vinegar 9%.

Technology

How to cook Uncle Bens? The recipe with zucchini may turn out to be more successful than without them. Prepare all foods first. The tomatoes should be washed and cut into wedges. Then grind them with a meat grinder (blender, grater). Peel and chop the garlic in any way. Rinse the zucchini, remove the skin from overripe fruits. into small cubes. Cut the pepper, remove the stalk, seeds and partitions and cut into strips. Combine tomatoes, zucchini, garlic. Put the specified amount of sugar in the vegetables, vegetable oil and salt. Stir and put on fire to simmer for half an hour. Then add the bell pepper and vinegar to the sauce. Stir again, let it boil and cook for another 20 minutes. place in containers, cork and set to cool. Serve the salad in winter as an independent dish and as a sauce for meat delicacies. "Ankle Bens" goes well with barbecue or grilled chicken.

In the early 90s, a new outlandish product appeared on the shelves of stores in the former Soviet Union - a sauce called Uncle Ben's. Its popularity was also due to the fact that the product was widely advertised on TV, respectively, everyone dreamed of trying it. The cost of the salad was considerable, but the hostesses found a way out. They learned how to cook Uncle Bens on their own for the winter.

Years have passed, although the famous sauce is present in stores, but it is no longer so popular. But its home counterpart in different variations is still in demand as a winter preparation.

Features of cooking salad

Homemade salad or Uncle Bens sauce, if prepared in the right way, tastes almost the same as the original. The preparation is based on zucchini, but the taste can have different shades depending on the ingredients and their proportions.

There are several features of its preparation at home:

The rules for preparing a quality salad are very simple. With the right choice of ingredients, you will get the original taste of the Ankle Bens snack. Recipes for the winter involve the use of various additives. Someone loves sweet and sour sauce, someone sharp or otherwise.

To prepare a sauce with garlic and tomatoes, you should prepare a couple of kilograms of zucchini and a little more tomatoes, a kilogram of sweet pepper, 200 grams of garlic for 4.5 liters of water. You will also need 50 ml of table vinegar, 200 ml of vegetable oil, 200 g of sugar and a little salt.

The workpiece is prepared like this:

Banks roll up, turn over and cool down. Then they can be stored in the pantry. The resulting sauce should have a pronounced garlic aroma and a thick consistency.

Uncle Bens Sweet & Sour Salad Recipes

Many will remember that the original Uncle Bence sauce had several flavors. One of them is sweet and sour. If desired, you can cook it yourself and save it for the winter.

The ingredients for the salad are as follows for 6 liters of liquid:

• a kilogram of tomatoes and onions;
• 2 kilograms of zucchini;
• 600 grams of carrots and a little more bell peppers;
• 70 ml of table vinegar;
• 250 ml of vegetable oil and store-bought tomato sauce (classic);
• 200 grams of sugar and 80 grams of salt;
• some curry;
• 600 ml of water.

All vegetables need to be washed and peeled, seeds are removed from peppers and zucchini. In this case, the tomatoes are additionally blanched in boiling water without the skin. The onion is cut into strips, the zucchini is cut into cubes, and the carrots are grated on a large grater.

Dilute in boiling water tomato sauce, add salt and sugar, and curry. Oil is poured in, then everything is boiled for five minutes. Zucchini is added, and everything is stewed for another 10 minutes, then peppers and onions and stewed all together for another 15 minutes. Tomatoes are next, after which the dish is cooked to a thick consistency.

After that, pour vinegar and citric acid into the sauce, it is cooked for 2 minutes, then immediately laid out in jars. They are rolled up according to the standard pattern and can be stored in the pantry.

In winter, sweet and sour thick salad can be served with fish, meat or vegetables. It is preferable to serve it with chicken or turkey dishes.

The recipe above is not spicy, but there is a sweet and sour salad option for lovers of spicier appetizers.

For 4 liters of water, take a kilogram of zucchini and the same amount of tomatoes, a little less sweet pepper, half as much onion. You will also need a little garlic, a few hot peppers, 100 g of sugar and 40 g of salt, 150 ml of vegetable oil, 50 ml of vinegar and a little curry.

The cooking method is as follows:

The resulting salad will taste very original. It will turn out to be spicy and sweet and sour at the same time. It is recommended to serve it with poultry and other types of meat.

Traditional salad with tomato paste

To get the Uncle Bence sauce in its original form it is recommended to use tomato paste instead of tomatoes. The recipe is also suitable in the case when it is not possible to buy fresh tomatoes.

On a capacity of 4.5 liters, take 2 kilograms of zucchini, a kilogram of onions and half a kilogram of sweet pepper, 5 cloves of garlic, 200 g tomato paste, a liter of water, 250 g of sugar and 20 g of salt, 60 ml of vinegar and 250 ml of vegetable oil.

The recipe is as follows:

• vegetables are washed and peeled, cut into equal pieces;
• salt and sugar are mixed in a saucepan, tomato paste and oil with water, brought to a boil;
• zucchini are added to the mixture, brought to a boil and cooked for 10 minutes;
• then everything else is added except the garlic, and again everything is cooked the same amount;
• the garlic passed through a press is combined with vinegar and added to the sauce. Everything is mixed and cooked for another 10 minutes;
• the resulting mass is laid out in banks.

As a result, you get a sauce with an original taste. In winter, it can be served with both meat and vegetable dishes.

Over time, the hostesses began to move away from the classic versions of this workpiece and introduce their own notes. Many people willingly share their own recipes such a snack. In most cases, the sauce is prepared on the basis of zucchini, but there is also a cooking option based on zucchini.

The appetizer will come out very unusual and will be successfully used as a side dish for almost all main dishes.

For cooking, you should prepare a couple of kilograms of zucchini, 5 pieces of sweet peppers and onions, a kilogram of fresh tomatoes and a glass of tomato paste. They also take a glass of sugar, 100 ml of vinegar and a couple of tablespoons of salt.

The step-by-step recipe looks like this:

The resulting mass is laid out in banks and closed for the winter. You can delight your family with a snack as if New Year, and every day during cold weather.

Salads and sauces homemade"Uncle Bens" have a large number of varieties for every taste. Some recipes are as close as possible to what was once sold in bright packaging, while others are the free fantasy of domestic housewives. Vegetable salads for the winter they have different bases and tastes, but they are all ready to give a drop of summer warmth in winter.

3 kg of tomatoes,

0.5 kg of carrots,

1 kg of bell pepper,

2 tablespoons of salt

1 cup sugar

1.5 cups sunflower oil

a bunch of parsley

2 heads of garlic,

2 tablespoons of vinegar

Preparation:

Skip the tomatoes through a meat grinder, cook them for 20 minutes.

Then add the grated carrots and the bell pepper cut into strips.

Cook for another 20 minutes. Add salt, sugar, sunflower oil, finely chopped parsley, chopped garlic.

Cook for 5 minutes. After pouring in the vinegar, cook for another 5 minutes.

Arrange in sterilized jars and roll up.

Zucchini Ankle Bens (5 options)

1 liter tomato
1/2 tbsp. rast. oils
1 tbsp salt
2 kg zucchini
10 pcs tomato
10 pieces. bulg. pepper
garlic

Boil 1 liter of twisted tomatoes with a glass of sugar, 1/2 tbsp. rast. butter and 1 tbsp. salt 10 min. Then add 2 kg of chopped zucchini, after 10 minutes - 10 tomatoes in cubes, after 10 minutes. - 10 Bulgarian peppers. Crush the garlic, add, boil for 10 minutes, put in jars. "Under a fur coat" for the night.

Option 2

3 kg tomato
2 large courgettes
1 glass of sugar sand
1 glass of rast. oils
2 tbsp. l. salt
2-3 heads of garlic
100 g 9% vinegar

Pass 3 kg of tomato through a meat grinder and put on fire. When the mixture boils, add 2 large peeled and seeds, chopped (as you like - into cubes, sticks, straws, or you can grate) zucchini, 1 glass of sugar. sand, 1 glass of rast. oil, 2 tbsp. l. salt. Boil for 1 hour. 10-15 minutes before the end of cooking, add 2-3 heads of garlic and 100 9% vinegar.

Option 3:

Instead of tomatoes, put tomato paste (400g), 1/2 cup sugar. Add the bell pepper. and carrots.

Option 4

3 kg. zucchini,
2 kg. tomatoes,
1 head of garlic
4-5 pcs. bell pepper
1 hot pepper,
1-2 carrots,
1 glass of sugar sand
1 Cup rast. oils,
1 tbsp. l. salt with a slide,
4 tbsp. l. vinegar 9%.

Tomatoes without stalks, peeled garlic, raw carrots, hot peppers without seeds and stalks mince. Fold in a bowl with thick walls, add salt, granulated sugar, vinegar, oil there and put on fire. Zucchini, peeled and seeded (if large) and bell peppers without seeds and diced stalks, add to the tomato mixture. Cook for 1 hour. Arrange hot in sterilized jars (with screw lids), turn over, wrap and cool.

5 Option

Peel 2-3 kg of courgettes and cut into small cubes
350 gr - 1 glass of tomato paste or sauce
parsley (basil)
1 cup of sugar
1 glass of rast. oils
100 g salt
10 pieces. small bell peppers chop finely
5-10 pcs. chop small onions finely
3-4 pcs. grate carrots
10 medium tomatoes, cut into wedges
1 tbsp. l. 70% essence

Dilute tomato paste or sauce with 1 liter of water, add salt, sugar, oil, zucchini. bring to a boil, reduce heat. cook for 10 minutes. Add carrots, onions, peppers. Cook, stirring occasionally, for another 10 minutes. Add tomatoes and vinegar. boil for 10-15 minutes. Taste - you can add herbs in the process - for an amateur - add salt if something does not suit you (the taste should turn out sweet and sour), you can add ground pepper. If the zucchini is soft - put the hot salad in the jars - close it, turn it over and wrap it until it cools completely, if not - boil it a little over low heat.
The output is about five liters.

Can be made from pumpkin.