![[Translate to Englisch (English):] Guacamole Dip](/fileadmin/_processed_/1/b/csm_EKW_Superbowl_67691f696f.jpg)
Ingredients
- For 4 jars, each holding 580 ml
- 600 g mixed minced meat
- 3 cloves of garlic
- 1 large carrot
- 700 ml tomato purée
- Olive oil
- Salt and pepper
- Oregano
Preparation
First, sterilise the preserving jars and lids thoroughly in boiling water for 10 minutes, then set aside on a kitchen towel.
Peel and finely dice the onions and garlic. Peel and finely grate the carrot.
Fry the onions in olive oil in a pan until translucent, then add the garlic and carrots and fry briefly. Now add the minced meat to the pan, break it up well until it is crumbly and fry until browned all over. Add the strained tomatoes and simmer everything together for 5 to 10 minutes over medium heat.
Using a funnel, fill the jars with the sauce to about 1 cm below the rim. Clean the rims of the jars and seal them tightly with the lids. Place a towel on the bottom of a pot, place the jars on top and then fill the pot with water up to ⅔ of the height of the jars. When the water in the covered pot begins to boil, start the preserving time of 120 minutes at 100 °C. Then remove the jars from the pot and allow to cool.
Our jar recommendation
The sauce can be poured into 580 ml round jars, for example, so that you always have a sufficient portion to hand.
