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Spicy tomato and pepper sauce

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Ingredients for 6 servings:

  • 500 ml tomato(s), pureed
  • 200 g bell pepper(s), fresh, colorful (or frozen, cut into strips)
  • 4 tsp sugar
  • 1 tsp Fondor
  • 1 tsp broth, granulated
  • 4 shots of Tabasco
  • 1 large onion(s)
  • 1 cup water or milk
  • 4 tbsp natural yogurt or sour cream
  • 3 tbsp tomato ketchup

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

Chop the onion and bell peppers. Then fry them in a cast-iron pan, preferably without adding any fat. After about 2 minutes, add the sugar, Fondor, broth, and water. Let everything simmer for about another 5 minutes. Now add the passata, yogurt, and Tabasco and stir evenly. After another 10 minutes, the sauce is ready. Tastes perfect with schnitzel—but you can also eat it on its own with potatoes, pasta, and rice. Tip: Depending on your taste, you can also add a little more yogurt or sour cream—for cooks and guests who don’t like it too spicy.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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