shashlik sauce

Ingredients for 1 servings:

• 2 shots of olive oil
• 2 m.-sized onion(s)
• 1 clove(s) garlic
• 2 tsp, heaped paprika powder (Allspice de la Vera Picante)
• 4 cl Balsamic vinegar, dark
• 70 g tomato paste
• 300 ml water
• 1 tbsp honey, (flower honey) milder
• 1 tbsp sugar
• 1 tsp salt
• Pepper, freshly ground

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 55 minutes

Simple, very tasty basic recipe for approx. 250 ml of sauce, without ketchup!

Finely dice the onions and sauté them in plenty of olive oil over medium heat. They shouldn’t get too dark, just a light brown. Flatten the garlic, cut it into small pieces, and let it cook briefly. Now add the paprika and sauté briefly, stirring constantly, until it smells strong. Be careful not to let it burn, or it will become bitter! Then deglaze with balsamic vinegar and simmer briefly until the acidity has dissipated a little. Stir in the tomato paste and sauté a little, then deglaze with water. Add the honey, sugar, and salt and reduce uncovered until the sauce is nice and thick, stirring regularly. When the sauce starts to splutter, it’s ready. Finish with a little pepper from the pepper mill. The sauce also tastes delicious cold as a barbecue sauce! *Pimentón de la Vera is a Spanish paprika powder that is produced by drying over an oak wood fire. There are two versions, dulce and picante, although I prefer picante. Of course, you can also make the sauce using the sweet version, or even a mix of both. However, the savory version isn’t particularly hot.