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Shashlik sauce

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Ingredients for 6 servings:

  • 400 g pepper(s), red, pitted
  • 900 g tomatoes
  • 275 g onion(s), diced
  • 250 ml water
  • 80 g tomato paste
  • 3 cloves garlic, finely chopped
  • 170 g cucumber(s) (pickles), diced
  • 3 tbsp olive oil
  • 2 ½ tbsp broth, granulated
  • 3 tsp curry
  • 2 tsp sambal oelek
  • 2 tsp sugar
  • 2 tbsp Worcestershire sauce
  • 1 tsp sauce (red pepper sauce)
  • 1 tsp mustard

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Lightly sauté the onions and garlic in olive oil. Cut the peppers and tomatoes into short, approximately 4 mm wide strips and add them to the onions. Simmer on low heat for one hour. Blend the mixture slightly with a hand blender. Add the water, tomato paste, and the spices and mix well. Then stir in the pickles and simmer for another 10 minutes. The sauce tastes best served hot, but it can also be served cold.

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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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