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Curry Sauce (ketchup)

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Curry Sauce (ketchup)

The perfect curry sauce (ketchup) recipe with a picture and simple step-by-step instructions.

  • 3 kg Various tomatoes [fresh from the garden]
  • 3 Cored chili peppers
  • 3 Garlic cloves
  • 2 Fresh shallots
  • 0,2 liter Dry red wine
  • 0,5 tsp Ground cumin
  • 0,5 tsp Sweet paprika
  • 3 tsp Red curry paste
  • 3 tsp Honey liquid
  1. Quarter the tomatoes. Cut and core the chilli peppers. Peel off the garlic cloves and cut into strips. Dice the shallots.
  2. Put all the ingredients in a large saucepan and let simmer for about 3 hours. Turn Lotte through the liquor and let simmer again for about 1 hour and season to taste.
  3. Fill into prepared glasses.
Dinner
European
curry sauce (ketchup)

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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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