Shashlik is one of the most popular meat dishes. This has a very simple explanation: it is meat cooked on a weak smoldering charcoal, was the first thermally processed food of mankind.
We can say that our distant ancestors grew up on barbecue. Of course, civilization has come up with many ways to process meat, however, we will never give up this simple, but at the same time, very tasty way of cooking it.
You can enhance the taste of meat in a barbecue in various ways. One of them is the use of various sauces. The article considers a method for preparing a sauce, the basis of which is tomato paste. In the cooking process, you can use ordinary tomatoes.
Content:
- Starting the Sauce
- Action #1 Adding Garlic
- Action #2 Adding spices
- Action #3 Adding Georgian adjika
- Step #4 Add Pickled Peppers
- Action #5 Adding cilantro
- Action #6 Adding Green Onions
- Action number 7 Adding dill
- Action #8 Adding parsley
- Action #9 Adding Olive Oil
- Action #10 Adding water
- Action #11 Adjusting the flavor of the sauce
- Action #12 Infusion of the sauce
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Starting the Sauce
Jars of tomato paste
The base of the sauce is tomato paste. For cooking, ordinary pasta is used, devoid of any additives: not salty and not sweet. The amount of pasta needed to prepare the sauce is 200-220 g. For this, 3 cans of canned tomato paste will be enough.
Tomato paste is placed in a bowl and mixed until smooth.
Action #1 Adding Garlic
The clove of garlic for the sauce should be small.
After the paste is mixed, a small clove of garlic is added to it.
It must be crushed with a knife
It must be crushed with a knife and sprinkled with a little salt.
And sprinkle with a little salt
After the salt is added, garlic clove crushed with a knife. Thus, the garlic turns into a paste. This method of preparation is convenient because no garlic press is used.
Turning garlic into a paste
After the garlic has been turned into a homogeneous mass, it is added to tomato paste.
Garlic added to tomato paste
Action #2 Adding spices
Adding spices to the sauce in the form of a mixture of peppers
A variety of spices can be added to the sauce. These can be: dried coriander or cumin. You can use ready-made mixtures of peppers sold in stores in special containers. With its help, you can dose the required amount of spices.
Action #3 Adding Georgian adjika
Georgian adjika with a lot of spices and a high content of garlic
One of the important components of such a sauce is Georgian adjika. Moreover, it is advisable to choose one in the preparation of which a large amount of garlic and spices was used. It will have a characteristic brown (not red) color.
Adjika is added to the sauce in the amount of a heaping tablespoon
Adjika is added to the sauce in the amount of a heaping tablespoon. This amount of adjika is used because it has an average sharpness. If you want to make a spicier sauce, this amount must be increased, respectively, if softer - reduce.
Georgian adjika in the sauce should be thoroughly mixed
After adding the Georgian adjika, the sauce in the bowl should be mixed thoroughly.
Step #4 Add Pickled Peppers
To give a specific taste, pickled peppers are added to the sauce. First, pickled peppers should be finely chopped. Three small pods of pepper should be used for the available amount of tomato paste.
Pepper is sent to a bowl with tomato paste and adjika
After the pepper is crushed, it is sent to a bowl with tomato paste and adjika.
After adding chopped pickled peppers, be sure to mix the sauce in a bowl so that the tomato paste becomes saturated with its aroma as soon as possible.
Action #5 Adding cilantro
Chopping cilantro
Cilantro must be present in this kebab sauce. Moreover, it should be crushed along with the stems. For the amount of tomato paste used, 30-50 g of cilantro is enough.
Chopped cilantro is added to the tomato paste.
Action #6 Adding Green Onions
Chopping green onions
The next important ingredient is green onion. For such a volume of paste, it is enough to take it in a small amount (2-3 feathers).
Of all the types of onions, green is the most preferable, since it contains the maximum number of nutrients and vitamins, in addition, it is more aromatic than other types. In winter, it is allowed to use onions or red onions. The recommended amount is half an onion. Before adding to the sauce, chop the green onion.
Action number 7 Adding dill
Chopping dill
Dill is also on the list of greens. It is necessary to take 4-5 shoots.
Unlike cilantro, dill stalks should not be added to the sauce. Before adding to the sauce, chop the dill.
Action #8 Adding parsley
Chopping parsley
Optional component. It is recommended to add it if it is of natural origin and has a flavor. Quantity - 5 shoots. Before adding to the sauce, chop the dill.
After the parsley is added to the pasta, the sauce must be thoroughly mixed.
Parsley stalks also do not go into the sauce. On parsley, the addition of greens to the sauce ends.
Action #9 Adding Olive Oil
Adding olive oil
In the process of mixing the sauce, add olive oil in the amount of 1 tablespoon.
Action #10 Adding water
Adding water to the sauce
Add some water to the sauce. For this, drinking water is used. Its quantity should be such that the mixed sauce acquires a viscous consistency. It should not be diluted too much with water.
Approximate view of the required state of the sauce
Water is added in several steps until the sauce is thick enough.
Action #11 Adjusting the flavor of the sauce
Adding Salt to the Sauce
After the sauce has acquired the desired consistency, you need to adjust its taste. First, you should try it and, if necessary, salt, pepper, add sugar, vinegar, etc.
Adding vinegar
Action #12 Infusion of the sauce
After adjusting the taste, the final mixing of the sauce takes place. Then it must be infused for 4-5 hours before eating. It is best to store the sauce in the refrigerator.
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