Ketchup sauce for shashlik
Description
Homemade sauce recipe. Use a ketchup with a neutral taste for the sauce—preferably plain tomato ketchup without spices or seasonings. It shouldn't be too dominant, as all the necessary flavor notes will be provided by the adjika. In summer, you can add plenty of fresh herbs—coriander, basil, or dill. If you want more heat, add chili pepper to taste. Garlic works very well and makes the sauce more aromatic. Perfect served with pasta, meat, and vegetables.
Instructions
- 1
Step 1
Prepare all the necessary ingredients. Peel the onion, wash and dry it.
- 2
Step 2
First, finely dice the onion and mix it with the pickled cucumber. Let it sit for 5 minutes so the onion can slightly marinate from the cucumber's acidity.
- 3
Step 3
Place the ketchup in a small bowl, add adjika, and pour in the light soy sauce.
- 4
Step 4
Add olive oil and a pinch of sugar.
- 5
Step 5
Now mix everything until smooth. The sauce will turn out quite thick.
- 6
Step 6
Gradually add cold boiled water, diluting the sauce to the desired consistency. Now taste it and add salt and black pepper if necessary.
- 7
Step 7
Transfer the finished sauce to a convenient container and refrigerate until ready to serve.