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Recipe of: © Monsieur Cuisine

Shashlik sauce

MC plus
3 jars
Easy
Ready in: 0:41 h
Preparation time: 15 min.
Created on: 16.04.2019
Last changes: 14.06.2019

MAKES 3 JARS (300 G EACH)

  • 1 medium-sized onion (100 g)
  • ½ red pepper (100 g)
  • ½ green pepper (100 g)
  • 2 pickled gherkins (80 g)
  • 1 garlic clove
  • 30 g butter
  • 20 g sugar
  • 40 g tomato purée
  • 1 tbsp apple cider vinegar
  • 500g sieved tomatoes (passata)
  • 60 g pineapple pieces, tinned
  • ½ tsp paprika powder
  • ¼ tsp pepper
  • 1 tsp Tabasco
  • 1 tsp mustard
  • 1 tsp salt

Nutrients

Per jar:

  • calorific value
    737 kj / 176 kcal
  • protein: 3 g
  • carbohydrates: 20 g
  • fat: 9 g
Instruction
Preparation time
15 min.
Ready in
0:41 h
  1. Peel and quarter the onion. Halve and deseed the peppers and wash them inside and out. Drain the pickled gherkins and cut in half.
  2. Put the onion and pepper pieces and the gherkins into the blender jug and, with the measuring beaker in place, chop for 10 seconds/speed setting 5. Then use the spatula to scrape down the inside of the blender jug.
  3. Remove half the quantity of the mixture and put to one side. Peel the garlic clove, add to the mixture in the blender jug and, with the measuring beaker in place, chop for 10 seconds/speed setting 5. Once again, use the spatula to scrape down the inside of the blender jug.
  4. Add the butter in chunks and the sugar and, the measuring beaker not inserted, caramelise the mixture with the roast button.
  5. Add the tomato purée and, the measuring beaker not inserted, caramelise the mixture again with the roast button.
  6. Add the apple cider vinegar, passata, drained pineapple pieces and all the remaining seasoning and, with the measuring beaker in place, cook for 6 minutes/95 °C/speed setting 2. Then, with the measuring beaker in place, blend for 10 seconds/speed settings 6–8, increasing the speed gradually.
  7. Use the spatula to scrape down the inside of the blender jug and add the reserved vegetable mixture.
  8. Then, with the measuring beaker in place, cook the shashlik sauce again with the reverse button/6 minutes/95 °C/speed setting 1. Season to taste with salt, pepper, paprika powder and Tabasco, and stir in the seasoning with the reverse button/15 seconds/speed setting 2.
  9. Pour the shashlik sauce while still hot into sterilised jars or bottles, remove splashes from the rims, seal and allow to cool down completely at room temperature.

 

TIPS

Keep the cooled shashlik sauce in the refrigerator and consume within 4 weeks.

This shaslik sauce goes well with barbecued meat skewers made of lamb, beef or pork and with sausages.

 

 

Finished!

Bon appétit with Monsieur Cuisine

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