Angys Shashlik Grill Sauce
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 12 hrs 10 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 2 bottles ketchup, should have a fruity note
- 1 bottle sauce, (gypsy sauce or barbeque sauce)
- 4 tablespoon honey
- 1 tablespoon marjoram, rubbed
- 1 tablespoon rosemary, dried, chopped
- 1 teaspoon curry powder, mild
- 4 tablespoon paprika powder, noble sweet
- 1 teaspoon paprika powder, hot
- 2 bell pepper (s)
- 1 large onion (s)
- salt and pepper
- oil
Print Recipe
Pin Recipe Instructions
- Cut the peppers into cubes and fry in a little oil with the onion, also cut into fine cubes. Add all other ingredients, bring to the boil and remove immediately from the stove! Season to taste with salt and pepper.
- It is best to prepare the day before the barbecue so that the sauce can really penetrate.
- If you don`t want the sauce to be spicy, leave out everything that is spicy!
- As a gift: Fill the sauce into bottles while it is still hot and close immediately. Can be kept refrigerated for approx. 6 months.
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