BBQ-shashlik sauce (for every day and preservation)

[Natasha]

Natasha, to your health! Men know where to wrap circles, and where delicious jars are stored. Urgently change the location of the jars, and prepare another portion of the sauce

[Admin]

Admin, Tatyana, finally decided to cook the sauce and after reading the recipe again, the question "Fresh ginger, 4 pieces of 4-5 cm." how much is this? I have never done anything with imber and can’t even imagine about how it affects the taste. How can you replace wine vinegar with apple cider vinegar?

"Fresh ginger 4 pieces, 4-5 cm." how much is this? I have never done anything with imber and can’t even imagine about how it affects the taste.

Ginger grows and is sold with long root tubers and various thicknesses. I am using a medium root. Cut off about 4-5 cm from such a root and peel it, and then grate it on a fine grater.

If you use it fresh, in tea, then the taste and smell of it is spicy, maybe not for everyone.
In the total mass, in the marinade, ginger gives sauces and food a very good taste, enhances - but does not kill the taste of the sauce, but emphasizes.

Take vinegar to your liking, any - if you like it better.
I use natural (non-chemical) wine and apple cider vinegar in conservation.

Tanechka, thank you very much, the recipe is wonderful, the sauce is very tasty. : girl-yes: now I will get mine, and not buy, for me everything is in the sauce as it should

[Tanyusha]

Tanyusha, to your health!
Yes, the sauce is tasty and natural. It won't last long, the eatability of the sauce is very high

I'm waiting for a slow one and studying recipes on the internet for her. I stumbled upon the preparation of ribs, where they are thickly greased with BBQ sauce before laying them. It seems to me that your recipe is the most suitable for this, I will definitely do it in the fall. And in the same place I came across a recipe for caramel sauce with raspberries for barbecue. It is written in English, but I want to translate later and try it too.

[Ira]

Ira, to your health!

Today I tried out a new slow baby, it seems to me that she will cope with this event

And I will report back.
We planted seedlings this year, marked everything with signs and it started: I got to the hospital, then the cat fell from the balcony, then my mother thundered for the operation. As a result, by the time of disembarkation, there were 2 half-alive people and 1 half-alive cat. There is only a cat without injuries and other illnesses, but she flatly refused to plant our forest. Planted in the end with interruptions, a month and a half, forgetting about the signs. Bottom line: what did not die turned out to be cherries! Large tomatoes 5-7 roots.
I was looking for what can be done with them, I came across this recipe.
I boiled a bucket of cherry tomatoes, rubbed it through a sieve, then added pepper, ginger, salt, took out the remnants of wine vinegar, but put less, 500 ml per 4 kg of tomato mass, added sugar and put it in the oven to simmer. I stood at night, today I will cook and shove the banks. In terms of consistency, it is still liquid, more like a marinade than a sauce. I think that the wings in it will be incomparable! Today I will try to make pork in it.

Bottom line: what did not die turned out to be cherries!

Here, this phrase smiled very much
Anita, I hope the sauce works. It needs to be evaporated more, darkened. When the volume is large, the evaporation is slower.
Can parts of it be boiled on the stove? And under the covers! The sauce will stand very well. I don't eat much of such sauces (even my own), and I have a well-opened liter bottle on the refrigerator door - I spend it gradually.

Looking forward to new impressions!

How did I miss such a recipe? I liked the recipe very much, I will have to make it, otherwise my son loves ketchup very much, so I'll make mine better than purchased one. Thank you Tatiana!

[Natasha]

Natashatry this ketchup sauce
I hope my son will like this hot-sweet-spicy sauce, with hints of barbecue

I'm sure I will like it, because as always I buy Magyar, and it is spicy.

Tatiana, thanks for the recipe !!!! I did, but I probably boiled it too much, because the output I got was 1.5 liters. But delicious !!!!!!! My husband and I at dinner persuaded 150 grams of sauce. I liked it very much, I'm finishing it right now and launching another game.

[Olya]

Olya, to your health and your husband!

I have a bottle of sauce calmly on the refrigerator door - normal flight! I also can't eat it often, although I am drawn to spread it on bread

Olya, while there are autumn vegetables, and the opportunity - cook a few servings of sauce - you will not regret

I report: I cooked some sauce, rolled it into jars, used the rest of the barbecue for marinade. Such yummy came out that you will lick your fingers, eat your mind, in short, you can't get up to die. They cracked a shish kebab and did not ask the name!
I think there will be a fairy tale with chicken wings.
And I also think not to stir it up, but from the plums ... it hurts a lot this year and ripens quickly and falls off immediately.

[Anita]

Anita, for the health of the whole family, for lovers of barbecue With this sauce, everything will turn out deliciously

I haven't tried it with plums.But you can take a chance, it seems to me it will be delicious, such a rich composition

[Admin]

Admin, but can you balsamic vinegar? It's also grape ... Will it affect the taste?
I don't know, to my shame, what is the difference
And then I walked through the nearest supermarkets and did not see the wine.

[Dasha]

Dasha, you can change if there is no other
The balm still has a smack and aroma of additives and herbs, and it is more expensive than ordinary vinegar.

Now you will make a supply of vinegar-oil-salt from spring, for blanks I do this, I buy gradually

[Admin]

I have 2 jars of 0.7, in winter we will try
Found vinegar on sale grape, red. Wine well nowhere! At the Crossroads was under 300 rubles, nenashensky. I put less pepper, it seemed spicy. The rest is according to the recipe, only I boiled it harder to make it thicker.
Admin,

Everything is done and hidden! There will be something to savor in winter! Dasha, to your health!

[Tatyana]

Tatyana, got ready to make barbecue again this year, found a recipe for Spicy table marmalade made from cherry tomatoes. Are the tastes similar? Both are unlikely to do, one thing ... Is there a difference between them in the finished taste? The compositions are similar. The marmalade is thicker I think

[Dasha]

Dasha, tastes differ slightly, because when breaking pieces of vegetables with a blender, the taste always changes - I noticed this moment for a long time, for all sauces. But this does not mean that the marmalade and sauce are tasteless. It just turns out a different taste, just a little different.

Marmalade is good as a side dish, for bread, for burgers ... then everywhere. In principle, if you break the finished marmalade with a blender (even in winter), you will also get the taste of sauce.
Sauce - it is, and in Africa, the sauce is more vigorous in the sense of a sauce.

By the way, I have a bottle of sauce in the refrigerator from last season, already open - but without any signs of spoilage, good cooking quality and well canned. Unfortunately, I can't use it often, I use it a little, not often, but I don't give it to anyone, even my son-in-law, although he constantly attempts

and I keep going licking my lips on this sauce ... this season I will definitely cook it ... now I practically feel the taste of this sauce, which means that I have matured before it and it's time to cook)))

[Lena]

Lenaif you like such a rich sauce in the family, cook it for barbecue, you will like it

Just prepare for trial now to have time to cook a few more batches in the winter - ends quickly

And my open jar has been standing since spring for sure, about 3 months, I think. A little left, lasted until the new harvest. Well, I really liked it! With cutlets, nuggets, pizza

Oh, for pizza, for cutlets, for burgers ... it will be right, you can lick your fingers

Oh, for pizza, for cutlets, for burgers ... it will be right, you can lick your fingers

Well, this is generally kind of tempting ... and some still tell me that I'm teasing ...

and I keep going licking my lips on this sauce ...

You lick your lips ...
And I'm already going to Food City for the raw materials for this sauce!

Ahh !!! I cut everything into a saucepan, took up the pepper, but it's not hot! At all. Completely. How Bulgarian! And I took it in two different places yesterday !!! They have such a delivery.
We'll have to postpone cooking until the evening ...
I add
I got to the seeds, that's sharp there. And gnawed the tip all over, even if only henna.
Will the seeds break with a blender if you put them in the total mass?

Will the seeds break with a blender if you put them in the total mass?

May not completely break. We'll have to try

Or add red hot powder to this pepper, cayenne

Tanya, clarify, pliz on ginger: 4 pieces of 4-5 cm - length, width, thickness? ))))) I assume that it is in length, but the rest does not matter? Can you estimate in grams? Well, so as not to overdo it or, on the contrary, not to report

I guess it's long, and the rest doesn't matter?

Irisha, you assume correctly
Plus or minus depends on your taste. Ginger will not give a strong taste, does not dominate in sauce. But be sure to put in the sauce

[Tatyana]

Tatyana, are the tomatoes necessarily red? I have something chocolate cherry, closer to brown in color. With these you can? Or is the color not important?

[Elena]

Elena, last year I made it in basins, cherry blossoms were red, and black, and yellow. This year I will make from non-cherry. The main thing is that the tomatoes are sweet.
We cracked this sauce all winter, I gave it as gifts, so the people just ate it with bread. A friend drank half a can on barbecue, they managed to take it away.

[Tatyana]

Tatyana, are the tomatoes necessarily red? I have something chocolate cherry, closer to brown in color. With these you can? Or is the color not important?

I like the taste of red cherry tomatoes, they have their own taste and aroma. And they have little liquid, the sauce is thick.

The taste and color of the tomato will determine the color-taste of the sauce itself. Therefore, choose according to these indicators.
And so ... any will do, even black, if only the taste itself is pleasant. And then, a set of spices and additives will help smooth out the taste of the tomato.

[Tatyana]

Tatyana, thanks, so mine will do too. Now I went and looked, they call it dark chocolate.

And the sauce will turn out to be "chocolate" We are waiting for reviews
And this sauce is worth cooking and ... many, many, it is always not enough

[Tatyana]

Tatyana, now I will go for ginger and pepper. There will be a reason to try the blender, this is the only nozzle not tried. How to cook, unsubscribe. And we love these tomatoes.



Tatyana, is that enough?

[Tanechka]

Fulfilled the plan for this sauce
True, I boil it down for a long time. I did it that year too, it gets thicker, I like it. 3 hours at 105 degrees MV. There were 3 jars of 0.5 l each and another half a glass for current needs
Tanechka, Thank you!!

I ran to read about lecho, this is my obligatory program

[Tatyana]

Tatyana,

And the sauce will turn out to be "chocolate" We are waiting for reviews

I am reporting.

Since my fastidious (yes spoiled) love only a homogeneous mass, I had to rub the sauce
I boiled it for a long time, my chocolate-covered cherry is very fleshy and the mass turned out to be liquid. I made a one and a half recipe.
Out of four liters
it turned out this amount
The color turned out to be chocolate
The camera does not transmit color no matter how hard it tries.
Tasty, but a lot of vinegar for my taste, I will reduce the vinegar next time. There was no brown sugar, I replaced it with ordinary white, but here everyone is talking about the taste of plum .......
I took 1 kg of plum for 2 kg of tomato.

An interesting mix of tomato and plum in this sauce - and how did it taste?

Still try to repeat the tomato sauce + brown sugar, which gives a caramel flavor - well, as if the BBQ sauce turns out

About vinegar: Fresh sauce always tastes slightly vinegar. The sauce only tastes better over time
For "technical" reasons, I don't eat much of this sauce now, so every time it is added to something, it only tastes better. The vinegar taste is long gone, and I have the sauce for the second year in the refrigerator and no problem

I am somehow closer to dividing these sauces into different vessels: a separate barbecue from a tomato, and a separate plum with green basil

[Tatyana]

Tatyana, it turned out delicious,

Brown sugar

Unfortunately for me it is expensive.

[Lena]

Unfortunately for me it is expensive

Lena, sorry

I will share my chips: I buy brown culinary sugar, just because of its caramel taste and smell. And I always buy in advance, if possible, and store it for the time being, to use it where such sugar can greatly affect the taste of the finished dish (as in this sauce, for example)
And I also buy other additives throughout the year, like various vinegar, balsamic, olive oil (I always wait for good discounts on these products in the supermarket), then I stock up on these. Right now my winter stocks of olive oil will be used to preserve sun-dried tomatoes))
I can also say about some types of alcohol))

[Tatiana]

By advice Tatiana last year, stocked up with vinegar in winter, caught a share, natural wine. And in the spring I bought a kilogram of brown sugar, also for a promotion. All this is specially for this sauce)

What are you, however well done

the sauce is in my fridge for the second year

I'm afraid that won't work for me. Son, a lover of such sauces, will not give so much time to stand.

I always buy in advance

I, too, have been making stocks since autumn, but there is one "but" to the store we get out once a month, and make stocks for a month. The husband is at work all the time, there is no time to run around looking for discounts. And there is no extra money for all sorts of culinary delights. Although my husband has a military pension, it is still not large. Every penny counts, you also have to earn extra money. So, I blinded him from what was, the result pleased.

[Lena]

So, I blinded him from what was, the result pleased

Lena, Good job
This is also very important, to create a good product with your own hands, and to feed the whole family deliciously - it costs a lot

[Tatyana]

Tatyana, I try to figure out what would be tasty and not expensive. And the caramel taste in the recipe ... It doesn't matter, you can also caramelize the sugar. That I didn't guess right away?

And if you add prunes?
I wonder what happens

I'm interested too

Actually, this sauce is so rich in flavors, thought out and good ... I don't want to change anything in it ... this is already too much