This sauce, prepared by sautéing and simmering red hot pepper and tomato paste over low heat, is the classic Turkish-style complement to kebab and döner culture. With its tangy and spicy character, it plays a balancing role alongside fatty meats.
Heat the olive oil and add the chopped hot peppers and garlic, sautéing until softened.
Add the tomato paste and sauté for 2-3 minutes to remove its raw smell.
Add the water and vinegar and cook over low heat, stirring occasionally, until the sauce thickens.
Season with salt and remove from the heat; once the sauce has cooled completely, serve alongside kebab, döner, or grilled meats.
Allergen: in its basic form this sauce doesn't contain common allergens. Important: we recommend wearing gloves while chopping the chili peppers, as their juice can leave a lingering burning sensation on your hands. Caution: the heat level varies depending on the type of pepper used, so start with a small amount and adjust to taste.
Preparing the sauce a bit more tangy with a dessertspoon of vinegar creates a nice balance on the palate, especially when served alongside fatty meats.
Admin DadaGastro · verified in test kitchenBu tarife henüz yorum yapılmamış. İlk yorumu sen yaz.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.