Red barbecue sauce recipe. Barbecue sauces - recipes for delicious eating! The best combinations, preparation, recipes for barbecue sauces made from meat, poultry and fish. Sour cream barbecue sauce

True gourmets know that barbecue should not be served without a special sauce, juicy and moderately spicy. At picnics, meat fried on skewers is most often eaten with ketchup or mayonnaise. But if you spend a little time preparing homemade barbecue sauces, you will provide yourself and your loved ones with a simply gorgeous meal.

The women's site "The Fair Half" has collected for you the best proven recipes for barbecue sauces, and they are suitable for any type of meat or fish. Read in the article: - tomato sauce;
- white sauce;
- seasoning for barbecue with soy sauce;
- Armenian sauce;
- Georgian sauce;
- pomegranate sauce;
- sour cream sauce.

Tomato sauce for barbecue

You can prepare a delicious and spicy red barbecue sauce from tomato paste. You just need to take one that has a bright red tint, and not orange or brownish.

Products: 1 liter of tomato paste, 1 glass of water, 1 medium-sized onion, 4 cloves of garlic, 2 tbsp. l. finely chopped fresh dill and parsley, 1 tsp. salt, 1 tbsp. l. sugar, ground black pepper. If desired, you can add a little finely chopped basil.

Preparation: Place the pasta in a saucepan, add warm water, stir and place on moderate heat. The mixture is continued to be stirred and brought to a boil, after which salt, sugar, herbs, finely chopped onion and ground pepper are added to it. Allow the sauce to boil for 3-5 minutes, without stopping stirring, and then remove from heat. Place crushed garlic cloves into slightly cooled tomato sauce and leave until it cools to room temperature.

By the way, you can also prepare barbecue sauce from fresh tomatoes without heat treatment - we also have such a recipe on our website

White barbecue sauce

Products: 120 ml dry white wine, 4 tbsp. butter, 250 g mayonnaise, 1 large white onion, 3 cloves garlic, 2 tbsp. l. lemon juice, 1 tbsp. prepared mustard, 1 tbsp. l. sugar, 1 tsp. salt, ground black pepper to taste. Greens are not added to the classic white sauce, but if you really want to see it there, you can deviate from the standards.

Preparation: Chop the onion and garlic as finely as possible. It would be even better to grind them in a blender or pass through a meat grinder. Then they are placed in a frying pan with preheated butter and lightly fried, remembering to stir. There is no need to achieve a golden or brown color of frying. Add white wine to the onion-butter mixture, stir and simmer the sauce over low heat until the amount of liquid is reduced in volume by exactly half. Then you can add mayonnaise, lemon juice, mustard and sugar, as well as salt and pepper. White sauce for barbecue is usually served chilled.

Barbecue seasoning with soy sauce

Soy sauce is often used as a base for marinade for shashlik, especially if the latter is prepared from pork or poultry. But it can also be an excellent seasoning for a finished dish. To do this, you just need to dilute it with mayonnaise in a ratio of 1:3 (one part soy sauce - 3 parts mayonnaise). A couple of cloves of garlic and a pinch of ground black pepper will add piquancy to this seasoning. It is not advisable to add salt and sugar to it, as they will “clog” the delicate and refined taste of soy sauce.

Armenian barbecue sauce

This recipe is very similar to the first one, since in this case you will also have to deal with tomato paste.

Products: 0.5 liters of red tomato paste, 1, incomplete glass of water, 1 small head of garlic, 3 tbsp. finely chopped green cilantro, 2 tbsp. l. chopped parsley and garlic, 1 tsp. ground red pepper, 1 tbsp. salt.

Preparation: tomato paste is diluted with water, brought to a boil over medium heat, finely chopped onion, crushed garlic, herbs and other spices are added. Boil the sauce for 3-5 minutes, then remove from the stove and let it cool.

Georgian barbecue sauce

Another “tomato” variation, but here the leader is not ready-made pasta, but fresh tomatoes, just like in the Georgian chakhokhbili recipe, which we published earlier.

Products: 1.5 kg of fresh tomatoes, 1 head of garlic, 1 bunch of cilantro, parsley and dill, 1 sprig of basil and oregano, 0.5 tsp. adjiki, 0.5 tsp. ground black pepper, salt to taste.

Preparation: The tomatoes are washed and doused with boiling water to make it easier to peel off the skin. They need to be peeled, cut into halves, seeds removed with a teaspoon, and the juicy pulp passed through a meat grinder or crushed in a blender. The result is thick tomato juice, which is boiled in a saucepan over low heat for 15-20 minutes from the moment it boils. Five minutes before the end of cooking, add finely chopped onions, garlic, herbs to the sauce, season it with pepper, adjika and salt. Georgian sauce is served with shish kebab pre-chilled in the refrigerator.

Pomegranate barbecue sauce

Products: 1 glass of pomegranate juice, 1.5 glasses of sweet red wine, 2-3 cloves of garlic, 2 tbsp. l. chopped fresh basil, 1/2 tsp. starch, 1 tsp. salt and sugar, 1/3 tsp. ground black pepper, a pinch of red hot pepper.

Preparation: Mix pomegranate juice with 1 glass of wine, add crushed garlic, herbs, salt, sugar and spices and, stirring, bring the sauce to a boil over low heat. After boiling, it is boiled under the lid for 20 minutes, and at the end, starch diluted in 0.5 cups of wine is added and heated until the sauce thickens. After that, all you have to do is wait until it cools down.

Sour cream sauce for barbecue

Products: 300 g sour cream, 2 tbsp. l. butter, ½ cup meat broth or just water, 1 tbsp. l. flour, 2 tbsp. l. finely chopped dill and parsley, ground black pepper and salt to taste.

Preparation: flour is fried in melted butter until golden brown and then added to heated broth or hot water and boiled so that the mixture thickens a little. The next step is to add sour cream and boil the sauce for another 2-3 minutes, adding herbs, salt and pepper. Serve chilled.

P.S.: You can tell us about your favorite ways to prepare barbecue sauce - just add a comment to this article.

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Soy sauce: another Chinese miracle

A picnic or outing in nature is not complete without barbecue. To make the dish tastier, it is important to serve a delicious kebab sauce, which will highlight the taste of the meat and give it piquancy or spiciness.

You can make barbecue sauce by adding herbs, tomatoes, sour cream or kefir.

This is a delicious tomato sauce for shashlik made from tomato paste, onions and fresh herbs. The calorie content of the sauce is 384 kcal. Cooking time – 25 minutes. Makes 10 servings.

Ingredients:

270 g tomato paste;
bulb;
clove of garlic;
spoon tbsp. apple cider vinegar;
20 g each of dill, basil and parsley;
one and a half stack. water;
two g each of salt and ground pepper.

Preparation:

Finely chop the onion and pour vinegar over it. Add salt to taste. Leave to marinate for 10 minutes.
Chop fresh herbs and garlic.
Drain the resulting juice from the onion and combine with herbs.
Add water, pasta, pepper and salt. Stir.

It makes a very tasty sauce for barbecue. You can add lemon juice or sugar if you like your sauce sweet.

Armenian barbecue sauce with cilantro

An excellent Armenian barbecue sauce with, which emphasizes the aroma and juiciness of the kebab. The sauce is prepared quickly – 20 minutes. Makes 20 servings. The calorie content of the sauce is 147 kcal.

Required ingredients:

250 ml. tomato sauce;
four cloves of garlic;
a bunch of fresh cilantro;
salt and sugar;
a pinch of ground pepper;
water.

Preparation step by step:

Peel the garlic, rinse and squeeze.
Place the tomato sauce in a bowl, add garlic, salt and sugar to taste and ground pepper.
Pour boiling water into the bowl with the ingredients, stir until smooth.
Wash and dry the greens, chop finely. Add to sauce.

Serve the prepared red barbecue sauce chilled.

This is a delicious homemade white barbecue sauce with sour cream, herbs and fresh cucumbers, with a calorie content of 280 kcal. The sauce is prepared for 30 minutes. Makes 20 servings.

Ingredients:

stack sour cream;
a bunch of fresh herbs;
two stacks kefir;
two ;
three cloves of garlic;
a pinch of rosemary, thyme and basil;
salt;
ground pepper – 0.5 l.t.

Cooking steps:

Chop the greens very finely. Cut the garlic into small cubes.
Combine half the greens with garlic, add a little salt and mash until juice forms.
Grate the cucumbers on a fine grater and place in a colander for 10 minutes to drain the juice.
Mix sour cream with kefir and add cucumbers. Add the herbs with garlic and the rest of the herbs.
Add salt to taste and mix well.
Add spices for flavor and richness. Place in the refrigerator.

White sauce is suitable for chicken skewers or turkey skewers. Take any greens: it can be parsley, cilantro or dill.

Barbecue sauce with pomegranate juice

A spicy but mild sauce with pomegranate juice and wine is suitable for barbecue of any type of meat.

Ingredients:

one and a half stack. pomegranate juice;
two stacks sweet red wine;
three teaspoons of basil;
four cloves of garlic;
1 l.h. salt and sugar;
a pinch of starch;
ground black and hot pepper.

Preparation:

Pour wine and juice into a small saucepan, add salt and sugar and chopped garlic, pepper and basil.
Place the dishes on low heat and cover with a lid.
After boiling, keep on fire for another 20 minutes.
Dissolve the starch in hot water and add to the sauce five minutes before it is ready.
Stir the sauce over the heat until thickened, remove from heat and let cool.

Calorie content – 660 kcal. The sauce is prepared for about an hour. Makes 15 servings.

You can make barbecue sauce at home from a variety of ingredients. We will look at the simplest recipes for such a dressing in this article.

general information

It’s no secret that shish kebab should be served with a tasty and aromatic sauce. Of course, you can buy mayonnaise and ketchup, mix both ingredients and serve the resulting mass with a meat dish. However, such a mixture is unlikely to emphasize the taste of the kebab and make it even more perfect. In this regard, we suggest using the recipes described below and making a truly delicious sauce.

Cooking for barbecue

Homemade tomato sauce is good to have on hand. But it will be better if this dressing is used fresh. It should be noted that it is easy and simple to make, but it turns out incredibly aromatic and tasty.

So, to prepare tomato sauce for barbecue at home, we will need the following ingredients:

natural tomato paste (take rich red color) - 1 l;
large sweet onion - 1 head;
warm drinking water - 1 glass;
pepper and table salt - use to taste;
small garlic cloves - 5 pcs.;
fresh greens - a small amount.

Cooking process

From the very beginning, it seems that preparing barbecue at home is long and difficult. But that's not true. To make a delicious dressing for a meat dish, you only need ¼ hour.

To prepare the sauce, take a deep saucepan, pour 1 liter of pasta and 250 ml of warm drinking water into it. Mix both ingredients thoroughly and place on medium heat. After the tomato mass boils, add finely chopped onions, as well as pepper, and also add chopped herbs to the aromatic mass.

Cover the thoroughly mixed ingredients with a lid and allow to boil for about 4 minutes. After time has passed, the pan is removed from the heat. Place grated garlic cloves in it, mix well again and wait until it cools completely.

The finished sauce is served to the table along with the shish kebab, having previously been placed in small bowls.

Step-by-step recipe for barbecue sauce at home

Creamy sauce is very good for barbecue. It makes a meat dish more nutritious and gives it a pleasant aroma and taste.

To prepare this dressing yourself, we will need the following set of products:

Cooking method

How to make creamy barbecue sauce at home? Peel the garlic and onions, place them in a blender and grind at maximum speed until a homogeneous paste is formed. After this, take a frying pan, heat it up very much and lay out the butter. Fry a little, stirring regularly with a large spoon (so that it acquires a brownish tint). Then add dry white wine to the bowl and simmer over low heat until the sauce has reduced in volume by half.

After all the described actions, add lemon juice, medium-fat mayonnaise, sugar and mustard to the resulting mass one by one. All ingredients are salted and pepper to taste, quickly brought to a boil, covered with a lid and removed from the stove. In this state, the sauce is kept until it cools completely. It is best served cold with meat.

Prepare the dressing with soy sauce

This is a kind of marinade sauce for barbecue. You can soak meat in it, or you can serve it separately. There is nothing complicated in preparing such a dressing. It is very simple and incredibly tasty.

To prepare the sauce we will need the following ingredients:

Preparation

To make a tasty and aromatic dressing for a meat dish, mix soy sauce thoroughly with mayonnaise. Then add grated garlic clove and black pepper. Beating the ingredients again with a whisk or fork, you get a very piquant taste.

Armenian barbecue sauce

What sauce should I make for barbecue? This question is asked only by inexperienced cooks. After all, experienced housewives know that the most delicious dressing for a meat dish is Armenian sauce. To make it at home, you need to prepare:

tomato paste - 500 g;
warm drinking water - 2/3 cup;
garlic - a small head;
cilantro, dill, parsley, green onions - in a middle bunch;
pepper and salt - add to taste.

How to cook?

Armenian barbecue sauce is easy and simple to make at home. Tomato paste is diluted with warm drinking water, and then heated over medium heat and wait until the mixture boils. After this, finely chopped green onions, cilantro, parsley and dill are added to the homogeneous mass. Various spices and grated garlic cloves are also added to the sauce.

After boiling the ingredients for about three minutes, remove them from the stove and cool. The prepared sauce for the meat dish is served cold in small bowls.

Making Georgian sauce

Georgian barbecue sauce has a special aroma and piquancy. To prepare it at home, we will need the following components:

fresh fleshy tomatoes - approximately 1.5 kg;
garlic - medium head;
cilantro, parsley, dill, basil sprig and oregano - use to taste;
adjika - ½ large stock;
ground red pepper - a little.

Making the sauce

Fresh tomatoes should be thoroughly processed before. They are thoroughly washed, scalded with boiling water and the skin is removed. Then the tomatoes are cut into halves, all seeds are removed, and the pulpy part is ground in a blender.

The resulting thick juice is placed in a saucepan and cooked after boiling over low heat (about 20 minutes). In this case, the mass should decrease slightly in volume.

5 minutes before the sauce is ready, add all the above grated cloves of garlic, chopped cilantro, parsley, dill, sprigs of oregano and basil. Also add a little adjika and ground red pepper to the tomato mixture.

Mix all ingredients with a large spoon, cover with a lid and remove from the stove. After the sauce has cooled, it is served to the table, having previously been placed in bowls.

Making pomegranate sauce

Pomegranate sauce has a piquant and quite original taste. For it we will need:

sweet red wine - 2 glasses;
fresh pomegranate juice - 1.5 cups;
garlic cloves - 4 pcs.;
chopped basil - 3 large spoons;
potato starch - a small pinch;
granulated sugar - dessert spoon;
salt, ground hot pepper and black pepper - use to taste.

Preparing the sauce

To make this dressing, take a pan and pour fresh and sweet red wine into it. Next, various spices are added to the ingredients (table salt, chopped herbs, granulated sugar, grated garlic, etc.).

After the sauce boils, reduce the heat to low, cover with a lid and cook for ¼ hour.

5 minutes before turning off the stove, add potato starch, previously diluted with a small amount of red wine, into the pan. After mixing the ingredients, they are slowly heated and brought to thickening.

The resulting one is served cold.

Sour cream sauce

Now you know what sauces and seasonings you can use for barbecue. Recipes for preparing such dressings have been described above. However, we decided to present you with another way. To implement it we need:

fatty and thick sour cream - about 300 g;
meat broth - about ½ cup;
butter - 4 dessert spoons;
chopped parsley and dill - more;
wheat flour - 1 tablespoon;
allspice and table salt - use to taste.

Making a milk dressing for a meat dish

To prepare sour cream sauce, use a deep saucepan. Place it on high heat and warm it up thoroughly. Then slowly melt the butter in a frying pan and add wheat flour. The ingredients are fried until they acquire a golden hue.

Having carried out the described steps, pour the meat broth into the saucepan. In this composition, the creamy sauce is boiled over medium heat until thick.

After the mass thickens, add the required amount of sour cream, pepper and salt, as well as chopped herbs. All ingredients are mixed and cooked for about three minutes. It is advisable to serve this sauce chilled.

#1

What will you need?

3 cloves of garlic;
1 tomato;
2 tbsp. l. olive oil;
2 tbsp. l. water;
1 tbsp. l. grape vinegar;
dill, basil, parsley.

How to cook?
Finely chop the greens, cut the tomato into small cubes, pass the garlic through a press. Combine all ingredients and mix well.

olinchuk/Depositphotos.com

#2

What will you need?

2–3 cloves of garlic;
2 tbsp. l. Dijon mustard;
2 tbsp. l. tomato paste;
1 tsp. apple cider vinegar;
greens (dill, parsley, cilantro, green onions, etc.).

How to cook?
Finely chop the greens and garlic. Mix mustard, tomato paste and vinegar, combine them with herbs. Stir and let it brew.

#3

What will you need?

100 g gooseberries;
3–4 cloves of garlic;
1 tsp. olive oil;
a pinch of ground ginger.

How to cook?
This sauce goes well with fatty kebab. To make it, you need to chop the gooseberries and garlic and mix with a blender. Then add olive oil and ginger to them.

#4

What will you need?

500 g ketchup;
150 ml water;
100 ml apple cider vinegar;
100 g cane sugar;
2 tbsp. l. mustard;
1 tbsp. l. onion powder;
1 tbsp. l. garlic powder;
0.5 tsp. cayenne pepper.

How to cook?
Combine all ingredients in a saucepan and place it on low heat. Cook, stirring constantly, for 20 minutes. The sauce will be liquid, but not watery, moderately sweet and spicy. Allow to cool before serving. You can prepare it the day before your outdoor trip.

#5

What will you need?

1 chicken egg;
1 tbsp. l. Dijon mustard;
100 ml olive oil;
salt and pepper to taste.

How to cook?
All you need from the egg is the white. It needs to be beaten with a mixer along with mustard. Then, without stopping whisking, carefully pour in the olive oil. Add salt and pepper to taste. The sauce will be thick and perfect for chicken.

vichie81/Depositphotos.com

#6

What will you need?

2 tbsp. l. honey;
2 tbsp. l. lemon juice;
0.5 tsp. dry mustard;
0.5 tsp. ground red pepper.

How to cook?
Combine all ingredients and heat over low heat until boiling. Cool before serving.

#7

What will you need?

500 g ketchup;
100 g sugar;
3 cloves of garlic;
1 small onion;
2 tbsp. l. water;
2 tbsp. l. olive oil;
1 tbsp. l. apple cider vinegar;
1 tbsp. l. tomato paste;
1 tbsp. l. Worcestershire sauce;
1 tsp. liquid smoke;
1 tsp. mustard powder;
0.5 tsp. chili pepper;
ground black pepper to taste.

How to cook?
Chop the onion, add water and use a blender to grind to a puree consistency. Heat olive oil over medium heat and add onion puree. Cook until mixture is lightly browned. Add the remaining ingredients (pass the garlic through a press) and, stirring constantly, keep on fire for another 20 minutes. The sauce will be very flavorful and perfect for ribs.

#8

What will you need?

300 g frozen or fresh lingonberries;
100 g frozen or fresh currants;
3 tbsp. l. Sahara;
1 tbsp. l. grated ginger.

How to cook?
Grind the berries using a blender to a homogeneous puree consistency. In a small saucepan, cook the berries and sugar over low heat until the latter dissolves and the mixture boils. After this, add ginger and keep on fire for another 3 minutes. Cool before serving and you can add a few fresh lingonberries or currants. The sauce goes well with red meat.

#9

What will you need?

250 g horseradish;
250 g beets;
200 ml water;
1 tbsp. l. 9 percent vinegar;
1 tsp. salt.

How to cook?
Peel the horseradish and pass through a meat grinder. Peel fresh beets and grate on a coarse grater. Combine these and other ingredients and mix well. Can be prepared in advance and stored in the refrigerator.

#10

What will you need?

100 ml olive oil;
20 g hard cheese;
2 cloves of garlic;
1 chicken egg;
3 tsp. mustard;
1 tsp. milk powder;
0.5 tsp. lemon juice;
salt and ground black pepper to taste.

How to cook?
Break the egg into a deep bowl. Salt and pepper. Add mustard, milk powder and lemon juice. Beat with a mixer or blender. While whisking continuously, pour in the olive oil in a thin stream. Beat until a homogeneous thick mass is formed. Pass the garlic through a press, grate the cheese on a fine grater and add them to the resulting mixture. To stir thoroughly. The sauce goes well with grilled white meat and fish.

bberry/Depositphotos.com

#11

What will you need?

500 g yogurt without additives;
1 fresh medium-sized cucumber;
3 cloves of garlic;
1 small green chili pepper;
dill;
ground black pepper;
balsamic vinegar.

How to cook?
Peel the cucumber and grate it. Pass the garlic through a press, finely chop the dill. Remove the seeds from the chili pepper and chop finely. Combine all ingredients with yogurt and mix. Season with pepper and add balsamic vinegar to taste. The sauce is good with lamb kebab.

#12

What will you need?

200 ml pomegranate juice;
300 ml sweet red wine;
3 cloves of garlic;
1 tsp. Sahara;
1 tsp. salt;
0.5 tsp. starch;
basil;
black and red ground pepper to taste.

How to cook?
Mix pomegranate juice and 200 ml of wine. Pass the garlic through a press and chop the basil. Combine these ingredients, as well as sugar, salt and ground pepper, in a saucepan and place it over low heat. When it boils, cover with a lid and cook for another 20 minutes. Then add starch, diluted in the remaining wine, and keep until thick. Serve cooled. The sauce also goes well with lamb.

#13

What will you need?

50 g sour cream with 30% fat content;
2 chicken eggs;
2 tbsp. l. Sahara;
2 tbsp. l. table vinegar;
1 tbsp. l. flour;
salt to taste.

How to cook?
Mix salt, sugar and vinegar. Boil the eggs, you only need the yolks. They need to be rubbed with sour cream and flour. Then add salted and sweetened vinegar to this mixture. Bring all this to a boil over high heat. You will get a thick tasty sauce.

#14

What will you need?

200 g pitted prunes;
200 g peeled walnuts;
500 g hot ketchup;
1 lemon.

How to cook?
Rinse the prunes and rub through a sieve. Scald the nuts with boiling water and crush. Squeeze the juice from the lemon and grate the zest on a fine grater. Combine ketchup, prunes, nuts and zest in a saucepan. Cook for about 5 minutes. Finally, add lemon juice, mix thoroughly, remove from heat and cool.

#15

What will you need?

200 g dried apricots;
3 medium green apples;
100 ml sherry or other fortified wine;
2 tsp. curry powder;
salt and ground black pepper to taste.

How to cook?
Soak dried apricots in wine and leave for 10–12 hours. After this, add the curry mixture to the mixture and blend with a blender to a puree consistency. Peel, core, and finely chop apples. Combine them with dried apricot puree, salt and pepper to taste. The sauce complements the chicken kebab well.

#16

What will you need?

100 g mustard;
150 g hot pepper;
300 g apples;
300 g carrots;
300 g garlic;
400 g tomatoes;
500 g bell pepper;
200 ml 9 percent vinegar;
2 tbsp. tomato paste;
parsley;
salt.

How to cook?
This is a sauce a la adjika, but without preservation. Remove seeds from sweet and bitter peppers. Peel the apples and remove the core. Peel the tomatoes. Pass all vegetables through a meat grinder. Then add tomato paste, vinegar, mustard, chopped garlic and parsley, and salt to taste. Mix well and let sit for several hours.

Denis Vrublevski/Shutterstock.com

#17

What will you need?

100 ml dry white wine;
200 g cream 30% fat;
5 cherry tomatoes;
half an onion;
1 tbsp. l. butter;
lemon juice, salt and pepper to taste.

How to cook?
Finely chop the onion and fry in butter until soft. Then pour wine and diced tomatoes into the pan. Simmer for 1–2 minutes. Add cream, salt, pepper and lemon juice. Stir and cook until thick. When the sauce has cooled, add chopped parsley to it. It is good for grilled fish steaks and chicken.

#18

What will you need?

1 kg plum;
3 tbsp. l. Sahara;
2 tbsp. l. salt;
5 cloves of garlic;
0.5 tsp. ground red pepper;
0.5 tsp. coriander;
fresh dill and cilantro.

How to cook?
Wash the plums, remove the pits and pass through a meat grinder. Combine plum puree, sugar and salt in a saucepan or saucepan. Cook for 5 minutes. Then add chopped garlic and herbs, pepper and coriander. When it boils, remove from heat and let cool. The sauce goes well with pork and lamb kebab.

#19

What will you need?

Have a delicious picnic, dear readers!

We invite you to continue our list. What sauce do you eat shish kebab with? Write in the comments.

Kebab sauce is a special gourmet theme. A good sauce can not only diversify a dish and give it a refined taste, but also emphasize the taste of the meat itself and even cover up its shortcomings that the kebab maker made when marinating and frying the dish on the grill. These are the barbecue sauces we would like to draw the attention of Povarenka readers to.

Armenian sauce

Place fresh bell peppers and tomatoes on a skewer and bake over coals, or you can lightly blanch these vegetables in boiling water. But baking over a fire would be better. Remove the skin from the tomatoes. Remove the seeds and stem from the pepper. Chop the vegetables as finely as possible, add finely chopped herbs to the vegetable puree - you can use cilantro, basil, parsley. Salt and pepper. All. The sauce is ready.

Tomato sauce

Try to find bright scarlet tomato paste for him. We dilute 200 grams of pasta with water (a little), let it boil, add finely chopped onion, herbs, salt, pepper, let it simmer for another three minutes, turn it off. Add finely chopped garlic. Let it cool. The sauce is ready.

Soy sauce

Mix soy sauce (1 part) with mayonnaise (3 parts), add garlic through a garlic press, and also ground pepper. Ready! A very spicy and special sauce, although, as you can see, it is very easy to prepare.

White sauce

Garlic (4 cloves) and one onion are passed through a meat grinder or chopped in a blender. Separately, melt the butter (five tablespoons) in a frying pan, add onion and garlic, dry white wine (100 ml), simmer everything well over low heat. Let's take it off. Add lemon juice from half a lemon, ground pepper, a spoonful of mustard, mayonnaise (100 grams), a teaspoon of sugar to the sauce. The sauce is ready.

Tartar sauce"

Grind a couple of boiled yolks with a fork. Add juice from half a lemon to them, salt to taste and pepper. Beat the mixture and gradually add half a glass of olive oil to it. Now chop the green onions and add to the sauce. Grate the pickled cucumber, finely chop the green olives, and squeeze a couple of cloves of garlic through a garlic press. Add all this to the sauce. Beat it a little more and serve it to the kebabs.

Homemade Tkemali sauce

In the East and the Caucasus they really like to serve this sauce with kebabs. But there they use such an ingredient for its preparation as cherry plum. Instead of this sour product, we will use plums, which can be frozen. Half a kilo of pitted plums should be minced, add 10 grams of salt, 20 grams of sugar and boil over low heat for five minutes. Now add finely chopped garlic (a couple of cloves), red hot pepper, finely chopped dill and cilantro, and also a quarter teaspoon of ground coriander. Bring the sauce to a boil. Remove from heat. Let cool. Ready!