This rich, tangy Shashlik sauce brings together the sweetness of ketchup, the depth of white wine, and the savory hit of Worcestershire sauce. Perfectly balanced with stir-fried vegetables and a hint of spice, it’s a must-have with grilled pork chops or skewers fresh off the BBQ.
Short
Let me show you what this recipe is all about.
You can find the full instructional video at the end of this page.
Ingredients
2 red pointed peppers
1 onion
125 g / 4.4 oz tomato paste
100 ml / 3.4 fl oz dry white wine
1 tbsp Worcestershire sauce
125 ml / 4.2 fl oz ketchup
2 tbsp ketjap manis
1 tsp sugar
Tools
Thanks to Napoleon Grills for sponsoring this recipe Visit their website to learn more.
How to
- Finely chop the pointed peppers and onion.
- Heat a pan over medium heat and add a splash of oil. Sauté the onion and peppers until they are soft and starting to brown.
- Add the tomato paste to the pan. Cook for 2–3 minutes while stirring, to remove the raw taste and deepen the flavor.
- In a small jar or bowl, combine the white wine, Worcestershire sauce, ketchup, ketjap manis, and sugar. Shake or stir well to blend.
- Pour this mixture into the pan with the vegetables and tomato paste.
- Bring everything to a gentle simmer and let it cook for another 5–10 minutes to allow the flavors to meld.
- Taste and adjust the seasoning if needed.
- Serve warm in a bowl as a delicious dipping or drizzling sauce, especially perfect with grilled pork chops or shashlik skewers.
