Hot tomato sauce
Composition / ingredients
12
servings:
Cooking method
1. Melt the butter in a frying pan and fry the black mustard until fragrant. Mustard is ready when it stops crackling.
2. Add the remaining spices to the oil and stir-fry over medium heat for 1 minute. The fire should not be too strong so that the oil does not burn, otherwise the sauce will be bitter.
3. Pour tomato juice except 2 tbsp.l. into a frying pan and boil.
4. In 2 tablespoons of tomato juice, dilute the starch and add the mixture to the sauce.
5. Boil for 5 minutes, cool and pour into a saucepan.
Enjoy!
PS Such a spicy tomato sauce is stored in the refrigerator for up to a month.
Caloric content of the products possible in the composition of the dish
- Carnation - 323 kcal/100g
- Ginger - 80 kcal/100g
- Dry ginger - 347 kcal/100g
- Pickled ginger - 51 kcal/100g
- Cinnamon - 247 kcal/100g
- Mustard canteen - 417 kcal/100g
- Mustard - 417 kcal/100g
- Zira - 112 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
- Chili pepper - 40 kcal/100g
- Ground coriander - 25 kcal/100g
- Potato starch - 300 kcal/100g
- Tomato juice - 21 kcal/100g
