Tomato sauce for pork kebab

) Soy sauce without additional flavorings (one tablespoon is enough)

50-80 g Tomato mix (or regular pasta)

A pair of heads of onions

1 ) Bunch of dill and cilantro

), A small amount of warm and boiled water

To start a few features. First, the tomato paste is better to choose not very thick and not very acidic. If the hand was the only sour tomato mixture, you will need to add a little sugar (to taste). Secondly, the presence among consumers non fanciers onions, its quantity can be reduced to one head of medium size. Thirdly, dill lot in this sauce does not happen, so you can feel free to increase the number to two beams, but again - if all who will consume the sauce for this kind of greens are favorable.

Hereinafter referred to directly, the process. In a small amount of boiled water to dissolve the tomato paste. For a basis we can take the density of liquid sour cream. Then solution is added to soy sauce. If the selected dressing is not enough salt, you can add in the mix a little salt. But here we should be careful: salt in the mass of dissolved long enough, there is a risk to oversalt.

Cilantro, dill and onion are chopped into fine pieces and shared set are added to a mixture of tomato paste and soy sauce, diluted with water. Then the sauce is thoroughly mixed and cooled (if the water has not had time to cool down). Served cold to pork barbecue. Although how many people, so many preferences: many argue that with chicken kebab it is eaten very even for a sweet soul. The consistency of the resulting sauce should be like thin to ketchup.