RCI-SC.007.0181.001
Kyrgyz Sauce
Kyrgyz Sauce from the Recidemia collection
Prep15 min
Cook25 min
Total40 min
Servings4
Difficultyadvanced
Ingredients
- 2 cups
- white wine or red wine1 cup
- 1 cup
- (6 ounce) cans tomato paste2 unit
- ½ cup
- brown sugar¼ cupfirmly packed (optional)
- Worcestershire sauce2 teaspoonsto taste
- liquid smoke2 tablespoonsto taste
- 2 teaspoons
- 1 teaspoon
- 1 teaspoon
- 1 teaspoon
- 1 teaspoon
- chili powder1 teaspoonto taste
Method
1
Combine water, white wine or red wine, and cider vinegar in a large saucepan over medium heat.
2
Add both 6-ounce cans of tomato paste to the liquid, stirring thoroughly to break up any lumps and incorporate evenly.
2 minutes
3
Stir in molasses and brown sugar (if using), mixing until fully dissolved and the sauce becomes smooth.
2 minutes
4
Add Worcestershire sauce and liquid smoke, stirring to combine and distribute the flavors throughout.
1 minutes
5
Season the sauce with salt, granulated onion, garlic granules, sweet paprika, fresh ground black pepper, and chili powder, adjusting quantities to taste.
1 minutes
6
Bring the sauce to a gentle simmer and cook uncovered for 15–20 minutes, stirring occasionally, until the sauce thickens and the flavors meld together.
18 minutes
7
Taste and adjust seasoning if needed, adding more Worcestershire sauce, liquid smoke, or chili powder according to preference.
2 minutes
8
Remove from heat and allow to cool slightly before serving or storing in an airtight container.