Armenian tomato sauce for kebab with cilantro

This tomato sauce does not require pre-heat treatment, you can start cooking it almost immediately before serving. In this case, the onion will be felt in small crispy pieces, and the sauce itself will turn out to be incredibly tender, gently complementing the taste of the dishes.

We start with a bow. We clean it, my dry it dry. Cut the onion into a very small cube. Some people prefer not to feel the pieces of onion in the finished dish, but here it is definitely not superfluous. You do not need to use a meat grinder or a blender for onions, this will spoil the consistency and taste too.

Perfectly complements the taste of greens, cilantro is used in this sauce, if desired, you can add something else, for example, parsley or basil. The greens are well washed with running water and dried dry. You can use a dry towel or leave it to dry outdoors. Finely chop.

The base of the sauce is tomato paste, but it is too thick. Water will help to make the sauce more tender in consistency. We boil the water in advance and cool it to room temperature. Put the tomato paste in a deep dish, add water and mix with a fork until smooth. First, it is better to add a little water, and then add a spoonful at a time until the desired density is reached.

Add salt, ground black pepper and ground coriander to the sauce. This set of seasonings is the base for tomato sauce for shish kebab. You can improve the taste with other spices, different types of ground pepper or herbs if desired.

Mix the sauce well so that the spices are evenly distributed. Add finely chopped onion, it is better to divide the cubes into plates beforehand so that it is as small as possible in the sauce. Pour the cilantro into the sauce and mix well. The sauce will be as needed if the onion pieces and greens are evenly distributed.

The finished sauce can be cooled slightly and served with meat.

Bon appetit!