Kyrgyz Sauce

Kyrgyz Sauce Recipe - Authentic Recipe from Kyrgyzstan

Region / culture: Kyrgyzstan | Preparation time: 10 minutes | Cooking time: 60 minutes | Servings: 12

Introduction

Kyrgyz sauce is a tangy and flavorful condiment that is perfect for adding a punch of flavor to grilled meats, sandwiches, and more. This versatile sauce is easy to make and can be customized to suit your taste preferences.

History

Kyrgyz sauce is a traditional sauce from Kyrgyzstan, a country in Central Asia. It is often served with grilled meats, such as kebabs, and is a staple in Kyrgyz cuisine. The sauce is known for its bold flavors and can vary in spiciness depending on the amount of chili powder used.

Ingredients

2 cups water
1 cup white wine or red wine
1 cup cider vinegar
2 (6 oz) cans tomato paste
0.5 cup molasses
0.25 cup firmly packed brown sugar (optional)
2 tsp worcestershire sauce, to taste
2 tbsp liquid smoke, to taste
2 tsp salt
1 tsp granulated onion
1 tsp garlic granules
1 tsp sweet paprika
1 tsp fresh ground black pepper
1 tsp chili powder, to taste

How to prepare

Combine all ingredients in a medium saucepan over medium heat.
Whisk until smooth, ensuring the tomato paste is well incorporated.
Bring the mixture to a boil, then reduce the heat to low and simmer, uncovered, for about 50–60 minutes or until the mixture thickens, stirring occasionally.
Taste and add more Worcestershire sauce and/or liquid smoke if desired.
Allow the sauce to cool, then store it in a covered container in the refrigerator to allow the flavors to develop.
This sauce can be kept in the refrigerator for several months.
This recipe can be easily doubled or tripled, so feel free to make a large batch and keep it refrigerated.

Variations

Add more chili powder for a spicier sauce.
Use honey instead of molasses for a sweeter sauce.
Add a splash of soy sauce for an umami flavor.

Cooking Tips & Tricks

Be sure to whisk the ingredients together well to ensure the tomato paste is fully incorporated.

- Adjust the amount of Worcestershire sauce, liquid smoke, and chili powder to suit your taste preferences.

- Allow the sauce to cool before storing it in the refrigerator to allow the flavors to develop.

Serving Suggestions

Serve Kyrgyz sauce with grilled meats, such as kebabs, or use it as a dipping sauce for fries or onion rings.

Cooking Techniques

Simmer the sauce over low heat to allow the flavors to meld together.

Ingredient Substitutions

Use honey instead of molasses.

- Use soy sauce instead of Worcestershire sauce.

- Use smoked paprika instead of liquid smoke.

Make Ahead Tips

Kyrgyz sauce can be made ahead of time and stored in the refrigerator for several months.

Presentation Ideas

Serve Kyrgyz sauce in a small bowl with a drizzle of olive oil and a sprinkle of fresh herbs on top.

Pairing Recommendations

Kyrgyz sauce pairs well with grilled meats, such as lamb or chicken, as well as roasted vegetables.

Storage and Reheating Instructions

Store Kyrgyz sauce in a covered container in the refrigerator for up to several months. Reheat gently in a saucepan over low heat before serving.

Nutrition Information

Calories per serving

Calories: 140

Carbohydrates

Total Carbohydrates: 32g

Dietary Fiber: 2g

Sugars: 24g

Fats

Total Fat: 0g

Saturated Fat: 0g

Trans Fat: 0g

Proteins

Protein: 2g

Vitamins and minerals

Vitamin A: 10%

Vitamin C: 8%

Calcium: 4%

Iron: 6%

Alergens

This recipe contains Worcestershire sauce, which may contain anchovies.

Summary

Kyrgyz sauce is a low-fat, low-protein condiment that is high in carbohydrates and sugars. It is a flavorful addition to grilled meats and sandwiches.

Summary

Kyrgyz sauce is a tangy and flavorful condiment that is perfect for adding a punch of flavor to grilled meats and sandwiches. This versatile sauce is easy to make and can be customized to suit your taste preferences.

How did I get this recipe?

The memory of finding this recipe for the first time is a special one. It was a chilly autumn day, the leaves were falling, and the air was crisp. I was visiting my dear friend Anna, who had recently returned from a trip to Kyrgyzstan. She had brought back with her a treasure trove of recipes and culinary secrets from her travels, and I was eager to learn all about them.

As we sat in her cozy kitchen, sipping on steaming cups of tea, Anna began to tell me about a delicious sauce she had tasted in Kyrgyzstan. She described it as a tangy, spicy concoction that was the perfect accompaniment to grilled meats and vegetables. My mouth was watering just thinking about it.

I begged Anna to teach me how to make this mysterious sauce, and she agreed with a twinkle in her eye. She handed me a weathered old notebook, filled with scribbled notes and recipes from her travels. As I flipped through the pages, I came across the recipe for Kyrgyz Sauce.

The ingredients were simple, yet exotic - tomatoes, garlic, chili peppers, vinegar, and a secret blend of spices. Anna explained each step of the process to me, her hands moving deftly as she demonstrated how to chop the tomatoes, mince the garlic, and crush the chili peppers.

I watched in awe as she combined all the ingredients in a pot and simmered them over a low flame. The kitchen was filled with the intoxicating aroma of spices and herbs, and my stomach rumbled in anticipation.

After a few hours of cooking, the sauce was finally ready. Anna poured it into small jars and sealed them tightly. She handed me a jar, along with a handwritten copy of the recipe, and smiled warmly.

I thanked Anna profusely for sharing this culinary treasure with me. I promised to cherish the recipe and pass it down through generations, just as she had done with me.

When I returned home, I wasted no time in trying out the Kyrgyz Sauce recipe for myself. I gathered all the ingredients and followed the instructions to the letter, just as Anna had shown me.

The sauce turned out even better than I had imagined. It was bold and flavorful, with just the right amount of heat. I drizzled it over grilled chicken and vegetables, and savored every bite.

From that day on, Kyrgyz Sauce became a staple in my kitchen. I made it for family gatherings, potlucks, and special occasions. Everyone who tasted it was amazed by its complex flavors and addictive spiciness.

Over the years, I have tweaked the recipe here and there, adding my own personal touch to it. Sometimes I add a dash of honey for sweetness, or a squeeze of lime for acidity. But the core ingredients and method remain the same, a tribute to my dear friend Anna and her culinary adventures in Kyrgyzstan.

As I sit here, stirring a pot of Kyrgyz Sauce on the stove, I can't help but feel grateful for the memories and friendships that food has brought into my life. Each jar of sauce that I make is a reminder of the bond between friends, the power of sharing recipes, and the joy of creating something delicious with your own two hands.

And so, I will continue to make Kyrgyz Sauce for as long as I am able, passing down the recipe to future generations and keeping the spirit of culinary exploration alive. Who knows what other treasures I may discover along the way? The world is filled with endless possibilities, just waiting to be tasted and savored.