Chop and sauté the echálotes in a little olive oil or corn, along with some parsley, rosemary and fresh tomillos, cook for a few minutes with low heat. Add crushed canned tomatoes, ground curry, and white pepper, mix and cook 10 minutes over low heat. Remove from the stove and add a few drops of Brandy, Tabasco sauce drops, salt and corn peaches to taste. Mix and return to heat for a few minutes, Remove and let cool. The amounts go according to your taste, also the taste, soft or spicy.
It is applied in brushstrokes on the meats in the cooking, brushing several times the meats give mejo flavor and shine to them.
The sauce for birds or vegetables, mix a tablespoon of barbecue sauce tea, 1 spoonful of mustard and 1 mixed natural yogurt pot is an ideal mix for chicken or over vegetables.
Recipes easy to https://recetasdecocinafaciles.NET /