Čebulito
- Heat level: 6/10
Volume: 100 ml
Savory. Smoky. Essential.
The BBQ companion that reinvents the classic Balkan flavor. More about Čebulito ↓
9,00 €
"It is absolutely indispensable for a barbecue. Whether it is čevapčiči, burgers, or sausages, it just works. My personal tip? Try mixing it into a steak tartare instead of fresh onions. You can thank me later."
- Cevapi
- Pljeskavica
- Skewers
- Burgers
- Beef Tartare
- Red pepper
- Tomato
- Apple vinegar (SULPHITES)
- Apple juice
- Fried onion (WHEAT)
- Honey
- Corn starch
- Lemon juice
- Garlic
- Chili
- Spices (smoked paprika, black pepper, salt)
- Nutritional value per 100 g: 255 kJ / 61 kcal
- Fat: 1,15 g (of which saturated fatty acids: 0,45 g)
- Carbohydrates: 12,07 g (of which sugars: 7,79 g)
- Protein: 1,10 g
- Salt: 0,17 g
THE STORY BEHIND THE SAUCE
The Grill Master: Čebulito
I set out to make a classic red sauce, but I failed - happily. What started as an attempt at tradition turned into one of my most unique savory creations.
A Twist on Tradition
My original goal was simple: create a classic, acid-forward red hot sauce. I started with a base of red bell peppers, tomatoes, and onions—essentially paying homage to "Ajvar," the legendary Balkan staple.
It was good, but honestly? It felt too familiar. It lacked a signature identity. It needed something to separate it from tradition.
The Crunch Factor
The epiphany happened during a burger night. I was topping a patty with crispy fried onions when it hit me: Why am I using raw onions in my sauce when this flavor exists?
I immediately went back to the kitchen and swapped the standard onion for roasted fried onions. That was the missing link. It transformed the flavor profile from "standard" to deeply savory.
Savory Depth
It took several attempts to dial in the ratios, but the result is distinct. While it still echoes the soul of Ajvar, the fried onions and a dose of smoked paprika take it in a completely different, deeper direction.
As for the name? It’s a playful spin on the Slovenian word for onion ("Čebula"). It always gets a smile at market stalls, but the flavor is serious business.
The Grill Master
This is a sauce that demands fire. It was practically born for the grill.
"It is absolutely indispensable for a barbecue. Whether it is čevapčiči, burgers, or sausages, it just works. My personal tip? Try mixing it into a steak tartare instead of fresh onions. You can thank me later."
