Tabasco herring is fun, quick and easy to make. The only thing that takes time is the waiting, but this time can be used for lots of other things. Many of my herring recipes have been inherited and made for several generations, but this one was composed here in the house a few years ago, and is very popular with us.

16 herring fillets

1 dl rapeseed oil

1 dl 7% vinegar

4 tablespoons water

1 dl tomato puree

3 dl sugar

2 knivsodd pepper

1 onion sliced

1 red onion sliced

2 bay leaves

1 glass of sun-dried tomato in pieces including the oil

1 teaspoon dried dill

A few drops of tabasco

It is important to read the package, to check if the herring needs to be diluted before use, because some of them are very salty. When the herring is ready for use, divide it into suitable pieces and mix with rapeseed oil, vinegar, water, tomato puree, sugar, pepper, onion, red onion, sun-dried tomato including the oil, bay leaves and a little dried dill. Season with tabasco, so that there is a little stitch in the sauce.

Let the tabasco herring stay cold for a minimum of 2 days, so that the flavors settle.

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