Georgian cuisine is rich in recipes for unusual dishes. Especially popular are their unusual taste sauces, which this article is devoted to. Below are the recipes of rich Georgian sauces from plums, tomatoes and nuts.
Saute Georgian Sauce Sauce
Ingredients:
- tomato paste (quality, natural) - 190 g;
- water 175 ml;
- cloves of garlic - 4-5 pieces;
- vinegar 9% - 10 ml;
- adzhika dry - 1 generous pinch;
- hops-suneli - 25 g;
- green coriander - 2 small bunches;
- black ground pepper - 5 g;
- salt - 10 g.
Preparation
First, rinse the coriander thoroughly, cut off the stems, and chop the leaves finely with a knife and transfer them to a mortar. Then send the peeled and chopped finely garlic, add hops-suneli, dry adzhika, ground pepper and mold the vinegar. Now mash everything carefully with a tempest. The addition of vinegar reveals the incredible aromas of spices and greens gathered together.
Next, mix the resulting flavor mixture with tomato paste, pour in cold water and season with salt. Water may be required less or more, it all depends on the density of the paste that you have chosen. Add first a quarter less from the number of ingredients listed in the list of ingredients, and then bring the sauce to the desired density. Wait until the sauce is a little nourished, serve to your favorite dishes.
Try to make this sauce on grape juice. Replace them with water, and follow the recipe described above for all other actions. As a result, the satsebeli will play a completely new flavor, which you will also surely like.
Georgian tkemali sauce from cherry plum
Ingredients:
For 1 kg of plum:
- salt, common - 2-4 tsp.
- water 75 ml
- a pod of hot red pepper;
- cloves of garlic - 5-8 pcs .;
- a large bundle of cilantro;
- a small bunch of dill;
- mint - 5 leaves.
Preparation
First, remove the bones from the plum, sprinkle the fruits with salt and wait for the sink to drain the juice. Put the sauté pan on the fire, pour a little water, bring to a boil and let it simmer for a few minutes, stirring. Throw a small chopped pod of pepper and cook a few more minutes, add crushed herbs. Cook for 2 minutes, add the crushed garlic in puree. Stir and turn off the fire. Punch the sauce in a blender until smooth. Tkemali sauce is ready for use.
At this stage, you can add to the sauce a tablespoon of grape or apple cider vinegar and other favorite spicy seasonings. Ready tkemali can be stored in the refrigerator in a glass or ceramic container with a tightly closed lid.
This sauce can also be harvested for future use. For this, the tkemali must still be hotly poured over previously sterilized containers, closed with lids and sent for a couple of days under a blanket for self-sterilization. Further such sauce is perfectly stored in a cellar or on a shelf of a refrigerator.
Georgian nut sauce
This insanely aromatic, slightly sauce is perfectly combined with chicken or a dish of baked vegetables.
Ingredients:
- peeled walnuts - 245 g;
- cloves of garlic - 3-4 pcs .;
- a bundle of cilantro;
- mint - 5-6 leaves;
- ground coriander - 1 teaspoon;
- olive oil - 3-4 tbsp. spoons;
- wine vinegar - 65 ml;
- a pod of hot pepper;
- salt.
Preparation
Flavored herbs, nuts and spices can be grinded in a mortar in a mortar, but it is more convenient to use a blender. Fold all the ingredients in a blender, pour the necessary amount of oil and vinegar. Whisk all ingredients until smooth. Next, the sauce should be tasted and seasoned additionally with vinegar and butter (you may need to add a little garlic and pepper) to your liking. The sauce should be sharp enough with a vivid taste of vinegar and garlic. Nut sauce should get pretty thick.