Tkemali sauce is an integral part of Georgian cuisine, and at the same time has many different variations both in the main ingredients and additives. I prefer hotter sauces, so I cook it that way. Catch the recipe!
Ingredients
- Cherry Plum - 1 kg
- Water - 50 ml
- Chili pepper - 2 pieces
- Salt - 1 tbsp.l .
- Garlic - 1 head
- Parsley - 1 bundle
- Wine vinegar - 2 art.l.
- Cilantro - 1 bundle
- Sugar - 100 g
- Vegetable oil - 4 art.l.
- Ground coriander - 0.5 tsp.
- Hops-suneli - 0.5 tsp.
Step-by-step cooking recipe
Add water to the cherry plum, boil until soft and rub it through a sieve.
Add chopped garlic, chili, herbs and all other ingredients.
Bring the tkemali to a boil and boil for 10-15 minutes on low heat.
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