Traditional Georgian tkemali sauce is made from blackthorn. The classic recipe is great for stocking up on the preparation for the future for the winter. I share the best proven option that even gourmets will like.
Ingredients
- Turn - 1 kg
- Water - 200 ml
- Cilantro - 1 bundle
- Mint - 1 bundle
- Garlic - 5 teeth
- Chili pepper - 1 piece
- Spices and seasonings - 1 tsp.
- Sugar - 2 art.l.
- Salt - 1 tsp.
Step-by-step cooking recipe
Rinse the thorn, fill with water and boil until soft.
Add a bunch of greens and simmer for another 15 minutes on low heat.
Remove the workpiece from the stove and leave to brew for an hour under the lid.
Rub through a sieve, add sugar, salt and spices to taste, and cook for another 20-40 minutes.
Add the chopped chili with garlic, boil the sauce until thickened and roll the tkemali into sterile jars.
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