A bold sauce from Georgian cuisine, made by pounding red peppers and garlic with walnuts and spices into a thick paste. It is served as a condiment with grilled meats and savory pastries.
Coarsely chop the peppers.
Blend the peppers, hot pepper, garlic, walnuts, fresh cilantro, cumin, vinegar, and salt into a smooth or coarse paste.
Transfer the sauce to a covered jar and refrigerate for at least 1 day to let the flavors meld.
Serve as a condiment with grilled meat, cheese, or bread.
Store in a covered jar in the refrigerator for up to 3 weeks; vinegar and salt act as natural preservatives. Allergens: contains walnuts.
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
