Georgian Cilantro Sauce - Kindzis Satsebela xp

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Georgian Cilantro Sauce - Kindzis Satsebela

2 tbsp. apricot preserves

4 cloves garlic, crushed and peeled

2 scallions, trimmed and chopped

1 1/2 cups fresh cilantro

1/2 cup fresh basil leaves

1/2 cup fresh dill

1/2 cup fresh parsley

1/2 cup fresh tarragon leaves

1/2 cup shelled walnuts

1/4 cup fresh lemon juice

1 cup walnut oil

Pinch cayenne

Salt and freshly ground black pepper

 

 

 

 

 

 

1. Place apricot preserves, garlic, scallions,

cilantro, basil, dill, parsley, tarragon, walnuts, and

lemon juice in a blender. Pulse until smooth. While

processing, gradually add walnut oil. Sauce will be

thick.

 

 

2. Transfer sauce to a bowl, season to taste with

cayenne, and salt and pepper, and set aside for about

2 hours to allow flavors to develop. Sauce will keep

in a sealed container in the refrigerator for up to 1

week.

 

MAKES 2 CUPS

 

Source: Saveur, April 1998

Formatted by Chupa Babi in MC: 05.21.06

 

AuthorNote; Sauces made with a variety of vegetables,

fruits, herbs, and nuts are essential to Georgian

cuisine (the republic, not the state). This recipe is

adapted from Darra Goldstein's The Georgian Feast

(HarperCollins, 1993). We've substituted easy-to-find

apricot preserves for the traditional apricot leather.

Serve with crudités or grilled meats.

 

ChupaNote: for goodness sakes, give it more than a

pinch of cayenne!!! A good shake of red pepper will

help spice it up!

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