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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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