Tkemali Sauce

Low calorie, fruity, mild, aromatic Georgian sauce for grilled and roasted meats and poultry.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Cut tklapi into small pieces, place in a bowl, and add hot water. Let it reconstitute for 15 minutes. Measure and finely chop (if using fresh) other ingredients. Combine them in a blender jar and process them into a puree with the desired consistency. Note that the color of tkemali sauce will be browner with fresh herbs or redder with dry herbs.

Step 2

For a smooth texture and better color, use high-power blenders, a pinch of xanthan gum, and a few drops of red coloring. Bring the sauce to boiling in a saucepan and transfer it to clean sterilized glass bottles or jars with a screw-on lid. Store refrigerated for up to 4 weeks.