Prep 20 mins
Cook 0 mins
No Georgian cook would think of serving grilled or roasted meat plain, without any sort of condiment or garnish. This sauce will enliven meats. In the area of Samegrelo or Mingrelia, they use this sauce and add melon to sooth the tongue.
- 8 garlic cloves, peeled
- 1 large celery rib, including leaves
- 1⁄2 lb fresh jalapeno pepper, including seeds
- 1 large red bell pepper, cored and seeded
- 2 cups fresh dill, coarsely chopped
- 1 1⁄2 cups cilantro, coarsely chopped
- 1⁄3 cup red wine vinegar
- 1 teaspoon salt
- In a food processor, grind the garlic for 1 second. Coarsely chop the celery, hot peppers and red bell pepper and add them to the garlic. Pulse again. Add the chopped herbs and pulse to a medium coarseness. Transfer the mixture to a bowl and stir in the vinegar and salt. Cover and let stand overnight before packing into jars. Refrigerated the sauce will keep for 3 weeks. This relish tastes best when allowed to sit for 3 days before serving.
This is an exciting, unusual twist on a summer salsa. It only takes minutes to make but you need to let sit at least overnight for the favours to develop. Also try to use the best quality red wine vinegar that you can find, rather than the grocery store variety, as it is a key ingredient in the recipe. This salsa/fresh relish has a very grown up taste, so the kids in the crowd will likely not enjoy it. Serve this with fresh melon slices as a show stopping, buzz worthy appetizer at your next summer outdoor party. (Trust me. Everyone will be talking about it.) It also goes well with fresh tomatoes, grilled lamb or even a grilled cheese sandwich. Thanks for posting Celtic