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.
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.