Versatile Peanut Sauce for Every Dish

Incredibly rich and delicious. Suitable for any occasion! Nut sauce is almost universal, because it goes harmoniously with poultry, offal, vegetables, pasta and fish. It can be used to make sandwiches or served with chips or breadsticks.
cook time: 30 min
Gavin Tanner
Versatile Peanut Sauce for Every Dish

Nutrition Facts (per serving)

295
Calories
27g
Fat
8g
Carbs
7g
Protein

Ingredients (6 portions)

Basic:

Garlic 2 clove
Salt (There was Extra, about 0.5 tsp. this is a rough guide.) to taste
Ground hot pepper (I took it on the tip of a knife) to taste
Water 80 ml
Walnuts 125 g
Khmeli-suneli (no slide) 1 tsp
Saffron 0.25 tsp
Green cilantro 14 g
Pomegranate juice 70 ml

Recipe instructions

Step 1

Step 1
How to make peanut sauce at home? Prepare all products. Wash the green cilantro, dry and finely chop. Peel the walnut, rinse it anyway, dry it between towels, and let it dry well. Or, if desired, lightly fry in a dry frying pan. I took boiled water, lukewarm. Peel the garlic cloves and chop finely. I had large garlic, you can use less of it, depending on your taste.

Step 2

Step 2
You can buy store-bought pomegranate juice, but I made it myself. Take a ripe pomegranate, wash and peel. Carefully separate the grains. Take gauze and fold it into 4 layers.

Step 3

Step 3
Then everything is simple: put a small part of the grains in gauze, wrap and squeeze. The result is a wonderful, completely natural juice; the pulp can be thrown away.

Step 4

Step 4
Dilute pomegranate juice with warm water.

Step 5

Step 5
Place the nuts in a blender and grind until very fine. Add finely chopped herbs and garlic, scroll everything again. If necessary, open the blender, scrape the mixture off the sides with a spatula, and blend some more.

Step 6

Step 6
Dilute the nut butter with juice and water and mix in a blender in short pulses.

Step 7

Step 7
The mass will become homogeneous. Add salt and spices. In Georgian cuisine, these are necessarily suneli hops and red hot pepper. The pepper is very hot, I added just a little bit. If you have it, add saffron and mix everything together.

Step 8

Step 8
The sauce is ready, taste it, if necessary, add salt and mix everything well again. The consistency of the sauce is not very liquid; it can even be easily spread on bread or pita bread. The taste is difficult to describe; it is actively nutty, moderately spicy, the presence of cilantro and specific spices of the Caucasus is felt, small fragments of nuts are felt, which is also a plus and additional taste sensations.

Step 9

Step 9
Georgian nut sauce can be served immediately, but if the sauce is closed and put in the refrigerator for 4 hours, it will infuse and the taste will only improve. Before serving, stir the sauce and garnish with herbs and pomegranate seeds, if desired.

Additional rubrics

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