Green Tkemali Sauce Recipe

Wash the tkemali, place it in a saucepan, pour a little water (1 cup) and cook over low heat until the skin and pulp are removed from the kurka. Drain the boiled mass to a strainer and grind it well with a spoon or hand (we recommend wearing a rubber glove) so that the kurka and skin remain on the strainer, and the clean puree goes down to the dish. Do not even turn the liquid into the stirrup. Blend the herbs (coriander, dill, ombalo), garlic and green pepper together or put in a meat grinder. Mix green skazmi, salt, sugar (optional) to the grated tkemali mass, and if the sauce seems too thick to you, add water to the saved tkemali broth. You can pour the resulting sauce into the desired container and store it in the refrigerator, and if you plan to store it as a watermelon, then boil it for about 10 minutes and then pour it into sterilized bottles.