Spicy, sour, savory and spicy - each country has its own barbecue sauces. The main task of seasonings is to highlight the advantages of fried meat without interrupting the taste. In the Caucasus, they prefer tkemali and adjika sauce, in Mediterranean countries they like thick tomato sauces with a lot of basil or spicy ones with garlic and olive oil. In Latin America, meat sauce certainly contains hot chili peppers.
The tart and aromatic tkemali is considered one of the best barbecue sauces among the Caucasian peoples. It is made from sour plums. They can be replaced with cherry plum, but then it should not be quite ripe. Take 1 kg of cherry plums or plums, put in an enamel bowl or saucepan, pour 100 ml of water and cook over medium heat for about 15 minutes. Rub the resulting mixture through a sieve, bring the puree to a boil again, salt, add 60 g of sugar, dried coriander and suneli hops, cilantro, dill, 4 cloves of garlic and a chilli pod. Mexican salsa has been cooked in Latin America for several centuries, and the locals consider this sauce to be their national dish. It is served not only with meat, but also with various tortillas. Take 1 kg of tomatoes, 2 chili peppers, garlic and herbs. Grind all products with a blender, add balsamic vinegar, tomato paste, garlic, herbs and spices to taste. Serve chilled. Real pesto is prepared exclusively in a mortar using a pestle. Pine nuts can be replaced with pine nuts. Grind 2 bunches of basil, 80 g Parmesan cheese, 3 cloves of garlic, 60 g nuts and 120 ml olive oil, season with salt to taste.
