Kindzis Satsebela (Cilantro Sauce)

Here is an excellent sauce to serve with grilled meats or chicken. Cilantro Sauce can be poured over a bean salad, or potato salad, or cooked eggplant slices. While living in Latin America and Mexico, I used to make Ceviche by using any white fish (sierra, dorado or sea bass), squeezing lime juice over the cubed pieces and adding serrano diced peppers in a ceramic bowl. Leave overnight in a refrigerator. Next day distribute the marinated ceviche into individual bowls for serving and pour my Cilantro Sauce on top. Delicious.

Makes Two Cups

1 ounces of apricot fruit leather (see Fruit Leather under Sauces)
1/4 cup of boiling water
1/2 cup of shelled walnuts
2 garlic cloves, peeled
1 1/2 cups of freshly chopped cilantro
1 1/2 cups of finely chopped mixed parsley, dill, basil and tarragon
1/2 cup of finely chopped scallions (including the green part)
1/4 cup of freshly squeezed lemon juice or lime juice
1 1/2 teaspoons of salt
Freshly ground black pepper
Dash of cayenne
1 cup of walnut oil

Soak the apricot leather in boiling water until soft; stir until a puree is formed.

Grind the walnuts and the garlic together in a food processor, being careful not to grind them to a sticky paste. Next, add the apricot puree, the herbs, scallions, lemon or lime juice, salt, pepper, and cayenne, and blend together. In a slow and steady stream, while the motor is running, add the walnut oil to form a thick sauce.

Allow resting at room temperature for a couple of hours before serving. This sauce will keep, tightly covered and refrigerated, for several days. Bring to room temperature before using.

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