Tip 2: Skewers: add sauce to taste

Tart and aromatic tkemali is considered one of the best sauces for kebabs in the Caucasian peoples. It is made from sour plums. They can be replaced by cherry plum, but then it should not be completely mature. Take 1 kg of cherry plum or plums, put in an enamel basin or pan, pour 100 ml of water and cook on medium heat for about 15 minutes. Wipe the mixture through a sieve, mash again to the boil, salt, add 60 g of sugar, dried coriander and hops-suneli, cilantro, dill, 4 cloves of garlic and chili. Mexican salsa in Latin America has been prepared for several centuries, and the locals consider this sauce to be their national dish. It is served not only to meat, but also to various tortillas. Take 1 kg of tomatoes, 2 chili peppers, garlic and greens. Grind all products with a blender, add balsamic vinegar, tomato paste, garlic, herbs and spices to taste. Serve chilled.Real pesto is made exclusively in a mortar using a pestle.