Sharp, sour, juicy and spicy - in each country the sauces for shish kebabs. The main task of seasonings is allocation of advantages of fried meat, without killing taste. In the Caucasus prefer sauce of a tkemala and adjika, in the Mediterranean countries love dense tomato sauces with a large number of a basil or sharp, with garlic and olive oil. Sauce to meat by all means contains Chile hot pepper in Latin America.
Tart and fragrant tkemal it is considered one of the best sauces for a shish kebab at the Caucasian people. He is trained from sour grades of plums. They can be replaced with cherry plum, but then it has to be not absolutely mature. Take 1 kg of cherry plum or plums, put in the enameled basin or a pan, fill in 100 ml of water and you cook on average fire about 15 minutes. Wipe the received mix through a sieve, again bring puree to the boil, salt, add 60 g of sugar, a dried coriander and khmeli suneli, cilantro, fennel, 4 garlic gloves and a pod of chili pepper. The Mexican salsa in the territory of Latin America is cooked by several centuries, and locals consider this sauce the national dish. It is given not only to meat, but also to various tortillas. Take 1 kg of tomatoes, 2 chili peppers, garlic and greens. Crush all products the blender, add balsam vinegar, tomato paste, garlic, greens and spices to taste. Give cooled. The real pesto sauce is cooked only in a mortar with use of a pestle. Nutlets of a stone pine can be replaced with cedar. Crush two bunches of a basil, 80 g of a Parmesan cheese, 3 garlic gloves, 60 g of nuts and 120 ml of olive oil, salt to taste.