Cantata sauce: recipe and recommendations

All culinary experts of the world agree that almost any second dish makes a special, tasty and memorable sauce. They invented a great variety: to meat, to fish, to a bird. There are spicy, sweet and sour - for every taste and preference. But if you love the spicy, you should definitely try the sauce of taht. Its recipe belongs to the Caucasians. The sauce is prepared both in Georgia and in Ossetia. There are several variants of it, and each mistress thinks that her is the right one. So if you are inclined to culinary creativity, choose any tsakhton - the recipe for cooking will become basic, and you will complement it to your liking and get a unique sauce that can become your calling card.

Separately, we note that the Caucasian "escort" to meat is traditionally made acute. However, there are some versions of Tachton, which can be called more spicy. And if your stomach does not take an acute, you can stop on a softer option. And one more thing: according to the rules, to fill the sauce with tsakhton the recipe requires matzoni, katikom, in the extreme case - yogurt. But the sour taste is not all to the liking, so in the recipes instead of these liquids indicated sour cream.

Primary base

All products are taken for a peephole: the sauce should match your ideas about taste. Hot peppers are cut as small as possible. If you like very hot sauces, leave the seeds. Just so that they do not fall on the tooth, rub them in a mortar. Garlic is peeled and pressed through the press. Greens are taken more, in the original it should be coriander, but if for you its smell is too pronounced, take parsley. The bundle is cut, all blanks are joined and poured with sour cream. The ready-made tsakhton recipe recommends seasoning with uzho-suneli and salt, stir well and leave for a quarter of an hour in the warmth to saturate with aromas.

Some people manage only dry spices and sour cream, calling the sauce cacton. In our opinion, this is not very correct: in the sauce must necessarily be present at least greens.

Coughton in Georgian

The main difference from the Ossetian variant is the presence in the sauce of nuts. In some versions, even bitter pepper is absent, so such a cathon will suit both the peptic ulcer. Nuts and garlic are taken in equal proportions, spicy greens - in double quantities. All this is passed through the blender to homogeneity and diluted with sour cream to the desired consistency. From spices to tsakhton the recipe advises to put cumin, salt and coriander, but do not forbid to flavor the sauce and other suitable, in your opinion, seasonings. If you do not grind hot pepper into the mass, you can add a bit of sharpness to the ground. This will be more harmoniously red.

Another version

Not everyone likes to fiddle with fresh bitter pepper - hands after it burns for a long time, there are also irritations, if the skin is tender. However, this is not an excuse to give up the idea of preparing Tsakhton. The recipe below will help you avoid trouble and eat Caucasian sauce. Go to the market and buy "from grandmothers" salted hot pepper. Just before you give money, try products (if allowed): sometimes these peppers have a musty smack, and we do not need this.

Marinated peppers are either minced, or passed through a meat grinder / blender / food processor. If you like very sharp sauces, you can not even scrub the seeds, only cut the tails. Here a lot of fresh greens are crumbling (or chalked), sour cream is pouring in - and in 15 minutes you can water the meat with tsakhton. Or just smear on bread.

Cotton: recipe for winter

If you like the sauce, you can prepare it for cold times. There are two options: either pickle the peppers, or make a fresh base, which is called tsivzy-tsakhton or chivdzosa. For her, young pods of very hot pepper are taken, one that is red in its mature form. You should find them green, preferably with leaves. Stems are not needed here. Peppers with leaves are blanched no longer than one minute. Then they squeeze well until the water stops dripping, they are put in a saucepan, where fresh cold water is poured. Peppers cook for about five minutes, washed again, squeezed out (this time not very carefully) and salted. The workpiece is very tightly folded into a jar with a screw cap and placed in the refrigerator. At the right time tsivzi-tsakhton is filled with sour cream, which is crumbled with greens and seasonings are mixed.

Last updates

Ready sauce, that is already with added sour cream, you need to eat right away. The maximum is the next day. If it is stored longer, it becomes less tasty and fragrant. By the way, it is still very tasty to soak meat. The shish kebab after such marinating turns out especially gentle and fragrant. Only to breed tsakhton for a marinade is better than a tan or yogurt - then the meat will be ready to cook faster. Communicate to the Caucasian culinary traditions - gourmets recommend!