Red syzbal

I would like to offer you a wonderful recipe for red syzbal (this is such a sauce), which I found in a women's magazine. As it turned out, this dish of Abkhazian cuisine is perfect for almost any food, be it meat, vegetables, soups, boiled rice, shish kebab, as anyone likes.
Syzbal gives a sharpness and a specific flavor to dishes.
Preparing red syzbal is not difficult. First of all, it is necessary to soak the chili pepper for one hour in cold water. After soaking, add suneli hops, garlic, cinnamon, coriander seeds, walnuts, garlic, salt and mix. Then we twist all the ingredients several times (3-4 times) through a meat grinder, mix again. The resulting mass is ready for use.
It can also be canned for the winter. To do this, it is necessary to decompose the mixture twisted through a meat grinder into sterilized glass jars and tightly roll up the lids, otherwise it will dry up. Then it can be stored in a dark place or in the refrigerator.
Bon appetit!