Tkemali from the thorn

1. Pour the blackthorn into a saucepan, pour in water, put it on the fire and, stirring, cook it until it becomes soft. A lot of juice should stand out.
2. Add coriander and mint.
3. Grind garlic with bitter pepper with a blender.
4. Chop the cilantro separately.
5. Use a colander to grind the warmed thorn with a spoon so that the bones remain in the sieve.
6. Return the blackthorn puree to the fire, add salt and a crushed mixture of pepper and garlic. If desired, add sugar to taste. Mix it up.
7. When the sauce is almost boiled, add cilantro to it and stir.
8. Turn off the sauce when it becomes thick enough (to your taste).
9. Pour into pre-sterilized jars and close the lids. Let the tkemali cool down, then put it in a cool place for storage. Don't forget to leave some to try.

Delicious sauce is ready!