Sauce Satsebeli

200 g walnuts;

210 g onions;

200 g vinegar;

20 g garlic;

1 g the ground red pepper;

20 g salt;

35 g the green mint and cilantro;

500 ml broth or water;

Crushed nuts to dilute the vinegar, add the broth (meat - meat and fish - to fish or boiled water, raw chopped onions, crushed garlic, salt, red pepper and parsley.