Pass the peeled nuts through a fine sieve of a meat grinder or use a blender.
Add to the nuts adjika, suneli, salt and garlic, grated on a coarse grater.
Pour in the boiled chilled water and mix our sauce thoroughly with a spoon.
The consistency resembles sour cream.
You can add some more water if you want to get a more liquid sauce. Adjust the amount of adjika yourself, we like it to be sharper.