"Satsebeli" (the recipe is described in detail below) is a traditional sweet-sour sauce of Georgian cuisine. Such a product is ideally combined with meat dishes (sausages, veal, pork skewers, lamb, etc.). Also, it is perfect for poultry, eggplant and beans. You can season dishes with this sauce both in cold and in warm form.
Sweet and sour sauce "Satsebeli": a recipe for the winter
Required components for procurement:
- ripe red tomatoes - 3 kg;
- ground coriander - a dessert spoon (to taste);
- fresh greens of cilantro, dill and parsley - in a large bunch;
- bell pepper (it is better to purchase red or orange) - 1 kg;
- bitter pepper - 2 small pods (optional);
- fresh garlic - a large head;
- granulated sugar and fine salt - add to taste;
- refined sunflower oil - ½ cup;
- apple vinegar - 3 large spoons.
Vegetable preparation
"Satsebeli" sauce, the recipe of which is very simple, should be prepared only from fresh and ripe vegetables. To do this, wash the red tomatoes and strip their stalks. Next, you need to peel the head of garlic from the husk, cut off the ends of sweet and bitter pepper (seeds with partitions can be left). Also, rinse all acquired fresh herbs (cilantro, dill, parsley).
Vegetable processing
The recipe for “Satsebeli” sauce requires careful processing of all prepared vegetables. After all, the only way you get a tasty and fragrant workpiece. To create it, it is recommended to use a meat grinder. First, garlic must be passed through it and set aside. Next, chopped ripe tomatoes, fresh herbs, sweet and bitter peppers. All processed vegetables should be placed in a large pot with a thick bottom.
Heat treatment of the workpiece
"Satsebeli" sauce, the recipe of which involves the use of only ripe and fresh vegetables, must be cooked on fire for a long time. To do this, the vegetable gruel should be mixed well and slowly bring to a boil. After the products have boiled for 22 minutes, pour in them the ground coriander, and then boil the sauce to the desired consistency. This will take approximately 45-50 minutes.
The final stage in the preparation of the workpiece
After the specified time, add the granulated sugar, chopped head of garlic,
salt, sunflower oil, and
apple cider vinegar to the sauce
. Next, the ingredients need to be mixed, boiled for another two minutes and proceed to the formation of the workpiece.
Sauce roll
Satsebeli, the recipe of which we described above, should be laid out on sterilized glass jars of 750 g or 0.5 l in size. Next, the workpiece must be rolled up with metal lids and cooled for one day in an inverted state.
How to present to the table
Ready sauce can be consumed with meat or vegetable dishes immediately after its preparation in a hot or already cooled state. Such a blank must be stored in the cellar or in any other place for no more than 9-10 months.