The true Georgian sauce is satsebeli sauce. Preparing satsebeli at home for the winter is quite simple. We will describe the subtleties of cooking and the most popular recipes in this article.
Recipe content:
- How to make satsebeli sauce - composition, useful properties and basic principles of preparation
- Satsebeli sauce: a classic recipe
- Satsebeli sauce with adjika
- Satsebeli sauce with black currant
- Satsebeli sauce with walnuts
- Satsebeli sauce with grapes
- Video recipes
The world famous Georgian sauce satsebeli has a thick consistency, sour-sweet taste, spicy aroma of traditional oriental spices. It is no coincidence that he is an invariable attribute of Georgian feasts. It goes well with almost every dish. It is served with tobacco chicken, shashlik, rice, fish, meat, pasta, lobio, khachapuri, cheese, vegetable dishes, warm lavash … You can not only buy Georgian satsebeli sauce in the store, but also prepare it yourself at home. It is served both hot and cold. Many gourmets of sauces, after the first tasting of satsebeli, become loyal fans and passionate fans forever.
How to make satsebeli sauce - composition, useful properties and basic principles of preparation
There are several options for making satsebeli sauce. Depending on the dish to which it is served, it can be sweet, sour, spicy. But satsebeli is always incredibly spicy and aromatic.
- The classic version includes tomatoes. It can also include blackberries, grapes, pomegranate juice, walnuts.
- Sauce tomatoes are often replaced with homemade tomato paste.
- The tomatoes are peeled and rubbed through a sieve to make the sauce smooth and seedless.
- Aromatic spices and herbs make it spicy: mint, cilantro, parsley, coriander, suneli hops, basil, coriander, bell pepper, saffron, etc.
- Garlic will add piquancy.
- Some recipes contain nettle, onions, barberry, dill, dogwood, cherry plum, chicken broth, mint vinegar.
- In almost all cases, vinegar is added to the seasoning, it gives light acidity and pungency. In addition, it is a preservative that increases the shelf life of the product.
- Satsebel from raw vegetables is consumed immediately, because shelf life does not exceed 5 days in the refrigerator.
- For long-term storage, the sauce is boiled to the desired thickness, poured hot into sterile jars and hermetically sealed.
- When buying satsebel at the supermarket, check the ingredients. There should be no starch or artificial colors.
The healing properties and nutritional value of the seasoning depend on the composition. Thanks to walnuts, pomegranate and grape juice, satsebeli is enriched with phosphorus, B vitamins, calcium, iron, minerals and unsaturated fatty acids. The sauce is recommended for patients with diabetes mellitus, endocrine diseases, anemia, liver, heart and joint diseases. It strengthens the immune system, normalizes metabolism, and increases efficiency. A significant contribution to the value of the sauce is made by onions and garlic, which have bactericidal properties, as well as cilantro saturated with ascorbic acid and carotene.
Satsebeli sauce: a classic recipe
It is very easy to prepare the classic satsebeli sauce at home for the winter. The main thing is to choose the right tomatoes: fleshy and not overripe. Then half of the work is done, the sauce will be just fine.
- Caloric content per 100 g - 52 kcal.
- Servings - 1.5-2 kg
- Cooking time - 2 hours
Ingredients:
- Tomatoes - 2.5 kg
- Coriander, chili, dill, cilantro - pinch or to taste
- Bulgarian pepper - 500 g
- Bitter pepper - pod
- Garlic - 1 head
- Salt - 1 tablespoon
How to prepare the classic satsebeli sauce step by step:
- Wash the tomatoes and make a few cuts to help peel them off. Dip the fruits in boiling water for 5 minutes.
- Cut the tomatoes into pieces and season with salt. Place in a container and refrigerate for one hour. Drain the tomato juice.
- Peel the bell pepper from seeds and partitions, and cut into 4 parts. Cook for 10 minutes. Cool and remove the skin.
- Bring the tomatoes to a boil and cook for 10-15 minutes.
- Rub them through a fine sieve so that there are no seeds in the sauce.
- Add spices, chopped hot peppers and cook for 15 minutes to remove excess water.
- Simmer the sauce over low heat for an hour to thicken it.
- Season it with chopped garlic and herbs and cook for another 5 minutes.
- Pour the hot satsebeli into sterilized jars and close the lids tightly. Store it all winter.
Satsebeli sauce with adjika
Adjika is an excellent addition to Georgian satsebeli sauce. This seasoning is suitable for poultry, meat products, flour products, cereals and a variety of vegetables.
Ingredients:
- Tomato puree - 4 kg
- Adjika - 6-10 tsp
- Sweet pepper - 2 kg
- Bitter red pepper - 300 g
- Cilantro - 2 bundles
- Marjoram - 1 bunch
- Basil - 1 bunch
- Parsley - 1 bunch
- Garlic - 6-8 heads
- Dry mix coriander - 2 tablespoons
- Hops-suneli - 1 tbsp
- Dill seeds - 1 tablespoon
- Salt to taste
- Vinegar - 200 ml
Step by step preparation of satsebeli sauce with adjika:
- Grind the tomatoes through a sieve, drain the juice, and boil the pulp until thick for about an hour.
- Peel and twist sweet and bitter peppers in a meat grinder.
- Grind the greens with a blender.
- Pass the garlic through a press.
- Pound dry spices in a mortar until oil is released from the odorous dill seeds.
- Add all the ingredients to the tomato puree. Salt.
- Boil for 10 minutes, pour in the vinegar, stir and remove the pan from the stove.
- Pour the contents into sterile jars and close the lids for long-term storage.
Satsebeli sauce with black currant
Georgian berry sauce satsebeli is prepared using a similar technology - the products are ground, combined, boiled down and poured into containers.
Ingredients:
- Bulgarian pepper - 300 g
- Tomatoes - 1 kg
- Black currant - 100 g
- Garlic - 1 head
- Dill, cilantro and parsley greens - a bunch
- Ground coriander - 0.5 tsp
- Hot pepper - 1 pod
- Salt and sugar to taste
Step by step preparation of satsebeli sauce with black currant:
- Wash the tomatoes and peppers. Pour the tomatoes with boiling water for 2 minutes, then rinse with cold water. Remove the skin and cut into several pieces, removing the stalk.
- Wash the black currants, cut off the tail and grind through a fine sieve.
- Remove the stalk from the pepper, scrape the seeds and cut into halves.
- Pass the peeled garlic through a press.
- Wash the greens and cut off the lower parts of the stems.
- Place peppers, tomatoes, currants and herbs in a blender bowl. Puree the food.
- Put the tomato mass on the stove and boil over medium heat for 40-50 minutes, stirring occasionally.
- At the end of cooking, add salt, sugar, garlic and coriander. Boil for 5 minutes.
- The sauce is ready to serve. To roll it up for the winter, pour in 2-3 tbsp at the end of cooking. vinegar and 2 tbsp. vegetable oil. Stir, while boiling, pour into sterile jars and roll up the lids.
Satsebeli sauce with walnuts
There are many varieties of Georgian homemade satsebeli sauce for the winter, each with a different flavor. Tomato sauce with walnuts is the simplest technology that can be considered the basis for other dishes.
Ingredients:
- Walnuts - 200 g
- Onions - 1 pc.
- Garlic - 5 cloves
- Cilantro and mint greens - bunch
- Ground red pepper - on the tip of a knife
- Vinegar - 1 tablespoon
- Salt - 1 tsp
- Chicken broth or boiled water - 200-500 ml
Step by step preparation of satsebeli sauce with walnuts:
- Peel, rinse and chop the garlic and onion.
- Wash greens and chop finely.
- Roast the walnuts in a clean, dry frying pan.
- Fold the onions, garlic, herbs, walnuts into a blender. Grind until smooth.
- Pour in vinegar and stir.
- Add broth and stir until desired consistency.
- Season with salt and pepper to taste.
Satsebeli sauce with grapes
Satsebeli sauce with grapes at home turns out to be so tasty that you want to drink it just like that. And for meat dishes, it just fits perfectly. Boil it, roll it into jars and please your loved ones in winter.
Ingredients:
- Tomatoes - 7 kg
- Red bell pepper - 1.5 kg
- Hot pepper - pod
- Seedless grapes - 1.5 kg
- Garlic - 3 heads
- Cilantro - 4 bundles
- Salt - 1.5 tsp or to taste
- Ground black pepper - 0.5 tsp or to taste
Step by step preparation of grape satsebeli sauce:
- Cut the tomatoes into 4 pieces and twist through a meat grinder.
- Free the sweet and hot peppers from the "middle" and "tails", cut and mince.
- Remove the grapes from the vine, wash and also grind with a meat grinder.
- Put all the ingredients in a saucepan and bring to a boil.
- Cook over low heat for 40 minutes.
- Then rub the mass through a sieve. Remove the cake and return the liquid to the pan.
- Season with salt and pepper and cook for 2 hours until thick.
- 15 minutes before cooking, add finely chopped cilantro and garlic squeezed through a press.
- While hot, pour the sauce into sterilized jars and roll up with sterile lids.
Video recipes:
