Famous Georgian tsitsebeli - a recipe for the winter, simple and tasty

Classic recipe

Various recipes are used to create Tsitsibeli, but the classic one is the most common. To prepare this recipe you will need the following ingredients:

5 kg of tomatoes;
three peppers;
three heads of garlic and onion;
150 g salt.

First you need to start preparing all the ingredients. Before starting to create preservation, all products are thoroughly washed and dried with towels. Then you should chop the tomatoes. If the tomatoes are too large, they will have to be cut into 5-6 small pieces.

Once you've finished with the tomatoes, you can start preparing the peppers. First, you should remove all the seeds from it and cut off the tail. After this, it is cut into two equal parts and finely chopped. To make the sauce more spicy, it is recommended to use hot peppers.

It is also necessary to prepare garlic and onions. These ingredients are cleaned and cut into small pieces. To create the sauce, you can use summer and winter garlic, but it is recommended to buy winter garlic, as it is more pungent. However, some recipes use only summer varieties.

The prepared mixture is poured into a saucepan or basin, placed on low heat and cooked for half an hour. In this case, the container with the sauce cannot be covered with a lid, since all excess moisture must evaporate. While preparing the sauce, the mixture should be stirred periodically to prevent it from burning.

The prepared sauce is distributed into small half-liter sterilized jars. It is recommended to store the finished preserves in the basement so that they last longer and do not spoil.

Classic recipe for satsebeli plum sauce

Beautiful, tasty and easy to prepare! It can be stored for several months without problems, just seal the jar tightly. It can fully replace store-bought ketchup and other store-bought condiments.

Ingredients:

plums (fresh) – 2 kg;
curry – 10 gr.;
garlic - head;
hot red pepper;
salt;
sugar.

Cooking steps:

1. The berries must be washed, dried and carefully removed from each seed. It’s better to take ripe ones, their flesh is softer, easier to process, and at the same time the taste is better.

2. Garlic and hot pepper also need to be peeled and rinsed thoroughly.

3. Having prepared the products, pass them together through a meat grinder.

4. Place the crushed mixture in a large saucepan and add curry (powder). Stir well and turn on the heat and wait until it boils.

5. Add salt there, then sugar. Amount of seasonings to taste. You also need to take into account the taste of plum. If it is sweet, there is no need to take a lot of sugar. If it’s sour, it’s worth balancing it out.

6. Stirring, boil the mixture for 15 minutes. Use a blender to further grind the satsebeli and bring it to a boil again. Boil again for 15 minutes.

The result will be a homogeneous, thick sauce. Having filled sterilized jars with it, close them hermetically with lids. Ready. All that remains is to place the jars to cool under a blanket, then move them to a place of permanent storage.

Tsitsibeli for the winter

Photo of a ready-made tsitsibel dish for the winter

Cooking time: 45 min
Servings: 8
Calories: 41 kcal
Cuisine: Homemade
Recipe: Simple

If you like to prepare preparations, check out the recipe for eggplants for the winter. I used some ideas for my recipe.

Traditional spicy tomato sauce - tasty and aromatic!

And also functional. After all, this wonderful preparation for the winter is both a sauce, a dressing, and an appetizer. Therefore, it can be served or added during cooking to any dish.

In addition to taste and aroma, we also get a very healthy product. So many vegetables in one place - it’s great!

Tsitsibel is traditionally served with meat, but it also goes well with fish, spaghetti and other side dishes.

Ingredients for eight servings

Tomatoes – 300 g
Bell pepper – 100 g
Garlic – 4 cloves
Greens – 20 g
Chili pepper – 10 g
Salt – 0.5 dessert.l
Sugar – 0.5 tsp.
Table vinegar – 0.5 tsp.
Vegetable oil – 0.5 dessert.l.

Cooking steps

Let's start by washing the tomatoes. I would like to clarify right away that it is better to take ripe hard red specimens or a pink variety. We will remove the stalks and, if any, defects. Cut them into pieces of the desired size.

Wash the peppers, peeled from stems and seeds, and cut into small pieces. Let's send them to the tomatoes.

Now let’s prepare the chopping device and place the vegetables in it. You need to grind it all so that the consistency of the mass becomes more or less homogeneous.

I got approximately this consistency after using an immersion blender to grind the vegetables in just a few minutes.

Take a saucepan (or other vessel) with a thick bottom. Pour the resulting mass here, add salt and sugar and boil the tsitsibel, constantly stirring with a wooden spoon, otherwise the sauce will burn (about 25 minutes). Without cover!

Let's not waste time, let's sort out the greens (they can be different, but it is advisable to put cilantro), removing large stems and yellow leaves. All this needs to be chopped, but without fanaticism - that is, so that the pieces of greenery are visible.

Peel and rinse the garlic. If you like spicy tsitsibeli, add twice as much garlic. Grind in a convenient way, up to fine chopping. I use a wide knife to press the garlic as much as possible onto the board, and then finely chop it.

About 5 minutes before the end of cooking, add garlic, herbs, spices, salt, oil and vinegar to the resulting mass. Let's boil and cook.

Pour the tsitsibel into jars (preferably small ones), which should be sterilized with lids 20 minutes before the end of cooking the sauce. Once rolled up, turn them over and let them cool. This beauty will come in handy in winter! And in the summer, at the height of the season, tsitsibel can be prepared for every day.

I recently tried canned onions for the winter. I recommend! Maybe it will be useful to someone.

Making satsebeli sauce at home for the winter

Home page » Vegetables and mushrooms » Preparing satsebeli sauce at home for the winter

An original Georgian seasoning, very fragrant, with a set of seasonings characteristic of the peoples of Transcaucasia, it is perfect for any meat and vegetable dishes.

If the proportionality of the products is observed, “satsebeli” turns out no worse, if not better, than the store-bought version.

To begin with, you should stock up on dry adjika, preferably homemade, so that the effort spent on preparing the “satsebeli” sauce will not be in vain.

Dry adjika recipe

Required herbs and spices:

three hundred grams of red hot pepper;
two large spoons of dry coriander;
one large spoon of khmeli-suneli;
one tablespoon of dill seeds;
rock salt - to taste.

READ ALSO: When to remove carrots from the garden for storage
Preparation of dry adjika:

Dry the whole hot pepper until it can be ground into powder. You can dry peppers either in a special electric dryer or by stringing them on a thread and hanging such a garland in a ventilated room.
Remove seeds and stems from dried hot peppers.
Measure out the amount of pepper required for the recipe.
Grind it in a meat grinder.
In a special mortar, grind the coriander and dill seeds separately until they form a powder.
Mix all the prepared spices with pepper and add hops - suneli.
Add salt to dry adjika at the rate of one teaspoon per three hundred grams of dry spicy mixture.
Pour the resulting seasoning into clean, dry jars and cover with lids so that the adjika does not get damp.

Homemade satsebeli sauce

Traditional Georgian satsebeli is prepared on a berry-tomato base. In the homeland of the sauce, Georgia, the word “satsebeli” is used to describe all sweet and sour sauces.

Products for cooking:

four kilograms of tomato puree;
two kilograms of bell pepper;
two hot peppers;
one bunch each of cilantro, parsley, marjoram, basil;
six heads of garlic;
six teaspoons of dry adjika;
a glass of table vinegar;
a quarter teaspoon of ground black pepper;
four large heaped spoons of khmeli-suneli.

The process of preparing Georgian sauce “satsebeli” for the winter:

Wash the greens and finely chop.
Peel and wash the peppers, cut into small pieces suitable for a meat grinder.
Remove the peel from the garlic, rinse under the tap, and dry on a towel.
Pass the prepared vegetables through a meat grinder.
Wash the tomatoes and prepare tomato juice with pulp using any available method.
Boil the tomato puree to the desired thickness, add ground pepper and garlic, add herbs and spices, half the amount of vinegar, and salt to taste.
Boil the “satsebeli” over low heat for at least half an hour.
Pour the finished sauce into previously prepared sterile half-liter jars, pour another tablespoon of vinegar into each and immediately roll up for the winter.

Making “satsebeli” at home using a tomato base. Recipe for making sauce for the winter at home, using seasonings

Product selection rules

It is very important to purchase good products, since the taste of the prepared dish depends on the quality of the vegetables. When creating preservation, the following vegetable products are selected in advance:

Tomatoes. Varieties of juicy tomatoes are selected, from which a lot of tomato juice is obtained.
Pepper. It is necessary to use large bell peppers with a sweetish flavor.
Garlic. Garlic is used to add flavor to the dish. It is better to choose the Petrovsky or Alekseevsky variety.

Preparing containers

To sterilize containers, place a pan of water on a gas stove and bring to a boil. Then a metal mesh is installed on the container, on top of which the jars are placed upside down. They are steamed for 20-25 minutes.

Recipe Ingredients

TsitsibeliTomatoes – 1 kg.
Garlic – 0.5 kg.
Bulgarian sweet pepper – 0.5 kg.
Hot pepper – 300 gr.
Salt - optional.

There are several main ingredients in this dish, each of them requires attention:

It is preferable to choose fleshy varieties with delicate skin, since they twist with it. The fruits must be washed and the stalks removed. Cut into pieces.
Wash the sweet pepper, remove the core, cut into pieces.
Grind the prepared vegetables in a meat grinder.
Peel and chop the garlic and onion.

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With walnuts and apples

An excellent seasoning and vitamin salad for the winter for those who don’t like bell peppers, but won’t refuse a spicy one:

all the ingredients are the same, only we replace the pepper with apples (sweet and sour) - 1 kg of apples for 3 kg of tomatoes;
add chopped walnuts - about 1.5 cups;
chop everything and cook for about 40 minutes, then roll it up;
you can add 0.5 kg of onions or blue onions, a bunch of peppermint.

Cooking tsitsibel is a creative process; this salad for the winter allows you to conduct exciting experiments.

Dried peppers: the most popular methods

To get dried vegetables, you can use an oven, microwave or electric dryer.

Select the lowest temperature of the “convection” or ventilation mode. During the drying process, free air circulation inside is necessary so that excess moisture evaporates. In the absence of these modes, do not close the oven door tightly, this will help avoid the accumulation of condensation inside. Place parchment paper soaked in oil on a baking sheet. Place vegetables skin side down, forming small “boats” for filling with various seasonings.

The pepper is dried for an hour and a half, then it needs to be cooled a little, then heated again in the oven for about 40 minutes. The finished pepper should not be immediately removed from the oven; it should stand in it for a couple of minutes. You can start canning only after the vegetable has completely cooled.

In Italian:

In an electric dryer

Place the prepared vegetable in one layer on a special mesh or grill, leaving small gaps between the slices. To prevent the pepper from sticking and burning, it must be stirred and turned over every 30 minutes. The optimal temperature is 75 degrees. With sufficient airflow and careful observation, the pepper will cook in 3-4 hours.

Bell pepper:

In the microwave

Drying peppers in the microwave is a rather labor-intensive process. So that the pepper does not cook in its own juice, but gradually gets rid of excess moisture, it needs free access to air. First, the vegetable is washed, cut into slices, seeds and thin membranes are removed. Add a little oil to the pepper, put it in a deep plate and put it in the microwave. Set the power to maximum. After five minutes, remove the vegetable and drain off the excess juice.

After the pepper has cooled slightly, put it in the microwave again for five minutes. Repeat the procedure until the vegetable is completely cooked.

A fairly popular way to prepare for the winter is to dry peppers in oil. You can prepare it according to the standard procedure, only generously grease each slice of vegetable with olive or sunflower oil.

Dried vegetables:

To give pepper a unique taste, housewives use different seasonings and spices. You can sprinkle the vegetable pieces with salt, black or red pepper. Marjoram or dried basil are also used. Almost every seasoning will make the preparation of dried peppers unique. To make the pepper sweet and piquant, sprinkle it with a small amount of sugar. Chopped garlic is added to the pepper “boats” for spiciness.

Tsitsibeli recipe for the winter

Probably, many, like me, in childhood pulled out the filling from bell peppers or picked out onions from beshbarmak. In our family, all the children did this, just as they categorically did not mistake bright, juicy lecho for food and did not understand why adults spread lajan on manti. The only thing we were all looking forward to in the fall, and then ate with pleasure all winter and spring, was my mother’s tsitsibel.

Irresponsible parents are deadly for children!

My whole family calls it exactly that – tsitsibeli. Of course, now we already know that in fact the Georgian sauce is correctly called satsebeli, and there are a great many ways to prepare it. I looked through different options on the Internet and didn’t find the one we cook here. Therefore, today I offer you my mother’s tsitsibel – a sauce of my own recipe and preparation.

My friend always says that a person who would never leave the house without a hat in cold weather can be considered a truly adult. After discussing family and household matters with her, we came to the conclusion that a woman who independently decided to start preparing for the winter can be considered a truly adult. And then, in the middle of my thirties, it was my turn, I wanted to prepare not a simple (in appearance) cobra, but my favorite tsitsibeli. We cooked for 10 kilograms (two families) and had to twist a lot of jars. I divided all the dosages in half, you can either screw up a few jars, or put them in the refrigerator and eat until you run out.

Difficulty level: beginner (aside from the twisting process itself, you may need some help with that).

Time: 1 hour 10 minutes (without preparing the products, but with preparation it took about three hours, of which half an hour was spent only on the garlic).

With what to eat: with anything. It will replace any sauce and even just with a side dish will turn the dish into a full dinner.

Pros: low-fat, only 100 grams for 7 kg of vegetables. oils Previously, they say, they poured a glass. The taste did not change due to the reduction.

Ingredients:

Tomatoes – 5 kg
Vegetable oil – 100 ml
Jando (green beans) – 0.5 kg
Sweet bell pepper – 1.5 kg
Semi-bitter bell pepper – 2 pcs.
Garlic – 300 gr.
Salt – 2 tbsp. spoons
Sugar – 4 tbsp. spoons
Dill – 100 gr.
Parsley – 100 gr.
Celery – 300 gr.

Preparation:

Wash and peel all vegetables. Grind the tomatoes and garlic, cut the pepper and jando into small slices. Chop the greens.

Life hack: in order to easily peel garlic, you need to pour boiling water over it and leave for half an hour.

Garlic turns out to be the most difficult to peel, so we recommend peeling it before everything else, while you still have a lot of strength and energy.

Pour the tomatoes, minced through a meat grinder, into a large enamel pan. Mom said that the enamel pan should not be chipped and should be absolutely clean. Immediately pour 100 ml (less than half a glass) of vegetable oil into the tomatoes. We poured regular sunflower.

Over moderate heat, stirring occasionally, cook the tomato-oil mixture for 30 minutes and add the jando, cut into 1-1.5 cm pieces. Life hack from mom: the jando was prepared in advance and frozen; they threw it in without defrosting.

After 20 minutes, add pepper into the pan: both sweet and semi-bitter. You can do without semi-bitter or, on the contrary, increase its ratio - it all depends on the tastes of your family. Immediately pour in the twisted garlic, add salt and sugar.

Cook for another 15 minutes. Throw in the herbs: dill, parsley and celery. Here, probably, it also depends on the tastes of the family; all three of these herbs are eaten and loved at our house, unlike, for example, cilantro.

Life hack: no need to take expensive celery pods, take regular, thin ones with leaves. They are cheaper, better in size and more flavorful. Celery gives my mother’s sauce a special aroma and taste.

Cook for another 5 minutes, turn off the stove and pour into jars. Pour hot into hot jars, so if necessary, you can leave the heat under the pan or warm it up.

How to prepare delicious lecho for the winter

The lecho recipe has become so popular these days that housewives prepare it from many ingredients. And every housewife has her own recipe and secret. The classic recipe for lecho consists of red bell peppers, tomatoes and onions. Hungary is considered the birthplace of this dish. It is known that in Hungary meat, smoked meats and other ingredients are added to this dish. In many countries, lecho is a side dish.

I offer you one of the recipe options for lecho made from red bell pepper. In winter, this preparation is perfect for various porridges, dishes made from meat, potatoes, fish, etc.

Let's start preparing lecho.

Ingredients for preparing the product:

— sweet red pepper — 20 pieces;
— tomato juice — 0.7 l;
- sugar - 1/2 cup;
- salt - 1/2 tbsp;
- vinegar - 1/2 cup;
- sunflower oil - 0.7 cups.

Cooking time: 60 minutes.

From the above quantities of ingredients you get 2 liters of a delicious, finger-licking preparation.

Recipe:

Wash the pepper thoroughly. Cut into 4 pieces and remove the tail and seeds.

Place the peppers in a saucepan.

Add salt and sugar.

Pour in vinegar.

Then vegetable oil.

Add tomato juice.

Place the pan on the fire and bring to a boil. Boil for 10 minutes.

If desired, you can add 100-200 grams of parsley and then boil for another 5 minutes.

Sterilize jars and lids in boiling water or steam.

Place the lecho into jars.

Close the lid and roll up. It's finger-licking delicious.

Author of the recipe “Cure for the winter” ANET83

Tsitsibeli recipe for the winter with onions, carrots, bell peppers and garlic

Many housewives want to diversify their menu in winter. This is why some people prepare winter preparations. There are different recipes for preparing such preserves. Quite often Tsitsibel is rolled up for the winter.

This sauce is a traditional dish of Georgian cuisine. It is universal and therefore can be used with various dishes. It is often added to chops, kebabs, cutlets and steaks. It is recommended to close such procurement in the fall or late summer, when food prices drop slightly.

Classic recipe

Various recipes are used to create Tsitsibeli, but the classic one is the most common. To prepare this recipe you will need the following ingredients:

5 kg of tomatoes;
three peppers;
three heads of garlic and onion;
150 g salt.

The prepared sauce is distributed into small half-liter sterilized jars. It is recommended to store the finished preserves in the basement so that they last longer and do not spoil.

With greens and carrots

In addition to the classic one, there are other recipes for creating sauce. They differ in the ingredients that are used during preparation. Quite often, when creating Tsitsibeli, a little greenery and carrots are used.

To create a snack you will need the following products:

three heads of garlic;
four carrots;
kilogram of tomatoes;
100 g salt;
kilogram of pepper;
greenery.

The cooking process begins with preparing the necessary products. The stems of the tomatoes are removed and washed with cold water. After this, each tomato is cut in half and placed in a pan. Then you can start preparing the peppers. It is also cut into equal parts and placed in a pan.

Tomatoes and bell peppers are ground in a meat grinder, placed in a small saucepan and cooked for 10 minutes. After this, chopped garlic and carrots are added to the mixture. All this is heated for another 20 minutes, after which the prepared liquid is distributed into jars. When all the containers are filled with sauce, add a little chopped herbs. Then the sauce in the jars can be mixed and sealed with sealing lids.

Conclusion

For people who have never been involved in canning, it is quite difficult to close the sauce for the winter. It is recommended to study all recipes in advance to choose the most suitable Tsitsibeli recipe for the winter.

Salad with peppers, tomatoes, onions and carrots for the winter

Sunday, October 8, 2021

If you still have supplies of seasonal vegetables, be sure to prepare this simple but incredibly tasty salad with bell peppers, carrots, onions and tomatoes. This preparation for the winter is done quickly and does not require any special skills in the kitchen. But as a result, you will get a truly amazing vegetable salad: crispy vegetables in a spicy tomato sauce - you'll lick your fingers!

The recipe for this delicious salad (family name - Ryzhik) with sweet peppers was shared by Irishka Mikhailova from Kolomna, and her mother, in turn, wrote it for her (Aunt Marina, thank you very much!) This is exactly the preparation my grandmother once made, but she we are no longer here, so there was nowhere to get the recipe... However, by a happy coincidence, now I am sharing this appetizer with you.

A few words about some products. Bell peppers can be used in any color, but thick-walled, juicy and ripe ones are best. It is recommended to add Krasnodar tomato sauce (you won’t regret it!), and use table vinegar for the preparation, that is, 9%. Either finely or coarsely ground salt is suitable, but in no case is it iodized - it is not suitable for preparations.

Ingredients:

Cooking step by step:

To prepare this incredibly tasty vegetable salad for the winter, we will need the following products: sweet peppers, carrots, onions, tomatoes, refined vegetable oil, tomato sauce, 9% table vinegar, granulated sugar, table salt. The weight of vegetables is indicated in already prepared, that is, peeled form.

The order in which you prepare the vegetables for this salad is completely unimportant, so you can start with the ones you like best. Ripe tomatoes need to be pureed in any way convenient for you: through a meat grinder, using an immersion blender or food processor (attachment - metal knife). The last option seems to me the most suitable: wash the tomatoes and cut the largest ones into smaller pieces. Place it in the combine bowl. We do not remove the peel and seeds.

In just 15-20 seconds, whole fruits and cut pieces are crushed into a relatively homogeneous mass. To cook vegetable salad, choose a pan of suitable volume (I have a 4-liter capacity - just right!), preferably with a thick bottom. Immediately pour the chopped tomatoes into the bowl.

Next, peel and chop the onions. Large onions - in quarter rings, medium size - in half rings.

We also peel and chop the carrots on a coarse grater.

Wash sweet peppers (any color is suitable, but preferably with thick and fleshy walls), dry them, and cut off the stalks. Cut in half crosswise, remove seeds and white veins. Cut the peeled pulp into thin cubes or not very thin strips.

We transfer the chopped vegetables into a saucepan - as you can see, this volume of dishes is just enough for the layout of ingredients indicated in the recipe.

Add tomato sauce, salt (less than a tablespoon), granulated sugar and refined (that is, odorless) vegetable (I use sunflower) oil. Regarding tomato sauce: you can use either homemade or store-bought (I bought Krasnodar) - the main thing is that you like it. The taste of the finished salad largely depends on the taste of this additive!

Mix everything, close the lid, put on high heat and wait until the contents boil. After boiling, open the lid slightly and cook the vegetable salad over low heat for about 30 minutes, not forgetting to stir the vegetables a couple of times during the process.

When the vegetables are well cooked but still retain their crunch, it’s time to stop cooking. This vegetable salad should be quite crispy! Pour in table vinegar, quickly mix everything, cover the pan with a lid and let the vegetables simmer for just a couple more minutes. After this, place the salad in a container prepared in advance for storage.

Personally, I like to sterilize jars in the microwave, and boil new lids on the stove in a saucepan of water (5 minutes after boiling is enough). In this case, glass jars with a volume of 500 and 720 milliliters will be used: wash them in a soda solution, rinse and pour approximately 100 milliliters of cold water into each. Steam 4 pieces at once in the microwave at the highest power for 10-12 minutes, drain the water, and place the boiling salad in hot jars.

We close the jars with lids using a key or screw them on.

Turn the jars upside down and wrap them in a blanket or rug. In this position, let the vegetable salad cool completely. Then we transfer it to the basement (cellar, closet) and store it until needed.

In total, from the specified amount of ingredients used, almost 3 liters (exactly 2 liters 850 milliliters) of delicious salad with pepper are obtained. These are 2 cans of 500 milliliters, 2 cans of 720 milliliters and an even larger bowl, which I happily ate for lunch.

A really tasty, aromatic, spicy preparation of seasonal vegetables will certainly help you out in the cold winter, so don’t be lazy and roll up a few jars for the family. This salad is very reminiscent of lecho, but the appetizers are very different. Cook for your health and bon appetit!

Sweet pickled peppers with carrots, onions and tomatoes

This incredibly tasty appetizer is great for a quick snack or as a topping for borscht. Try it and you won't be disappointed. From this amount of ingredients you get about 3 liters of deliciousness.

Purified ingredients:

0.5 kg beans;
0.5 kg of sweet pepper;
1.5 kg tomato;
0.5 kg of onions;
0.5 kg carrots;
100 grams of sand;
250 ml vegetable oil;
50 grams of coarse salt;
50 ml 9% acid.

Cooking process:

1. Pour boiling water over the beans, boil for 20 minutes and place on a sieve. Since I will be using this year's harvest, the beans do not need pre-soaking. If you are not sure about the freshness of the vegetables, then it would be a good idea to soak the beans for 12 hours before cooking.

2. Cut the peeled onions into thin quarter rings and lightly fry in a frying pan until translucent.

3. Place the carrots, grated on a coarse grater, into a heated saucepan with vegetable oil poured into the bottom and sauté until softened. While the vegetables are sautéing, grind the tomatoes into puree in any convenient way, and cut the pepper into strips.

4. Place onions in the fried carrots and pour in tomato puree. Stir the vegetable mixture and wait until it boils. Then add boiled beans to the appetizer.

5. At the last stage, add all the remaining ingredients (except vinegar) to the preparation, mix well and simmer over low heat under the lid until the beans are completely cooked. Don't forget to stir the treat periodically.

6. When the beans are completely cooked, pour vinegar into the semi-finished product and mix the mixture well. Boil for another 10 minutes and remove from the cooking surface. Place the hot workpiece in a sterile container, roll it up and leave it upside down for a day under a warm shawl.

A simple recipe for satsebeli from plums

Suitable for novice housewives who want to master simple dishes. The finished sauce resembles ketchup, only all the ingredients are natural.

Ingredients:

plums (fresh) – 2 kg;
sugar – 18 tbsp;
salt – 2 tsp;
red pepper – 1 tsp;
black pepper – 1 tsp;
curry – 10 gr.;
garlic – 3 gb.

Cooking steps:

1. Plums - rinse, dry them, then remove the pits by hand. It’s not scary if the berries are deformed.

2. Taking out the meat grinder, scroll all the plums through it, place the chopped pulp in a saucepan.

3. After waiting for it to boil, add all the spices one by one.

4. Peel the garlic cloves and chop them in any convenient way. Add when the mixture has already boiled for half an hour. Add garlic and cook for an additional 10 minutes.

While still hot, pour the sauce into sterilized jars and seal them.

Famous Georgian tsitsebeli - a recipe for the winter, simple and tasty

A delicious sweet and sour salad with a spicy kick for the winter, ideally highlighting the taste of red meat, poultry and any vegetable dishes. The aromatic Georgian tsitsibeli sauce is simple, affordable and delicious.

Traditional simple - with tomatoes, garlic and bell peppers

Ingredients:

ripe firm red or pink tomatoes - 3 kg;
sweet bell pepper (red) – 1 kg;
garlic - to taste, on average 3 heads, those who like it spicy can add more;
spicy herbs - parsley, cilantro, dill, basil;
seasonings – coriander;
hot pepper - at your discretion, mild tsitsibel recipe - 1 pod is enough;
salt – 3 tbsp. spoons;
sugar – 2 tablespoons;
vinegar - 2 tbsp. spoons;
Refined sunflower oil - about half a glass.

Steps for preparing bell pepper sauce:

We clean all the vegetables from seeds and stalks, scald the tomatoes and remove the skin.

Advice. So that the skin can be easily removed, cut the top of the tomato crosswise and put it in boiling water for 2 minutes, and then in cold water.

cut the stems from the greens and remove the yellow leaves, chop finely;
finely chop the garlic or put it through a crush;
Grind vegetables and herbs in a blender until smooth. If you pass it through a meat grinder, you need to grind it several times to achieve a thick, uniform consistency;
put everything in a saucepan, preferably with a thick bottom, add salt and sugar, cook for about 50 minutes, stirring constantly so as not to burn;
at the end of cooking, add garlic and seasonings, vinegar and sunflower oil;
Pour the tsitsibel into sterilized jars for the winter, roll them up and let them cool upside down (lids down).

Instead of regular vinegar, you can use apple or grape vinegar, then double the proportions.

With walnuts and apples

An excellent seasoning and vitamin salad for the winter for those who don’t like bell peppers, but won’t refuse a spicy one:

all the ingredients are the same, only we replace the pepper with apples (sweet and sour) - 1 kg of apples for 3 kg of tomatoes;
add chopped walnuts - about 1.5 cups;
chop everything and cook for about 40 minutes, then roll it up;
you can add 0.5 kg of onions or blue onions, a bunch of peppermint.

Cooking tsitsibel is a creative process; this salad for the winter allows you to conduct exciting experiments.

Interesting and delicious flavor combinations

Recipes for how to prepare this universal snack in different countries of the world vary in the availability of available vegetables and seasonings:

tsitsibeli recipe from Italy - more mint and definitely olive oil and finely chopped olives;
in England they prefer a snack with horseradish and apples;
in America, this appetizer always contains carrots and rosemary;
in Mexico, a large amount of garlic is required, and parsley is generally excluded.

A few little tricks and recipes for making tomato seasonings at home:

if the puree turns out to be too thick, feel free to add boiled water and cook the whole mass for no more than an hour;
You don’t need to strictly adhere to all the rules that govern recipes with photos on the Internet – use your intuition and experiment. You can add any components, try and use your imagination more often. I always cook with honey and crushed walnuts, adding nutmeg - it turns out piquant and unusual;
you can make tomatoes with chopped horseradish - such horseradish is an excellent preservative, no need to use vinegar;
mint and basil add special softness and do not tolerate the presence of hot pepper;
some make tomato seasonings for children without vinegar, garlic and other hot seasonings - then you need to sterilize 0.5 jars for at least 30 minutes and pour the seasoning on top with a tablespoon of vegetable oil, cool without turning, store in a dark and cold place.

Recipes for preparing spicy tomato-based seasoning are very diverse. Basically, this is our Krasnodar sauce, but spicier. Experiment, don’t be afraid to add unexpected flavor compositions - thyme, suneli hops (remember, it completely overpowers more delicate seasonings), dill, celery, lovage or chaman.

Cooking recipes

There are many recipes for making tsitsibel. Over the course of time, each nationality contributed something of its own to it. But they are all based on a classic recipe, and differ from each other in the set of ingredients and method of preparation.

Classic recipe - with tomatoes, garlic and bell peppers

Tsitsibel will serve as an excellent addition to vegetable, meat, and fish dishes. The classic recipe contains tomatoes, sweet peppers and garlic as the main ingredients.

Required components:

tomatoes - 4.5 kg;
onion - 1.1 kg;
bell pepper - 1.6 kg;
sunflower oil - 450 ml;
hot pepper - pod;
garlic - 550 g;
ground coriander - 7-10 g;
sugar - 140 g;
salt - to taste.

Action plan:

Peel the onion and garlic. Wash all vegetables.
Finely chop the onion, grate the garlic on a fine grater.
Pour oil into a sauteing container, heat thoroughly, add garlic and quickly fry, stirring. Important! It shouldn't burn. Add chopped onion and continue sautéing. Some housewives put grated garlic directly into twisted tomatoes, which is also delicious. But sauteed in oil, it will provide the finished dish with an amazing aroma.
Bell and hot peppers, grind the tomatoes in a meat grinder. Add onion and garlic to them.
Add salt, sugar, coriander and simmer for about 40 minutes.
Place the tsitsibel in clean, dry, sterilized jars and close tightly.

With walnuts and apples

An excellent snack option that can be prepared by diversifying the classic recipe. Peppers are replaced with apples, and nuts give the dish a rich, pleasant taste.

Required ingredients:

tomatoes - 3.5 kg;
apples - 1.2 kg;
garlic - 450 g;
sunflower oil - 370 ml;
salt to taste;
nuts - 550 g;
sugar - 95 g;
hot pepper - pod;
coriander - 7 g.

Action plan:

Peel onions, garlic, wash tomatoes, apples, hot peppers.
Cut the apples into pieces, removing the core, and grind with tomatoes and hot peppers in a meat grinder.
Pour oil into a sauteing container, heat and quickly fry the grated garlic, then add finely chopped onion.
Add it to the tomato-apple mixture. Add sugar, salt, coriander, grated nuts.
Boil for about 40 minutes and place in dry, sterilized containers. Close tightly.

With greens and carrots

Lovers of greens can prepare tsitsibel according to this recipe.

Required components:

garlic - 350 g;
carrots - 450 g;
tomatoes - 2.5 kg;
salt to taste;
sweet pepper - 850 g;
oil for sautéing - 240 ml;
sugar - 75 g;
coriander - 5 g;
parsley and cilantro - a bunch each.

Action plan:

Wash the vegetables. Grind the tomatoes and peeled peppers in a meat grinder.
Peel the garlic and grate it. Finely chop the peeled onion.
Peel, wash and grate the carrots on a fine grater.
Pour oil into a sauteing container, heat it and, stirring quickly, fry the garlic. Add onion, grated carrots and continue sautéing. Add to tomato mass.
Add sugar, salt, coriander and simmer for half an hour.
Wash the greens, chop finely, add to tsitsibel and boil for another 5 minutes.
Place the tsitsibel in sterilized dry containers and close tightly.

With onion

A simple and quite tasty dish. Required components:

tomatoes - 2.2 kg;
onion - 530 g;
oil for sautéing - 210 ml;
garlic - 270 g;
sugar - 55 g;
hot pepper - one (small);
salt - 45 g.

Action plan:

Peel the onion and chop finely.
Peel the garlic and grate finely.
Pour the oil into a sauteing container, heat thoroughly, add garlic and fry, stirring quickly. Add the onion and continue sautéing.
Grind the tomatoes and hot peppers using a meat grinder, add the onion, add salt and sugar, coriander and boil for half an hour.
Place in a dry, sterilized container and close tightly.

With greens and carrots

To create a snack you will need the following products:

three heads of garlic;
four carrots;
kilogram of tomatoes;
100 g salt;
kilogram of pepper;
greenery.