Super Satsebeli tomato sauce for the winter - very tasty!

Satsebeli sauce has been prepared since ancient times in the glorious country of Georgia. We, of course, have our own options for preparing it, but the main ingredients always remain the same. Satsebeli sauce is suitable for both meat and fish dishes; in Georgia it is generally served with everything. You can make a small portion and store the jar in the refrigerator. But it’s better to prepare a lot at once and store them under metal lids. Then the delicious seasoning will be in your home all year round. The average calorie content is 69 kcal per 100 g of product.

Satsebeli in Georgian for the winter - photo recipe

This recipe uses tomatoes and bell peppers as the base. You need to take only well-ripe and fairly fleshy vegetables. For those who like it spicy, you can add more hot pepper.

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Cooking time: 50 minutes

Quantity: 2 servings

What vegetables to choose and how to prepare them correctly?

The taste of the sauce directly depends on the ripeness of a particular ingredient. It is better to choose sweet, bright red tomatoes. A bitter tomato can retain this bitterness in the finished dish. Juicy, fleshy red bell peppers are best suited for cooking. Take hot peppers of the same color.

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When all products are available, peppers and tomatoes must be washed under running water. Cut the tomato into medium-sized pieces. Make sure that these pieces fit into the opening of the meat grinder. Remove the green tail from the bell pepper and peel the core. We perform the same steps with hot pepper.

Classic Georgian tomato satsebeli sauce

Knowing the classic recipe for any dish, you can experiment with it at your own discretion. For example, for greater freshness, add fresh mint to the composition, and basil for piquancy.

Freshly prepared satsebeli can be stored in the refrigerator for about two weeks. But usually it is eaten much faster.

Ingredients:

• tomatoes - 5 pcs.;
• garlic - 6-7 cloves;
• cilantro - 1 bunch;
• green onions - 1 bunch;
• red chili - to taste;
• red bell pepper - 2 pcs.;
• wine vinegar - 1 tbsp. l.;
• ground black pepper - to taste;
• hops-suneli - 1 tbsp. l. with a slide;
• paprika - 1 dec. l.;
• salt, sugar - to taste.

Preparation:

1. Wash the tomatoes well, make a cross-shaped cut on each and place in boiling water for 1-2 minutes, then in cold water.
2. Remove skins and seeds from the fruits and place in a blender bowl.
3. Cut the chili pepper into small pieces, after removing the seeds and jumpers, and send to the tomatoes.
4. Cut the sweet peppers into large strips, also removing the seeds and stems first.
5. Add peeled garlic and green onions (root part) to the rest of the ingredients.
6. Add suneli hops and beat.
7. Wash all the greens, dry them, chop finely. Place the remaining seasonings and vinegar in a blender and blend again.
8. Salt and sugar the almost finished mass to taste. mix carefully. put it in a jar. You can store it in the refrigerator.
9. The sauce is ready to eat.

Options for making your own sauce at home

The controversy surrounding how to properly prepare satsebeli sauce does not cease. Some people think it’s right to cook according to the classic recipe. Some people prefer experimenting with ingredients and flavors. Some people like to prepare the sauce at home, while others like to buy ready-made goods in the supermarket.

The truth is that there is no universal recipe that would appeal to everyone. Any professional cook, housewife or amateur sees the dish in their own way. Adding new components will not spoil the taste of the dish, but, on the contrary, will add new notes to the symphony of taste. Next, we will look at the main ways to prepare satsebeli at home.

Classic way

The classic recipe for this dish is different from the one we are used to using. Among the main features are the following:

• walnuts, grape juice, pomegranate, blackberries are the main ingredients of the dish;
• Be sure to add chicken broth. If served in combination with fish, use fish broth;
• cilantro, garlic, saffron, pepper are required ingredients, since without them satsebeli will lose its piquant taste;
• vinegar (sometimes mint is added instead) – gives a slight sour taste;
• if the sauce is prepared from fresh vegetables, then its shelf life is short - several days;
• To preserve in airtight jars, you need to bring the vegetables to a boil over low heat. Accordingly, the shelf life of the finished product increases, at least twice as long.

From tomato

Required ingredients:

• 300 grams of sweet pepper;
• kilogram of tomato;
• head of garlic;
• spices – cilantro, parsley, dill;
• hot peppers;
• salt, sugar.

Before starting the procedure, wash all vegetables thoroughly. Place tomatoes and peppers in boiling water for a couple of minutes. Then we take it out, divide it into several pieces and put it in the refrigerator for 60 minutes. Boil the bell pepper, cut into pieces and peeled, for 10 minutes, remove and remove the peel.

The water with the tomatoes has boiled, but don’t rush to remove them from the heat. They should cook for 10-15 minutes. Cooked vegetables can be placed in a sieve and ground, or mixed in a blender. Then pour the prepared tomato mixture into a metal bowl, add spices to taste, and stir slowly over high heat for 15 minutes. Reduce heat and leave the pan on the stove for an hour.

With the addition of cherry plum

The main component of this type of satsebeli will not be tomatoes or tomato paste, but cherry plum. To do this, take:

• kilogram of cherry plum;
• 80 grams of sugar;
• hot pepper pod;
• garlic clove;
• herbs.

Place the fruits in boiling water. The next step is to grind the fruit to a puree consistency. Then put the pan with the prepared mixture on the fire for 20 minutes. Add sugar, garlic and pepper immediately, and greens at the end.

Recipe with nuts

You can also make this dish with nuts.

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The recipe is as follows:

• 200 grams of walnuts;
• onion head;
• garlic clove;
• mint and cilantro;
• ground pepper;
• vinegar, salt;
• chicken broth.

Chop the onion and garlic, finely chop the greens. Place all this and the peeled walnuts in a blender, beat until smooth. Stir with prepared chicken broth to desired consistency.

Sauce with grapes

The sauce with grapes is prepared according to the following recipe:

• 0.5 kilograms of grapes;
• 300 grams of walnuts;
• fresh adjika;
• cilantro, garlic;
• salt.

To make this sauce, you need the main ingredient - grapes. Keep well-washed berries on low heat for 10 minutes. Then rub them through a sieve or beat in a blender. Finely chop the garlic and herbs. Also mix adjika, nuts, garlic and herbs in a blender. Add grape puree to this mixture and dilute with water.

With the addition of greens and dogwood

Greens and dogwood will add piquancy and charming sourness to the dish.

The ingredients are:

• half a kilogram of dogwood;
• cilantro, pepper;
• hot peppers;
• vinegar;
• khmeli-suneli;
• garlic;
• olive oil;
• salt, sugar.

Boil dogwood berries until they become soft. Finely chop the hot pepper, garlic and herbs, season with vinegar and olive oil. Place the ground dogwood and other ingredients in a container and cook over low heat for 10 minutes.

From red currant

There is also a recipe for cooking with black currants.

For this you will need:

• kilogram of tomato;
• 200 grams of sweet pepper;
• 100 grams of currants;
• dill, cilantro, parsley;
• garlic;
• hot peppers;
• salt, sugar.

Pour boiling water over the tomatoes and remove the skins. Wash the currants and carefully grind through a sieve. Prepare the pepper by cutting it into pieces and removing the core. Finely chop the garlic and a bunch of herbs. Place all ingredients in a blender and grind. Next, cook the finished mixture for 50 minutes, stirring slowly. Add salt and sugar to taste.

Georgian

Preparing real Georgian satsebeli is not difficult. Follow the step by step instructions and you will have a delicious sauce.

1. Grind the garlic and hot pepper in a meat grinder.
2. Add 2 cups of sugar, 2 tablespoons of salt, ground black pepper. Then simmer the resulting mass for 15 minutes.
3. Throw in the parsley, dill and basil and cook the mixture for 5 minutes.
4. Pour a glass of vinegar and a glass of tomato juice.
5. Boil for 5 minutes.

Satsebeli from plums

The most convenient way to prepare the sauce is in a blender. The process takes no more than 10 minutes, taking into account the preparation of all products. If such equipment is not available, you can use another grinding option - through a meat grinder or on a grater. It will take more time, but the result will be just as amazing.

Ingredients:

• plums - 0.5 kg;
• garlic - 4 cloves;
• salt - 1/2 tsp;
• sugar - 1 tsp;
• paprika - 1 pinch;
• red hot pepper - 1/2 pod;
• cinnamon to taste.

What to do:

1. Rinse the plums well, remove the skin, remove the pits and place in a blender bowl.
2. Peel garlic, remove seeds and stems from red hot pepper, mix with plums.
3. Add salt, sugar, paprika, cinnamon and grind everything until smooth.

For a richer flavor, add purple basil to the main ingredients during cooking. This type of satsebeli is best suited to red meat (pork, beef, lamb).

What kind of sauce is this and what do you eat it with?

Satsebeli is a tomato sauce with a lot of spices, among which there are always hops-suneli, utskho-suneli, garlic and red pepper.. Sweet and sour, aromatic, tart, most often quite spicy. The level of spiciness, bouquet of spices, balance of acidity and sweetness depends on the set and ratio of the number of products included in the composition. There are a great many options and it is impossible to consider any one satsebeli sauce (recipe) as the only classic Georgian one. It’s like with borscht - every housewife has her own, “real” one.

What do satsebels eat with?

Satsebeli sauce, what to eat it with: this seasoning is suitable for any lightly seasoned meat, poultry and fish dishes. The simplest example is kebab. In the Caucasus, complex marinades are not used for barbecue; the taste of the meat itself is valued there. But sauces are used to reveal and complement this taste.

This is interesting: the principle of “meat cooked with a minimum of spices + a bright, aromatic sauce” is characteristic not only of Caucasian cuisine. This happens in many countries. For example, in Argentina, asado is popular - meat fried over an open fire. During the cooking process, it is only salted, but not seasoned with anything. Asado is always eaten with hot, spicy sauces - chimichurri and the like.

History of the origin of satsebeli

The very name of this sauce is translated from Georgian as “sauce”. And it in no way characterizes this seasoning. However, initially this was the case - all sweet and sour seasonings, regardless of their composition and with any base, fell under “satsebel”. It could be tomatoes or some kind of fruit. There is, for example, satsebeli sauce made from plums, apples, apples with quince, on walnuts, etc.

Over time, one sauce, satsebeli, stood out among the people as a classic Georgian one; the recipe includes tomatoes, garlic, hops-suneli, utskho-suneli, cilantro and red pepper. At the moment, this option remains the most popular, although it is prepared slightly differently in each kitchen.

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Beneficial features

Let's start with the fact that there is nothing in satsebeli that, in theory, can harm the body - vegetable oil, excessive amounts of salt, sugar, garlic, pepper and vinegar, glutamates, etc. Secondly, the satsebeli sauce (recipe) includes a lot of vegetables, and Vegetables are actually good for you. Third, heat-treated tomatoes contain a certain amount of lycopene, a strong antioxidant carotenoid, an important element in the prevention of cardiovascular diseases, cancer, and vision problems. Lycopene also has a supporting effect on the body during the fight against various inflammations.

Satsebeli with nuts

The following recipe suggests preparing a particularly spicy sauce that will add a touch of variety to your everyday menu. It can be served on a festive table, guests will be delighted.

Ingredients:

• tomatoes - 400 g;
• walnuts – 200 g;
• cilantro - a small bunch;
• green basil - a small bunch;
• salt - 1 tsp. without slide;
• sugar - 1 tsp. with a slide;
• ground red pepper - 1 pinch;
• red black pepper - 1 pinch;
• marjoram - 1 pinch;
• garlic - 3 cloves.

Preparation:

1. Wash the tomatoes, put them in boiling water for 5 minutes, then in cold water for 1 minute.
2. Peel them, remove the seeds and place the pulp in the grinder bowl.
3. Peel the garlic and add whole to the tomatoes.
4. Pluck the cilantro and green basil and place the leaves in a bowl.
5. Season the mixture of vegetables and herbs with pepper, salt, sugar and marjoram.
6. Grind all ingredients thoroughly until smooth.

If you don’t have tomatoes on hand, you can replace them with fleshy, sweet plums.

Satsebeli with pepper

This recipe produces a very original sauce with an interesting taste. Such satsebeli will make the most banal dish tastier. You can store it in the refrigerator in an airtight container for up to 2 weeks.

Ingredients:

• tomatoes - 0.5 kg;
• plums - 0.5 kg;
• walnuts - 200 g;
• grapes - 200 g;
• garlic - 5 cloves;
• sweet pepper - 3 pcs.;
• purple basil - a large bunch;
• red chili pepper - 1 pod;
• ground black - to taste;
• salt - 1 tbsp. l. without slide;
• sugar - 1 tbsp. l. with a slide.

Preparation:

1. Peel tomatoes and plums from peels, seeds and seeds.
2. Remove seeds and stems from green peppers.
3. Peel the garlic.
4. Mix prepared vegetables in a blender bowl, add spices, squeeze out grape juice.
5. Grind thoroughly until pureed.