Satsebeli sauce at home for the winter

Classic Georgian recipe with photo of tomato satsebeli sauce for the winter

Kitchen appliances and utensils: saucepan, stove, grater or immersion blender, cutting board, wooden spatula, knife.

Required Ingredients

Main Ingredients

Spices

Cooking sequence

Stage 1

1. First we need to prepare our main ingredients for further preparation. Place the pan on the stove and fill its bottom with olive or vegetable oil. It is worth noting that using olive oil is a more preferable option for this recipe, since this oil does not have a strong odor that cheap vegetable oil can have. Turn on high heat and heat the oil in the pan properly.
2. Meanwhile, peel the onion and then chop it into small cubes on a cutting board.

3. You need to remove the skin from two tomatoes, and then chop them. But it’s not entirely easy to do this. Therefore, there are two most common methods that will make it easier for us to peel fresh tomatoes. You need to make a couple of cuts in each tomato and place them in very hot (literally recently boiled) water for one or two minutes, after which it will be easier to remove the peel.

4. Peeled tomatoes must be cut into large pieces, placed in a separate container and chopped with an immersion blender.

5. Or you can use a regular grater and grate each tomato on it, after which the tomato peel will remain in your hands, and the tomatoes will be crushed to a mushy state. Choose a method that is more convenient for you.

Stage 2

1. The oil in the pan is already hot enough. Place the chopped onion in it and mix it a little with a wooden spatula.
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2. Now we need to collect some spices in one container.
   Let's take a little coriander, a couple of cloves, a pinch of ombalo, a few peas of allspice, and also black pepper. You should be careful with black pepper if you are not a fan of spicy foods, otherwise you risk overdoing it and your sauce will turn out too spicy, since we will add red pepper a little later. All these spices must be properly ground. A mortar and pestle are ideal, but they can be replaced with a regular coffee grinder. If there is neither one nor the other, then there is no need to be upset. We put these spices on a cloth, wrap them in it, and then grind the spices with a regular kitchen hammer or a spoon.
3. Don't forget to keep an eye on the onions, which should be fried until golden brown by this time. If it has already become more rosy, it’s time to add our chopped tomatoes to the pan! Mix them well with a wooden spatula. The mixture turns out to be quite liquid, which is what we will get rid of now. The tomatoes must be brought to a boil, then left to simmer over low heat until most of the liquid has evaporated and the mixture becomes slightly thicker.

Stage 3

1. In the meantime, let's take on the red pepper (or chili pepper). We cut off its cap, cut the pepper itself in half and get rid of its membranes, as well as the seeds. All these sections of red pepper are the hottest; we do not need them to prepare this sauce.
2. Grind the red pepper into short and thin strips.

3. Peel three cloves of garlic.
4. Don't forget to keep an eye on our stewing tomatoes. If you see that the liquid gradually begins to evaporate, then you are on the right track. Add chopped red pepper to the tomatoes, as well as our chopped spices and thoroughly mix the entire contents of the pan, evenly distributing all the spices in it.

Add a little ground bay leaf. You can chop a whole bay leaf in any way you can, but if you don't want to bother with it, you can just put in a whole leaf and take it out at the very end of making this sauce.

1. Also don’t forget to add a small umbrella of dill and suneli hops. Khmeli-suneli can be easily prepared at home, as it is the most common mixture of herbs, which includes: thyme, basil, marjoram, rosemary, sage and oregano. The advantage of preparing this mixture is that you yourself are free to regulate the predominant amount of a particular herb.

The final stage

1. Now you can add salt to the almost finished sauce. Feel free to taste it periodically; you may want to add a little more of an ingredient.
2. Grate the garlic cloves directly into the pan and mix the entire contents of the pan again.

3. We wash fresh cilantro under running water and cut off its stems. Grind the cilantro feathers on a cutting board.

4. At this stage, you can remove an umbrella of dill from the almost finished sauce, as well as a whole bay leaf if you did not use powder.
5. Let's try our sauce for the last time. We evaluate its taste and add what you think is missing.

6. Pour our sauce into tiny jars. Of course, you can pour all the sauce into one large jar, but this will not be entirely rational, since you are unlikely to eat a whole jar of sauce in a few weeks. And a small one - easily, while the rest will be quietly stored in the refrigerator or in the cellar.

7. Our sauce is ready! Let it reveal the taste qualities of your dishes from completely different sides, making them truly special!

Composition and calorie content of Georgian sauce

The composition of real Georgian sauce includes many spices and seasonings. The main component is the puree or juice of any fruit or berry. As for spices, a good solution would be to add parsley, saffron, mint, coriander, cilantro, as well as onions, garlic, suneli hops.

Almost any recipe for Georgian sauce contains apple or grape vinegar, which gives the seasoning a sour taste, pungency, and also extends the shelf life of the product.

Energy value of the product:

The nutritional value of the product depends on the cooking method and added components.

Important! The classic recipe for satsebeli sauce contains ombalo - swamp mint, which gives a lemon-sweet, refined flavor.

What dishes does satsebeli go with?

The spicy dressing will serve as an excellent addition to meat, fish, poultry dishes, vegetable side dishes and many other dishes. This valuable seasoning will complement any dish, as the exquisite aftertaste of satsebeli is given by a bouquet of spices used, which perfectly reveals its original aroma.

Original varieties of seasoning

Many unusual variants of spicy sauce have been invented. Spicy satsebeli is prepared by different housewives based on grapes, pomegranate juice, cherry plum, with chicken broth and walnuts. Garlic, onions, and hot chili peppers are often added. This acidic addition is served with various dishes of chicken, meat, fish, vegetables and cereals.

Peculiarities . The recipe for satsebeli plum sauce in Georgia is usually passed down from generation to generation. The walnuts and seasonings contained in the composition go well with garlic, juicy and sweet fruits. The seasoning is used both warm and hot.

• plums - 1 kg;
• sugar - 100 g;
• peeled walnuts - 120 g;
• garlic - 50 g;
• salt - 15 g;
• chili pepper - 30 g;
• ground pepper - 5 g;
• curry seasoning - 10 g.

1. Grind chili, pitted plums, nuts and garlic cloves in a meat grinder, turning twice.
2. Place the fruit and nut mixture in a thick-bottomed saucepan, add salt, sweeten, and spices.
3. Boil, then simmer for half an hour, stirring the mixture.
4. Pour the sauce into sterilized wide-necked bottles and preserve.

Peculiarities . The recipe for cherry plum satsebeli turns out tasty and aromatic. After tasting, many housewives and family members become its fans forever. It is usually served with lamb or pork kebab, rice, spaghetti, khachapuri, even warm pita bread.

• cherry plum - 1 kg;
• cilantro - 50 g;
• dill - 50 g;
• sugar - 60 g;
• garlic - three cloves;
• dried hot peppers - a quarter of a red pod;
• salt.

1. Pour boiling water over the cherry plum and wait five minutes. Drain the water and rub the fruits through a large sieve until pureed.
2. Transfer the fruit mixture into a thick-bottomed saucepan and place on fire.
3. Add chopped herbs and crushed garlic, cook the remaining ingredients for a quarter of an hour, stirring.
4. Sterilize the jars in the oven or steam and pour boiling water over the lids.
5. Divide the hot mixture into containers and tighten.
6. Wrap until completely cool, placing on lids.

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With walnuts

Peculiarities . With walnuts and broth, satsebeli sauce is much more satisfying than with just vegetables and fruits. Many people like this recipe because of its thick consistency, pungent taste, spicy aroma of cilantro and refreshing mint. Served as a dressing for meat, poultry dishes, and soups.

• peeled walnuts - 200 g;
• garlic - five to six cloves;
• onion - one;
• green cilantro - ten branches;
• peppermint greens - five branches;
• ground red pepper - to taste;
• chicken broth - 200-300 ml;
• table vinegar - one teaspoon;
• salt - one teaspoon.

1. Finely chop the peeled onion and garlic.
2. Chop the greens with a knife.
3. Mix the ingredients in a dish, add walnuts, grind with a blender.
4. Pepper, salt, dilute with vinegar and cooled chicken broth to the desired consistency.

With tomato paste

Peculiarities . Georgian satsebeli with tomato paste, adjika and garlic is distinguished by its pungency, appetizing color and smell. The sauce is prepared thick, but if desired, it can be easily diluted with boiled water to the desired consistency.

• tomato paste - 150 g;
• green cilantro - ten branches;
• garlic - three cloves;
• boiled water (cold) - 150 ml;
• khmeli-suneli - one teaspoon;
• adjika - one teaspoon;
• apple cider vinegar - two tablespoons;
• salt.

1. Rinse the garlic and crush it with a press.
2. Chop the dried greens after washing.
3. Mix both ingredients with adjika, khmeli-suneli, and beat with a blender until smooth.
4. Add paste and apple cider vinegar and stir.
5. Add water while stirring to obtain the desired thickness of the sauce.
6. Add salt.

With pomegranate

Peculiarities . Fruity Georgian satsebeli sauce with pomegranate juice turns out dark pink, aromatic, and exquisite in taste. It is usually served with pasta, poultry, fish, kebabs and baked meat. The thickness of the dressing can be adjusted by adding or reducing the amount of pomegranate juice during cooking.

• large pomegranate - one;
• peeled and roasted walnuts - 150 g;
• coriander greens - ten stems;
• hot ground red pepper;
• salt.

1. Peel the ripe pomegranate and wrap it in gauze folded in several layers.
2. Twist the gauze bag tightly and squeeze the pomegranate juice into a bowl. It is advisable to squeeze out about 180-200 ml.
3. Chop the coriander greens and mix with roasted walnuts.
4. Grind in a mortar and pestle until a fragrant paste is obtained, add salt and pepper.
5. Pour pomegranate juice in doses (30-40 ml at a time), stirring until a homogeneous thick dressing is obtained.

With grapes

Peculiarities . Satsebeli grape sauce is easy to prepare at home. It is not too thick, tasty and aromatic, and goes perfectly with meat dishes. The seasoning is stored in sterilized jars under iron lids all winter.

• meaty tomatoes - 7 kg;
• red bell pepper - 1.5 kg;
• green seedless grapes - 1.5 kg;
• hot red chili - one pod;
• garlic - three medium heads;
• cilantro - four large bunches;
• ground pepper - a pinch (more is possible);
• salt - one and a half teaspoons.

1. Pass the prepared vegetables and seedless grapes through a meat grinder two or three times, so that there are fewer pieces, and transfer to a large, thick-bottomed saucepan.
2. Boil, cook over low heat for 40 minutes. Stir with a spatula so it doesn't burn.
3. Grind the slightly cooled mass through a sieve or blender.
4. Remove the pulp and pour the sauce back into the pan.
5. Cook until thick (about two hours).
6. 15 minutes before the end of cooking, add salt, crushed garlic, and chopped cilantro.
7. Place in sterilized jars and seal.