Each nation has its own recipe for a favorite sauce, without which not a single feast can do. For Georgians, it’s Satsebeli sauce.
Satsebeli sauce - basic principles of preparation
There are several options for preparing this sauce, depending on which dish it is served to. It can be sour, spicy or sweet. But in any case, it turns out incredibly fragrant and spicy.
The classic version necessarily includes fruit or walnuts. Spices and aromatic herbs make it spicy: parsley, mint, cilantro, coriander, suneli hops, coriander, etc.
Garlic will add spice to the sauce. Almost always, vinegar is added to the sauce, which gives it a pleasant acid and additional pungency. In addition, it plays the role of a preservative, so that the shelf life is significantly increased.
If Satsebeli is served with fish dishes, it is bred with fish broth. It is especially well combined with poultry, beans, vegetables, pasta.
Satsebeli can be made from raw vegetables. In this case, it is used immediately, since its shelf life does not exceed five days and only in the refrigerator.
Fans of spicy sauce add a lot of hot pepper and garlic to the sauce.
Recipe 1. Satsebeli sauce with tomatoes
Ingredients
300 g of bell pepper;
kg of fleshy tomatoes;
table salt;
large head of garlic;
hot pepper pod;
3 g of ground coriander;
sugar;
a small bunch of parsley, cilantro and dill.
Cooking method
1. Tomatoes and bell peppers are well washed. Immerse fresh tomatoes in boiling water for two minutes. We take out a slotted spoon and place under a stream of cold water. Remove the thin skin. Cut the fruit into slices, immediately removing the stem.
2. Cut pepper stalks in pepper, cut in half and scrape seeds.
3. The head of garlic is parsed into the teeth. We peel each and pass through a garlic squeezer.
4. We sort the greens, removing sluggish and yellowed twigs, rinse, dry and cut the lower parts of the stems.
5. Put the greens, tomatoes and peppers in a blender bowl and chop to a puree state.
6. Pour the tomato mass into the cauldron and put on the stove. Cook over moderate heat, stirring occasionally, for about an hour.
7. About five minutes before the end of cooking, put sugar, coriander, crushed garlic and salt. We taste and adjust the amount of spices. Serve chilled sauce.
Recipe 2. Satsebeli sauce with starch
Ingredients
tomato juice - four liters;
basil - a bunch;
red bell pepper - five pods;
parsley - a small bunch;
garlic - two heads;
pod of red hot pepper;
starch - 120 g;
ground black pepper - 10 g;
sugar - two glasses .;
coriander - 30 g;
salt - 60 g;
vinegar -? stack
Cooking method
1. Pour a glass of tomato juice and breed starch in it.
2. The pods of bitter and sweet peppers are freed from the stalks and the seeds are cleaned. Grind vegetables in a meat grinder. We disassemble the heads of garlic into teeth, clean and twist through a meat grinder or pass through a garlic squeezer. Add the mixture of garlic and peppers to the tomato juice. Here we put sugar and salt. We alter and pour the resulting mixture into a cauldron or pan with a thick bottom. We put on the stove, bring to a boil and simmer for a quarter of an hour.
3. Parsley and basil are washed under running water, dried on a cloth and chopped with a knife or through a meat grinder.
4. Banks with a volume of half a liter or a liter of mine with soda, rinse well and sterilize over steam or in the oven for ten minutes. Boil the lids for two minutes.
5. Add chopped herbs, coriander and black pepper to the sauce. Boil the mixture for another five minutes.
6. Now pour the vinegar and add the tomato juice with starch, mix well so that no lumps form. It is better to stir with a wooden spoon with a long handle. Cook the sauce for another five minutes, stirring regularly so that it does not burn. We pour the sauce into the jars with a sterile ladle, cover with lids and roll it with a special key. Banks are turned upside down, covered with a warm blanket and held for 12 hours.
Recipe 3. Satsebeli sauce with walnuts
Ingredients
500 ml of boiled water or chicken stock;
200 g of walnuts;
salt;
bulb;
table vinegar;
five cloves of garlic;
ground red pepper;
over a small bunch of green cilantro and mint.
Cooking method
1. Peel the onion and garlic cloves and wash. Cut the onion into four parts.
2. We sort out greens, removing coarse stems and yellowed leaves. Cut as small as possible.
3. We clear walnuts from shells and partitions.
4. Put the peeled walnuts, herbs, garlic and onions in a blender bowl. Grind until smooth.
5. The resulting mixture is diluted with water (broth) and vinegar to the desired consistency. Pepper and salt to taste. We shift sauce gravy boat. Serve with meat or fish dishes.
Recipe 4. Satsebel plum sauce
Ingredients
two kg of plums;
200 g of sugar;
200 g of walnuts;
30 g of salt;
100 g of garlic;
10 g of ground black pepper;
50 g of chili peppers;
20 g curry.
Cooking method
1. Wash the plums, dry, cut into two halves and remove the seeds.
2. Free the garlic from the husk. My chili pepper, remove the stalk and cleanse the seeds.
3. We clear walnuts from shells and partitions. Twist the chilli, walnuts, garlic and plums through a meat grinder.
4. The resulting mashed potatoes are placed in a cauldron or pan with a thick bottom. Add salt, spices and sugar.
5. Put the pan on the stove and cook from the moment of boiling for half an hour. In this case, cook over low heat and constantly mix so that the mixture does not burn.
6. We sterilize the jars over steam or in the oven. Boil the lids for a couple of minutes. We spread the hot sauce on the prepared container and roll it with a special key. Cool, wrapped in a blanket, and put in storage in a cool place.
Recipe 5. Satsebel sauce with tomato paste
Ingredients
150 g of tomato paste;
salt;
150 ml of drinking water;
5 g adjika and suneli hops;
three cloves of garlic;
60 ml apple cider vinegar;
a bunch of green cilantro.
Cooking method
1. We clean the cloves of garlic from the husk, rinse and chop using a garlic squeezer.
2. Rinse a bunch of cilantro, dip it with a paper towel and remove the wilted and yellowed leaves. Trim the rough ends of the stems. Crumb as small as possible.
3. Put greens, garlic, suneli hops and adjika into a mortar and grind well. If there is no stupa, you can use a blender.
4. Add tomato paste to the resulting mixture, pour in the vinegar and, constantly stirring, add as much boiled chilled water as necessary to get the sauce of the desired consistency. Salt to taste.
Recipe 6. Satsebeli sauce from cherry plum
Ingredients
kg cherry plum;
50 g of cilantro and dill;
60 g of sugar;
three cloves of garlic;
a small slice of hot dry capsicum.
Cooking method
1. Puree must be prepared from cherry plum. My fruits, put in a wide bowl and pour boiling water. Steam for five minutes. Then we drain the water, and wipe the cherry plum through a sieve.
2. The resulting mashed potatoes are poured into a pan with a thick bottom. We put on the stove.
3. Rinse the greens, slightly dry and finely chop. Squeezed peeled garlic through the garlic.
4. Add garlic, herbs and spices and cook over low heat, stirring regularly, for a quarter of an hour.
5. I wash half-liter containers with soda, rinse well and sterilize in the oven or over steam. Boil the lids for a couple of minutes. We spread the hot sauce on a sterile container, roll it up with lids and cool it, turning it over and covering it with a blanket.
Recipe 7. Satsebel grape sauce
Ingredients
stack boiled water;
a pound of unripe grapes;
salt;
walnuts - 200 g;
five cloves of garlic;
fresh adjika - 30 g;
a small bunch of green cilantro.
Cooking method
1. Separate the grapes from the twigs, put them in a colander and rinse well. We shift into a wide pan and pour half a glass of boiled water. Simmer for about ten minutes. Put in a sieve and grind. You should get a uniform greenish mass without seeds and peels.
2. Rinse the peeled garlic cloves and chop finely.
3. Shredded washed greens.
4. Put peeled walnuts, garlic, adjika and herbs in a stupa. Grind with a pestle until smooth.
5. Combine the spicy mixture with the grape mass, mix and pour another half a glass of water. Solim. Transfer to clean glass containers and put in the refrigerator.
Satsebeli sauce - tips and tricks
You can replace fresh adjika with dry one.
The sauce is served chilled or slightly warm, but not hot.
Fresh tomatoes for the sauce must be peeled and rubbed through a sieve to make the sauce uniform.
If the sauce is prepared for the future, vinegar is definitely added to it.
