Satsebeli sauce for the winter

Dear friends, now I would like to share with you how to prepare real satsebeli sauce for the winter. You all have probably tried it, understand it and love it. Have you ever made homemade satsebeli? I always really wanted to learn how to close it, but I didn’t have a recipe. Having somehow trusted the Internet, I hopelessly ruined my food and mood - nothing worthwhile came of it, no matter how annoying it may sound.

Predictably delicious result

Then I decided to use the tried and true method - asking my friends. And, naturally, a successful recipe was found. I really liked it because of its simplicity, the appearance of the finished sauce, and, obviously, the taste. The sauce came out exactly as I wanted - moderately spicy, but quite catchy, with a lot of character.

I won’t say that this particular one is a recipe for traditional satsebeli sauce, but still, its taste, in my opinion, is very close to the classic one. So I highly recommend trying to cook it, I think you will also like it very much.

Ingredients needed

3 kg of tomatoes;
1 kg reddish bell pepper;
1-2 pieces of bitter reddish pepper;
1 bunch each of cilantro, dill and parsley;
40 g sugar;
1 heaped teaspoon of salt;
1 tablespoon of ground coriander - with a small heap;
1 large head of garlic.

*The weight of already prepared ingredients is indicated.

How to prepare the sauce?

For satsebeli, we select only ripe, sweet reddish tomatoes, otherwise the taste of the sauce will be spoiled. We only take bell peppers that are reddish in color, fleshy, and juicy. We also use bitter pepper only in a reddish color. Wash tomatoes and both types of peppers in running water. Cut the tomatoes into small pieces that will fit into the hole in the meat grinder. Remove the stem from the bitter pepper and cut it in half lengthwise.

Cut the bell peppers in half lengthwise, cut out the stalk, remove the seeds and membranes. Wash the bell peppers again to remove any stuck seeds.

We pass the greens, tomatoes and both types of peppers through a meat grinder. Pour the twisted mass into a saucepan with a thick bottom, in which we will cook the satsebeli. A stainless steel pan is perfect for these purposes. You should not use an enamel pan - the satsebeli will burn.

Place the pan on the fire and bring the contents to a boil. After boiling, cook the mixture over low heat, uncovered, for 20 minutes, stirring occasionally.

Then add coriander (it adds a “Caucasian” flavor to the preparation), mix and continue cooking for another 25 - 30 minutes, stirring occasionally.

Add salt, sugar and garlic, passed through a press, mix.

Cook everything together for another 5 minutes. Taste for salt and add more salt as needed.

We immediately place the finished satsebeli in dry, sterilized jars and seal it hermetically.

We turn the closed containers upside down and wrap them up. Keep it like this until it cools completely.

How to properly store the workpiece

This satsebeli sauce can be stored at room temperature, but always in a dark place, otherwise it will lose its color.

Helpful tips for the recipe

There should be a lot of greenery in satsebeli. If you don’t like a certain type, you can add more than others. But cilantro must be present; in the latter case, replace it with tarragon and basil. From personal experience, I can tell you that in ready-made dishes, cilantro in the company of other greens is transformed and “sounds” completely differently. But don't rule out these greens one hundred percent.

Add the garlic at the very end of cooking, this will allow you to get the richest flavor of the sauce.

Satsebeli at home: 5 step-by-step photo recipes

Satsebeli sauce has been prepared since ancient times in the glorious country of Georgia. We naturally have our own variations on how to make it, but the main ingredients always remain the same. Satsebeli sauce goes well with both meat and fish dishes; in Georgia it is served with everything. You can create 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 most 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 a base. You need to take only perfectly ripe and fairly fleshy vegetables. For those who like it spicy, you can add more hot pepper.

Ingredients

Tomatoes: 1 kg
Sweet bell pepper: 1 pc.
Fresh bitter pepper: 2 pcs.
Purple basil: 1/2 bunch
Fresh cilantro: 1/2 bunch
Dill greens: 1/2 bunch
Garlic: 4 cloves
Spice mixture for meat: 1 tbsp. l.
Ground paprika: 1 tsp.
Vinegar: 3 tbsp. l.
Salt: 1 tsp.
Sugar: 1 tsp.

{Instructions} manufacturing

Wash the tomatoes well in warm water.

Cut them in half and put them in a saucepan with a thick bottom.

Boil over low heat for 15 minutes. At this time, we clean the pepper, cut it arbitrarily and send it there.

When the vegetables become soft, take a blender and grind them until pureed.

You can grind the food in its freshest form through a meat grinder or even grate it, and then boil it later. Do what is comfortable for you.

Rinse the fresh herbs in water and chop them finely. Cut the bitter pod into rings and squeeze the garlic through a garlic press. Pour the prepared ingredients into the tomato mass. Add salt, sugar, ground paprika, and a mixture of spices for meat. It contains all the most delicious spices that are perfect for the sauce.

Stir the contents of the pan, pour in three tablespoons of vinegar and simmer the sauce over low heat for 5 minutes.

By this time, you need to prepare two half-liter glass jars and lids. Pour the satsebel into a container while it’s hot.

We roll up the lids like any other preserved food. Cover with a blanket, when it has cooled one hundred percent, transfer it to storage space. In winter, we serve it with hot borscht, meat or the most common side dish. In any case, it will be very tasty.

Traditional Georgian tomato sauce satsebeli

Knowing the traditional 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 for piquancy - basil.

You can store freshly prepared satsebeli in the refrigerator for about 2 weeks. But usually it is eaten even faster.

Ingredients:

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

Manufacturing:

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

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 goods. If there is no such equipment, 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 great.

Ingredients:

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

What to create:

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

For the most intense taste, add purple basil to the main ingredients during the manufacturing process. This type of satsebeli is most suitable for reddish meat (pork, beef, lamb).

Satsebeli with nuts

The following recipe allows you to prepare a particularly special sauce that will add a note of contrast to your everyday menu. It can be served at a gala table, the guests will be in ecstasy.

Ingredients:

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

Satsebeli with pepper

This recipe produces a very unique sauce with an exciting flavor. This type of satsebeli will make the most obvious 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;
reddish chili pepper - 1 pod;
dark ground - to taste;
salt - 1 tbsp. l. without slide;
sugar - 1 tbsp. l. with a slide.

Manufacturing:

Peel tomatoes and plums from skins, seeds, and seeds.
Remove seeds and stems from green peppers.
Peel the garlic.
Mix the cooked vegetables in a blender bowl, add spices, squeeze out the grape juice.
Grind thoroughly until pureed.

Video recipe: satsebeli from tomato paste

Use only those products that are given in the recipe, strictly follow the video instructions and you will get the most delicious satsebeli, which will take no more than 5 minutes to make.

Satsebeli for the winter

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Savory Georgian satsebeli sauce can be prepared for the winter. Everything is done very simply, and in winter it is eaten very quickly. I'm sharing the recipe!

Manufacturing Description:

Ingredients:

Tomatoes – 1 Kilogram
Bell pepper – 300 Gr
Garlic - 5-6 cloves
Reddish bitter pepper - 0.5-1 pieces
Cilantro - 50 G (if you don’t have fresh herbs, you can add crushed cilantro seeds - coriander)
Celery greens - 30 G (if you don’t like celery, you can replace it with dill and parsley)
Sugar - 1 teaspoon
Salt - 0.5 tbsp. spoons (to taste)
Khmeli-suneli - 0.5 tbsp. spoons

Number of servings: 5

Rate Satsebeli's recipe for the winter:

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Thank you very much for the recipe. Very tasty, all family members liked it. I don’t understand how long it can be stored, but I probably won’t have it for a long time))

please tell me what is the solution in satsebeli sauce thank you)))

Traditional recipes for satsebeli sauce for the winter

All hot, savory and sweet sauces come from Georgia. This country has given us a huge number of their options. The most popular and beloved are the Satsebels. The word is translated from Georgian as “sauce”, which means that you can use a variety of ingredients for the base, change herbs, spices, and spices to your own taste. Not only in Georgia are these dishes liked, they are known all over the world, they are eaten with pleasure, and they are also cooked.

In order to correctly prepare traditional recipes for satsebeli sauce, you need to know the specifics of making the preparation, its role in cooking, and what it can be used with.

Traditional recipes require the introduction of common local products. The base usually includes walnuts, grapes, and may contain lemon juice and apples. The sauce is never complete without a huge amount of cilantro, onions, and garlic. To taste, satsebels turn out to be ground or sweet, it all depends on the proportions of seasonings and spices used.

Georgian housewives do not eat tomatoes at all. But in Russia, the preparation was processed to suit their preferences, and they began to use good-quality tomato paste or very ripe tomatoes. It is recommended to use colorful tomato paste; almost everyone prefers to prepare it without the help of others.

There is also no general idea of how and with what to grind the products used for production. There are tips that it is more convenient to use a meat grinder, blender or sieve to grind ingredients. Garlic cloves can be conveniently crushed with a knife or passed through a press. In any case, any housewife herself decides which equipment is best for her to use for making satsebeli sauce.

Traditional Georgian recipe for tomato satsebeli sauce

With the introduction of recognizable spices, they will give the dish an inimitably catchy taste. Keep a few jars of the seasoning in the pantry. Most of the spices can be found on the market without any problems. This is a beautiful seasoning that can be eaten with bread or poured over meat dishes. Sealed jars can be stored for many months without problems.

Georgian satsebeli sauce according to traditional recipe

There are quite a few options for making this wonderful dish. Experienced housewives, having mastered the recipe, try to make it better, introducing their own innovations. It is excellent to use the preparation for meat, fish dishes, and poultry. How great it is to simply dip bread into the sauce and enjoy the smells of Georgian cuisine. In winter, this masterpiece becomes a real culinary holiday for us!

Ingredients:

fresh tomatoes – 3 kg;
garlic – 100 gr.;
cilantro – 150 gr.;
hot pepper – 2 pods;
salt.

Manufacturing stages:

1. Tomatoes - wash, cut off unnecessary parts and grind using a grater (large cells). This will separate the pulp from the skin. I transfer it to the pan.

2. Chop the garlic cloves using a garlic press or pestle. Add the resulting mass with salt to the mass of tomatoes.

3. Chop the greens into smaller pieces with a knife. When finished, I pour it into the pan.

4. I carefully cut the capsicum with a knife.

5. Turning on the heat, wait until it boils. After boiling the mixture for 5-7 minutes, I pour it while still hot into previously sterilized jars. I roll them up.

I place the finished sauce to cool, turning the jars upside down and wrapping them in a towel. Once they cool down, I move them to permanent storage space.

Traditional tomato satsebeli sauce

When there are no free jars for preservation, you can use empty glass bottles. Their rolls are also perfectly stored and easy to pour.

Ingredients:

tomatoes – 3 kg;
hot pepper – 2 pcs.;
garlic – 100 gr.;
salt;
Apple vinegar (wine vinegar will do) – 1 tbsp.

Spices (per teaspoon):

coriander – 2 tsp;
Utskho Suneli;
hops suneli;
sugar;
dried and ground dill.

Manufacturing stages:

1. Mu tomatoes and divide them in half, cutting off unnecessary parts. I peel the garlic cloves.

2. Cook the tomatoes in a saucepan, pouring a minimum of water into it. Once heated, the fruits will release juice on their own and therefore will not burn.

3. Once the vegetables are prepared, you need to turn off the heat and use an immersion blender to grind them until a homogeneous consistency is formed.

4. While still hot, I pass it through a huge sieve/colander, removing the grains with pieces of skin.

5. Having finished, I place the crushed mixture back into the pan and heat it, waiting for it to boil.

6. I deal with spices. I chop garlic and hot pepper using the convenient method. For example, in a blender, adding a little tomato consistency. I pour dry ingredients into it. I stir and add the resulting mass to the tomatoes. I stir. I boil for 2 minutes, continuing to stir.

7. Add sugar and a tablespoon of vinegar at the end.

I pour the prepared sauce into dry containers that have been sterilized in advance. Glass bottles or small jars are suitable. Oh, this is what the traditional recipe for satsebeli sauce looks like for the winter. The seasoning can be applied immediately if you want to test the results.

These are the traditional recipes for satsebeli sauce for the winter that I prepare for my own family, the product is natural and high quality, it does not contain any artificial additives. All ingredients are considered useful; in the cool season they will help strengthen the immune system and improve metabolic processes in the body. Preservation contains a lot of vitamins and minerals.