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 completely.

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 completely cool, transfer 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.

Manufacturing:

Rinse the tomatoes, put them in boiling water for 5 minutes, then in cool water for 1 minute.
Peel them, remove the seeds and place the pulp in the chopper bowl.
Peel the garlic and add completely to the tomatoes.
Pluck the cilantro and greenish basil and place the leaves in a bowl.
Season the mixture of vegetables and herbs with pepper, salt, sugar and marjoram.
Grind all ingredients thoroughly to a homogeneous mixture.

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

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 sauce

Georgia has given the world a huge number of different spicy, hot and sweet sauces. One of the most common and beloved ones is called satsebeli. Translated from Georgian, satsebeli means “sauce”, so you can use different ingredients for the base, and also change the herbs and spices in the composition. There is no one recipe. Satsebeli is eaten not only in Georgia, but also in other countries; our housewives especially loved the recipe. In order to understand how to properly prepare satsebeli sauce, you need to get acquainted with the specific features of the sauce, its place in cooking and on the table, and what it is eaten with.

Culinary tips and the value of satsebeli

Traditional Satsebeli implies the introduction of goods common to the area. The base consists of walnuts, grapes or blackberries; apples and pomegranate juice are also added. Be sure to take garlic cloves, onions, and cilantro. The proportions of herbs and spices added determine the taste - spicy, sweet or spicy.

Tomatoes are actually not used in production in Georgia. When making sauce at home, Russian housewives use tomatoes as a base or tomato paste as a substitute. Experienced housewives advise using ripe, juicy tomatoes, and when choosing tomato paste, use either a good-quality, thick mixture or a colorful one, or prepare it yourself. There is no one idea when it comes to grinding the ingredients chosen for cooking. Among the cooking tips, you can find advice on grinding ingredients using a blender, meat grinder or small iron sieve. The garlic cloves are passed through a garlic press or finely chopped with a knife. Any housewife chooses equipment for production without the help of others.

Satsebeli is served with meat dishes warm or cool, but under no circumstances hot.

When choosing a ready-made sauce on a hypermarket shelf, carefully study the composition of satsebel on the label. Remember: a high-quality product should not contain starch or artificial colors.

The presence of natural and necessary ingredients in the recipe enriches the product with useful substances such as phosphorus, iron, calcium, vitamins (a group of low molecular weight organic compounds of relatively simple structure and varied chemical nature) of group B and minerals. The sauce helps strengthen the immune system and normalize metabolism.

Making from new tomatoes

To make satsebeli at home, choose ripe tomatoes and bell peppers. Take the following ingredients from the list:

Bell pepper – 2 pcs.;
Tomatoes – 1 kg;
Garlic cloves – 5 pcs.:
Dill, cilantro, parsley - a bunch of each type of greenery;
Ground coriander - half a teaspoon:
Hot pepper – 1 pc.;
Salt and sugar are added based on taste preferences.

Wash the tomatoes and peppers. Remove the skins from the tomatoes. To do this, scald the tomatoes and keep them in boiling water for 2 minutes, then cool and carefully remove the skin with a knife. Remove the seeds and stems from the pepper and chop together with the tomatoes. Finely chop the upper part with leaves from the greens; the lower part is not used. Add the herbs to the pureed tomato and pepper mixture. Peel the garlic and chop it. Place the resulting mass of tomatoes, peppers and herbs on the fire for 40 - 50 minutes, do not forget to stir from time to time to avoid burning. 10 minutes before the end, add sugar, salt, garlic and coriander.

It is recommended to try the prepared product closer to the end of cooking. If the sauce seems very spicy, add sugar to taste.

Making from tomato paste

By choosing tomato paste as a base, housewives reduce production time. Prepare the following ingredients for Georgian satsebeli sauce according to the recipe:

200 – 250 grams of tomato paste;
Garlic cloves – 5 pcs.;
Cilantro – 1 bunch:
Vinegar – 1 teaspoon;
Khmeli – suneli – 1 tbsp. spoon:
Adjika – 1 teaspoon;
Salt, pepper to taste;
Water.

Finely chop the greens and garlic cloves, add vinegar, hops - suneli, pepper and adjika. Experienced housewives advise adding adjika made with your own hands, rather than purchased. In this case, the sauce becomes more aromatic and richer. Add tomato paste, add water to obtain a suitable mixture and stir thoroughly. You can use an immersion blender.

The sauce is ready to serve! Store the remaining mass in the refrigerator for no more than 5 days. You can dilute it not only with water, but also with chicken or fish broth. The choice of broth depends on the dish that is planned to be served. Satsebel is eaten with kebabs, other meat and fish dishes, and even added to pasta and porridge. It all depends on taste preferences.

Recipe for the winter

Any recipe you like, prepared from natural ingredients and perfectly cooked, can be rolled up in sterile jars for the winter. We suggest preparing satsebeli sauce at home for the winter using the following recipe.

Tomatoes – 7 kg;
Bell pepper (preferably reddish) – 1.5 kg;
Hot pepper – 1 pc.;
Grapes (seedless) – 1.5 kg:
Garlic – 3 pcs:
Cilantro – 3 – 4 bunches;
Salt and pepper to taste.

Pass the peeled tomatoes through a meat grinder together with the cooked bell pepper. Then grind the grapes and add the cured mass to a common pan. Cook over low heat for about 40 minutes. Strain the resulting mass through an iron sieve and return the liquid to the pan. Add salt and ground pepper and continue cooking for about 2 hours. 10 - 15 minutes before the end of cooking, add finely chopped herbs and chopped garlic. When hot, the mass is poured into sterile jars and covered with lids. Turn the jars over onto their lids, cover them and leave until completely cool. Opened in winter, the satsebeli will fill your home with smells and remind you of the brightest summer days.

Try to make a traditional sauce, but according to your own recipe, do not be afraid to experiment, there are no tips that should be strictly followed. The base consists of fruits and berries, choose herbs and seasonings to taste. Swap cilantro for saffron, tarragon or basil. At your own discretion, add 1 tbsp to the mixture. a spoonful of vinegar, it will give a slight sourness and will also serve as a preservative to increase shelf life. Satsebeli, cooked with soul, will decorate your table and will receive good reviews and comments from family members and guests.

Satsebeli sauce: description and recipes

Georgian cuisine is famous not only for meat dishes, but also for the seasonings that are served with it. Satsebeli sauce is one of the brightest; it reveals the fullness of the product’s taste, complements it without overpowering it. Moderately hot, even those who don’t really like spicy food will like it.

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

Satsebeli is a tomato sauce with a huge amount of spices, among which there are certainly hops-suneli, utskho-suneli, garlic and reddish pepper... Sweet and sour, fragrant, tart, most often quite spicy. The level of spiciness, bouquet of spices, balance of acid and sweetness depends on the set and ratio of the number of goods included in the composition. There are a huge number of options and it is unrealistic to consider one satsebeli sauce (recipe) as the only traditional 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 goes well with any lightly seasoned dishes of meat, poultry and fish. The most common example is kebab. In the Caucasus, they don’t use complex marinades for barbecue; they value the taste of the meat itself. But to reveal and complement this taste, sauces are used.

This is interesting: the principle of “meat cooked with a minimum of spices + a catchy, fragrant sauce” is characteristic not only of Caucasian cuisine. This happens in almost all countries. For example, in Argentina, asado is popular - meat fried over an open fire. During the manufacturing process, it is only salted, but not seasoned with anything. Asado is always eaten with sharpened, spicy sauces - chimichurri and similar ones.

History of the origin of satsebeli

The very name of this sauce is translated from Georgian as “sauce”. And it does not describe this seasoning in any way. In general, in the beginning this was the case - all sweet and sour seasonings fell under “satsebel”, regardless of their composition and with any base. It would 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, has emerged among the people as a traditional Georgian sauce; the recipe includes tomatoes, garlic, hops-suneli, utskho-suneli, cilantro and reddish pepper. Now this option remains the most popular, although it is prepared slightly differently in each kitchen.

Useful Features

Let's start with the fact that there is nothing in satsebeli that, in theory, can harm the body - vegetable oil, excess amounts of salt, sugar, garlic, pepper and vinegar, glutamates, etc. 2nd - the satsebeli sauce (recipe) contains a lot of vegetables , and vegetables are healthy in principle. Third, heat-treated tomatoes contain a certain amount of lycopene, a powerful 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.

Crafting Recipes

We have prepared three recipes for you - traditional satsebeli, satsebeli with sweet pepper and satsebeli with walnuts. Options 2 and 3 are suitable for long-term storage.

Traditional satsebeli

This satsebeli recipe for making at home does not involve heat treatment of the ingredients. The base contains thick tomato puree, homemade or purchased.

Well-cooked tomato puree – 250 g*
Adjika from reddish hot pepper - 1.5 tsp.
Water - 250 ml.
Cilantro - 1 large bunch.
Garlic - 1 head.
Vinegar 9% - 1 tsp.
Ground dark pepper - ½ tsp.
Khmeli-suneli - 4 tsp. no slide.
Salt - to taste, start with 0.5 tsp.
Sugar - optional.

*You can replace it with good tomato paste. Just take it, you only need 200 g.

How to prepare Georgian satsebeli sauce at home:

Chop the cilantro with a knife. Fundamentally! Not with a blender, but specifically with a knife - only then will the satsebeli get the right taste.
Transfer the chopped cilantro to a container in which it will be convenient to grind it with spices. Perfect if the transition from the bottom to the walls is rounded, as in bowls or bowls.
To the cilantro we add garlic, pressed through a crusher, all the dry spices, vinegar and adjika.
We take a mortar pestle or a wood potato masher and thoroughly grind the cilantro with spices, vinegar and adjika.
Add tomato puree to the mixture, mix everything well, and then pour in water. Mix again.
We bring the satsibeli to taste with salt and sugar (if you add it). That satsebeli is ready.

Please note: immediately after making it, the sauce may not be spicy enough for you. You can add spice by adding adjika, but we don’t recommend doing this right away. Try satsebeli after about an hour - the pepper that is already in the seasoning will “open up” and the hot taste will intensify.

With sweet pepper

This is a Georgian satsebeli recipe for those who love sweet, low-spicy sauces.

Tomatoes - 1 kg.
Sweet pepper - 300 gr.
Reddish hot pepper - 1-3 new pods (to taste).
Cilantro - medium bunch.
Apple cider vinegar - 1 tsp.
Water - ≈ 3 tbsp. l.
Garlic - 1 head.
Ground reddish hot pepper - ⅓ tsp.
Ground coriander - 1 tsp.
Khmeli-suneli - 1 tsp.
Chaman (fenugreek) - 1 tsp.
Sugar - to taste, depending on the acidity of the tomatoes.
Salt - to taste. You can start with ⅓ tsp.

How to create satsebeli sauce at home:

Remove the stems from the tomatoes and cut them into 4-6 pieces.
We remove sweet and hot peppers from stalks, seeds and partitions, and cut them into several parts.
Place the tomatoes and peppers in a saucepan and pour approx. 3 tbsp. l. water.* Throw in the garlic cloves here.
At first, make the fire powerful, and after the water boils for a day, reduce it to medium. Cook like this, stirring, for about 5 minutes.
When you see that the tomatoes have given juice (this is just after 5 minutes), reduce the heat to low. Now the vegetables should be boiled for 1 hour. There is no need to close the lid - let the excess moisture escape with the steam. Don't forget to stir from time to time!
After an hour, turn off the heat and puree the vegetables directly in this pan with an immersion blender until smooth.
If you want the satsebeli sauce to have a very uniform composition, strain it through a colander or large sieve, and then return it back to the pan.
Turn on medium heat, and after the sauce boils, reduce to low. Place all remaining ingredients into the pan, stir and boil for 3 minutes. Now there is just enough for you to bring the sauce to taste with sugar and salt.
After 3 minutes, turn off the heat and pour the prepared satsebeli into jars.

*Water is needed here only later, so that the tomatoes do not have time to burn before they begin to produce juice, so we add it very little.

Please note: if you want to close the satsebels for the winter, then prepare in advance sterilized containers and lids for them, as well as a container in which you will sterilize the filled containers.

With walnuts

This is a traditional recipe for making satsebeli with walnuts. Fragrant, not very spicy, with a pleasant nutty taste. Perfect with chicken, turkey and guinea fowl dishes.

Tomatoes - 1.5 kg.
Bell pepper - 0.5 kg.*
Walnuts - 50 g.
Garlic - 40-50 g.
Adjika from reddish hot pepper - 1 tsp. without top. You can replace it with 1 medium pod of fresh pepper.
Sugar - 40 g.
Salt - 20 g, the amount can be increased to taste.
Coriander, hops-suneli, utskho-suneli (chaman), cumin - 10 g each.
Apple cider vinegar 5% - 50 ml.

*If you like the taste of bell pepper in sauces, you can increase its quantity in the recipe to 1 kg, take 0.5 kg less tomatoes, i.e. only 1 kg.

How to cook satsebeli in Georgian:

Grind the cooked tomatoes, Bulgarian and hot (if we use it instead of adjika) pepper in a blender or pass through a meat grinder.
Place the vegetables in a saucepan, bring to a boil, and then simmer over low heat, stirring occasionally, for about 20 minutes.
While the vegetable mixture, where you will need to add spices later, is evaporating, we prepare the nuts - we sort them out, clear them of any partitions, and then lightly dry them in a frying pan.
After 20 minutes, add all the dry seasonings, salt, sugar and adjika (if used) to the tomatoes and peppers. Stir everything well and leave to simmer over low heat for another 5 minutes.
Grind the nuts and garlic in a meat grinder or blender.
After 5 minutes (step 4), add the nuts and garlic to the sauce, and add the vinegar. Let the mixture boil.
Taste and add salt if necessary. After 2-3 minutes, remove from heat.

This recipe for tomato satsebeli sauce is universally suitable - the finished product can be consumed immediately or canned for the winter.
The container preparation process is normal; the sterilization time is calculated based on the formula “5 minutes for any 0.5 liter.”