Satsebeli is a traditional sweet and sour sauce of Georgian cuisine. It is perfectly combined with dishes from meat: sausages, shish kebab from pork , veal, lamb . Suitable for any dishes from poultry, beans and eggplant. Thus, tobacco chickens, in combination with the Georgian sauce, are a delight for many. You can season dishes with both cold and warm sauce.
Many people say how to make a sauce sauce, but in the original version it is made from fruits and nuts in the homeland. The main ingredients of the sauce: sour juice from unripe grapes, blackberries or pomegranate, chicken broth, walnuts, coriander, ground red pepper, garlic, saffron and salt. In some recipes for the preparation of satsebels add nettle, barberry, dogwood, cherry plum, mint vinegar, infused with mint.
Walnuts are ground with salt, garlic, red pepper and greens of cilantro. Chicken broth, fruit juice and saffron are added to the resulting mixture.
Satsebeli with tomato paste
In modern cuisine, tomato sauce of satsebeli is more popular. It is based on tomato paste. High-quality thick tomato paste is the key to the success of the delicious satsebelle sauce. Its composition is described below.
Ingredients:
- tomato paste - 200 g;
- water - 100-200 ml;
- grape or apple cider vinegar - 1 tablespoon;
- garlic - 2-3 cloves;
- seasoning of hops-suneli - 1 tablespoon;
- dry adzhika - 1 teaspoon;
- coriander - 1 large bunch of greenery;
- black ground pepper and salt - to taste.
Preparation
Sauce Sauce at home is easy to prepare:
- First you need to choose a good tomato paste. How to do it? You can trust the label and read the composition. It is important that tomato paste does not contain starch and sugar. Externally, the paste with starch resembles a gel (something jelly). Quality tomato paste has a dense structure, rich red color and does not drip from a spoon.
- Celery greens finely chopped hands, a blender should not be used. In the Georgian cuisine there is not a lot of greens, do not be afraid to "go too far" with cilantro.
- Garlic clean, squeeze through a special press and mix with greens, pepper, hops-suneli, vinegar and ajika. Adjika can be replaced with a pinch of red ground pepper.
- Adjika adds a sauce of witticism. For the first time, put smaller Adzhiki to "not breathe fire." It is important to consider that the true gravity of the sauce will manifest in an hour, when the garlic is infused.
- Blend the resulting mixture with a wooden pestle. Thanks to vinegar, the fragrances of the ingredients are revealed.
- Add the tomato, mix well.
- Add water. The average ratio of water and tomato is 1: 1, but everything depends on the density of the tomato paste and the desire of the chef.
- It remains to mix everything thoroughly and salt to taste.
The fragrant tomato sauce is ready! In the refrigerator, it can be stored in tightly closed containers for about 7 days. The second sauce recipe is served only in a cold form, it is not recommended to warm it.
Satzeli for the winter
For lovers of conservation, you can offer one more option - a satsebi for the winter.
Ingredients:
- fresh tomatoes - 1 kg;
- red bell pepper - 0,5 kg;
- red bitter pepper - 0,5 - 1 pod;
- garlic - 3-4 large teeth;
- celery - 1 bunch;
- coriander - 1 bunch;
- salt and sugar - to taste.
Preparation
Of these products, you will get a tasty Sauce Sauce. The recipe is simple, and cooking will take a little time. Through the meat grinder, skip the tomatoes with the peel on the sieve and discard it to drain excess liquid. The remaining ingredients, too, scroll through the meat grinder and mix with tomatoes. Add salt and sugar to taste. Put on the fire, stirring to bring to a boil. Boil the sauce in sterilized glass bottles. No need to sterilize. Cover the neck of the bottle with a piece of plastic bag and tighten it tightly.
Each hostess improves recipes to your liking. How to prepare a satzebeli for your family, it's up to you.