Homemade satsebeli sauce - a recipe for the winter with photos:
We wash the tomatoes and cut them into large pieces without removing the peel or seeds. Once again we would like to draw your attention to the variety of tomatoes - try to choose the sweetest fruits possible. The tasty tomato base for the sauce will be almost equivalent to the berry and fruit puree that is used to prepare “Satsebeli” in Georgia.
We clean out the centers of sweet peppers, rinse them from seeds and cut out the whitish internal membranes. For the sauce, you can use red or yellow/cream pepper, which will blend with the red tone of the finished sauce. Green bell peppers will not affect the taste, but can greatly “spoil” the appearance. Immediately peel the garlic cloves.
Remove seeds and hot red pepper. Cut a bunch of greens very finely.
Place all the prepared vegetables, except garlic, in the bowl of a food processor or use a regular, proven meat grinder.
Grind the mass to such a state that medium and small pieces of vegetables remain in it, i.e. There is no need to bring it to puree consistency.
Pour the tomato-pepper mixture into a saucepan suitable for cooking and set to simmer for 20 minutes.
After 20 minutes, add ground coriander, the amount of which can be adjusted to your taste - add more or less. We continue to simmer the sauce.
Boil the satsebeli sauce over medium heat for another 30-40 minutes. Cooking time depends very much on the tomatoes and peppers you choose. Since vegetables always differ in juiciness and “meatiness,” therefore, the boiling time for each will be different. Focus on the appearance of the sauce - it should not pour out of the ladle like water, but by the end of cooking it should be viscous and gurgle heavily. Only now and not earlier, when you already see the approximate and final volume of your sauce, can you add salt and sugar. Start with 1 teaspoon of salt and sugar and then work it up to perfection.
We add garlic at the last stage so that it does not “cook” and retains its unique piquant taste. Add garlic to the sauce through a press and give 5 minutes for the garlic pulp to go through the pasteurization stage. This will be enough to keep the sauce well in jars.
Now the hot satsebeli sauce can be hermetically sealed in clean jars! We sterilize and dry all utensils in advance.
Satsebeli tomato sauce is ready for the winter!
Surely many people bought this sauce in supermarkets or stores. Personally, I love it very much, but it’s always a problem to find something that I really like. One day I managed to find a store-bought sauce I liked, but it disappeared from sale in nearby supermarkets. Basically, I don’t like the specific taste of low-quality spices that are added to satsebel from the heart.
Agree, if you prepare satsebeli yourself, you can be sure not only of the composition, but also of a brighter taste, which you can always adjust to suit your preferences. Satsebeli contains a number of spices and herbs that are simply irreplaceable. Utskho-suneli, cilantro and hot pepper - it is impossible to imagine satsebeli without these ingredients, even if you cook it at home far beyond the borders of Georgia.
Thick consistency, spicy-spicy-sweet taste, beautiful appearance - these are all the words about our preparation today. And if you have never prepared anything like this before, then you have come to the right place. We will describe in detail the recipe for making satsebeli sauce at home.
You can and should serve satsebels to the table, but also a spoon or two of the sauce will make yours especially fragrant; add satsebels to stir-fries, vegetable stews, and homemade fast food. If you are interested in us, we prepare everything you need and immediately begin preparing for the winter.
Ingredients for the classic recipe:
- 2.3 kg tomatoes
- 450-500 g sweet red pepper
- 5-6 cloves of garlic
- ½ part hot pepper
- 1 tsp vinegar 9% - for 1 half-liter jar
- 5-6 sprigs of fresh cilantro
- 5-6 sprigs of fresh dill
- 5-6 sprigs of fresh parsley
- Utskho-Suneli
- ground coriander
- dry adjika
- sugar
Recipe for making classic Georgian satsebeli sauce for the winter
We add the amount of spices and sugar solely to our taste, but don’t regret adding at least 1 teaspoon of each type.
We use ground tomatoes; they should not be too watery. We take exclusively fleshy, red peppers.
We begin the process by preparing all the vegetables - wash and dry the tomatoes, sweet and hot peppers, and garlic.
Next, we clean the peppers from seeds and light membranes, and remove the place where the stalk grows from the tomatoes. We cut these two ingredients into arbitrary pieces, such that they fit into the hole in the meat grinder or fit into the blender bowl.
Grind the peppers and tomatoes into a puree; as a result, we should get a homogeneous bright red mass.
Pour the vegetable puree into a saucepan or saucepan with a thick bottom. Place on the stove and cook for 12-15 minutes at medium heat.
Rinse the selected greens under cool water and dry.
For homemade satsebeli, chop greens in Georgian style, preferably very finely. Pass the garlic through a press or grate it on the finest grater.
Carefully remove the hot tomato puree from the stove. You can leave it in this form, which is exactly what we will do, or you can grind it through a fine sieve, as you wish.
Add all the selected spices and season the classic sauce with a portion of salt and granulated sugar. Boil the sauce on the stove for half an hour, keeping the lid open so that the juice evaporates and the sauce eventually becomes thick.
It is important to cook Georgian satsebeli over low heat and be sure to stir so that the sauce does not burn.
Now add the prepared herbs and garlic.
Stir, cook for exactly five more minutes, and finally add vinegar. Don't forget to stir the sauce so it doesn't burn.
Place the finished classic Georgian satsebeli in pre-prepared sterilized jars, seal it hermetically, cool under a blanket for a day, turning the jars over onto a clean towel.
Attention! You need to lay out the workpiece while it is barely boiling over the lowest heat.
Now the sauce can be put into the basement, where it will be stored all winter without any problems.
Enjoy your meal!
He was born in Georgia, and like any Caucasian, he has a hot temper. Spices complement its tomato spicy-sour-sweet taste and fill it with a spicy aroma.
This sauce has several preparation options; it is quite appropriate to prepare satsebeli for the winter. And this is especially necessary for those who have problems with the endocrine system, anemia or heart disease. It is also indicated for those suffering from liver and joint diseases, and for people with weak immunity. The benefits of the sauce are also confirmed by the fact that Georgia is a country of long-livers.
The original Georgian satsebeli sauce has a rather complex composition. It includes tomatoes, cherry plum, barberry, grapes, blackberries, pomegranate juice (your choice), plus walnuts, garlic cloves, cilantro, basil, parsley, spices in the form of saffron, hot ground pepper, salt and granulated sugar. Sometimes bell peppers, onions, dill, suneli hops and liquid in the form of chicken or meat broth and mint vinegar are added to the composition.
But time has made its own adjustments, and now anyone can prepare satsebeli sauce at home, without having the entire original set of ingredients. Moreover, the very word “satsebeli” in Georgia means absolutely any sauce.
The classic preparation involves mixing a pureed fruit (berry, vegetable) base with dry adjika, spices and herbs. In this case, the components of the sauce can either undergo heat treatment or do without it (it turns out the same sabitseli, but raw).
The calorie content of satsebeli varies slightly, but on average it is 55 kcal per 100 grams of sauce.
How to serve:
Sweeter types are best suited to meat - pork, beef, and spicy ones - to poultry, chicken. The sauce will perfectly complement the kebab.
Sometimes it is eaten with fish, rice, cereals, pies and pasta. It is good with pita bread and fried potatoes.
Fresh satsebeli is served both cold and hot.
Satsebeli, prepared for future use, is very similar to ketchup or tomato paste. And you can use it instead of these tomato derivatives - add it to borscht, other sauces, eat it simply with bread, etc.
Satsebeli universal
If you want to both prepare satsebeli sauce for the winter and eat it immediately after preparation, then this recipe is for you. Moreover, it most accurately conveys the technology for preparing Georgian sauce and has alternative options in the original components, which allows you to create not just one version of the sauce, but several at once.
Prepare:
For dry adjika:
- red hot pepper (fresh) – 300 g
- dried coriander – 2 tbsp.
- khmeli-suneli – 1 tbsp.
- dill (seeds) – 1 tbsp;
- coarse salt – 1 tsp. for 300 gr. ground and combined spices
- optional – ground nuts – 1 tbsp.
For the sauce:
- tomato puree – 2 kg
- sweet pepper – 1 kg
- hot pepper – 1 pc.
- green cilantro, marjoram, basil, parsley - 1 bunch each
- garlic – 3 heads
- dry adjiki – 2-5 tsp;
- ground black pepper – ¼ coffee spoon
- khmeli-suneli – 2 tbsp. (can be excluded - a new taste will appear)
- vinegar 6% – 100 ml
- salt, sugar - as needed
- possible (optional) – ground walnuts – 100 gr.
- if desired (rarely used ingredients) - apples (0.5 kg), a pinch of cinnamon and 2 cloves
You need to prepare it like this:
- First, let's prepare dry adjika. By the way, you may need it not only for preparing satsebeli. To prepare it, you need to dry the pepper, remove the seeds and grind it in a blender. Grind the coriander in a mortar to a powder. Next, you need to grind (grind) the dill seeds and combine all the components. Store it in a dry jar with a ground-in lid.
- Prepare the sauce. Separately, grind the peppers and tomatoes using a blender, and the garlic using a garlic press. Pour off the separated tomato juice and boil the puree until it thickens. We measure the weight we need (2 kg) and add to it puree from peppers, garlic and, in the case of using apples, puree obtained from them. Boil for another 20 minutes (after boiling) - until it reaches the desired thickness, add salt, spices, vinegar (only if you are preparing satsebeli for the winter) and adjika, let sit for about 5 more minutes. While hot, pack the sauce into sterile jars, preferably small ones, roll it up, turn it over and cover it with a blanket. After cooling, we send it for storage.
Recipe options:
- from cherry plum: 1 kg of fruits, 1 tbsp. dry adjika, 2-3 cloves of garlic, salt, ½ bunch of cilantro, 5-6 mint leaves. Pour water over the berries so that it slightly covers them, and cook after boiling for about 20 minutes. Drain the water and mash the berries into a puree. Pour 1 tbsp of water into the mixture and simmer for about 40 minutes (with constant stirring). Add the remaining ingredients and seasonings and simmer for another 10 minutes. Place into glass jars. Keep refrigerated.
- from barberry: 1 kg of fruits, 1 tbsp. dry adjika, 2-3 cloves of garlic, salt, 5-6 mint leaves. Pour water (2 cups) over the berries, add mint and simmer for 8-10 minutes, then puree with a blender and add the remaining ingredients. Simmer the mixture for another 10 minutes. Place into glass jars. Keep refrigerated.
- from pomegranate: 2 glasses of juice, 1 tbsp. dry adjika, 2-3 cloves of garlic, salt, 5-6 mint leaves (optional). Use either ready-made juice or fresh. To obtain it, put the pomegranate seeds in a tight bag and walk over it with a rolling pin, make a puncture in the corner and drain the liquid. Add all the indicated ingredients to fresh juice and serve immediately. They don’t prepare for future use.
- from blackberries: 2 cups puree, 1 tbsp. dry adjika, 2-3 cloves of garlic, salt, 5-6 leaves (optional). Grind the berries into a puree, add the remaining ingredients and eat immediately. They don’t prepare for future use.
- from grapes: 0.5 kg of unripe berries, 1 tbsp. dry adjika, 2-3 cloves of garlic, salt, ½ bunch of cilantro, crushed nuts. The berries are poured with water (3/4 cup) and boiled for 10 minutes, after which they are turned into puree. Add nuts, spices and herbs to the mixture. The thickness is adjusted with cold boiled water.
- from tomato: 1 kg tomatoes, 1 tbsp. dry adjika, 2-3 cloves of garlic, salt, ½ bunch of cilantro. Turn the tomatoes into puree, which is boiled for about 30 minutes (after boiling). As soon as the sauce thickens, add the remaining ingredients and boil for another 10 minutes. Place in glass jars. Keep refrigerated.
Coriander, suneli hops, hot ground pepper, turmeric, dill (seeds) - 1 tsp are suitable as seasonings for each option. mixtures.
The sauce is especially good 12-20 hours after preparation. If you are preparing satsebeli for the winter, simply package it in sterile jars and cover with sterile lids. Otherwise, store it for no more than 2 weeks.
Homemade satsebeli
This is the simplest recipe, which results in the same satsebeli - with the rich taste of Caucasian dishes.
Prepare:
- tomatoes – 1 kg (tomato paste, or homemade tomato juice with pulp, or tomato sauce – 0.5 l)
- walnuts (shelled) – 100 gr. (you can take up to 200 grams)
- cilantro – 1 bunch
- garlic – 2-3 cloves
- dry adjika (recipe see above) – 1 tbsp.
- ground hot pepper - a pinch
- salt, sugar - to taste
- vinegar 6% – 2-3 drops
You need to prepare it like this:
The raw way: Grind nuts, cilantro, garlic and tomatoes separately and combine in a blender, leave for 2 hours and serve. Stores in the refrigerator for about a week.
The thickness is adjusted by adding cold boiled water.
If desired, in addition to cilantro, you can add parsley to the composition.
Hot way: the components are also crushed, but first the tomato puree is boiled to the desired thickness, then the remaining components are added, brought to a boil and after 5 minutes of simmering it is poured into jars.
The name of this dish is translated from Georgian as “sauce”. That is why there is no recipe for “real” or “fake” satsebeli: any sauce, if made in Caucasian traditions, can be “satsebeli”.
Today, when in any country you can buy vegetables and fruits from all over the world, recipes are losing their “nationality”. For example, among Caucasian dishes you can often find wheat flatbread, although in ancient times the mountaineers grew only corn or millet. The same story is with tomatoes, which came to Georgia only at the beginning of the 18th century and did not become widespread for a long time.
What are satsebeli?
As a basis for Georgian satsebeli recipes sour fruits are used(plum, cherry plum, pomegranate, grapes), mashed into puree. If satsebeli is made from juice, it is thickened with finely crushed nuts. Different tastes are provided by unique sets of herbs: mint, basil, cilantro, amaranth (this is also eaten) and even nettle. Depending on the dish the sauce is served with, meat or fish broths are added to it. But when preparing satsebeli for the winter, broths should be abandoned in recipes.
But since “satsebeli” is just a “sauce”, we will not limit ourselves in the ways of preparing it. Having taken root in the notebooks of Russian housewives, satsebeli changed beyond recognition, incorporating tomatoes and bell peppers into its recipes, and even began to be preserved for the winter. At home, coming up with satsebeli recipes can be turned into a real creative process. In addition, this is a great way to make good use of surplus garden harvest.
Satsebeli sauce recipes
From tomatoes
Recipe for gardeners.
Let's start with an unconventional, but easy to prepare and very tasty sauce. Chop the tomatoes and grind in a meat grinder or blender. Unripe and rotten fruits are not suitable, they can be used in another recipe, everything in the satsebel must be perfect. Peel, chop and mince the bell pepper. Do the same with hot peppers, after wearing rubber gloves. Chop a lot of cilantro (or other greens) as much as possible. Crush the garlic with a special press. Set aside the cilantro and garlic for now, mix the rest in a cooking pot and put on fire.
After 40 minutes, adjust the spiciness of the sauce to taste by adding hot pepper. However, keep in mind that garlic will also add spice. Total cooking time is 2 hours. 5-7 minutes before the end, add garlic and cilantro. Don’t forget to add salt, adding salt in small portions, stirring well and tasting. It is also recommended to add a little to tomato sauces sugar to soften the taste.
Carefully pour the boiling sauce directly from the pan into sterilized jars and close with lids, also pre-sterilized. Turn the jars over and cover with pillows. After cooling, you can safely write “Apamidorsyzbal” on the jars, which is what they call “Russian satsebeli” in Abkhazia.
From plums or cherry plums
Recipe close to traditional.
- ready-made puree from plums (or other fruits) - 4 kg
- sweet pepper - 2 kg
- hot pepper - 2 pcs.
- garlic - 7 heads
- cilantro, basil, marjoram - a bunch each
- dry adjika (from the market) - 8 teaspoons
- vinegar - 1 tbsp.
- salt, sugar - as much as you like.
At first make fruit puree. To do this, plums (cherry plum, dogwood, etc.) need to be doused with boiling water, or boiled a little and rubbed through a sieve or colander. Bones and skins are to be thrown away. Place the resulting mass on the fire and evaporate until it thickens. The finished puree should not drip from the spoon.
While it is evaporating, grind both types of peppers, garlic and herbs. Combine the resulting mass with the prepared fruit puree and bring to a boil. A few minutes before the end of the cooking process, add all the spices, add salt to taste and sugar (very carefully). Satsebeli is ready to be wound up for the winter.
Depending on the selected fruit, you can write the appropriate names on the labels: from plums - “tkemali”, from cherry plum - “asyzbalom”", from dogwood - "abgyӡyr syzbal"... Sounds intriguing.
With nuts
- for 3 kg of tomatoes:
- hot pepper - 2 pcs
- fresh pomegranate juice - 2 glasses
- garlic - 3 heads
- walnuts - 1 cup
- fresh cilantro - 1 bunch
- dried ground coriander - 1 tsp.
- salt, sugar - as much as you like
Chop the tomatoes it is advisable to remove the seeds. Grind together with pepper, garlic and herbs in a meat grinder or blender. Finely crush the nuts and fry them in a frying pan, stirring continuously so as not to burn them. Pour the nuts into the puree and bring to a boil. Pour in pomegranate juice, add coriander and cook for 15 minutes. Immediately pour into sterilized jars and seal. This recipe produces a dish with a truly Caucasian taste!
From grapes
The following recipe is used to prepare semi-finished grape product. Be sure to use unripe grapes. Squeeze the juice and evaporate in a water bath for 20 minutes with herbs and spices. Add salt to taste and strain. Pour into clean bottles and seal like regular grape juice. Before serving, add crushed nuts and garlic to the sauce.
From dogwood
Another great recipe for dogwood sauce.
Berries this time choose well-ripened ones. Sort through, add water to the pan and boil until soft. Grind hot peppers, garlic and herbs. Add dry seasoning, olive oil and, if you need to acidify the sauce, wine vinegar. Rub the dogwood through a sieve or with your hands and combine with the spicy mixture. If the sauce is too thick, dilute with water to the consistency of homemade sour cream. Boil over low heat for 10 minutes. Pour into small sterilized jars and close. It is impossible to list all the recipes for satsebeli. For cooking, you can use mixtures of different fruits and berries, various combinations of spices.
What do you eat it with?
Satsebeli is served in a large bowl, cold or warm, garnished with a sprig of fresh herbs. Traditionally in it dip pita bread or eat with a spoon. In addition to shish kebab from any type of meat, Caucasians eat cheeses, khachapuri, khinkali, and kharcho soup with satsebeli. Adherents of European cuisine will not be ashamed to pour this wonderful sauce over any porridge, pasta or mashed potatoes.
There is a sauce with which you can eat almost everything: meat and fish dishes, sausage and frankfurters, porridge with meat, fried or boiled poultry. It is made from cherry plum, tomatoes, dogwood, even grapes or blackberries, with different variations of herbs and spices added. Satsebeli sauce will make any dish sparkle with a new taste; it is so nutritious that if you don’t have anything on hand and are too lazy to cook, you can eat it with bread - and you will be full and satisfied.
How delicious it is if you take ripe tomatoes straight from the garden, add freshly peeled nuts, fresh herbs, and seasonings! But I want to pamper myself with satsebeli in winter: open the jar, inhale the sourish spicy smell, pour it over the meat or fish, and, swallowing my saliva, grab a fork or spoon. You can also stew poultry with it, add it to borscht or kharcho. How to properly prepare satsebeli at home so that you can save it for the winter?
“Budget” satsebeli for a novice housewife
Its preparation differs from the “classic” recipes in the minimum of seasonings and the complete absence of nuts. Walnuts are quite expensive, and besides, preservation with their addition requires very careful heat treatment. When learning the secrets of the art of preparing satsebeli, it is better to start with a simpler recipe - such a sauce is no less tasty than its “relatives” richer in ingredients.
For a simplified recipe you need:
- 3 kg of medium-sized soft but undamaged tomatoes;
- 3 pieces of hot pepper or half a teaspoon of dry, coarse grind;
- large bell pepper (preferably red) - 3 pieces;
- 5 cloves of garlic;
- a couple of sprigs of cilantro and parsley;
- a few leaves of fresh oregano or a pinch of dried;
- salt (added during the process to taste).
Tomatoes need to be freed from their skins. You can scrape them with the back (not sharp) side of the knife, then clean them. Or you can simply put it in a deep container, pour boiling water over it for half an hour, then cut the skin crosswise and easily peel it. The photo shows that with this treatment the pulp is not damaged, so the juice does not leak out.
If you take fresh hot pepper, you must remove the seeds and the white “column” inside. Cut the pepper lengthwise and scrape out the inside with a teaspoon (not your hands!). Bell peppers should also be without seeds and stalks.
Peeled tomatoes, garlic, both types of peppers, fresh herbs - we pass everything through a meat grinder or grind it in a blender, whichever is more convenient. Place the mixture in a saucepan over low heat and bring to a slow boil. Constantly stirring - it can burn. During the cooking process, add dried oregano (if you didn’t have fresh on hand) and ground hot pepper (when you use it and not fresh). It’s difficult to give advice about salt: some people like it more, others like it to be slightly salted, so we add it to your taste.
Cook the satsebeli for no more than half an hour; if it’s a little runny, strain the liquid with a ladle to the desired thickness. Let it cool and prepare perfectly clean jars and lids. There is no need to cool the sauce to a cold state: we taste the liquid with a clean finger, and when it slightly “bites” but does not burn, you can pour it into jars. Add one drop of vinegar essence into a jar (let them be 0.5 liters each) and roll it up immediately.
Georgian “peasant” sauce satsebeli
This recipe differs from the previous one in that the tomatoes are not peeled. This is exactly what they do in Georgia when they need to prepare a lot of it for the winter.
Product composition:
- 10 kg of large, ripe tomatoes;
- 0.5 kg of bitter red pepper, peeled;
- a tablespoon with the top of dry adjika;
- three medium-sized heads of garlic;
- a teaspoon of khmeli-suneli seasoning;
- a bunch of cilantro and parsley, a small bunch of fresh oregano;
- salt.
Wash everything, cut large tomatoes in half. We tear off the leaves of the oregano and discard the stems. Of course, we peel the garlic. We pass all the vegetables and herbs through a fine mesh grinder - yes, yes, we throw the tomatoes into the grinder with the skin! Cook the mixture, add dry adjika and suneli hops, and salt. While hot (but not boiling), pour into clean jars, add vinegar essence, and close.
A simple recipe for Georgian fruit or berry sauce satsebeli
Yes, it is prepared not only from tomatoes, but also from sour plums, cherry plums, and tkemali (a close relative of cherry plums). Exquisite satsebeli, which is served on big holidays with roast turkey, is made from cherries, and is quite “royal” – blackberry.
What do you need:
- fruits or berries - 3 kg;
- several cloves of garlic;
- 2 pieces of hot pepper;
- half a teaspoon of hops-suneli;
- optional - just a little green cilantro and oregano leaves;
- cilantro seeds (level teaspoon);
- two or three “umbrellas” of dill that have bloomed;
- salt and sugar.
Place the base (plum, sour plum, cherry) into a saucepan. Pour in just a little water to wet the bottom. Bring to a boil over very low heat, lightly tamping the berries with a spoon. We also put dill, hot pepper and cilantro seeds there and cook them together with the fruits. When the mass becomes soft, let it cool.
We wipe the warm mass through the mesh with our hands - the seeds and skins will remain, the pulp and juice will go to the satsebeli. From the cilantro seeds and dill “umbrellas” that have boiled, the desired part will be rubbed through a sieve, while the aroma will remain from the rest.
Grind the greens and fresh hot peppers in a blender and add to the pureed preparation. Put everything on the fire again, bring the mixture to a boil and simmer for about five minutes. Add salt; If you took cherries or sour cherry plums, you can sweeten them. Again, this is individual: some love berry satsebeli as “muraba” (this is jam in Georgian), others love it sour.
Once cooled to a “biting” state (see the first recipe), pour the sauce into jars, close it, and put it in a dark, cool part of the house.
Classic satsebeli sauce made from green grapes with nuts
How to make nut satsebeli, and such that it can be stored in winter? Walnut is a very capricious product: preparations with it, if the recipe is violated, can “explode” in winter. If preserved nuts have just begun to deteriorate, but the taste is not yet noticeable, you can be seriously poisoned by it. Therefore, the rules for preparing satsebeli with nuts must be strictly followed.
A few words about what grapes to take. This sauce is made from sour varieties: “Isabella” or “Lady fingers”. “Isabella” produces a very aromatic and tasty sauce, but the color will be a little “off-market” - dirty green-gray. “Lady fingers” are poorer in aroma and taste, but the color is a sight to behold, soft emerald.
Products:
- sour grapes - 2 kg;
- walnut kernels - 200 g;
- medium head of garlic;
- a small bunch of cilantro;
- a teaspoon without top of dry adjika;
- one piece of hot pepper;
- salt.
Preparation - strictly according to the description:
- Pass the nuts through a fine mesh twice in a meat grinder. No blenders or mortar - there the nut will not be crushed finely enough, and then it can ferment in the satsebel during storage! But cilantro, hot peppers and garlic can be processed in a blender. Don’t forget to remove the seeds and white membrane from the pepper.
- We pick the grapes from the branches. We deal with it in the same way as with the berries in the previous recipe: in a saucepan, adding a little water, bring to a boil, cook until soft. Pass through a sieve to separate the seeds and skin.
- Mix the grape mixture with chopped herbs, pepper and garlic, place on the stove and bring to a boil. Throw in the walnuts and cook for about 20 minutes, stirring continuously with a wooden spatula. Even in a Teflon-coated pan, the nut can burn, so stir vigorously, running a spatula along the bottom. Lastly, add dry adjika, salt, and let it boil for a couple more minutes.
- Place perfectly washed dry jars in a cold oven in advance, turn it on and bring the temperature to 200 degrees. We put on thick culinary gloves, take out the hot jar, and pour boiling sauce into it. It's just bubbling in the jar, don't get burned! We don’t let it cool down: when the boiling in the jar stops and the satsebeli settles a little, add a drop of vinegar essence, close the jar with lightning speed, turn it upside down and put it in a dark place to cool. Cooling the jars in the opposite position will provide additional sterilization for the lids. Place the cold sauce with the lids up for storage.
- Don’t be afraid to experiment: in addition to the greens recommended in these recipes, mint, shamballa, green dill are added to satsebel, and some people like this sauce without any greens at all.
- As a rule, there is no sugar in recipes, but if there is too much acid for your taste, you can sweeten it.
- You cannot add satsebel if you are preparing the sauce for the winter; vinegar is only the essence. Natural vinegar will ferment sooner or later, no matter how much you boil the mass before rolling.
- Do not store satsebel with nuts longer than spring if you made it in the fall. Even if it doesn’t spoil, it will change the taste not for the better.
- Nut satsebeli is poured into jars and rolled up for storage only in boiling form. If the sauce has cooled down (there was no time to put it in jars), it must be put in the refrigerator and eaten quickly - it is no longer suitable for winter storage.
- Carefully add suneli hops - it is better to put less than more. Instead of this seasoning (or together with it), utskho-suneli is also added to satsebeli.
- An unusual taste and bright aroma will be obtained if you add Svan salt. When using Svan salt, very little ordinary salt is added or not used at all - Svan salt itself is very salty.
- Canning jars must be perfectly clean; it would be a good idea to bake them in the oven.
- If there are no fresh tomatoes, they can be replaced with tomato paste, which is diluted with boiled warm water.
Satsebeli is a sauce that you should definitely have at home in winter. This is a wonderful addition to almost any dish. They prepare the first thing with it, for example, kharcho; borscht is very good if, instead of the usual tomato-vegetable frying, you add a little tomato satsebel to it. Meat and poultry are stewed in satsebel, diluted with meat broth - the list of recipes where this culinary miracle is used is endless. And if you decide to cook it, then make more of it and different varieties: it is so tasty that the open jar is emptied instantly. But even if you prepare a lot of satsebel, it “will not live to see spring”: guests and family will eat it, and they will also reproach it for not being enough!
