How to make deliciously real satsebeli sauce?
Georgian cuisine is rich in spices and sauces. It is they who make the dishes special and seem to enchant you, forcing you to enjoy the combination of incredible taste and aroma again and again. One of the main, and well-known to many, attributes of this cuisine is satsebeli sauce. Today we will tell you how to cook it yourself.
Playing on contrasts
A distinctive feature of Georgian sauces is their simplicity. There will be no need to boil several times, wait for the required consistency to be obtained, carefully monitor the cooking time and precisely adjusted addition of flour, butter or cream.
The main ingredient in satsebeli is tomatoes. And this is no accident. Since ancient times, Georgians have combined vegetables and spices in such a way that they were not only tasty, but also healthy. Tomatoes contain a large amount of antioxidants that prevent aging processes and a large amount of useful and important vitamins and minerals.
By the way, satsebeli goes well with any dishes: appetizers, side dishes, meat, poultry, fish, and even salads. It can be simply smeared on bread, enjoying the incredible aroma and rich taste. Do you want to cook such a dish yourself? Then follow these simple tips.
Over time, satsebeli has undergone some changes, but first of all, we will share with you its classic version. You will need:
- tomatoes – 500 g;
- hot pepper – ½ pc.;
- garlic – 3-5 teeth;
- kinza – 1½2 beam;
- coriander – 1 tsp;
- hops-suneli – 1 tsp;
Scald the tomatoes with boiling water and peel them off. Grind, let stand, then drain the juice that appears and send to simmer until thickened. Add pepper and garlic, chopped herbs, spices and salt. Put out everything together for 10 minutes, and let it brew for half an hour.
An incredibly simple recipe, besides, the cooking process takes very little time.
Each hostess always has dishes from the “haste” category. If there is no tomato in the refrigerator, but there is tomato paste, you can also make a delicious sauce from it. Of course, it is desirable that it be of your own preparation, but if there is only a store, do not worry, it will also work for one time.
It is necessary to dilute the paste in 100 ml of water, bring to a boil over low heat, put finely chopped parsley, hop-suneli seasoning, garlic and salt squeezed through a press. Let it simmer for 1 minute.
Do you admire the versatility of the sauce and would love to enjoy it more than once? Then make preparations for the winter. For canning you will need:
- tomatoes – 3 kg;
- Bulgarian pepper – 1-1.5 kg;
- red hot pepper – 1 pc.;
- garlic – 2 heads;
Peel and grind vegetables with a meat grinder or blender. Squeeze the garlic through a press, finely chop the greens. Put the tomatoes with bell and hot peppers in a bowl, cook for 30-40 minutes. Then try it. If there is not enough pungency, add a little more bitter pepper. Cook over low heat for another 2 hours.
Put cilantro, garlic and salt 20 minutes before the end. Arrange in sterilized jars and roll up.
Berry with nuts
Tomato satsebeli is made in the Caucasus not as often as berry or fruit. For the latter, grapes, blackberries or pomegranates are suitable. Would you like to taste a truly original homemade main course addition? Then go ahead. Of the products you will need:
- pomegranate juice – 1 tbsp .;
- garlic – 5 teeth;
- walnuts – 200 g;
- chicken broth – 200 ml;
- red pepper – 1 tsp;
- saffron – 1 tsp;
The main “trick” of this sauce is that it is raw. That is, it does not need heat treatment. Finely chopped garlic, cilantro and nuts, crush until smooth in a mortar, adding salt and pepper. Add the saffron and, gradually adding broth, continue to grind. Finally, pour in the pomegranate juice. Ideal for poultry – chicken or turkey.
Homemade satsebeli made from natural products is incredibly healthy. It increases the body’s defenses, is useful for those who have metabolic problems and improves performance. Well, for gourmets it is a whole kaleidoscope of tastes and aromas. Enjoy your meal!