Incredibly delicious satsebeli sauce from tomatoes recipe. Satsebeli sauce: a classic recipe and fruit and vegetable variations

The world-famous Georgian satsebeli sauce has a sour-sweet taste, thick texture and spicy aroma - it is no coincidence that it is an invariable attribute Georgian feasts. This sauce is served not only with chicken tabaka and barbecue, but also with any fish, rice, pasta, lobio, khachapuri, cheese, vegetable dishes and warm pita bread. You can buy Georgian sauce at the store and cook it yourself, serving it hot or cold. Many connoisseurs of sauces after the first tasting become passionate fans of this dish, seasoning satsebeli even regular cereals and fried potatoes.

Satsebeli sauce: composition and useful properties

Real Georgian sauce is made from tomatoes, unripe grapes, blackberries, pomegranate juice and walnuts. Satsebeli contains garlic, cilantro, basil, parsley, bell pepper, saffron, ground hot pepper, salt and sugar. In some recipes for making satsebeli sauce, there are nettle, barberry, dill, suneli hops, onion, dogwood, cherry plum, chicken bouillon and mint vinegar.

nutritional value and healing properties this seasoning depends on its composition. Thanks to the content of walnuts, grape and pomegranate juice, the sauce is enriched with phosphorus, iron, calcium, B vitamins, minerals and unsaturated fatty acids. The sauce is useful for those who suffer from diabetes, anemia, endocrine diseases, diseases of the heart, joints and liver. Satsebeli strengthens immune system, increases efficiency and normalizes metabolism. A significant contribution to the vitamin value of the sauce is made by spices and herbs, especially onion and garlic, which have bactericidal properties, and cilantro, saturated with carotene and ascorbic acid. In Georgia, satsebeli is considered a source of vitamins and useful substances- Perhaps that is why there are so many centenarians in this country.

How to make satsebeli sauce at home

There are many recipes Georgian sauce satsebeli, and each of them is distinguished by its taste features. Let's try to make tomato sauce using the simplest technology that can be considered basic foundation for other food options.

Grind in a blender 1 kg fresh tomatoes and 100 g of walnuts, finely chop a bunch of cilantro. Add to the mixture 2 finely chopped cloves of garlic, a little adjika, salt and hot pepper. Thoroughly mix the sauce and serve!

IN homemade sauce satsebeli instead of tomatoes is allowed to put tomato paste- desirable own cooking, and in some recipes it is recommended to grind cilantro with a pestle with garlic and seasonings, while 2-3 drops of vinegar can be added to enhance the flavor. After preparing the sauce, be sure to taste it, and if it seems a little sour, sweeten it with sugar.

Satsebeli berry sauce is prepared using a similar technology - grind walnuts with garlic and spices, pour pomegranate, blackberry, grape juice (or a mixture of juices) into the mass, add chicken broth and saffron. After two hours, the real sauce is ready!

Keep fresh sauce should be in the refrigerator for no more than a week, although, according to statistics, he does not live to such a venerable age - too tasty! If you decide to buy satsebeli in a store, make sure that it does not contain starch and artificial dyes. True gourmets of taste, they believe that this sauce should be prepared on their own, since the factory product cannot convey the delicious aroma and delicate taste a unique dish, which is called the bestseller of Georgian cuisine.

Satsebeli is delicious spicy sauce, whose homeland is Georgia. In our country, it is he who is associated with this name. In fact, in Georgia, absolutely all sauces are called this word. That is why there are many options for recipes for its preparation. In most cases, this kind of sauces have a thick consistency with a pronounced sweet and sour taste and the aroma of various spices. It is worth considering in detail the most popular recipes for preparing satsebeli for the winter.

Satsebeli sauce can be served with meat, fish, various side dishes and pastries. This is a truly versatile addition that goes well with almost any dish. The nutritional value of the described sauce directly depends on the set of ingredients used. For example, a dish with the addition of nuts, grapes and pomegranate in in large numbers saturated with such useful minerals and substances such as phosphorus, iron, B vitamins.

Moreover, in addition to nutritional value and usefulness, satsebeli also strengthens the immune system in the fight against various diseases. These include diabetes, many diseases endocrine system, liver, cardiovascular system.

Most of these useful properties due to the presence in the composition of the dish of a diverse set of spices and herbs. Garlic, onion, cilantro - all this strengthens the immune system.

Preparing the necessary ingredients

The set of ingredients used for the preparation of satsebeli may vary depending on the selected recipe. The dish can be prepared from:

tomatoes;
sweet bell pepper;
red hot pepper;
cherry plums;
nuts;
grapes.

As spices, spices and herbs can be used:

garlic;
coriander;
salt;
cilantro;
dill;
parsley.

Such a number of variations of the described dish, as already mentioned, is due to the fact that in the homeland of the sauce - in Georgia - the word "satsebeli" refers to all sauces. That is why in Russia there are many recipes for its preparation.

Homemade Sauce Options

It is worth dwelling in detail on the most popular recipes cooking satsebeli sauce at home. In the information below, the following variations of the described dish will be considered:

classical;
from tomatoes;
with the addition of cherry plum;
from nuts;
with red currant;
from grapes;
with the addition of dogwood.

To prepare and further preserve the satsebeli sauce according to the classic recipe, you will need:

tomatoes;
sugar;
sweet peppers;
coriander;
hot peppers;
garlic;
greens (dill, parsley).

Initially, you need to scald the tomatoes with boiling water. To do this, it is enough to put them in boiling water for 20-30 seconds. Then you need to get them and peel them.
Pepper should be cut into small pieces, after clearing the fruit from seeds.
Mix prepared vegetables until homogeneous mass in a blender, then add a pre-crushed clove of garlic to the resulting gruel.
The resulting mass should be boiled over low heat for 30-40 minutes. To do this, it is best to use dishes with thick walls.
Ten minutes before the end of cooking, greens and spices should be added to the dish to taste.

From a tomato

Tomato satsebeli is prepared in almost exactly the same way as the classic one, with the only exception that this version of the sauce uses little sweet pepper. As a result, to give satsebel mild taste additional sugar should be added.

Almost any spices and herbs can be used to add flavor to a dish. In most cases, onions, garlic, dill and parsley are added.

With the addition of cherry plum

To prepare satsebeli with the addition of cherry plum (plum) you will need:

pre-cooked plum puree;
sweet and hot peppers;
garlic;
adjika (can be used both dry and in the form of a sauce);
salt and spices to taste.

Cherry plum puree is prepared as follows: the berries are thoroughly washed, after which they are placed in boiling water for several minutes. After boiling for five to seven minutes, the skins are removed from the berries. Then they are ground with a blender to a state of homogeneous mass.

After cooking plum puree you need to proceed directly to the preparation of satsebeli from cherry plum, which is also often called tkemali. This is done in the following way:

sweet and hot peppers are ground with a blender;
the resulting slurry is dismounted from mashed potatoes and boiled over low heat for forty minutes;
five to ten minutes before readiness, pre-ground garlic and onions are added to the sauce, after which spices and spices are added to the sauce to taste.

Recipe with nuts

Unlike the recipes described above, when preparing a dish of nuts, the main ones are not tomatoes and peppers, but tomato paste. The remaining ingredients are listed below:

hot chili pepper;
garlic;
walnuts;
cilantro;
a collection of spices hops-suneli;
vinegar;
salt and sugar to taste.

Ideally, you want to use the thickest tomato paste. It is diluted with water and mixed with table vinegar. The resulting mass is mixed with a pre-prepared slurry of garlic, pepper and cilantro.

The mixture is cooked over low heat for an hour. A couple of minutes before readiness, ground walnuts, salt and sugar are added to the dish.

There are alternative versions of this recipe that use lemon juice instead of vinegar.

grape sauce

Satsebeli can be made from grapes. For cooking, you need to use slightly unripe green fruits. The recipe looks like this:

juice is squeezed out of grapes;
the juice, along with the fruits, is kept in a water bath for half an hour;
then the mixture is salted to taste (with a pronounced acid, sugar can be added to soften);
the next step is to strain the mixture and pour the resulting liquid into jars or bottles.

In this form, the sauce can be stored for quite a long period of time. Before use, ground walnuts and garlic are added to grape satsebeli. Another option is to serve these ingredients along with the dish.

With the addition of greens and dogwood

To cook dogwood satsebeli you will need:

dogwood berries;
herbs (cilantro, mint, parsley);
hot chili pepper;
garlic;
seasoning hops-suneli;
wine or apple cider vinegar;
olive oil;
salt and sugar to taste.

For cooking, you need to choose large, completely ripe berries. They are steamed in boiling water until soft, after which they are mixed with pepper, garlic and herbs ground in a blender. The resulting mass is filtered through a sieve. Oil, salt and sugar are added to it. If the consistency of the cooked dish seems too thick, then it can be diluted with water to a “sour cream” consistency.

Preparation of satsebeli from red currant is exactly the same as cooking dogwood sauce. The difference is that the berries do not need to be ground or boiled beforehand. They are mixed with pepper and garlic and boiled over medium heat.

The remaining spices and herbs are added after fully prepared dishes. They are combined with a still hot sauce. After the dish, you need to pour into jars or other containers and leave to cool at room temperature.

Georgian

In order to prepare a real Georgian satsebeli step by step, you need to follow the instructions below. The main ingredients for the sauce are tomato paste and cilantro.

Rinse the cilantro thoroughly and cut into small pieces.
Then it is mixed with garlic, herbs, black hot pepper and other seasonings (hops-suneli, salt).
The resulting slurry is mixed with preheated tomato paste.
The mixture is diluted with water. The amount of water used depends on the desired consistency of the dish.

How to save blanks

Regardless of the recipe used for preparing satsebeli, the resulting dish can be preserved and sent to the cellar or basement for the winter. To do this, you need to pour the sauce that has not yet cooled down after cooking into pre-sterilized tanks or bottles and roll them up hermetically with lids.

To increase the possible shelf life of the dish, add a tablespoon to the jars. regular vinegar. The main thing - in no case should you artificially cool the jars in the refrigerator or in any other way. They should cool down on their own at room temperature. After that, the workpiece can be placed in the basement or cellar for storage.

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 the Caucasian traditions, can be "satsebeli".

Today, when you can buy fruits and vegetables from all over the world in any country, recipes are losing their “nationality”. For example, among caucasian dishes you can often find a wheat cake, although in ancient times the highlanders grew only corn or millet. The same story 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. If satsebeli is made from juice, it is thickened with finely crushed nuts. Different tastes give unique sets of spicy herbs: mint, basil, cilantro, amaranth (this is also eaten) and even nettle. Depending on the dish to which the sauce is served, meat or fish broths are added to it. But when preparing satsebeli for the winter, broths in recipes should be abandoned.

But since "satsebeli" is just a "sauce", we will not limit ourselves in the ways of its preparation. Having taken root in notebooks Russian housewives, satsebeli changed beyond recognition, putting tomatoes and bell peppers into their recipes, and even began to be preserved for the winter. At home, inventing satsebeli recipes can be turned into a real one. creative process. In addition, this is a great way to usefully use the surplus garden crop.

Satsebeli Sauce Recipes

from tomatoes

Recipe for gardeners.

Let's start with an unconventional, but easy-to-prepare and very tasty sauce. Cut the tomatoes, grind in a meat grinder or blender. Immature and rotten fruits are not suitable, they can be used in another recipe, in satsebeli everything must be perfect. Peel, cut and scroll the bell pepper. Do the same with hot peppers, after putting on rubber gloves. A lot of cilantro (or other greens) chop as much as possible. Crush the garlic with a special press. Set aside cilantro and garlic for now, mix the rest in a cooking bowl 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 add spice. The total cooking time is 2 hours. 5-7 minutes before the end, add garlic and cilantro. Do not forget to salt, adding salt in small portions, stirring well and tasting. IN tomato sauces it is also recommended to add a little 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 upside down and cover with pillows. After cooling, you can safely write on the banks "Apamidorsyzbal", this 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 - in a bunch
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 poured over with boiling water, or boiled a little and rubbed through a sieve or colander. Bones and skins are discarded. Put the resulting mass on fire and evaporate until it thickens. The finished puree should not drip from a spoon.

While evaporating, grind both types of peppers, garlic and herbs. Combine the resulting mass with the finished fruit puree and bring to a boil. A few minutes before the end of the cooking process, add all the spices, salt to taste and sugar (very carefully). Satsebeli is ready to be rolled up for the winter.

On the labels, depending on the selected fruit, you can write the appropriate names: from plums - “tkemali”, from cherry plums - “asyzbalom”, from dogwood -“ abgyӡyr syzbal ”... It sounds intriguing.

With nuts

for 3 kg of tomatoes:
hot pepper - 2 pcs
fresh pomegranate juice - 2 cups
garlic - 3 heads
walnuts - 1 cup
fresh cilantro - 1 bunch
dry ground coriander - 1 tsp.
salt, sugar - as much as you like

cut tomatoes, it is advisable to remove the seeds. Grind together with pepper, garlic and herbs in a meat grinder or in a blender. Chop the nuts finely and fry in a pan, stirring constantly so as not to burn. Pour nuts into puree and bring to a boil. Pour in pomegranate juice, add coriander and cook for 15 minutes. Pour immediately into sterilized jars and seal. According to this recipe, a dish with a truly Caucasian taste is obtained!

From grapes

By next recipe prepare grape semi-finished product. Be sure to use unripe grapes. Squeeze and evaporate juice in a water bath for 20 minutes With herbs and spices. Salt to taste and strain. Pour into clean bottles, cork as usual grape juice. Add to sauce before serving. crushed nuts with garlic.

From dogwood

Another wonderful recipe dogwood sauce.

Berries this time choose well-ripened. Sort, pour water in a saucepan and boil until soft. Grind hot pepper, garlic and herbs. Add dry seasoning olive oil and, if you need to acidify the sauce, vinegar. Rub the dogwood through a sieve or with your hands, combine with the spicy mass. If it turns out too thick sauce, dilute with water to a consistency homemade sour cream. Boil on low heat for 10 minutes. Pour into small sterilized jars and seal. It is impossible to list all the recipes for satsebeli. For cooking, you can use a mixture of different fruits and berries, various combinations spices.

What is it eaten with?

Satsebeli is served to the table in a large dish, cold or warm, decorated with a sprig of fresh herbs. Traditionally in it dunk pita bread or eat with a spoon. In addition to barbecue from any kind of meat, Caucasians eat cheese, khachapuri, khinkali, kharcho soup with satsebeli. Adherents of European cuisine will not be ashamed to pour any porridge, pasta or mashed potatoes with this wonderful sauce.

Satsebeli sauce for the winter has already been mastered by many housewives, taking into account which dish it will be served with, the emphasis is on sourness, spiciness or sweetness. From the Georgian language, the word "satsebeli" is translated as "sauce", but for most buyers it has become a familiar brand of excellent meat seasoning.

How to cook satsebeli for the winter?

Satsebeli sauce for the winter can be prepared from different vegetables and even fruit, but classic version there should be nuts and spices: parsley, parsley, mint, cilantro, coriander, suneli hops, coriander. You can make the seasoning more sour or sweet, add only light oil - sunflower or olive.

Satsebeli for the winter will be successful if:

In mixtures with adjika, use dry.
The sauce will be homogeneous if the skinless tomatoes are rubbed through a sieve.
Banks with ready-made satsebeli for the winter need to be turned over, covered with a blanket until they cool completely.

Tomato satsebeli sauce for the winter - recipe

The recipe for Georgian satsebeli for the winter is simple, it is made from cherry plum or tomato, adding sweet pepper. To make it easy to remove the skin from the tomatoes, they need to be dipped for 2 minutes in hot, and then in ice water. The fruits are passed through a sieve or rubbed. Bell pepper cut into halves or into several pieces.

Ingredients:

pepper - 100 g;
tomatoes - 1 kg;
garlic - 1 head;
hot pepper - 1 pc.;
salt 2 tbsp. l.;
coriander - 0.5 tsp;
vinegar - 3 tbsp. l.;
oil - 1 tbsp. l.

Cooking

Grind vegetables in a meat grinder.
Boil the mixture, cook for 50 minutes.
Put salt, sugar, garlic, spices.
Boil 15 minutes.
Satsebeli in Georgian for the winter pour into banks, roll up.

Satsebeli for the winter from plums - recipe

IN Georgian cuisine Satsebeli sauce is often prepared for the winter from plums, and also based on nuts and adjika. Popular and combined options when they put more cherry plum or tkemali, ground into a puree. Salt and sugar are added to taste, the average dose is marked in the recipe. Adjika is also dosed, depending on its severity.

Ingredients:

plums - 2 kg;
garlic - 1 head;
dry ginger - 1 tbsp. l.;
basil - 1 bunch;
cilantro - 1 bunch;
sugar - 1 tbsp. l.

Cooking

Peel the plums, boil for 15 minutes.
Rub through a sieve.
Chop the garlic and herbs.
Mix with puree.
Cook for 15 minutes.
Divide the satsebeli sauce from plums for the winter into jars, roll up.

If you want to make the seasoning thicker, you can cook satsebeli sauce for the winter with starch. This good thickener but it's important not to overdo it. Spicy lovers generously season with hot pepper and garlic. Instead of adjika, you can make a mixture of ground dry or fresh hot pepper, garlic, cilantro and salt.

Ingredients:

tomato juice - 4 l;
basil - 1 bunch;
red sweet pepper - 5 pcs.;
parsley - 1 bunch;
garlic - 2 heads;
red hot pepper - 1 pc.;
ground black pepper - 10 g;
sugar - 2 tbsp.;
coriander - 30 g;
salt - 60 g;
starch - 120 g;
vinegar - 0.25 tbsp.

Cooking

Dissolve starch in a glass of juice.
Grind peppers and garlic.
Add to 4 liters of juice along with sugar and salt.
Boil, cook for 15 minutes.
Grind greens, add along with spices.
Pour in the juice with starch, cook for 5 minutes.
Pour into banks, roll up.

Satsebeli with onions for the winter - recipe

Satsebeli for the winter from tomato and onion - a variant of the Georgian tomato garlic sauce, which includes garlic, coriander, suneli hops and red pepper. From the greens put parsley or cilantro. It is convenient to use a mixture of peppers. Variety will give bell pepper, table vinegar can be replaced with apple.

Ingredients:

tomatoes - 1 kg;
pepper - 300 g;
onion - 200 g;
garlic - 3 cloves;
greens - 1 bunch;
salt - 1 tsp;
sugar - 1 tbsp. l.;
turmeric - 0.3 tsp;
suneli hops - 0.3 tsp;
a mixture of peppers - 0.3 tsp;
a mixture of chili peppers - 0.3 tsp;
coriander - 0.3 tsp;
vinegar - 1 tbsp. l.

Cooking

Grind vegetables and herbs.
Boil the mixture, remove the foam.
Boil 50 minutes.
Put salt, sugar, spices.
Cook for 15 minutes.
Add crushed garlic and vinegar.
Stir, boil.
Pour satsebeli for the winter from tomatoes and onions into jars, roll up.

Satsebeli sauce for the winter with tomato paste

Satsebeli for the winter is obtained from tomato paste, it is very easy to cook it. You just need to buy pasta without starch and sugar in the composition, adjika and spices will complement the taste. Caucasians on a tomato base are cooked less often than on a fruit one, therefore such sauce options are also called the invention of the Russians. Vinegar in this recipe is better to use apple, as it is softer and more fragrant.

Ingredients:

tomato paste - 150 g;
salt - 1 tsp;
soda - 150 ml;
adjika - 5 g;
hops-suneli - 5 g;
garlic - 3 cloves;
apple cider vinegar - 60 ml;
cilantro - 1 bunch.

Cooking

Grind garlic and herbs with spices and adjika.
Pour in the tomato paste and vinegar.
Boil, pour the satsebeli sauce for the winter into jars.

Satsebeli sauce for the winter with vinegar

Seasoning will be stored much longer if vinegar is added to it, it is an excellent preservative. Sugar, salt and spices are always put to taste, but at least a teaspoon of each type must be added. - a recipe for the winter with vinegar and tomatoes. Tomatoes need ground, they are less watery.

Ingredients:

tomatoes - 1 kg;
Bulgarian pepper - 3 pcs.;
garlic - 3 heads;
hot chili pepper - 0.5 pcs.;
cilantro - 1 bunch;
coriander - 0.5 tsp;
paprika - 0.5 tsp;
turmeric - 0.5 tsp;
black pepper - 0.5 tsp;
suneli hops - 0.5 tsp;
salt - 1 tsp;
sugar - 1 tbsp. l.;
vinegar - 1 tbsp. l.

Cooking

Mix with spices, sugar and vinegar.
Boil, cook for 15-20 minutes.
Pour into banks, roll up.

Satsebeli with nuts for the winter - recipe

The most delicious satsebeli for the winter is obtained with the addition of nuts, in Georgia it is made on freshly squeezed grape or pomegranate juice. They also use apples or plums, some housewives cook the sauce on ground blackberries. Nuts should be crushed and fried in a pan. Coriander will add the desired note.

Ingredients:

tomatoes - 3 kg;
hot pepper - 2 pcs.;
pomegranate juice - 2 tbsp.;
garlic - 3 heads;
nuts - 1 tbsp.;
cilantro - 1 bunch;
coriander - 1 tsp;
salt - 1 tsp;
sugar - 1 tsp

Cooking

Grind vegetables, garlic and herbs.
Roast nuts.
Pour into puree, boil.
Add juice and spices, cook for 15 minutes.
Pour into banks, roll up.

Seasoning can be made sour, hot or sweet, some housewives, using fish, lay the broth of these products as the basis. Piquant freshness for a long time keeps satsebeli for the winter from a tomato with herbs. For density, starch is added to it, parsley, fresh or dried basil, marjoram are used from greens.

Ingredients:

tomatoes - 5 kg;
onion - 1 kg;
bell pepper - 1 kg;
garlic - 1 head;
coriander - 2 tsp;
basil - 1 bunch;
black pepper - 2 tsp;
sugar - 1 tbsp.;
vinegar - 2 tbsp. l.;
starch - 4 tbsp. l.;
greens - 1 bunch;
suneli hops - 2 tsp;
dried marjoram - 1 tsp;
salt - 1 tsp

Cooking

Grind vegetables and herbs.
Boil, cook for 10 minutes.
Add seasonings, cook for 20 minutes.
Put salt, sugar, crushed garlic.
Dilute in a glass tomato puree starch.
Pour into the mixture, cook for 5 minutes.
Pour into banks, roll up.

Satsebeli from cherry plum for the winter - recipe

The famous satsebeli sauce along with barbecue is the recognized king caucasian cuisine: it is truly versatile, suitable for any dish and has many recipes. The main requirement for the vegetables used is their ripeness. It is better to remove the peel of tomatoes, their preliminary blanching will simplify this task.

Seasoning served with poultry is especially good. white meat both warm and cold. Vinegar in the ingredients is often replaced with pomegranate juice.

Designed for long-term storage the product should be covered with a small layer vegetable oil to exclude air.

Ingredients

You will need for 1 liter of sauce:

1 kg tomatoes
350 g sweet pepper
1 hot pepper
6-7 sprigs of fresh herbs
1 tsp ground coriander
6-8 cloves of garlic
1.5 st. l. Sahara
1 st. l. salt

Cooking

1. Prepare the vegetables for making the sauce. Wash everything, cut out the places where the stalk was attached to the tomatoes. Cut the sweet pepper into 2 parts, remove the seeds and the stalk. At hot pepper cut off the stem.

2. Place all vegetables in the bowl of a food processor and puree until smooth. You can also use a meat grinder, electric or manual.

3. Remove the husk from the garlic, chop it finely or pass it through a special garlic press.

4. Put the tomato mass with pepper on the fire and bring to a boil. Turn the fire down to low and put it in a saucepan. ground coriander. Boil 30 minutes.

5. Rinse, dry and finely chop fresh herbs. The recipe uses parsley and dill, you can also take cilantro.

6. After 30 minutes of cooking the sauce, add crushed garlic, chopped herbs, salt and sugar to the pan. Stir and cook for another 5 minutes.

7. Unfold hot sauce on sterilized jars. You don't need to sterilize the sauce itself. Lids for seaming should be scalded with boiling water, only then rolled up.

8. Turn over the jars of sauce and wrap them for a couple of days, then move them to the cellar or pantry for storage.

Note to the owner

1. Our grandmothers always cooked and made jam from sour berries, and tomato sauces in enamelled basins, because they knew: the contact of aluminum with acid, especially when heated, is highly undesirable. But now there are more convenient dishes, such as heat-resistant metal-ceramic. Not only is it immune to the effects of strong components food products, and also convenient: it keeps heat for a long time, nothing sticks to its bottom even on strong fire. In such a container, the tomato will warm up well, fragrant ingredients at a comfortable temperature for them temperature regime will reveal all the facets of the aroma. For satsebel this is true.

2. When preparing greens for her national sauce, any Georgian woman will prefer cilantro, and she will choose a bunch with small pale green leaves and thin but juicy stems. It is this herb that should be the soloist in the bouquet. However, dill in authentic satsebeli is always felt. For each kilogram of tomatoes, it will need 20 grams, and cilantro can be taken twice as much.

3. In this sauce, diluted with whey or sparkling water, lamb is marinated for barbecue, shish kebab, grilled dishes. Under the influence of such a marinade, the meat fibers quickly brighten and soften, and most importantly, the characteristic smell emanating from lamb carcass, rather sharp and not to everyone's liking.