Satsebeli recipe for cooking from tomato. Culinary recipes and photo recipes

The variety of sauces is so great that it is simply unrealistic to remember them all, and even more so to try them.

Moreover, each nationality has a recipe for its favorite sauce, without which almost no meal can do. Georgian satsebeli belongs to such sauces.

There are several options for its preparation. It all depends on what dish this sauce is served with. It can be sweet, sour, spicy. But any of these sauces has spicy taste and breathtaking aroma due to the abundance of herbs, garlic and spices.

• IN classic sauce satsebels are mandatory included walnuts and fruits: grapes, pomegranates, blackberries and even apples.
• From spicy plants and spices, onion, garlic, coriander, cilantro, parsley, suneli hops, Imeretian saffron (marigolds), and mint are most often added.
• If the sauce is prepared for fish or meat dishes, then it is diluted with fish or chicken broth.
• Vinegar is added to almost any sauce. Thanks to vinegar, the sauce acquires a pleasant sourness, additional sharpness and the ability to keep longer.
• Satsebeli is served with fried or boiled meat, most often to tobacco chicken, chicken or turkey. This sauce pairs well with vegetable dishes, rice, pasta, beans.
• At the time of serving, the sauce should be chilled or at least slightly warm, but not hot.
• Satsebeli can be harvested for the future. To do this, it is boiled to the desired density, hot poured into sterile jars and then sealed hermetically.
• Sometimes satsebeli are made from raw vegetables. This sauce should be eaten immediately, because it can be stored for no more than five days. And that is in the refrigerator.
• There are recipes for satsebeli with tomatoes (less often with tomato paste). Tomatoes for the sauce are recommended to be pre-peeled and rubbed through a sieve. Then the sauce will turn out to be more uniform in consistency and there will be no seeds in it.
• lovers spicy dishes add more garlic to the sauce or hot pepper.

Satsebeli sauce with tomatoes

Ingredients:

• bell pepper - 300 g;
• fleshy tomatoes - 1 kg;
• garlic - 1 head;
• greens of dill, cilantro and parsley - one small bunch each;
• ground coriander- 0.5 tsp;
• hot pepper - 1 pod;
• salt and sugar - to taste.

Cooking method

• Wash tomatoes and peppers. Immerse the tomatoes in boiling water for 2 minutes, then rinse cold water and remove the skin. Cut the fruit into several pieces, immediately removing the stalk.
• Cut the pepper in half, cut the stem, scrape out the seeds.
• Pass the peeled garlic cloves through a garlic press.
• Sort the greens, remove the yellowed leaves, cut off the lower parts of the stems.
• Peppers, tomatoes and herbs put in a blender and chop into a puree. If there is no blender, this can be done using a meat grinder.
• Pour the tomato mass into a cauldron and place on the stove. Cook over medium heat for 40-50 minutes, stirring occasionally to prevent the sauce from burning.
• At the end of cooking, add salt, sugar, garlic and coriander. Boil for another ten minutes. Cool the sauce before serving.

Tip: If you want to roll up the sauce for the winter, prepare sterile jars with lids in advance. At the end of cooking, add 2-3 tablespoons of vinegar to the sauce and a little sunflower oil without smell. In boiling form, pour the sauce into jars and immediately seal tightly. Turn them upside down, wrap them in something warm, wait until they cool completely. Store satsebeli sauce in a dark, cool place.

Satsebeli sauce with walnuts

Ingredients:

• walnuts - 200 g;
• onion - 1 pc.;
• garlic - 5 cloves;
• cilantro and mint greens - in a small bunch;
• red ground pepper- at the tip of a knife;
• vinegar - to taste;
• salt - 1 tsp (or to taste);
• chicken broth or boiled water– 200–500 ml.

Cooking method

• Peel garlic and onion, rinse with cold water. Cut into pieces.
• Sort the greens, remove the yellowed leaves and coarse stems. Finely chop.
• Put the onion, garlic, herbs and peeled walnuts into a blender. Grind until smooth.
• While stirring, dilute with vinegar and broth (water) to desired consistency. Salt and pepper to taste. Put in a gravy boat.

Satsebeli sauce with tomato paste

Ingredients:

• tomato paste- 150 g;
• water - 150 ml;
• garlic - 3 cloves;
• cilantro greens - 1 bunch;
• Apple vinegar- 2 tbsp. l.;
• suneli hops, adjika - 1 tsp each;
• salt - to taste.

Cooking method

• Peel the garlic, rinse with water, mince with a garlic press.
• Wash the greens, blot with a paper towel. Remove all yellowed and withered leaves, cut off the tips of the stems. Finely chop.
• Combine garlic, herbs, adjika and suneli hops. Thoroughly grind the mixture in a mortar. If you don't have one, use a blender.
• Add vinegar and tomato paste. While stirring, pour so much boiled cooled water to get the sauce of the desired consistency. Salt to taste.

Tip: Not everyone likes dishes that include raw tomato paste. In this case, put the sauce in a cauldron, bring it to a boil and simmer for 5-10 minutes over low heat. Cool down.

Satsebeli sauce from grapes

Ingredients:

• unripe grapes - 0.5 kg;
• walnuts - 200 g;
• fresh adjika - 1 tbsp. l.;
• cilantro greens - 1 small bunch;
• garlic - 5 cloves;
• salt - to taste;
• boiled water - about 1 tbsp.

Cooking method

• Separate grape berries from twigs, wash well. Put in a saucepan, add about half a glass of water. Cook on low heat for 10 minutes. Put in a sieve and wipe. In a bowl you will have a homogeneous greenish mass without skin and seeds.
• Peel the garlic, rinse with water, finely chop.
• Chop the washed greens.
• Put garlic, herbs, adjika, nuts in a mortar. Grind with a pestle until smooth. You can also use a blender.
• Mix with the grape mass, dilute with a little water, salt to taste. Transfer to glass jar, refrigerate.

Tip: In addition to adjika, you can add to the sauce to choose from: coriander, ucho-suneli, savory, fenugreek, saffron, dill seeds (cumin). Instead of fresh adjika, you can put 1 tsp. dry.
Blackberry satsebeli sauce is prepared according to the same recipe. To do this, wash the blackberries, wipe through a sieve. Mix blackberry mass with garlic, nuts, herbs. Salt.

Note to the owner

There is no strictly verified recipe for satsebeli sauce, therefore, given the above recommendations, you can cook it to your liking.

Satsebeli for the winter is a Georgian sauce with a special sweet and sour taste. For the first time, they began to cook it in Georgia from overripe cherry plums. Translated into Russian, the name of this blank sounds simply - "sauce". And anyone. That is why this name is given to the most various dishes, the recipes of which include completely different products.

Traditional satsibeli is made from fruit or berry puree with the addition of fresh herbs, hot spices and garlic. In Georgia, the composition of the sauce necessarily includes components for the preparation of real adjika:

Salt
- herbs
- garlic
- grated hot pepper
- hot spices

The locals never include tomatoes in their dishes. But the Slavs are happy to add tomatoes to satsibel, because they somewhat soften it spicy taste. Georgians also like to prepare sauces from walnut flour, green grapes, nettles, etc.

Satsebeli: a recipe for the winter

Dry coriander mix - 2 large spoons
- stone coarse salt
- suneli hops, dill seeds - a tablespoon each

For sauce:

bunch of basil
- a bunch of marjoram
- tomato puree - 4 kg
- a couple of bunches of cilantro
- hot pepper - 2 pieces
- sweet pepper - 2 kg
- garlic head - 6 pcs.
- vinegar - 220 g
- adjika - 6 tablespoons
- ground black pepper
- hops-suneli - four tablespoons

Cooking satibeli at home for the winter:

Dry adjika is an excellent supplement that can be seasoned meat products, poultry, various vegetable dishes, cereals, flour products etc. The composition of adjika may vary slightly. For example, it can be supplemented with nuts, fenugreek, fennel, etc.

Wash and clean all weighed vegetables with herbs. Twist sweet peppers in a meat grinder with the addition of garlic. Grind the tomatoes, drain the released juice, and boil the pulp itself until thick. measure out required amount tomato puree, mix with garlic, salt, add all seasonings, part of acetic acid. Pour the satsebeli sauce for the winter into half-liter containers.

Satsebeli sauce at home for the winter: benefit.

Adjika, which is part of the main composition of the sauce, perfectly improves digestive processes, general physical state. But the berry, vegetable and fruit component will replenish your body vegetable fibers and vitamins.

Try this recipe as well.

Finely chop the cilantro. Add crushed garlic to it. Combine with hot pepper wine vinegar, hops-suneli. Grind the mass to the state of a fragrant paste. Pour in tomato puree, stir. Gradually pour in drinking, chilled water. Bring the dish to the desired density. Pour into a jar with a lid, let stand in the refrigerator for a couple of hours.

The composition of the sauce may also include green or ripe cherry plum, barberry berries. Total fruit should be 1 kg. To make juice, you must also take a couple of glasses of blackberry or pomegranate juice. From herbs, you can add cilantro, yamta, savory, basil, blue fenugreek.

Satsebeli for the winter from plums.

Head of garlic, hot pepper - 2 each
- plum fruits - 2 kg
- curry - 20 g
- ground cinnamon- ½ tsp
- ground pepper - 2 tsp
- sugar - 8 tsp
- salt - a large spoon

Cooking steps:

Remove the seeds from the fruits, peel the pepper with garlic. Twist everything through a meat grinder, season with spices and salt. Boil and continue to cook for another half hour. Pack in a processed container, close.

Sort 4 kg of tomatoes, wash, dip in boiling water for 3 minutes. Remove vegetables and place in a colander. After the glass is excess liquid, remove the peel from them, chop into large pieces. Prepare a heavy-bottomed brazier, transfer the twisted tomatoes into it, simmer over low heat for another 5 minutes. Finely chop a bunch of dill and two bunches of cilantro. Peel 2 garlic heads from the husk, chop. After 35 min. add the prepared ingredients to the roaster, continue to simmer for another 10 minutes. Three minutes before the end of cooking, pour in ½ tbsp. vinegar and sprinkle hot spices. Boil metal lids and sterilize the container for seaming. After packaging, roll up the sauce and transfer to cool place.

Serve the prepared sauce with your favorite dishes: meat, fish, cereals, rice, scrambled eggs, etc. You can simply season the grilled vegetables. They taste incredibly spicy!

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 you really like. Once I managed to pick up the purchased sauce I liked, but it disappeared from sale in the nearest supermarkets. Basically, I don’t like the specific taste of low-quality spices that are added to satsebeli from the heart.

Agree, if you cook satsebeli on your own, you can be sure not only in the composition, but also in 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 texture, spicy-spicy-sweet taste, beautiful appearance- all these words are about our today's preparation. And if you have never prepared anything like this, 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 satsebeli to the table, but also a spoon or two of sauce will make yours especially fragrant, add satsebeli to the roast, vegetable stews, homemade fast food. If you are interested in us, we prepare everything you need and immediately start harvesting for the winter.

Ingredients for the classic recipe:

• 2.3 kg tomatoes
• 450-500 g sweet red pepper
• 5-6 garlic cloves
• 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
• ucho-suneli
• ground coriander
• dry adjika
• sugar

The recipe for the classic Georgian Satsebeli sauce for the winter

We add the amount of spices and sugar exclusively to our taste, but we do not regret it, we put at least 1 teaspoon of each type.

We take ground tomatoes, they should not be too watery. We take exclusively fleshy, red pepper.

We start the process by preparing all the vegetables - we wash and dry the tomatoes, sweet and hot peppers, garlic.

Next, we clean the peppers from seeds and light partitions, remove the growth site of the stalk from the tomato. We cut these two ingredients into arbitrary pieces, such that they pass into the hole of the meat grinder or fit into the blender bowl.

We grind peppers and tomatoes in mashed potatoes, as a result we should get a homogeneous bright red mass.

pouring vegetable puree in a saucepan or heavy bottomed saucepan. We send it to the stove, cook for 12-15 minutes at medium heat.

Rinse the selected greens under cool water, dry.

Grind greens for homemade satsebeli in Georgian, preferably very finely. We pass the garlic through a press or rub it on the smallest 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 like.

We lay all the selected spices, flavor the classic sauce with a portion of salt and granulated sugar. We boil the sauce on the stove for half an hour, while the lid should be 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 lay the prepared greens and garlic.

Stir, boil for exactly five more minutes, at the end pour in the vinegar. Don't forget to stir the sauce so it doesn't burn.

We lay out the finished classic Georgian satsebeli in pre-prepared sterilized jars, seal hermetically, cool under a blanket for a day, turning the jars over on a clean towel.

Attention! You need to lay out the workpiece at a time when it barely boils on the slowest fire.

Now the sauce can be lowered into the basement, where it will be stored without problems all winter.

Enjoy your meal!

Prepare tomato satsebeli for the winter and you won't regret it, I promise you! However, you can make a trial portion not for twisting. And then, when you already taste this sauce properly, and it’s simply impossible not to taste it, then stock up on a few kilograms of tomatoes and related ingredients in order to spin the tomato satsebeli sauce for the winter.

I had a lot of difficulties in preparing it. Either I could not buy bell pepper, then it turned out that there was absolutely no greenery at all. When all the products were assembled, the lights were turned off! And the next day - water. All. But who wants, he is looking for opportunities. And I fell in love with him! Because it's incredible delicious sauce Satsebeli from tomatoes, the recipe is as easy as shelling pears.

And so, having overcome all these difficulties, I nevertheless began to process vegetables. And when the sauce was already close to being ready, she began to sterilize the jars, opened a new, just bought, package with seaming lids. And... tadam! Lids are lids, but the rubber bands all fell apart in their hands. How old are they - I want to know! It's ten o'clock in the evening, the sauce is almost ready, there is nothing to roll up ... But luckily for me, my neighbor helped out - she borrowed wonderful lids, which at that moment were most desirable for me.

But I got sick! So how to cook satsebeli sauce at home from tomatoes for the winter? Just. First, let me make it clear that this is not classic version satsebeli. It is prepared from walnuts, grapes, cilantro, garlic, chicken broth and condiments. The same version of this sauce is closer to the traditional Georgian tomato-garlic sauce, which includes tomatoes, garlic, coriander, suneli hops and red pepper.

Of course, tomato satsebeli for the winter in Georgia is not prepared as often as grape and nut. But they cook and love. Generally, lean Georgian table just based on vegetables and fruits, unlike our Russian, with an emphasis on fish and mushrooms.

If you like cilantro, then by all means take it, as in Georgia they prefer herbs. Widely used in cooking cilantro, savory, tarragon, basil, as well as leeks, green onion, partially mint. I do fine without cilantro, and when it gets to me, I use it very sparingly. My family doesn't like cilantro at all. So I replaced it with parsley. You can also take dill. The main thing is that satsebeli from tomatoes for the winter contain greens, and the more it is, the better!

As for dry spices, then in dishes Georgian cuisine add coriander, red pepper, cloves, suneli hops, Imereti saffron (kardobenedikt), cinnamon. I used coriander, suneli hops and a variety of peppers. I was very satisfied with the selection of spices. But, of course, they can be varied at your discretion.

You can also experiment with the amount of spices. I made a moderate version, because the family has different preferences regarding seasonings. By the way, this is a misleading opinion that in Georgia everyone eats very spicy food. There, the bet is not on spicy, but on fragrant! This completely changes the essence of the matter. And further - Georgian dishes natural sourness is inherent, which should also not be confused with pungency.

Well, let's study in detail how to cook satsebeli sauce at home from tomatoes for the winter!

Ingredients for one liter jar:

• tomatoes - 1000 g
• bell pepper - 300 g
• onion- 200 g
• garlic - 3-4 medium cloves
• parsley or cilantro - a generous bunch
• salt - 1 tsp with a slide
• sugar - 1 tbsp with a slide
• 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
• apple cider vinegar - 1 tbsp (full)*

* in the event that you plan to close for the winter and store in a pantry or basement

Preparatory stage the most boring, but nowhere to get away from him. Started with greens. I removed the stems, leaving leaves and thin twigs. Washed, dried.

Peeled onion, chopped randomly. Some housewives make tomato satsebeli for the winter without onions, adding only garlic. But I love both! Besides, I don't see any good reason to refuse this case from using the bow. Well, do as you see fit ;)

As you already understood from the list of ingredients, my satsebeli is made from tomatoes and bell pepper, although you can do without it if you wish. Incidentally, it is believed that the best option in this case, red pepper. The brighter, richer the color, the better. But I had green and yellow-orange. It turned out very tasty.
So, I washed the pepper, removed the core with seeds. I washed it again so that no seeds remained inside. shook off excess water. Chopped randomly.

With tomatoes it is more difficult, because there are more of them. And you also need to look carefully so that there are no spoiled places. Cut out the core. Remove skin if desired. Rather, so - try the tomatoes. If you chew the peel normally, then you can not remove it. If not, then you need to remove it so as not to spoil the sauce. I had a normal one, so I only shot where she bristled herself. To facilitate the peeling procedure, you need to scald the tomatoes with boiling water.
Chopped randomly.

Grind tomatoes in a blender in several steps.

Then she did the same with all the other ingredients - pepper, onion, parsley. I sent all the pureed foods to the cooking pot.

Put on fire, stir, bring to a boil. Took off the foam.

Boiled satsebeli from tomatoes and bell pepper over low heat for 50 minutes. The volume of the sauce has decreased.

During this time I prepared all the spices. Coriander and a mixture of spices rubbed in a mortar. Suneli hops and a mixture of chili peppers in my grinders, ground.

I put sugar, salt, all peppers, coriander, suneli hops, and turmeric into the sauce. You can do without it, but it will give the sauce a more beautiful shade!
Stir well, bring to a boil and boil for 15 minutes.

Passed the garlic through a press, sent it to the sauce. Behind him, in the very last place - apple cider vinegar. You can take raspberry or table 6-9%. Or use acetic acid, significantly reducing the proportions. However, if you are going to store the sauce in the refrigerator, where the temperature is stable + 8 "C or lower, or if you cook just to eat, that is, without spinning, then you can do without vinegar.

Mix garlic and vinegar thoroughly. Let it boil, turn it off. So the tomato satsebeli sauce for the winter is ready!
At the same time, I sterilized the jars and boiled the lids.

She poured the sauce into jars, twisted it with a seaming key. Screw caps can be used if desired.

I made from 3400 grams of tomatoes, increasing all the ingredients accordingly. After boiling and cooking, I got exactly the same amount of sauce as there were tomatoes - 3400 g. I twisted two liter jars, two 0.5-liter and left 400 grams for food - it's impossible to resist!

Satsebeli from tomatoes for the winter turned out incredibly tasty! I was very pleased not only with the taste, but also with the color and consistency of the sauce. Try it - satsebeli sauce is so good that it is impossible to break away from it!

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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. Bell pepper cut into 2 parts, remove seeds and stalk. Cut the stalk off the hot pepper.

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 heat down to low and add ground coriander to the pan. 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 V 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.