Georgian satsebeli made of tomatoes with seasonings for winter
There are many options for making Georgian satsebeli sauce. At the same time, the base always remains the same - hot pepper, garlic and hops-suneli seasoning. It is these products that give the finished sauce a sweet and sour taste, sharpness and spicy aroma.
Ingredients
- Bell pepper - 1,5 kg
- Chili pepper - 1,5 pcs.
- Tomatoes - 2,5 kg
- Apples (sweet and sour) – 250 g
- Garlic - 100 g
- Sugar - 2,5 tbsp.l.
- Salt - 1,5 art.l.
- Mint - 25 g
- Cilantro - 25 g
- Turmeric (without slide) – 1 tsp.
- Ground coriander (with slide) – 1 art.l.
- Hops-suneli - 1 art.l.
Step-by-step cooking recipe
Wash the sweet pepper and chili, peel off the seeds. Remove the core from tomatoes. Peel and core the apples.
Chop all the vegetables in a blender or pass through a meat grinder.
Place the resulting mass in a large saucepan and bring to a boil over high heat. Then reduce the heat and evaporate the sauce for 1 hour, stirring occasionally.
Wash the greens, dry them with a paper towel and chop them finely. Garlic is passed through a press or finely chopped.
When the sauce has boiled to about half, add garlic and chopped herbs to the pan. Stir, bring to a boil and boil for another 10 minutes.
Pour all the dry spices into the boiling sauce, mix thoroughly, bring to a boil again. Continue cooking for another 5 minutes (sugar and salt should completely dissolve).
Pour the finished hot sauce into sterile jars to the top, roll up, turn over and leave to cool completely.
After cooling, satsebeli sauce can be used for food immediately or stored in a cool place for a long time.
