Variations of satsebeli sauce exist visibly-invisibly. Having prepared the classics, you can safely experiment by introducing various spices and each time achieving a new taste at your discretion. So, I'm sharing a basic recipe for delicious Georgian satsebeli sauce.
Ingredients
- Tomatoes - 1 kg
- Bell pepper - 1 kg
- Chili pepper - 0,5 pcs.
- Garlic - 3 cloves
- Sea salt - to taste
- Hop-suneli - to taste
- Ground coriander - 0,5 tsp.
- Greenery (cilantro, dill, basil) – 1 bundle
Step-by-step cooking recipe
Scald tomatoes with boiling water, remove the skin, then chop with a blender.
Peel the Bulgarian pepper from the seeds and stalks.
Chop the greens, garlic and chili peppers, peel and chop.
In the bowl of a blender, chop tomatoes, bell peppers and chopped herbs.
Put the vegetable mass in a saucepan and bring to a boil over high heat. Then turn down the heat and simmer the future sauce under the lid for 1 hour, stirring occasionally so as not to burn. After 20 minutes after boiling, add chopped garlic to the sauce.
5 minutes before cooking, add chopped chili pepper, spices and salt to taste into the sauce, mix well.
Pour the sauce hot into pre-sterilized small jars, roll up, turn upside down and leave until completely cooled. For long-term storage, move the jars of sauce to a cool, dark place. Serve the classic satsebeli sauce with various side dishes, fish or meat.
