Any sauce made at home is much healthier than store-bought ketchup. I share a simple recipe for a spicy and fragrant Georgian satsebeli sauce. It will perfectly complement any dishes, be it meat, poultry, side dishes or pizza dressing.
Ingredients
- Tomatoes - 1 kg
- Bell pepper - 300 g
- Hot red pepper - 1 pcs.
- Garlic - 5 cloves
- Sugar - 2 tsp.
- Salt - 1 tsp.
- Ground coriander - 1 tsp.
- Greenery (cilantro, parsley, dill) – to taste
Step-by-step cooking recipe
Wash the tomatoes, chop them coarsely. Chop the garlic and herbs.
Peel the sweet pepper from the seeds, cut into 4 parts. Cut the hot pepper in half and remove the seeds.
Tomatoes, both types of pepper and chopped greens are passed through a meat grinder.
Put the vegetable mass in a saucepan, put on fire and, stirring, bring to a boil. Boil the sauce for 20-25 minutes over medium heat.
Add the ground coriander and continue to boil the sauce over low heat until the desired consistency (30-40 minutes - depending on the juiciness of the tomatoes used).
When the sauce is sufficiently boiled and thickened, add salt and sugar to taste, mix well and add garlic. Boil for another 5 minutes.
Pour the hot sauce into pre-sterilized jars, roll up and cool in the upside-down position.
Ready-made homemade satsebeli sauce is perfectly stored at room temperature, but I still advise you to keep an open jar in the refrigerator.
