If adjika is adored in Eastern Georgia, then its western regions are more interested in satsebeli sauce. It is certainly prepared from fresh vegetables, adding walnuts and spicy spices. It is recommended to serve with kebabs, grilled vegetables, fish and simply with pita bread.
Ingredients
- Tomatoes - 500 g
- Bell pepper - 1 piece
- Hot red pepper - 1 pod
- Garlic - 20 g
- Walnuts - handful
- Hop-suneli - 1 tsp.
- Sugar - 1,5 tsp.
- Salt - 1 tsp.
Step-by-step cooking recipe
Peel and slice the tomatoes.
Bulgarian and hot pepper cut in half, remove the stalks and seeds.
Disassemble the garlic into cloves and peel off the husk.
Dry the walnuts in a frying pan for a couple of minutes, and then drain off the excess husks.
Place the nuts and vegetables in the bowl of a blender, grind until smooth.
Add salt, sugar, hops-suneli and mix well.
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