Georgian cuisine is hard to imagine without spicy satsebeli sauce. Its sweet and sour taste and spicy aroma complements a variety of dishes, including spaghetti, fish, meat and poultry. Give up store-bought sauces - try to cook satsebeli at home and enjoy harvesting all winter.
Ingredients
- Bell pepper - 10 pcs.
- Hot red pepper - 1 pcs.
- Tomato juice - 3 l
- Vegetable oil - 200 ml
- Apple cider vinegar - 170 ml
- Sugar - 150 g
- Salt - 1,5 art.l.
- Onion - 200 g
- Garlic - 150 g
- Dill - 50 g
- Parsley - 50 g
- Mint - 50 g
- Basil - 50 g
- Celery - 15 g
- Hops-suneli - 2 art.l.
- Paprika (ground) – 1 art.l.
- Ground black pepper - 1 tsp.
- Ground red pepper - 0,5 tsp.
- Ground coriander - 1 tbsp.l.
- Allspice - to taste
- Bay leaf - to taste
Step-by-step cooking recipe
Pour the tomato juice into a large saucepan and leave to evaporate over low heat.
Prepare the basil and mint: rinse, dry with a paper towel, tear the leaves from the stems.
Cut the onion into medium pieces. Rinse sweet and hot pepper, peel from seeds, cut into slices.
Pass the onion and 2 types of prepared pepper through a meat grinder. Add the resulting puree to a saucepan with tomato juice, mix well, bring to a boil.
Add all the dry spices, salt, sugar and vegetable oil. Mix thoroughly, bring to a boil again and simmer for 15 minutes.
Chop the dill, parsley, celery, basil and mint. Chop all the greens in a blender until a homogeneous mass is formed.
Put a mixture of greens in a saucepan with boiling sauce, stir and boil for another 10 minutes.
Add apple cider vinegar, stir and boil for another 10 minutes.
Pour the finished satsebeli sauce hot into sterile jars and roll up. Store in a dark, cool place until winter.
