If you prefer the thickest possible satsebeli sauce, there is one simple trick to thicken it. It's starch. It is only important to add it at the right time and in the right amount, and this is what I will tell you in detail later in the recipe.
Ingredients
- Tomato juice - 4 l
- Bell pepper - 5 pieces
- Hot red pepper - 2 pieces
- Garlic - 2 heads
- Sugar - 2 glasses
- Salt - 2 tbsp.l.
- Vinegar - 1 glass
- Starch - 4 art.l.
- Ground black pepper - 2 tsp.
- Ground coriander - 3 tsp.
- Parsley - 1 bundle
- Basil - 1 bundle
- Dill - 1 bundle
Step-by-step cooking recipe
Pass the garlic and all the pepper through a meat grinder.
Leave a glass of tomato juice, and pour the rest to the vegetables.
Add sugar, salt and spices, bring to a boil and boil for 15 minutes.
Add chopped greens and cook for another 5 minutes.
Dilute the starch in a glass of juice and pour into the satsebeli. Add vinegar to the same place.
Boil the sauce for another 5 minutes and roll it into sterile jars.
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