Sauce "Satsebeli": the recipe for cooking for the winter

"Satsebeli" (the recipe is described in detail below) is a traditional sweet-sour sauce of Georgian cuisine. This product is ideally combined with meat dishes (sausages, veal, shish kebab from pork, lamb, etc.). Also, it is perfect for poultry, eggplants and beans. You can season dishes with this sauce both in cold and warm.

Sweet and sour sauce "Satsebeli": recipe for winter

Required components for workpiece:

• Red tomatoes ripe - 3 kg;
• Coriander ground - dessert spoon (to taste);
• Fresh greens of coriander, dill and parsley - along a large bunch;
• Bulgarian pepper (better to buy red or orange) - 1 kg;
• Pepper bitter - 2 small pods (optional);
• Fresh garlic - a large head;
• Sand sugar and salt, small cooked - add to taste;
• Sunflower oil refined - ½ cup;
• Apple vinegar - 3 large spoons.

Preparation of vegetables

Sauce "Satsebeli", the recipe of which is very simple, should be prepared only from fresh and ripe vegetables. To do this, it is necessary to wash the red tomatoes and deprive them of the pedicels. Next, you need to clean the head of garlic from the husks, cut off the tips of sweet and bitter pepper (seeds with septums can be left). Also, you should rinse all the fresh fresh herbs (coriander, dill, parsley).

Vegetable processing

The recipe for making sauce "Sacebeli" requires careful processing of all prepared vegetables. After all, only so you will get a delicious and aromatic billet. It is recommended to use a meat grinder to create it. First through it you need to skip the garlic and set it aside. Next, grind ripe tomatoes, fresh herbs, sweet and bitter pepper. Place all processed vegetables in a large pan with a thick bottom.

Heat treatment of the workpiece

Sauce "Satsebeli", the recipe of which involves the use of only ripe and fresh vegetables, it is necessary to cook on fire long enough. To do this, vegetable gruel should be mixed well and slowly brought to a boil. After the products are cooked for 22 minutes, they must be poured with ground coriander, and then boil the sauce until the desired consistency. This will take about 45-50 minutes.

The final stage in preparation of the workpiece

After this time, sugar should be put in the sauce, chopped garlic head, table salt, sunflower oil, and apple cider vinegar. Next, the ingredients are required to be mixed, boiled for another two minutes and proceed to the formation of the preform.

Seaming the sauce

"Satsebeli", the recipe of which we described above, should be spread over sterilized glass jars of 750 g or 0.5 l. Next, the workpiece must be rolled up with metal covers and cooled for 24 hours in an inverted state.

How to properly convey to the table

Ready sauce can be eaten with meat or vegetable dishes immediately after its preparation in a hot or already cooled state. Such a preparation must be stored in a cellar or in any other place for not more than 9-10 months.