Georgian tomato satsebeli sauce

Step-by-step preparation

Cooking time: 1 hr 20 mins

1. STEP 1

   

   How to make satsebeli from tomatoes? Prepare all ingredients according to the list. Choose well-ripe tomatoes with a sweetish taste, since the taste of the finished sauce depends on the type of tomatoes used. From greens, take fresh cilantro, parsley and dill.

2. STEP 2

   

   Wash the tomatoes thoroughly with running water. Cut out the stem. Cut the fruits into large pieces. The sweeter the tomatoes, the tastier the end result will be.

3. STEP 3

   

   Peel the garlic cloves. Be sure to rinse and dry with a napkin. Adjust the amount of garlic to your taste. For bell peppers, it is best to use red or yellow ones, although green ones will also work. Such pepper may not affect the taste, but the color, as a result, may not be so juicy and bright. Rinse the peppers and dry with a paper towel. Remove the seeds and cut off the partitions. Cut into 3-4 pieces.

4. STEP 4

   

   Cut the washed red pepper pods in half and remove the seeds. Do this action with disposable gloves to prevent burns. Add hot red pepper to taste. Rinse the greens well and dry with a towel to remove excess moisture. You can use a special dryer for greens. If you don't like a particular green, don't use it. For example, many people do not like the aroma of cilantro.

5. STEP 5

   

   Place the prepared ingredients, except the garlic cloves, into the bowl of a food processor. If you don’t have such equipment, use a simple meat grinder.

6. STEP 6

   

   Grind the vegetable mixture to the consistency of small to medium pieces. There is no need to swirl the contents of the bowl until it reaches a puree consistency.

7. STEP 7

   

   Pour the contents of the bowl into a suitable cooking pan. If you have a cauldron or a thick-bottomed dish, use it to prevent the mixture from burning during the boiling process. In my case, I took a 2 liter enamel pan. Place over moderate heat and, stirring, bring to a boil. Cook for 20 minutes.

8. STEP 8

   

   After 20 minutes of boiling, add coriander. I didn’t have ground coriander in my kitchen, so I used grains crushed in a mortar. Continue simmering for another 30-40 minutes over medium heat. The boiling time depends on the juiciness of the tomatoes and will be different for everyone. The juicier they are, the more juice will be in the sauce, which means it will take longer to get a thicker sauce, and vice versa. At the end of cooking, the sauce becomes more viscous and less fluid.

9. STEP 9

   

   When the sauce has boiled down enough and thickened, it’s time to add salt and sugar. Start adding spices, starting with one teaspoon, and adjust to the desired taste.

10. STEP 10

    

    Grind the previously peeled garlic on a fine grater or pass through a garlic press. Add to sauce. Stir. Warm for about five minutes so that the garlic does not lose its flavor.

11. STEP 11

    

    Prepare the container in advance. Wash and sterilize lids and jars thoroughly. Pack the hot product into a clean, dry container and seal tightly with lids. Turn over to check seal integrity.

12. STEP 12

    

    Satsebeli made from tomatoes is ready for the winter. Bon appetit!

Comments on the recipe

Tatiana

25.12.2023

5

Now is the time for homemade preparations and I want to share with sauce lovers the preparation of satsebeli sauce according to the presented recipe. Since I have sooooo many tomatoes in the garden this year, I doubled the portion. I used all the ingredients as suggested by the author. The sauce turned out to be of excellent quality; it tasted moderately spicy, since people at home don’t really like spicy things. Finally, I evaporated for 40 minutes, as the author suggested, since there was a lot of juice in the tomatoes, and I didn’t need that much of it in the sauce. I reduced the amount of sugar because I don’t eat sweets. Based on the recipe for 2 kg. tomato, I got 3 half liter jars. Thanks to the author for the recipe, bon appetit everyone. I want to say that all the ingredients are from my own garden)))

Silver

25.12.2023

4.9

I’m currently making preparations and this recipe caught my eye just in time. It would seem like ordinary vegetables for any vegetable sauce, a classic of the genre. But the proportions of the ingredients make this sauce unique! It turned out to be a new interesting taste for me. Appetizing, moderately spicy sauce with a pleasant bitterness. Very spicy stuff! An excellent seasoning for dishes. And the yield of the finished sauce is small, just for tasting (well, this is my family) to evaluate the taste and decide whether to cook it again, increasing the proportions. Naturally, I will prepare a large portion of this sauce!

Ilona Tratsevskaya

25.12.2023

4.8

I prepared only three jars to try and rolled them up. There were literally three spoons of sauce left in the saucer. She left for work. A call from my husband: if you make it in time, you might find the jars of sauce still intact! This is the most delicious satsabeli sauce I have ever tried!! As it turned out, my husband tried the sauce and liked it so much that he decided to open the sealed cans too! :) I myself am not much of a connoisseur of spicy dishes, but I had to cook another portion! What can’t you do for the sake of the man you love!) He said that everything is in moderation: salt, spices, and in general... he wasn’t even close to store-bought!

Alyona

25.12.2023

4.9

We love these sauces very much and was interested in the recipe. The only thing that bothered me was the whole hour of cooking. A little?

Natalia

25.12.2023

4.8

Tell me, is there no need to add vinegar to the sauce?

Elena

25.12.2023

4.5

Thanks to the author for the delicious sauce recipe, I added more cilantro, because we love it very much, and less sugar, I have sweet tomatoes, the recipe is fire 🔥! I boiled it for more than an hour, my tomatoes were very overripe.