2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
Satsebeli (recipe detailed below) is a traditional Georgian sweet and sour sauce. Such a product is ideally combined with meat dishes (sausages, veal, pork shish kebab, lamb, etc.). It also goes well with poultry, eggplant and beans. You can season dishes with this sauce both cold and warm.
Sweet and sour sauce "Satsebeli": a recipe for the winter
Required components for the workpiece:
- ripe red tomatoes – 3 kg;
- ground coriander - dessert spoon (to taste);
- fresh greens of cilantro, dill and parsley - in a large bunch;
- bell pepper (it is better to buy red or orange) - 1 kg;
- hot pepper - 2 small pods (optional);
- fresh garlic - big head;
- sugar sand and fine table s alt - add to taste;
- refined sunflower oil - ½ cup;
- apple vinegar - 3 largespoons.
Preparing vegetables
Satsebeli sauce, the recipe of which is very simple, should be prepared only from fresh and ripe vegetables. To do this, wash the red tomatoes and deprive them of their stalks. Next, you need to peel the head of garlic from the husk, cut off the tips of sweet and bitter peppers (seeds with partitions can be left). You should also rinse all purchased fresh herbs (cilantro, dill, parsley).
Processing vegetables
The recipe for making Satsebeli sauce requires careful processing of all prepared vegetables. After all, this is the only way you will get a tasty and fragrant preparation. To create it, it is recommended to use a meat grinder. First, pass the garlic through it and set it aside. Next, chop ripe tomatoes, fresh herbs, sweet and bitter peppers. Place all processed vegetables in a large, heavy-bottomed pot.
Heat treatment of workpiece
Satsebeli sauce, the recipe of which involves the use of only ripe and fresh vegetables, must be boiled over a fire for a long time. To do this, the vegetable gruel should be mixed well and slowly brought to a boil. After the products have been boiled for 22 minutes, it is necessary to add ground coriander to them, and then boil the sauce to the desired consistency. This will take approximately 45-50 minutes.
The final stage in the preparation of the workpiece
After the specified time, put in the saucegranulated sugar, chopped head of garlic, table s alt, sunflower oil, and apple cider vinegar. Next, the ingredients need to be mixed, boiled for another two minutes and proceed to the formation of the workpiece.
Seasoning the sauce
"Satsebeli", the recipe of which we described above, should be laid out in sterilized glass jars 750 g or 0.5 l in size. Next, the workpiece must be rolled up with metal lids and cooled upside down for a day.
How to properly present to the table
Ready-made sauce can be consumed with meat or vegetable dishes immediately after its preparation in a hot or already cooled state. Such a blank must be stored in the cellar or in any other place for no more than 9-10 months.
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