Satsebeli: a recipe for the winter at home step by step with photos and videos

Satsebeli is a delicious spicy sauce native to Georgia. In our country, it is he who is associated with this name. In fact, in Georgia, absolutely all sauces are called this word. That is why there are many options for recipes for its preparation. In most cases, this kind of sauces have a thick consistency with a pronounced sweet and sour taste and aroma of various spices. It is worth considering in detail the most popular recipes for preparing satsebeli for the winter.

Features of the dish

Satsebeli sauce can be served with meat, fish, various side dishes and pastries.This is a truly versatile addition that goes well with almost any dish. The nutritional value of the described sauce directly depends on the set of ingredients used. For example, a dish with the addition of nuts, grapes and pomegranates is saturated in large quantities with such useful minerals and substances as phosphorus, iron, B vitamins.

Moreover, in addition to nutritional value and usefulness, satsebeli also strengthens the immune system in the fight against various diseases. These include diabetes mellitus, many diseases of the endocrine system, liver, cardiovascular system.

Most of these beneficial properties are due to the presence of a diverse set of spices and herbs in the composition of the dish. Garlic, onion, cilantro - all this strengthens the immune system.

Preparing the necessary ingredients

The set of ingredients used to prepare satsebeli may vary depending on the selected recipe. The dish can be prepared from:

tomatoes;
sweet bell pepper;
red hot pepper;
cherry plums;
nuts;
grapes.

As spices, spices and herbs can be used:

bow;
garlic;
coriander;
s alt;
cilantro;
dill;
parsley.

Such a number of variations of the described dish, as already mentioned, is due to the fact that in the homeland of the sauce - in Georgia - the word "satsebeli" refers to all sauces. That is why in Russia there are many recipes for its preparation.

Homemade sauce options

It is worth dwelling in detail on the most popular recipes for making satsebeli sauce at home. In the information below, the following variations of the described dish will be considered:

classic;
from tomatoes;
with the addition of cherry plum;
from nuts;
with redcurrant;
from grapes;
with the addition of dogwood.

The classic way

For the preparation and further preservation of satsebeli sauce according to the classic recipe, you will need:

tomatoes;
sugar;
sweet peppers;
coriander;
hot peppers;
garlic;
greens (dill, parsley).

Before cooking, it is recommended to select the largest and most fleshy tomato fruits. The recipe looks like this:

Initially, you need to scald the tomatoes with boiling water. To do this, it is enough to put them in boiling water for 20-30 seconds. Then you need to get them and peel them.
Peppers should be cut into small pieces, after peeling the fruits from seeds.
Prepared vegetables should be mixed until smooth in a blender, then add pre-crushed garlic clove to the resulting gruel.
The resulting mass should be boiled over low heat for 30-40 minutes. For this, it is best to use dishes with thick walls.
Ten minutes before the end of cooking, add herbs and spices to taste in the dish.

From tomato

Tomato satsebeli is prepared in almost the same way as the classic one, with the only exception that this version of the sauce uses little sweet pepper. As a result, to give satsebeli a mild taste, additional sugar should be added.

You can use almost any spices and herbs to flavor a dish. In most cases, onions, garlic, dill and parsley are added.

With the addition of cherry plum

To prepare satsebeli with the addition of cherry plum (plum) you will need:

pre-boiled plum puree;
sweet and hot peppers;
garlic;
adjika (can be used both dry and in the form of a sauce);
s alt and spices to taste.

Plum puree is prepared as follows: the berries are thoroughly washed, and then placed in boiling water for several minutes. After boiling for five to seven minutes, the skins are removed from the berries. Then they are ground with a blender until a homogeneous mass.

After preparing plum puree, you need to proceed directly to the preparation of cherry plum satsebeli, which is also often called tkemali. This is done as follows:

sweet and hot peppers are ground with a blender;
the resulting gruel is dismounted from mashed potatoes and boiled over low heat for forty minutes;
five to ten minutes before cooking, pre-ground garlic and onions are added to the sauce, after which spices and spices are added to the sauce to taste.

Recipe with nuts

Unlike the recipes described above, when preparing a dish of nuts, the main ones are not tomatoes and peppers, but tomato paste. The remaining ingredients are listed below:

hot chili;
garlic;
walnuts;
cilantro;
collection of hops-suneli spices;
vinegar;
s alt and sugar to taste.

Ideally, you want to use the thickest tomato paste. It is diluted with water and mixed with table vinegar. The resulting mass is mixed with a pre-prepared slurry of garlic, pepper and cilantro.

The mixture is cooked over low heat for an hour. A couple of minutes before readiness, ground walnuts, s alt and sugar are added to the dish.

There are alternative versions of this recipe that use lemon juice instead of vinegar.

Grape sauce

Satsebeli can be made from grapes. For cooking, you need to use slightly unripe green fruits. The recipe looks like this:

juice is squeezed out of grapes;
juice together with fruits is kept in a water bath for half an hour;
then the mixture is s alted to taste (with a pronounced acidity, sugar can be added to soften);
the next step is to strain the mixture and pour the resulting liquid into jars or bottles.

In this form, the sauce can be stored for quite a long period of time. Before use, ground walnuts and garlic are added to grape satsebeli. Another option is to serve these ingredients along with the dish.

With the addition of greens and dogwood

For cooking satsebeli from dogwood you will need:

dogwood berries;
herbs (cilantro, mint, parsley);
hot chili;
garlic;
Suneli hop seasoning;
wine or apple cider vinegar;
olive oil;
s alt and sugar to taste.

For cooking, you need to choose large, fully ripe berries. They are steamed in boiling water until soft, after which they are mixed with pepper, garlic and herbs ground in a blender. The resulting mass is filtered through a sieve. Oil, s alt and sugar are added to it. If the consistency of the cooked dish seems too thick, then it can be diluted with water to a “sour cream” consistency.

With redcurrant

Cooking red currant satsebeli is exactly the same as cooking dogwood sauce. The difference is that the berries do not need to be ground or boiled beforehand. They are mixed with pepper and garlic and boiled over medium heat.

The remaining spices and herbs are added after the dish is ready. They are combined with a still hot sauce. After the dish, pour into jars or other containers and leave to cool at room temperature.

Georgian

In order to cook a real Georgian satsebeli step by step, you need to follow the instructions below. The main sauce is tomato paste and cilantro.

Cilantro should be thoroughly washed and cut into small pieces.
Then it is mixed with garlic, herbs, black hot pepper and other seasonings (suneli hops, s alt).
The resulting gruel is mixed with preheated tomato paste.
The mixture is diluted with water. The amount of water used depends on the desired consistency of the dish.

How to save blanks

Regardless of the recipe used for preparing satsebeli, the resulting dish can be preserved and sent to the cellar or basement for the winter. To do this, pour the sauce that has not yet cooled down after cooking into pre-sterilized tanks or bottles and roll them up hermetically with lids.

To increase the possible shelf life of the dish, add a tablespoon of ordinary vinegar to the jars. The main thing - in no case should you artificially cool the jars in the refrigerator or in any other way.They should cool themselves at room temperature. After that, the workpiece can be placed in the basement or cellar for storage.