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For all lovers of sweet and sour sauces, I offer an excellent recipe for Georgian Satsebeli sauce. It is versatile and perfect for meat and meat products, for pasta and rice, just for bread with soup or borscht. It can also be used for various fillings. And if you marinate the meat in satsebel, add onions, you will get the most delicious kebab. It is prepared without problems and is well stored at room temperature.
Ingredients:
- tomatoes - 3 kg
- Bulgarian red pepper - 1 kg
- hot red pepper - 3 pcs (to taste)
- greens (parsley, dill, cilantro) - a bunch
- coriander - 3 g spoon
- garlic - 2 heads (to taste)
- salt - 2 tablespoons (to taste)
- sugar - 4 tablespoons (to taste)
Preparation:
Wash the tomatoes and cut out the stem. Pass through a meat grinder. Transfer to a saucepan and cook for 20 minutes.
Leave to cool for several hours or overnight.
Next, we collect the excess liquid using a ladle. You can adjust the thickness of the sauce yourself. Take more juice, it will be thicker, less - thinner.
To make it easier to clean garlic, you can pour hot water over it for 15 minutes. This is a little secret from me.
At this time, we remove the core and seeds from the bell pepper. We do the same with hot pepper.
Wash and dry the greens with paper towels.
Next, pass the peppers and greens through a meat grinder and transfer our puree to the tomato sauce.
Cook for 30 minutes, stirring constantly so that the sauce does not burn.
Add coriander and cook for another 30 minutes.
We clean our garlic and rub it on a fine grater. Add salt, sugar and garlic to the sauce. Cook for another 10 minutes.
Jars and lids are sterilized in a convenient way. Fill the jars with sauce and cover with lids
Turn over and wrap in a towel until completely cool.
