Every nation has its own recipe for a favorite sauce, without which no feast can do. For Georgians, it is satsabel sauce.
Satsabel sauce - basic cooking principles
There are several options for making this sauce, depending on which dish it is served. It can be sour, spicy or sweet. But in any case, it turns out incredibly fragrant and spicy.
The classic version necessarily includes fruit or walnuts. Spices and aromatic herbs make it spicy: parsley, mint, cilantro, coriander, hop-suneli, coriander, etc.
Garlic will add spice to the sauce. Almost always vinegar is added to the sauce, which gives it a pleasant acid and extra spiciness. In addition, it plays the role of a preservative, due to which the shelf life increases significantly.
If satebel is served with fish dishes, it is diluted with fish broth. It is especially well combined with poultry meat, beans, vegetables, pasta.
Satsebeli can be prepared from raw vegetables. In this case, it is used immediately, since its shelf life does not exceed five days and only in the refrigerator.
Fans of spicy added to the sauce a lot of hot pepper and garlic.
Recipe 1. Satsabel sauce with tomatoes
Ingredients
300 grams of bell pepper;
kg of fleshy tomatoes;
kitchen salt;
large head of garlic;
hot peppers;
3 g ground coriander;
sugar;
on a small bunch of parsley, cilantro and dill.
Method of preparation
1. Tomatoes and bell peppers wash well. Immerse fresh tomatoes in boiling water for two minutes. We take out with a skimmer and place it under a stream of cold water. Remove thin skin. Cut the fruit into slices, immediately removing the stalk.
2. At the pepper, cut the stalks, cut them in half, and scrape the seeds. 3. A head of garlic we sort on teeth. Each peel and skip through garlic crusher.
4. We turn over the greens, removing loose and yellowed twigs, rinse, dry and cut off the lower parts of the stems.
5. Fold greens, tomatoes and peppers in the bowl of a blender and grind to a puree.
6. Pour the tomato mass into the cauldron and place it on the stove. Cook on moderate heat, stirring occasionally, for about an hour.
7. Approximately five minutes before the end of cooking we put sugar, coriander, crushed garlic and salt. We taste and adjust the amount of spices. Serve chilled sauce.
Recipe 2. Satsabel sauce with starch
Ingredients
tomato juice - four liters;
basil - bunch;
red sweet pepper - five pods;
parsley - a small bunch;
garlic - two heads;
pod of bitter red pepper;
starch - 120 g;
ground black pepper - 10 g;
sugar - two stacks .;
coriander - 30 g;
salt - 60 g;
vinegar -? stack
Method of preparation
1. Cast a glass of tomato juice and dilute starch in it.
2. Free the pods of bitter and sweet pepper from the stalks and clean the seeds. Grind vegetables in a meat grinder. We sort the heads of garlic, clean and twist through a meat grinder or skip through the garlic press. Add a mixture of garlic and peppers in tomato juice. Here we put sugar and salt. Sew and pour the mixture into a cauldron or a pot with a thick bottom. Put on the stove, bring to a boil and simmer for a quarter of an hour.
3. Parsley and basil greens are washed under running water, dried in a cloth and chopped with a knife or a meat grinder.
4. Banks with a volume of half a liter or a liter of mine with soda, rinse well and sterilize over steam or in the oven for ten minutes. Covers boil for two minutes.
5. Add chopped greens, coriander and black pepper to the sauce. Boil the mixture for another five minutes. 6. Now pour in vinegar and add tomato juice with starch, mix well so that no lumps form. It is better to stir with a wooden spoon with a long handle. Cook the sauce for another five minutes, stirring regularly, so that it does not burn. Sterile ladle spill the sauce on the banks, cover with lids and roll up a special key. Banks turn upside down, cover with a warm blanket and withstand 12 hours.
Recipe 3. Walnut Sazebeli Sauce
Ingredients
500 ml of boiled water or chicken broth;
200 g of walnuts;
salt;
bulb;
vinegar;
five teeth of garlic;
ground red pepper;
on a small bunch of green cilantro and mint.
Method of preparation
1. We clean the onion and chives from the husks and wash them. Cut the onion into four parts.
2. We turn over the greens, removing rough stems and yellowed leaves. Cut as small as possible.
3. We clean walnuts from shells and partitions.
4. Fold peeled walnuts, herbs, garlic and onions in a blender container. Grind to homogeneity.
5. Dilute the mixture with water (broth) and vinegar to the desired consistency. Pepper and salt to taste. We shift sauce sauceboat. Served with meat or fish dishes.
Recipe 4. Plum Satsabel Sauce
Ingredients
two kg of plums;
200 g of sugar;
200 g of walnuts;
30 grams of salt;
100 grams of garlic;
10 g of ground black pepper;
50 g chili;
20 g curry.
Method of preparation
1. Wash my plums, dry them, cut them in two halves and remove the stones.
2. Garlic free from husk. Chilli wash, remove the stem and clean from the seeds.
3. We clean walnuts from shells and partitions. We twist chili peppers, walnuts, garlic and plums through a meat grinder.
4. Puree is placed in a cauldron or pot with a thick bottom. Add salt, spices and sugar. 5. Put the saucepan on the stove and cook from the moment of boiling for half an hour. At the same time we cook over low heat and constantly mix so that the mixture does not burn.
6. Banks are sterilized over steam or in the oven. Covers boil a couple of minutes. Spread hot sauce over the prepared container and roll it up with a special key. Cool, wrapped in a blanket, and put in storage in a cool place.
Recipe 5. Satsabel sauce with tomato paste
Ingredients
150 grams of tomato paste;
salt;
150 ml of drinking water;
5 g adjika and hops-suneli;
three cloves of garlic;
60 ml of apple cider vinegar;
bunch of cilantro greens.
Method of preparation
1. Clean the cloves of garlic from the husk, rinse and grind with the help of garlic press.
2. Rinse the bunch of cilantro, dip it with a paper napkin and remove the faded and yellowed leaves. Cut the rough tips of the stems. Crumble as small as possible.
3. Greens, garlic, hops-suneli and adjika spread in a mortar and grind well. If there is no stupa, you can use a blender.
4. Add tomato paste to the resulting mixture, pour in vinegar and, while constantly stirring, add as much boiled chilled water as needed to get the sauce of the desired consistency. Salt to taste.
Recipe 6. Cherry plum sauce
Ingredients
kg cherry plum;
50 g cilantro and dill;
60 g of sugar;
three cloves of garlic;
a small slice of hot chilli peppers.
Method of preparation
1. From the plum must be mashed. My fruits, put in a wide bowl and pour boiling water. We steam out for five minutes. Then pour the water, and rub the cherry plum through a sieve.
2. Puree is poured into a saucepan with a thick bottom. We put on the stove.
3. Rinse greens, lightly dry and chop finely. Squeeze the peeled garlic through the garlic.
4. Add garlic, herbs and spices and cook over low heat, stirring regularly for a quarter of an hour. 5. Half-liter tank with soda, rinse well and sterilize in the oven or above the steam. Covers boil a couple of minutes. Fold the hot sauce over the sterile container, roll up the lids and cool, turning and covering with a blanket.
Recipe 7. Grape saberel sauce
Ingredients
stack boiled water;
half a kilo of unripe grapes;
salt;
walnuts - 200 g;
five cloves of garlic;
Fresh adjika - 30 g;
a small bunch of cilantro greens.
Method of preparation
1. Separate the grapes from the twigs, put in a colander and wash well. We shift in a wide saucepan and pour in half a cup of boiled water. Cook on low heat for about ten minutes. We spread in a sieve and fray. There should be a uniform greenish mass without seeds and peels.
2. Wash the peeled chives with garlic and chop finely.
3. Shred washed greens.
4. In a mortar we put peeled walnuts, garlic, adjika and greens. Rub the pestle until uniform.
5. Combine the spice mixture with the grape mass, mix and pour in another half glass of water. We salt. We shift in a clean glass container and put it in the fridge.
Satsabel Sauce - Tips and Tricks
Fresh adzhika can replace dry.
Serve the sauce chilled or slightly warm, but not hot.
Fresh tomatoes for the sauce must be peeled and rubbed through a sieve to make the sauce uniform.
If the sauce is prepared in the future, it must be added vinegar.
