The famous sweet and sour sauce "Satsebeli" or "Satsibeli" represents Georgian cuisine. This sauce is served not only for barbecue, but also for any meat, vegetables. It has a thick texture and spicy aroma. It can be eaten both in cold and in hot form.
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Ingredients:
- 100 g of tomato paste;
- 1 bunch of green cilantro;
- 5 cloves of garlic;
- ½ teaspoon apple cider vinegar;
- 1 teaspoon dry adjika;
- ½ teaspoon of fine salt, ground pepper and suneli hop seasoning;
- 100 g of drinking water.
Cooking:
- Rinse cilantro under running water. Tear off all the leaves from the branches and set aside for now. Cut the stems as finely as possible with a knife. Peel and crush the garlic cloves with a knife.
- Next we need a small mortar. Place crushed garlic and cilantro leaves in it, pour a teaspoon of dry adjika. Be sure to salt, as the salt will make cilantro give juice. Add the Suneli hops and some freshly ground black pepper. Pour apple cider vinegar. Now, using the “pestle”, begin to crush the contents of the mortar. Vinegar will help all ingredients to reveal their taste.
- Combine the resulting homogeneous spicy mass with tomato paste and mix well with each other.
- Pour the indicated amount of drinking water into the tomato-spicy consistency, stir.
- Taste and, if necessary, add more salt and vinegar, mix again.
- Put the sauce in a jar of the size and send in the refrigerator for several hours, after which it can be served with main dishes.
The sauce can not be insisted in the refrigerator, if for some reason there is no time to wait so much. But after “Satsebeli” is nevertheless infused, its taste becomes more spicy and aromatic. The amount of dry adjika can be varied up or down.