Satsebeli is one of the most popular sauces in the Caucasian cuisine. A pleasant tomato flavor combined with aromatic spices complement each other perfectly and are optimal for beef, pork or chicken skewers.
Pick your recipe
You will need
- - tomato paste (160 g);
- - pure water (170 ml);
- - fresh cilantro (20 g);
- –– salt and pepper to taste;
- –Adzhika (6 g);
- - Aceus (5-7 ml);
- Suneli hops (7 g);
- - garlic (3-5 cloves).
Instruction manual
1
In the preparation of this sauce a large role is played by tomato paste, which will be the basis for the recipe. High-quality tomato paste should be free of lumps and a uniform consistency. Also pay attention to color saturation.
2
First prepare the greens. Take down and grind thoroughly so that juice begins to stand out. Rub garlic cloves through a fine grater or crush using a wooden pestle. Mix garlic with cilantro.
3
Connect the hops-suneli with pepper and vinegar, and then add a little salt. Add cilantro and garlic to this mixture. Stir again and place adjika. Be careful with this seasoning, since the main severity of adjika appears after 2-3 hours. If you are not a fan of hot sauces, you can not add adjika.
4
Put the resulting sauce base in a deep cup and add the tomato paste. Stir and taste after a while. If necessary, adjust the amount of ingredients.
5
Pour water into a cup and stir the sauce. Pour the prepared sauce into jars and place in a cold place. Add Satsebeli to any dish in small quantities.
note
The density of the sauce can be varied using water. The less water, the thicker the Satsebeli will be.
Useful advice
Additionally, dill or parsley can be used as sauce ingredients. However, in the traditional version of the recipe, only cilantro is added.