The sauce Satsebeli: classic recipe, spicy, cooking tomatoes, plums, nuts, plums, apples and winter

The Caucasian national cuisine is unthinkable without hot sauce. The first and second meals Supplement filling with nice sounding names — tkemali, Bage, satsivi, vodka, Satsebeli. The last Supplement you’ll be ostracism taste, mouthwatering aroma of herbs and spices. The sauce Satsebeli simple cooking, has many variations.



15 min.
.
5 servings
. Easy to prepare

Natalie Feofanova

18 Mar 2018
58

Translated from the Georgian “Satsebeli” — just “sauce”, and the name is pronounced with the accent on the first syllable. Often it is made from nuts, berries, ripe fruit. Equally popular are recipes with tomato paste or fresh meaty tomatoes, broth, garlic.

Useful properties and calorie refueling

Use sauce due to its fruit and vegetable composition, complemented by spices and herbs. Nuts, grape or pomegranate juice enriches the dish iron, magnesium, calcium, phosphorus, vitamins A, B. the Onions and garlic have strong antibacterial properties, coriander nourishes With vitamin C and carotene. Tomatoes contain the enzyme lycopene, which fights cancer and increases immunity.

Produce and other useful properties of spicy additives:

  • normalization of metabolism;
  • increase efficiency;
  • prevention of vitamin deficiency;
  • strengthening of the arteries and blood vessels;
  • improvement of blood circulation;
  • normalization of blood sugar levels;
  • the increase libido.

Despite the rich composition and diversity of ingredients, Satsebeli is a low-calorie. In 100 g of the additive contains not more than 52 kcal.
Especially cooking

The sauce can be sour, pungent (burning) or sweet depending on the composition. Fruit option often contains grapes, the juice of ripe pomegranate, blackberries, apples or plums. Vegetable — tomatoes, hot and sweet peppers, garlic cloves, chopped greens. Spices and condiments are added is mandatory.

  • Giving aroma. “Zapatistas” the dressing add the garlic, saffron, cilantro, coriander, tarragon, and Khmeli-suneli, peppermint, parsley.
  • Temperature when serving. Eat a seasoning in hot or cold, but not hot.
  • Blank for future use. For winter storage, the mass is boiled, lay in sterilized jars, pouring before it a little vinegar, tightening.
  • Preparation of products. Pepper freed from seeds and white partitions, plum, cherry plum — kernels. With tomatoes after scalding remove the skin. Greens rinsed and dried, onion and garlic clean.

To be procured for the future Satsebeli after boiling down resembles a homemade ketchup or thick tomato paste. To use a preset can be as a seasoning for soup, salad sauce, pasta for hearty sandwiches.
Satsebeli sauce: the basic recipe

Features. To prepare a typical Satsebeli from tomatoes and peppers get even the inexperienced mistress — difficulties in recipe no. The taste is adjusted with Chile and garlic, and other spices. This Supplement is served warm or cold with kebabs, lamb, khinkali, chakhokhbili, a stew. Goes well with salty cheeses, grilled vegetables, minestrone, rice and even cakes.

What to prepare:

  • ripe, even overripe tomatoes — 2.4 kg;
  • Bulgarian sweet pepper — 0.6 kg;
  • searing Chile — one pod;
  • garlic — large head;
  • coriander — a third of a teaspoon;
  • dill — five or six branches;
  • cilantro — five or six branches;
  • ground red hot pepper — a pinch;
  • salt — one tablespoon.

How to do

  • Perespevshey cut the tomatoes into two or four pieces, removing them from the skins, to remove the one or two hours in the refrigerator.
  • Drain the juice.
  • Cut the peeled pepper into quarters, boil in boiling water for ten minutes. Cool, remove cloves from the thin skin.
  • Cover with water the tomatoes and cook for ten minutes.
  • Wipe the cooled vegetables through a sieve. Add spices, chopped hot pepper.
  • Cooking vegetable soup on medium heat for 15 minutes to evaporate excess liquid.
  • Then on low heat simmer for about an hour.
  • Add the chopped herbs, crushed in a mortar or chesnokodavilke garlic after five minutes, remove from heat.
  • Pour the thickened mass into sterilized jars, bottles, roll up.
  • To the classic recipe of the sauce Satsebeli became even spicier and tastier, the composition is added such spices as oregano, Basil, fenugreek, paprika or Ambala.
    Original kinds of seasonings

    Unusual options spicy sauce invented many. Spicy Satsebeli prepared from different hosts based on the grape, pomegranate juice, cherry-plum, chicken broth and walnuts. Often added garlic, onion, chilli. Served such Ostromila additive to various dishes of chicken, meat, fish, vegetables and cereals.

    Plums

    Features. The sauce Satsebeli from plums of Georgia typically is passed on from generation to generation. Contained in the composition of the walnuts and spices are perfectly combined with garlic, juicy and sweet fruits. Seasoning is used as warm or hot.

    What to prepare:

    • plum — 1 kg;
    • sugar — 100 g;
    • shelled walnuts — 120 g;
    • garlic — 50 g;
    • salt — 15 g;
    • chili — 30 g;
    • ground pepper — 5 g;
    • curry — 10

    How to do

  • Chile, plums, pitted, walnuts, and garlic teeth isolate meat grinder, scroll twice.
  • Place fruit and nut mixture into Tolstoganova pan, season with salt, sweeten, add spices.
  • To boil, then boil for half an hour, stirring a lot.
  • Pour the sauce in sterilized bottles with a wide neck, to preserve.
  • To roll up Satsebeli for the winter, at the end of cooking to pour two or three tablespoons of 9% vinegar and a couple tablespoons of vegetable oil to boil, then immediately resealed the bottle.
    Lori

    Features. Recipe Satsebeli chicken turns out tasty and flavorful. Many Housewives and family members after the tasting, forever be his fans. Usually it is served with skewers of lamb or pork, rice, spaghetti, steaks, even the warm pita bread.

    What to prepare:

    • plums — 1 kg;
    • cilantro — 50 g;
    • dill — 50 g;
    • sugar — 60 g;
    • garlic — three cloves;
    • dried Cayenne pepper — a quarter of the red pod;
    • salt.

    How to do

  • Pour in the plums boiling water, wait five minutes. Drain the water, fruit to wipe through a large sieve to puree.
  • To shift the weight of the fruit in a saucepan with a thick bottom, put on fire.
  • Add chopped herbs and crushed garlic, the rest of the ingredients to cook a quarter of an hour, stirring occasionally.
  • To sterilize jars in the oven or steamed, pour boiling water cover.
  • Spread the hot mass in the container to spin.
  • Wrap until cool, putting on the lid.
  • Walnuts

    Features. With walnuts and broth sauce Satsebeli is much better fed than with vegetables and fruit. This recipe appeals to many because of the thick consistency, spicy flavor, spicy flavor and a refreshing cilantro — mint. Served with dressing on the meat, poultry dishes, soups.

    What to prepare:

    • peeled walnuts — 200 g;
    • garlic — five or six Zubkov;
    • onion — one;
    • coriander — ten branches;
    • greens peppermint five branches;
    • red crushed pepper — to taste;
    • chicken broth — 200-300 ml;
    • vinegar — one teaspoon;
    • salt is one teaspoon.

    How to do

  • Peeled onions and garlic finely chopped.
  • Herbs to chop with a knife.
  • Mix the components in the dish, add the walnuts, grind in a blender.
  • Pepper, salt, dilute with cold vinegar and chicken broth to desired consistency.
  • If spicy sauce is prepared with meat or fish dish, to razbavki suitably used meat or fish broth. With the addition of vinegar increases the shelf life of the additive.

    With tomato paste

    Features. Georgian Satsebeli with tomato paste, adzhika and garlic is urgency, appetizing color and smell. The sauce is prepared thick, but if you want to easily diluted with boiled water to desired consistency.

    What to prepare:

    • tomato paste — 150 g;
    • coriander — ten branches;
    • garlic — three cloves;
    • boiled water (cold) — 150 ml;
    • Khmeli-suneli is one teaspoon;
    • sauce — one teaspoon;
    • Apple cider vinegar — two tablespoons;
    • salt.

    How to do

  • Garlic rinse, crush press.
  • Dried after washing greens chopped.
  • Mix both ingredients with the seasoning, Khmeli-suneli, beat with a blender until smooth.
  • Add pasta and Apple cider vinegar, mix well.
  • Pour in while stirring the water to obtain the desired thickness of the sauce.
  • Salt.
  • Pomegranate

    Features. Fruit Georgian sauce Satsebeli with pomegranate juice turns dark pink, fragrant, delicate taste. Usually it is served with pasta, poultry, fish, kebabs and roast meats. The density of the filling is controlled by podlivaya or reduce the amount of pomegranate juice while cooking.

    What to prepare:

    • large garnet — one;
    • peeled and roasted walnuts — 150 g;
    • green coriander — ten stems;
    • spicy red pepper flakes;
    • salt.

    How to do

  • Clean ripe pomegranate from the skin, wrap with gauze, folded in several layers.
  • Much to twist the gauze “bag”, squeeze the juice into a bowl. It is desirable to press around 180-200 ml.
  • Green coriander chopped, mix with roasted walnuts.
  • Grind in a mortar pestle to obtain a fragrant pulp, season with salt and pepper.
  • The dosage (30-40 ml at a time) pour the pomegranate juice, stirring until a homogeneous dense filling.
  • Pomegranate juice if you wish, you can substitute with grape juice, blackberries or plums, cilantro, parsley or dill. To diversify the taste will also help berry fruit purée.
    With grapes

    Features. Grape sauce Satsebeli at home preparing just. It is not too thick, delicious and flavorful, perfect with meat dishes. In sterilized jars covered with iron lids condiment is stored all winter.

    What to prepare:

    • fleshy tomatoes — 7 kg;
    • bell pepper red — 1.5 kg;
    • green seedless grapes — 1.5 kg;
    • hot red chilies — one pod;
    • garlic — three medium heads;
    • cilantro — four large beam;
    • ground pepper — a pinch (or more);
    • salt — one and a half teaspoons.

    How to do

  • Prepared vegetables and seedless grapes miss two or three times through a meat grinder to reduce the pieces to shift in a big Tolstoganova pan.
  • Boil, on low heat cook for 40 minutes. Stir with a spatula, so as not to burn.
  • Grind slightly chilled mass through a sieve or blender.
  • Cake to clean up, pour the sauce back into the pan.
  • Cook until thick (about two hours).
  • 15 minutes before end of cooking add salt, crushed press the garlic, the chopped cilantro.
  • Spread out on the sterilized banks, to tighten.
  • Preparation for the winter

    Features. If you want to eat delicious filling of fresh vegetables even in the cold, you can conserve a fragrant additive. Make sauce Satsebeli for the winter from tomatoes and peppers with the addition of fresh herbs. The hot mass is poured only in a dried, pre-sterilized jars of any size.

    What to prepare:

    • red tomatoes — 3 kg;
    • Bulgarian sweet pepper — 1 kg;
    • spicy Chile — one pod;
    • garlic — one head;
    • parsley ten branches;
    • dill ten branches;
    • cilantro — ten branches;
    • coriander powder — one spoon;
    • sugar and salt — to taste.

    How to do

  • Chop the garlic, set aside at the time, covering the bowl with a lid.
  • Vegetables and podsushennouu greens scroll through Mincer.
  • Put the mixture in a pan to boil, keep on heat for 20 minutes, waiting for a thick.
  • Add coriander and 15 minutes to enter the garlic pulp, salt and sugar.
  • To boil, turn off the heat, put in glass containers.
  • At night, flip, cover.
  • To enhance the flavor in winter the workpiece is added to the herbs tarragon, Basil. The taste is more intense if used when cooking fleshy, slightly overripe tomatoes by removing the skin.

    To make the sauce Satsebeli according to any one of the above recipes easy, pre-prepared foods, jars and kitchenware. Store the finished dressing in the indoor environment should be in corked glass containers of not more than three to five days. To increase the shelf life to three or four weeks will help the room of the jars in the refrigerator or cellar.

    The sauce Satsebeli: classic recipe, spicy, cooking tomatoes, plums, nuts, plums, apples and winter





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