The famous sweet and sour sauce "Satsebeli" or "Satsibeli" represents Georgian cuisine. This sauce is served not only with kebabs, but also with any meat, vegetables. It has a thick consistency and a spicy aroma. It can be eaten both cold and hot.
Ingredients:
- 100 g 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 hop-suneli seasoning;
- 100 g of drinking water.
Preparation:
- Rinse the 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, add a teaspoon of dry adjika. Salt is essential, as the salt will make the cilantro juice. Add suneli hops and some freshly ground black pepper. Pour apple cider vinegar. Now start crushing the contents of the mortar using the "pestle". Vinegar will help all ingredients to reveal their taste as much as possible.
- 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 by size and send it to the refrigerator for several hours, after which it can be served with main dishes.
You don't have to leave the sauce in the fridge if, for some reason, there is no time to wait so long. But after Satsebeli is infused, its taste becomes sharper and more aromatic. The amount of dry adjika can be varied up or down.
