Satsebeli sauce

Satsebeli sauce - inevidimka satsebeli sauce b92d2762 6b64 4412 84bb 474c04af3e0e

Satsebeli is a classic Georgian sauce, cherished for its rich, piquant flavor profile. Rooted deep in Georgian culinary tradition, satsebeli combines a variety of spices, herbs, and tomato to create a sauce that complements a wide range of dishes. It is particularly popular with grilled meats, poultry, and traditional Georgian dishes like khachapuri and kinkali. The name “satsebeli” comes from the Georgian word “tsitsebela,” meaning ‘sauce’. Over time, it has become a staple in Georgian households, each family boasting its unique version, often passed down through generations. This sauce is known for its versatility and can be made in large batches to be preserved for the winter months, providing a taste of summer’s bounty year-round.

Serves: +10
  • Tomato paste 200 g
  • Fresh cilantro (coriander) 30 g
  • Garlic 20 g
  • Red chili pepper 10 g
  • Fenugreek 2 g
  • Dried marigold petals 5 g
  • Coriander seeds 2 g
  • White wine vinegar 30 ml
  • Salt 5 g
  • Water 100 ml
  • Sugar 5 g
60 minsPrint
  • In a medium saucepan, combine the tomato paste and water over low heat. Stir until the tomato paste has diluted into a smooth consistency. Adjust the amount of water depending on how thick you want the sauce to be.
  • Add the minced garlic, chopped cilantro, finely chopped red chili pepper, ground fenugreek, marigold petals (if using), and ground coriander seeds to the saucepan. Stir well to incorporate all the ingredients.
  • Stir in the white wine vinegar, salt, and sugar (if using) to the mixture. The vinegar will add a slight tang to the sauce, while the sugar can help balance the acidity from the tomatoes and vinegar.
  • Allow the sauce to simmer on low heat for about 20-30 minutes, stirring occasionally. This slow cooking process helps meld the flavors together and intensifies the sauce’s aroma and taste.
  • Once the sauce has thickened to your liking, remove it from heat and let it cool. Taste and adjust the seasoning if necessary.

Storage Tips

Satsebeli sauce can be stored in airtight jars and kept in the refrigerator for up to 2 weeks. For longer storage, the sauce can be canned using a water bath method to preserve it for the winter months.

Useful Properties of the Main Ingredient

Tomatoes, the base of satsebeli sauce, are a good source of vitamins C, K, potassium, folate, and antioxidants, including lycopene, which has been linked to various health benefits such as reduced risk of heart disease and cancer.

Interesting Facts

  • Georgian cuisine is known for its love of spices and herbs, with satsebeli sauce being a prime example of how these ingredients are used to create complex flavors.
  • Satsebeli sauce is sometimes made with pomegranate juice instead of vinegar, adding a unique sweetness and tanginess to the sauce.
  • The inclusion of dried marigold petals is a distinctive feature of Georgian cuisine, adding a subtle bitterness and vibrant color to dishes.

This recipe for satsebeli sauce offers a glimpse into Georgian culinary traditions, providing a flavorful complement to a variety of dishes with its unique combination of herbs, spices, and tomato.

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