Sauce recipe
Satsebeli Sauce
This satsebeli recipe simmers tomato paste with cilantro, garlic, red chili pepper, fenugreek, coriander seeds, vinegar, salt, sugar, and water.
How to make Satsebeli Sauce
The quantities and five-step method below come from the structured recipe on the former Sauce Wiki page at this same URL.
Satsebeli Sauce
A source-preserved satsebeli recipe with tomato paste, cilantro, garlic, red chili pepper, spices, vinegar, salt, sugar, and water.
Ingredients
- 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
Method
- 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.
What changed in this migration
This recipe was migrated from Sauce Wiki's former WordPress page at the same URL. Its ingredient lines and method are copied from the frozen structured source. Unsupported history, health, rating, nutrition, storage, and media claims were not added.
Recipe remains visible
Each ingredient row links to one or more direct Sauce Wiki ingredient destinations, including source-bound reference pages for terms outside the reviewed ingredient taxonomy.
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The visible Satsebeli Sauce recipe is not emitted as Recipe JSON-LD. Legacy media remains withheld until a reviewed completed-dish image accurately representing this recipe is available.