Satsebela from tomatoes
4 servings
45 minutes
A classic Georgian sauce, one of those about which they say: "You can even eat nails with this sauce.
1
We take ripe, juicy tomatoes, pour boiling water over them, and peel off the skin. We cut each tomato into several pieces — six or eight. We leave them in a pot for a while to release the clear juice. We drain the juice and simmer the tomatoes for about an hour until the mixture thickens.
- Tomatoes: 2 kg
2
At this time, we add crushed garlic and chili peppers to the tomatoes - they can be chopped or added whole.
- Garlic: 4 cloves
- Red chilli pepper: 2 pieces
3
We grind greens, coriander, and dry suneli in a mortar, sprinkling them with salt. We add the crushed greens to the sauce and remove the pot from the heat. Mix everything well and let it cool. Satsibela goes well with everything—from fried potatoes to boiled meat. Georgian sauces are very tasty on their own—you can just dip bread in them and enjoy.
- Coriander: 1 bunch
- Ground coriander: 1 teaspoon
- Utskho-suneli: to taste
- Sea salt: to taste
- Parsley: to taste
- Dill: to taste