Satsebeli tomato sauce
1 serving
90 minutes
Satsebeli is translated from Georgian as just a sauce, any sauce, without details or explanations. It is no coincidence that the recipe for this main Caucasian seasoning for shashlik is so changeable. It is originally fruit and berry, with sourish flavors like pomegranate or blackberry. But now the main version of satsebeli is considered to be tomato, in which they add sweet and hot peppers and hops-suneli. But they do not add greens: Mamia Dzhodzhua, chef of the Kazbek restaurant, who shared with us the recipe for traditional satsebeli, considers this a violation of the canons.
1
Cut the tomatoes and chop the pepper randomly.
- Tomatoes: 1 kg
- Bell pepper: 500 g
2
Put in a thick-bottomed pot, add garlic and deseeded chili pepper. Simmer on low heat for about an hour.
- Garlic: 30 g
- Chili pepper: 3 pieces
3
Sift through a sieve. Boil on low heat until the desired consistency. Salt and pepper to taste. Add spices.
- Salt: to taste
- Ground red pepper: to taste
- Blue fenugreek (utskho-suneli): to taste
- Ground coriander: 0.5 teaspoon
