Satsebeli sauce for the winter

Satsebeli sauce for the winter is a delicious preparation for meat, poultry and other products. The savory sauce needs no introduction. Spicy lovers are absolutely familiar with it. Preparing satsebeli is a fairly simple process. Both experienced and novice cooks can handle it. Everything is extremely simple, you just need to follow the instructions. The selection contains several options, among which you will certainly note something for yourself and take note.

Satsebeli sauce - classic Georgian recipe

Satsebeli sauce - a classic Georgian recipe is a savory dressing for many dishes. If you are a spicy lover, this is what you need. Anyone can cook satsebeli; there are no secrets here. Everything is simple and clear with a little effort. This is a great alternative to chili sauce or ketchup. Be sure to prepare it, after which you will completely refuse sauces from the supermarket.

1. 
   How to prepare Satsebeli sauce for the winter? We take fleshy, undamaged tomatoes and rinse them well, washing away dust and dirt. We cut the dried tomatoes into segments, cutting out the stalks. Transfer to a chopper container and grind. Pour into a metal container intended for cooking.
2. 
   We also put washed parsley and dill, peeled and chopped sweet peppers, and washed chili peppers here. Adjust the amount of chili at your discretion. Process until smooth. You can grind the vegetables using a meat grinder or food processor, and chop the greens with a knife.
3. 
   Pour the rolled mixture into a container with tomatoes.
4. 
   Salt and be sure to adjust the taste by adding granulated sugar.
5. 
   After stirring, place on the stove. As soon as bubbles appear, add chopped basil or replace with dried spice.
6. 
   After boiling the mixture for 15 minutes at minimum temperature, season with black pepper, dry adjika and suneli hops.
7. 
   Season with chopped garlic and coriander (ground or grated in a mortar). Vary the amount of spices for yourself.
8. 
   Boil the mixture for another 10 minutes with constant stirring and slight bubbling. Finally, add vinegar to prevent the twist from exploding and increase shelf life. Stir and turn off the flame.
9. 
   Divide the boiling sauce into sterilized jars using a wide-mouth funnel. To avoid getting burned, wear a mitten. Low jars can be conveniently heated in the microwave. Larger jars are sterilized over steam or in the oven.
10. 
    Having tightly screwed the seams, we cool them upside down. Wrap it up so that the twist cools slowly.
11. 
    After cooling, check that the sauce does not leak and store it in the pantry or kitchen cabinet. Bon appetit!

Homemade satsebeli sauce for the winter made from tomatoes and peppers

Homemade satsebeli sauce for the winter made from tomatoes and peppers has an incredible aroma that will make your head spin. Anyone can easily implement the workpiece. All products are simple and affordable. And if you have your own garden with a good harvest, then preparing satsebeli will generally be easier than ever.

Cooking time – 1 hour 10 minutes

Cooking time - 10 min.

Portions – 800 ml.

Ingredients:

• Tomatoes – 1 kg.
• Salt – 1 tsp.
• Bell pepper – 300 gr.
• Garlic – 5 cloves.
• Hot chilli pepper – 1 pc.
• Greens – 50 gr.
• Ground coriander – 1 tsp.
• Granulated sugar – 2 tsp.

Cooking process:

Step 1. Having prepared the ingredients, thoroughly wash the ripened vegetables and herbs. To get rid of water droplets, spread on a kitchen towel.

Step 2. Cut clean, fleshy tomatoes into segments, cutting off the tails.

Step 3. Clean the seed boxes of the peppers. Having cut into pieces, we proceed to chopping. Adjust the amount of spiciness as desired.

Step 4. Twist the prepared fruits or punch them with a blender. Pour into a saucepan.

Step 5. Finely chop the greens (parsley, dill or other herbs) and place them on top of the rolled fruits.

Step 6. Boil for 20 minutes. Then we move it to a shallow burner.

Step 7. Season with coriander. Boil the sauce for 40 minutes at minimum temperature.

Step 8. Add crushed garlic to the thickened mixture (determine the quantity at your discretion).Season with salt and granulated sugar. After mixing, we try. If necessary, adjust the taste. Warm up for 5 minutes.

Step 9. Steam the washed glass containers in a water bath or heat them in the oven. Boil the lids. Fill sterilized jars with boiling sauce. For convenience, we use a funnel. Screw tightly with sterilized screw caps.

Step 10. Once cooled, transfer to a cool place or kitchen cabinet. After opening, keep the sauce refrigerated. Add to your favorite dishes. Bon appetit!

Satsebeli from plums for the winter

Plum satsebeli for the winter is a rather interesting version of the popular sauce. Plums add a unique sourness to the preparation. The sauce goes well with many foods and dishes. The harmonious taste is liked by connoisseurs of savory snacks. By preparing zakatka, you will completely eliminate store-bought sauces from your purchases.

Cooking time – 1 hour 00 minutes

Cooking time - 15 minutes.

Portions – 1.2 l.

Ingredients:

• Tomatoes – 400-500 gr.
• Salt – 2 tsp.
• Bell pepper – 1 pc.
• Garlic – 1-1.5 heads.
• Hot chili pepper – 1-2 pcs.
• Dried basil – 1 tsp.
• Cilantro – 30 gr.
• Plums – 1 kg.
• Granulated sugar – 3 tsp.
• Paprika – 1 tsp.
• Ground black pepper – 1 pinch.
• Vegetable oil – 2 tbsp.
• Turmeric – 1 tsp.

Cooking process:

Step 1. Prepare the products. We wash plums, peppers, tomatoes and aromatic herbs. Soak the jars in a soda solution. Rinse well. We put the washed containers to sterilize. For sterilization we use a water bath, oven or microwave.

Step 2. Remove the pits from the plums by cutting them lengthwise. Divide the tomatoes in half, cutting off the stems. We take out the seed box from the peppers. Removing the garlic from the husk.We determine the proportions of garlic and hot pepper depending on taste.

Step 3. We turn the processed components into a puree mass using kitchen appliances. You can first remove the skin from plums and tomatoes by scalding them with boiling water. Pour into a fireproof container with thick walls. Place the contents on the stove, setting the heat to moderate.

Step 4. After boiling the mass, add spices. In this case, flavor with basil, turmeric, paprika and pepper. We control the amount of spices at our discretion. We also determine the range of seasonings according to taste.

Step 5. Balance with salt and sugar (the amount depends on the acidity of the plums). After adding vegetable oil, reduce the temperature and cook until thick. To prevent the mixture from burning, place it on a shallow burner and stir regularly. Cook as long as needed to achieve your preferred consistency.

Step 6. After chopping the herbs, add them to the sauce. Cook until the consistency of the sauce suits us. The sauce should not be liquid. Pour the hot preparation into sterilized jars. If you have juice bottles, we use them.

Step 7. Screw on with clean caps. Lay it on its side and wrap it in a blanket, let it cool. After cooling, transfer the sauce to the cabinet with preparations. We complement our favorite main dishes or side dishes with seaming. The sauce goes well with pasta, potatoes, meat and poultry. After opening the satsebeli, move it to the refrigerator. Bon appetit!

Satsebeli with starch for the winter

Satsebeli with starch for the winter is quite easy to make. And don’t let the list of ingredients in the recipe scare you. Despite their number, the process is not at all complicated. Starch acts as a thickener in the recipe.Thanks to it, satsebeli has a thick consistency, and the workpiece is not subjected to prolonged boiling.

Cooking time – 1 hour 30 minutes

Cooking time - 30 min.

Portions – 1

Ingredients:

• Tomatoes – 5 kg.
• Salt – 1 tsp.
• Bell pepper – 1 kg.
• Garlic – 1 tbsp.
• Onions – 1 kg.
• Dried basil – 2 tsp.
• Parsley/dill – 1 bunch.
• Ground coriander – 2 tsp.
• Granulated sugar – 1 tbsp.
• Ground black pepper – 2 tsp.
• Vinegar 9% – 2 tbsp.
• Starch – 4 tbsp.
• Suneli hops/Italian herbs – 2 tsp.

Cooking process:

Step 1. The day before, soak glass jars, rinse with soda, rinse under strong water pressure and set to sterilize. We choose our own sterilization method. Select ripened tomatoes and wash. For satsebeli, overripe, slightly bruised, but not spoiled specimens are used.

Step 2. We cut off the tails and wrinkled places, cut out the flaws, cut the vegetables into slices so that it is convenient to grind. All substandard products that are not suitable for preservation in their entirety are suitable for harvesting.

Step 3. Peel the skins from the onion, rinse and divide into quarters.

Step 4. Remove the cores and membranes from the washed bell peppers. After rinsing, divide into pieces.

Step 5. After disassembling the heads of garlic into cloves, remove the husks. Rinse and then grate on a fine grater or squeeze through a garlic press.

Step 6. Rinse the fragrant herbs. Using kitchen appliances, chop tomatoes, onions, herbs and peppers. Pour into a thick-walled saucepan. Place it on the stove and bring it to a slight bubbling, you need to time it for 10 minutes.

Step 7. Add spices. After boiling for another third of an hour, add salt, malt and add crushed garlic. Select several ladles of sauce and cool.We dilute starch (corn or potato) in the tomato mass and pour it into a common bowl. After stirring, add vinegar. Boil for 5 minutes, when the mixture begins to thicken, turn off the gas.

Step 8. Pour the spicy preparation into sterilized jars, armed with oven mitts or a towel so as not to get burned. We close it with a machine. Turn it upside down and wrap it in a fur coat of blankets and cool it. It is convenient to seal the sauce in glass juice bottles.

Step 9. Place the twists in the room where the preserves are stored. It is permissible to store sealed, and especially sterilized, preparations at room temperature. We use the sauce with appetizers and main courses. We complement dumplings, manti, pasta. After opening the satsebeli, put it in the refrigerator. Bon appetit!

Georgian satsebeli for the winter with basil

Georgian-style satsebeli for the winter with basil will captivate you with its aroma. Fragrant herbs give the sauce unforgettable notes. The product stores well, but runs out quickly. Spicy lovers have tried the sauce, and now they don’t put it in drinks.

Cooking time – 1 hour 00 minutes

Cooking time – 25 min.

Portions – 700-800 ml.

Ingredients:

• Tomatoes – 1 kg.
• Bell pepper – 350 gr.
• Garlic – 2 heads.
• Cilantro - optional.
• Basil – 4 sprigs.
• Parsley – 1 bunch.
• Ground coriander – 1 tsp.
• Granulated sugar - to taste.
• Salt - to taste.
• Chili pepper – 1 pc.
• Khmeli-suneli – 1 tsp.

Cooking process:

Step 1. Punch the washed fleshy tomatoes until smooth. First remove the skin and scald the fruit. I use frozen and pre-chopped tomatoes. Let's interrupt again.

Step 2. We wash the bell peppers, cut off the tails, seeds and membranes, cut them into pieces and put them in the unit.Rinse the parsley, cilantro and basil, tear them coarsely and put them in a chopper. I have peppers and herbs from the freezer. We also throw hot chili here. We chop the vegetables.

Step 3. Unload the mass into a heat-resistant container. After boiling, simmer for half an hour at minimum temperature.

Step 4. Since my peppers are green, I balance the color with a tablespoon of tomato paste. Cook for 10 minutes. When using red bell pepper, skip the manipulation and move on to the next step. It is permissible to use dry basil for the sauce; it will add a rich, rich taste.

Step 5. Grind the coriander grains with peppercorns in a mortar or grind them in a coffee grinder.

Step 6. Pour ground spices and suneli hops into the boiling mixture. Salt and malt. We determine the variety and quantity of spices ourselves. Boil for 5 minutes.

Step 7. Next add chopped garlic. Heat until small bubbles appear.

Step 8. Grind the hot mass. You can use an immersion blender.

Step 9. Distribute the workpiece into sterilized jars. Screw it on and transfer it to a shelf in the refrigerator after cooling. Bon appetit!

Satsebeli sauce with carrots for the winter

Satsebeli sauce with carrots for the winter has a milder taste. But if you want, you can always add some spice with garlic or chili pepper. Cooking satsebeli will not be difficult if you have ever prepared something similar, for example, adjika. The aromatic sauce goes well with any dish.

Cooking time – 1 hour 20 minutes

Cooking time - 15 minutes.

Portions – 60

Ingredients:

• Tomatoes – 2 kg.
• Salt – 1.5 tbsp.
• Bell pepper – 1 kg.
• Garlic – 250 gr.
• Carrots – 250 gr.
• Basil – 1 bunch.
• Parsley - 2 bunches.
• Ground coriander – 1 tsp.
• Sugar – 1 tbsp.

Cooking process:

Step 1.Prepare the ingredients.

Step 2. It is necessary to thoroughly wash the bell pepper. After washing, dry it and divide it into slices, taking out the seed box and cutting off the membranes.

Step 3. Peel the carrots, rinse them, and chop them coarsely.

Step 4. Remove the peel from the garlic. We adjust the proportions to taste. I don’t recommend reducing the proportions; after all, satsebeli should have a brighter taste than traditional tomato sauce.

Step 5. Having cut out the tails from the tomatoes and cut them into segments, grind the vegetables.

Step 6. Place the ground mixture into a saucepan. The dishes should have a double bottom so that the mass does not burn during long simmering. If you have a cauldron, this will be ideal.

Step 7. For flavor, add coriander. The spice is quite specific and you should not overdo it here. Add salt and granulated sugar to balance the taste.

Step 8. After placing on a moderate flame and boiling, minimize the heat and cook for 1 hour. During cooking, do not forget to stir the mixture.

Step 9. Dry the washed greens and chop them. If you don’t like boiled greens, you can use ground dry herbs. They will give a brighter and richer aroma. Pour into the sauce. After boiling for 5 minutes, turn off the gas.

Step 10. After sterilizing the jars, fill them with the hot mixture.

Step 11. Close with sterilized lids. Place upside down and cool, covered with a blanket.

Step 12. To ensure the safety of winter preparations, we transfer them to a cool room or store them in a kitchen cabinet until opening. After the first use, place it in the refrigerator. Bon appetit!

Satsebeli with hop-suneli seasoning at home

Satsebeli with hop-suneli seasoning at home will captivate lovers of spicy sauces and dressings.Once you cook it, you will give up store-bought alternatives forever. Khmeli-suneli gives a special taste to canned food. You definitely can't buy this sauce. Homemade satsebeli sauce is superior in all respects to analogues on supermarket shelves. Fans of oriental spices are guaranteed to enjoy this amazing recipe.

Cooking time – 35 min.

Cooking time - 15 minutes.

Portions – 15

Ingredients:

• Tomatoes – 3.5 kg.
• Salt – 1.5 tbsp.
• Bell pepper – 1 kg.
• Garlic – 100 gr.
• Onions – 600 gr.
• Vegetable oil – 150 ml.
• Vinegar 9% – 1 tbsp.
• Khmeli-suneli – 2 tsp.
• Granulated sugar – 100 gr.

Cooking process:

Step 1. After washing and cutting the bell pepper lengthwise, clean out the insides. Peel the skins from the onions and garlic and wash them.

Step 2. Divide the processed tomatoes into quarters and grind them with a kitchen unit. Repeat with peppers and onions. Three garlic on a fine grater or squeeze through a garlic press. Pour the contents into a metal bowl and place it on the switched on burner.

Step 3. When the mixture boils, place a sieve on top to collect the liquid. This is necessary in order to get rid of prolonged boiling.

Step 4. After collecting the juice, season the mixture with vegetable oil. Add suneli hops. Salt and balance the taste with sugar. Boil at minimum temperature and low bubbling for 20 minutes.

Step 5. Add chopped garlic. After stirring, cook the sauce for 5 minutes.

Step 6. Turning off the flame and moving the saucepan to a wooden stand, pour in the vinegar and stir.

Step 7. While the sauce is boiling, immerse the jars in a soapy solution and wash them with a brush. We remove soap deposits with a strong stream of water and, having marked the containers in the oven or microwave, heat the jars.Then pour the satsebels into clean, dry containers. Roll up with a key or screw caps and cool while wrapped.

Step 8. After cooling, place the satsebeli with another preserve in the cellar. The sauce keeps well in the kitchen cupboard. But after opening it should be put in the refrigerator. Bon appetit!