How to prepare satsebeli from cherry plum for the winter. Satsebeli sauce for the winter - the most delicious recipes for a savory preparation How to prepare satsebeli from plums for the winter

Translated from Georgian, “satsebeli” is simply “sauce”, and the name is pronounced with emphasis on the first syllable. More often it is made from nuts, berries, and ripe fruits. However, recipes with tomato paste or fresh meaty tomatoes, broth, and garlic are no less popular.

Useful properties and calorie content of the dressing

The benefits of the sauce are due to its fruit and vegetable composition, supplemented with spices and herbs. Nuts, grape or pomegranate juice enrich the dish with iron, magnesium, calcium, phosphorus, vitamins A and B. Onions and garlic have strong bactericidal properties, cilantro saturates with vitamin C and carotene. Tomatoes contain the enzyme lycopene, which fights cancer cells and improves immunity.

There are other beneficial properties of the spicy additive:

• normalization of metabolism;
• increased performance;
• prevention of vitamin deficiency;
• strengthening the walls of arteries and vessels;
• improved blood circulation;
• normalization of blood sugar levels;
• increased libido.

Despite the rich composition and variety of ingredients, satsebeli is low in calories. 100 g of the supplement contains no more than 52 kcal.

Cooking features

The sauce can be sour, spicy (even hot) or sweet, depending on the composition. The fruit version often contains grapes, ripe pomegranate juice, blackberries, apples or plums. Vegetable - tomatoes, hot and sweet peppers, garlic cloves, spicy herbs. Spices and seasonings must be added.

• Adding flavor. Garlic, saffron, cilantro, coriander, tarragon, suneli hops, peppermint, and parsley add “smell” to the dressing.
• Delivery temperature. The seasoning is eaten cold or warm, but not hot.
• Preparation for future use. For winter storage, the mass is boiled down, placed in sterilized jars, first adding a little vinegar, and screwed.
• Food preparation. Peppers are freed from seeds, white partitions, plums, and cherry plums from seeds. After scalding, remove the skin from the tomatoes. The greens are washed and dried, the onions and garlic are peeled.

Satsebeli, prepared for future use, after boiling, resembles homemade ketchup or thick tomato paste. You can use the preparation as a seasoning for borscht, a dressing for other sauces, or a paste for hearty sandwiches.

Satsebeli sauce: basic recipe

Peculiarities . The simplest tsitsibeli sauce recipe that everyone will love. Even an inexperienced housewife can prepare traditional satsebeli from tomatoes and bell peppers - there are no difficulties in the recipe. The taste is regulated with the help of chili and garlic, and other hot seasonings. This additive is served warm or cold with kebabs, lamb, khinkali, chakhokhbili, solyanka. Pairs with pickled cheeses, grilled vegetables, kharcho soup, rice and even pies.

What to prepare:

• ripe, even overripe tomatoes - 2.4 kg;
• bell pepper - 0.6 kg;
• hot chili - one pod;
• garlic - large head;
• coriander - a third of a teaspoon;
• dill - five to six branches;
• cilantro - five to six branches;
• ground red hot pepper - a pinch;
• salt - one tablespoon.

How to do

1. Cut the overripe tomatoes into two or four parts, remove the skins from them, and put them in the refrigerator for an hour or two.
2. Drain the juice.
3. Cut the peeled pepper into quarters and boil in boiling water for ten minutes. Cool, remove the thin skin from the slices.
4. Pour water over the tomatoes and cook for ten minutes.
5. Rub the cooled vegetables through a sieve. Add spices, ground hot pepper.
6. Cook the vegetable puree over medium heat for 15 minutes to evaporate excess liquid.
7. Then simmer over low heat for about an hour.
8. Add chopped herbs, crushed garlic in a mortar or garlic press, and after five minutes remove from the heat.
9. Pour the thickened mass into sterilized jars, bottles, and roll up.

To make the classic satsebeli sauce recipe even more aromatic and tasty, spices such as marjoram, basil, fenugreek, paprika or ombalo are added to the composition.

Original varieties of seasoning

Many unusual variants of spicy sauce have been invented. Spicy satsebeli is prepared by different housewives on the basis of grapes, pomegranate juice, cherry plum, with chicken broth and walnuts. Garlic, onions, and hot chili peppers are often added. This acidic addition is served with various dishes of chicken, meat, fish, vegetables and cereals.

From plums

Peculiarities . The recipe for satsebeli plum sauce in Georgia is usually passed down from generation to generation. The walnuts and seasonings contained in the composition go well with garlic, juicy and sweet fruits. The seasoning is used both warm and hot.

What to prepare:

• plums - 1 kg;
• sugar - 100 g;
• peeled walnuts - 120 g;
• garlic - 50 g;
• salt - 15 g;
• chili pepper - 30 g;
• ground pepper - 5 g;
• curry seasoning - 10 g.

How to do

1. Grind the chili, pitted plums, nuts and garlic cloves in a meat grinder, turning twice.
2. Place the fruit and nut mixture in a thick-bottomed saucepan, add salt, sweeten, and spices.
3. Boil, then simmer for half an hour, stirring the mixture.
4. Pour the sauce into sterilized wide-necked bottles and preserve.

To roll up satsebels for the winter, at the end of cooking you need to pour in two or three tablespoons of 9% vinegar and a couple of tablespoons of vegetable oil, boil, then immediately seal the bottles.

From cherry plum

Peculiarities . The recipe for cherry plum satsebeli turns out tasty and aromatic. After tasting, many housewives and family members become its fans forever. It is usually served with lamb or pork kebab, rice, spaghetti, khachapuri, even warm pita bread.

What to prepare:

• cherry plum - 1 kg;
• cilantro - 50 g;
• dill - 50 g;
• sugar - 60 g;
• garlic - three cloves;
• dried hot peppers - a quarter of a red pod;
• salt.

How to do

1. Pour boiling water over the cherry plum and wait five minutes. Drain the water and rub the fruits through a large sieve until pureed.
2. Transfer the fruit mixture into a thick-bottomed saucepan and place on fire.
3. Add chopped herbs and crushed garlic, cook the remaining ingredients for a quarter of an hour, stirring.
4. Sterilize the jars in the oven or steam and pour boiling water over the lids.
5. Divide the hot mixture into containers and tighten.
6. Wrap until completely cool, placing on lids.

With walnuts as in the photo

Peculiarities . With walnuts and broth, satsebeli sauce is much more satisfying than with just vegetables and fruits. Many people like this recipe because of its thick consistency, pungent taste, spicy aroma of cilantro and refreshing mint. Served as a dressing for meat, poultry dishes, and soups.

What to prepare:

• peeled walnuts - 200 g;
• garlic - five to six cloves;
• onion - one;
• green cilantro - ten branches;
• peppermint greens - five branches;
• ground red pepper - to taste;
• chicken broth - 200-300 ml;
• table vinegar - one teaspoon;
• salt - one teaspoon.

How to do

1. Finely chop the peeled onion and garlic.
2. Chop the greens with a knife.
3. Mix the ingredients in a dish, add walnuts, grind with a blender.
4. Pepper, salt, dilute with vinegar and cooled chicken broth to the desired consistency.

If a spicy sauce is prepared for a meat or fish dish, meat or fish broth is used for dilution, respectively. The addition of vinegar increases the shelf life of the additive.

With tomato paste

Peculiarities . Georgian satsebeli with tomato paste, adjika and garlic is distinguished by its pungency, appetizing color and smell. The sauce is prepared thick, but if desired, it can be easily diluted with boiled water to the desired consistency.

What to prepare:

• tomato paste - 150 g;
• green cilantro - ten branches;
• garlic - three cloves;
• boiled water (cold) - 150 ml;
• khmeli-suneli - one teaspoon;
• adjika - one teaspoon;
• apple cider vinegar - two tablespoons;
• salt.

How to do

1. Rinse the garlic and crush it with a press.
2. Chop the dried greens after washing.
3. Mix both ingredients with adjika, khmeli-suneli, and beat with a blender until smooth.
4. Add paste and apple cider vinegar and stir.
5. Add water while stirring to obtain the desired thickness of the sauce.
6. Add salt.

With pomegranate

Peculiarities . Fruity Georgian satsebeli sauce with pomegranate juice turns out dark pink, aromatic, and exquisite in taste. It is usually served with pasta, poultry, fish, kebabs and baked meat. The thickness of the dressing can be adjusted by adding or reducing the amount of pomegranate juice during cooking.

What to prepare:

• large pomegranate - one;
• peeled and roasted walnuts - 150 g;
• coriander greens - ten stems;
• hot ground red pepper;
• salt.

How to do

1. Peel the ripe pomegranate and wrap it in gauze folded in several layers.
2. Twist the gauze bag tightly and squeeze the pomegranate juice into a bowl. It is advisable to squeeze out about 180-200 ml.
3. Chop the coriander greens and mix with roasted walnuts.
4. Grind in a mortar and pestle until a fragrant paste is obtained, add salt and pepper.
5. Pour pomegranate juice in doses (30-40 ml at a time), stirring until a homogeneous thick dressing is obtained.

If desired, pomegranate juice can be replaced with grape, blackberry or cherry plum juice, cilantro - parsley or dill. Berry and fruit puree will also help diversify the taste.

With grapes

Peculiarities . Satsebeli grape sauce is easy to prepare at home. It is not too thick, tasty and aromatic, and goes perfectly with meat dishes. The seasoning is stored in sterilized jars under iron lids all winter.

What to prepare:

• meaty tomatoes - 7 kg;
• red bell pepper - 1.5 kg;
• green seedless grapes - 1.5 kg;
• hot red chili - one pod;
• garlic - three medium heads;
• cilantro - four large bunches;
• ground pepper - a pinch (more is possible);
• salt - one and a half teaspoons.

How to do

1. Pass the prepared vegetables and seedless grapes through a meat grinder two or three times, so that there are fewer pieces, and transfer to a large, thick-bottomed saucepan.
2. Boil, cook over low heat for 40 minutes. Stir with a spatula so it doesn't burn.
3. Grind the slightly cooled mass through a sieve or blender.
4. Remove the pulp and pour the sauce back into the pan.
5. Cook until thick (about two hours).
6. 15 minutes before the end of cooking, add salt, crushed garlic, and chopped cilantro.
7. Place in sterilized jars and seal.

Preparation for the winter

Peculiarities . If you want to enjoy a delicious dressing made from fresh vegetables even in frosty weather, you can preserve the aromatic additive. Satsebeli sauce is prepared for the winter from tomatoes and peppers with the addition of fresh herbs. The hot mass is poured only into dried, pre-sterilized jars of any volume.

What to prepare:

• red tomatoes - 3 kg;
• bell pepper - 1 kg;
• hot chili - one pod;
• garlic - one head;
• parsley - ten branches;
• dill - ten branches;
• cilantro - ten branches;
• ground coriander - one large spoon;
• sugar and salt - to taste.

How to do

1. Chop the garlic and set aside for a while, covering the bowl with a lid.
2. Grind vegetables and dried herbs through a meat grinder.
3. Transfer the mixture to a saucepan, boil, and keep on fire for 20 minutes, waiting for it to thicken.
4. Add coriander, and after 15 minutes add garlic gruel, salt and sugar.
5. Boil, turn off the heat, pour into glass containers.
6. Turn over and cover overnight.

To enhance the aroma, tarragon and basil are added to winter preparations. The taste is more intense if fleshy, slightly overripe tomatoes with the skin removed are used during cooking.

It is not difficult to prepare satsebeli sauce according to any of the above recipes by preparing food, jars and kitchen utensils in advance. The prepared dressing should be stored at room conditions in sealed glass containers for no more than three to five days. Placing the jars in the refrigerator or cellar will help increase the shelf life to three to four weeks.

Satsebeli is a delicious spicy sauce native to Georgia. In our country it is he who is associated with this name. In fact, in Georgia absolutely all sauces are called this word. That is why there are many options for recipes for its preparation. In most cases, sauces of this kind have a thick consistency with a pronounced sweet and sour taste and the aroma of various spices. It is worth considering in detail the most popular recipes for preparing satsebeli for the winter.

Satsebeli sauce can be served with meat, fish, various side dishes and baked goods. This is a truly versatile addition that goes well with almost any dish. The nutritional value of the described sauce directly depends on the set of ingredients used. For example, a dish with the addition of nuts, grapes and pomegranates in large quantities is saturated with useful minerals and substances such as phosphorus, iron, and B vitamins.

Moreover, in addition to being nutritious and healthy, satsebeli also strengthens the immune system in the fight against various diseases. These include diabetes mellitus, many diseases of the endocrine system, liver, and cardiovascular system.

Most of these beneficial properties are due to the presence of a diverse set of spices and herbs in the dish. Garlic, onions, cilantro - all this strengthens the immune system.

Prepare the necessary ingredients

The set of ingredients used to prepare satsebeli may vary depending on the chosen recipe. The dish can be prepared from:

• tomatoes;
• sweet bell pepper;
• red hot pepper;
• cherry plums;
• nuts;
• grapes

The following can be used as spices, herbs and herbs:

• garlic;
• coriander;
• salt;
• cilantro;
• dill;
• parsley.

Such a number of variations of the described dish, as already mentioned, is due to the fact that in the homeland of the sauce – in Georgia – the word “satsebeli” is used to describe all sauces. That is why in Russia there are many recipes for its preparation.

Options for making sauce at home

It’s worth looking in detail at the most popular recipes for making satsebeli sauce at home. The information below will discuss the following variations of the described dish:

• classical;
• from tomatoes;
• with the addition of cherry plum;
• from nuts;
• with red currants;
• from grapes;
• with the addition of dogwood.

To prepare and further preserve satsebeli sauce according to the classic recipe you will need:

• tomatoes;
• sugar;
• sweet peppers;
• coriander;
• hot peppers;
• garlic;
• greens (dill, parsley).

1. Initially, you need to scald the tomatoes with boiling water. To do this, just put them in boiling water for 20-30 seconds. After which you will need to take them out and peel them.
2. The pepper should be cut into small pieces, after removing the seeds from the fruit.
3. The prepared vegetables should be mixed until smooth in a blender, then add a previously crushed clove of garlic to the resulting pulp.
4. The resulting mass should be simmered over low heat for 30-40 minutes. For this, it is best to use dishes with thick walls.
5. Ten minutes before the end of cooking, add herbs and spices to taste.

From tomato

Tomato satsebeli is prepared almost exactly the same way as the classic one, with the only exception that this version of the sauce uses little sweet pepper. As a result, to give satsebeli a mild taste, additional sugar should be added.

You can use almost any spices and herbs to add flavor to the dish. In most cases, onions, garlic, dill and parsley are added.

With the addition of cherry plum

To prepare satsebeli with the addition of cherry plum (plum) you will need:

• pre-cooked plum puree;
• sweet and hot peppers;
• garlic;
• adjika (can be used both dry and in sauce form);
• salt and spices to taste.

Cherry plum puree is prepared as follows: the berries are thoroughly washed and then placed in boiling water for several minutes. After cooking for five to seven minutes, the skins are removed from the berries. Next, they are ground in a blender until smooth.

After preparing the plum puree, you need to proceed directly to preparing cherry plum satsebeli, which is also often called tkemali. This is done as follows:

• sweet and hot peppers are ground in a blender;
• the resulting gruel is mixed with puree and cooked over low heat for forty minutes;
• Five to ten minutes before readiness, pre-ground garlic and onions are added to the sauce, after which spices and herbs are added to the sauce to taste.

Recipe with nuts

Unlike the recipes described above, when preparing a dish with nuts, the main nuts are not tomatoes and peppers, but tomato paste. The remaining ingredients are listed below:

• hot chili pepper;
• garlic;
• walnuts;
• cilantro;
• collection of spices khmeli-suneli;
• vinegar;
• salt and sugar to taste.

Ideally, you want to use the thickest possible tomato paste. It is diluted with water and mixed with table vinegar. The resulting mass is mixed with pre-prepared garlic gruel, pepper and cilantro.

The mixture is cooked over low heat for an hour. A couple of minutes before cooking, add ground walnuts, salt and sugar to the dish.

There are alternative versions of this recipe that use lemon juice instead of vinegar.

Grape sauce

Satsebeli can be made from grapes. For cooking, you need to use slightly unripe green fruits. The recipe looks like this:

• Juice is squeezed out of grapes;
• the juice along with the fruits is kept in a water bath for half an hour;
• Then the mixture is salted to taste (if the acid is pronounced, you can add sugar to soften);
• the next step is to strain the mixture and pour the resulting liquid into jars or bottles.

The sauce can be stored in this form for quite a long period of time. Before use, ground walnuts and garlic are added to grape satsebel. Another option is to serve these ingredients along with the dish.

With the addition of greens and dogwood

To cook dogwood satsebeli you will need:

• dogwood berries;
• herbs (cilantro, mint, parsley);
• hot chili pepper;
• garlic;
• khmeli-suneli seasoning;
• wine or apple cider vinegar;
• olive oil;
• salt and sugar to taste.

For cooking, you need to choose large, fully ripe berries. They are steamed in boiling water until soft, after which they are mixed with pepper, garlic and herbs ground in a blender. The resulting mass is filtered through a sieve. Butter, salt and sugar are added to it. If the consistency of the prepared dish seems too thick, then it can be diluted with water to a “sour cream” consistency.

Cooking satsebeli from red currants is done in exactly the same way as cooking dogwood sauce. The difference is that the berries do not need to be ground or boiled first. They are mixed with pepper and garlic and cooked over medium heat.

The remaining spices and herbs are added after the dish is completely cooked. They are combined with the still hot sauce. After the dish, pour into jars or other containers and leave to cool at room temperature.

Georgian

In order to prepare real Georgian satsebeli step by step, you need to follow the instructions below. The main ingredients for the sauce are tomato paste and cilantro.

1. The cilantro must be thoroughly washed and cut into small pieces.
2. Next, it is mixed with garlic, herbs, black hot pepper and other seasonings (khmeli-suneli, salt).
3. The resulting gruel is mixed with preheated tomato paste.
4. The mixture is diluted with water. The amount of water used directly depends on the required consistency of the dish.

How to save blanks

Regardless of the recipe used for preparing satsebeli, the resulting dish can be preserved and sent to the cellar or basement for the winter. To do this, you need to pour the sauce, which has not yet cooled down after cooking, into pre-sterilized tanks or bottles and seal them with lids.

To increase the possible shelf life of the dish, add a tablespoon of ordinary vinegar to the jars. The main thing is that you should never artificially cool the jars in the refrigerator or in any other way. They should cool down on their own at room temperature. After this, the workpiece can be placed in a basement or cellar for storage.

Many of us like the Georgian national sauce called Satsebeli. It tastes spicy and sweet and sour. This is the difference from other seasonings. It is consumed mainly with meat, fish and vegetable dishes. From Georgian, “satsebeli” is translated simply as “sauce”. Therefore, the word satsebeli can be used to refer to other sauces made from fruit and berry bases. How to prepare “Satsebeli” from cherry plum yourself, we will tell you today.

It is most often prepared from Tkemali plums. Thanks to the sourness contained in them, sweet and sour sauce has gained such popularity among the population. Tkemali does not grow on the territory of our country, but the cousin of the Caucasian plum, yellow cherry plum, grows. It is very sour, so housewives rarely use it in their preserves. But in vain!

However, plums do not go to waste, so they began to use them to prepare Georgian seasoning. Moreover, the sweet and sour berry is an excellent replacement for tkemali. Our recipe does not require much expenditure and is very easy to prepare. So, in order to prepare satsebeli from cherry plum for the winter let's prepare:

1 kg cherry plum puree;

2 tbsp. spoons of sugar;

2/3 tbsp. spoons of salt;

3 garlic cloves;

a piece of dried hot pepper;

50 gr. green dill and cilantro

Wash the ripe cherry plum and separate it from the leaves and twigs. Now you can puree it. Steam the berries in a small amount of water and rub them through a sieve. Pour the resulting cherry plum puree into the container in which it will be cooked and put it on the fire.

Grind the remaining ingredients and add to the mixture. Stirring, cook for 15-20 minutes. Pour the finished sauce into prepared half-liter jars and set to sterilize at a temperature of 100 degrees C for 20 minutes. After this, roll up the jars with a can opener.

If someone doesn’t like acid in it, then you can add more sugar when preparing cherry plum satsebeli for the winter. In addition, if desired, you can not sterilize, but transfer it hot into small jars with screw-on lids. You just need to store them in the refrigerator.

Many housewives have already mastered the preparation of satsebeli sauce for the winter; depending on the dish it will be served with, the emphasis is on sourness, spiciness or sweetness. The word “satsebeli” is translated from Georgian as “sauce,” but for most buyers it has become a familiar brand of excellent meat seasoning.

How to prepare satsebeli for the winter?

Satsebeli sauce for the winter can be prepared from various vegetables and even fruits, but the classic version should contain nuts and spices: parsley, parsley, mint, cilantro, coriander, hops-suneli, coriander. You can make the seasoning more sour or sweet; add only light oil - sunflower or olive.

Satsebeli for the winter will be successful if:

1. In mixtures with adjika, use dry adjika.
2. The sauce will be homogeneous if you rub the peeled tomatoes through a sieve.
3. Jars with ready-made satsebeli for the winter need to be turned over and covered with a blanket until they cool completely.

Tomato satsebeli sauce for the winter - recipe

The Georgian style satsebeli recipe for the winter is simple, it is made from cherry plum or tomato, adding sweet pepper. To make it easy to remove the skin from the tomatoes, you need to dip them in hot water for 2 minutes and then in ice water. The fruits are passed through a sieve or grated. Sweet peppers are cut into halves or several parts.

Ingredients:

• pepper - 100 g;
• tomatoes – 1 kg;
• garlic – 1 head;
• hot pepper – 1 pc.;
• salt 2 tbsp. l.;
• coriander – 0.5 tsp;
• vinegar - 3 tbsp. l.;
• oil – 1 tbsp. l.

Preparation

1. Grind the vegetables in a meat grinder.
2. Bring the mixture to a boil and cook for 50 minutes.
3. Add salt, sugar, garlic, spices.
4. Boil for 15 minutes.
5. Pour Georgian-style satsebeli into jars for the winter and roll up.

Satsebeli for the winter from plums - recipe

In Georgian cuisine, satsebeli sauce is often prepared for the winter from plums, and also based on nuts and adjika. Combined options are also popular, when you add cherry plum or tkemali, ground into puree. Salt and sugar are added to taste; the average dose is indicated in the recipe. Adjika is also dosed, depending on its severity.

Ingredients:

• plums – 2 kg;
• garlic – 1 head;
• dry ginger – 1 tbsp. l.;
• basil – 1 bunch;
• cilantro – 1 bunch;
• sugar – 1 tbsp. l.

Preparation

1. Peel the plums and boil for 15 minutes.
2. Grind through a sieve.
3. Chop the garlic and herbs.
4. Mix with puree.
5. Cook for 15 minutes.
6. Divide satsebeli sauce from plums into jars for the winter and roll up.

If you want to make the seasoning thicker, you can cook satsebeli sauce for the winter with starch. This is a good thickener, but it is important not to overdo it. Spicy lovers generously season with hot pepper and garlic. Instead of adjika, you can make a mixture of ground dry or fresh hot pepper, garlic, cilantro and salt.

Ingredients:

• tomato juice – 4 l;
• basil – 1 bunch;
• red sweet pepper – 5 pcs.;
• parsley – 1 bunch;
• garlic – 2 heads;
• red hot pepper – 1 pc.;
• ground black pepper – 10 g;
• sugar – 2 tbsp;
• coriander – 30 g;
• salt – 60 g;
• starch – 120 g;
• vinegar - 0.25 tbsp.

Preparation

1. Dissolve starch in a glass of juice.
2. Grind the peppers and garlic.
3. Add to 4 liters of juice along with sugar and salt.
4. Boil, cook for 15 minutes.
5. Chop the greens and add along with the spices.
6. Pour in the juice and starch, cook for 5 minutes.
7. Pour into jars and roll up.

Satsebeli with onions for the winter - recipe

Winter tomato and onion satsebeli is a version of Georgian tomato-garlic sauce, which includes garlic, coriander, suneli hops and red pepper. Greens include parsley or cilantro. It is convenient to use a mixture of peppers. Bell peppers will add variety; table vinegar can be replaced with apple cider vinegar.

Ingredients:

• tomatoes – 1 kg;
• pepper – 300 g;
• onion – 200 g;
• garlic – 3 cloves;
• greens – 1 bunch;
• salt – 1 tsp;
• sugar – 1 tbsp. l.;
• turmeric – 0.3 tsp;
• hops-suneli – 0.3 tsp;
• mixture of peppers – 0.3 tsp;
• mixture of chili peppers – 0.3 tsp;
• coriander - 0.3 tsp;
• vinegar - 1 tbsp. l.

Preparation

1. Grind vegetables and herbs.
2. Boil the mixture and skim off the foam.
3. Boil for 50 minutes.
4. Add salt, sugar, spices.
5. Cook for 15 minutes.
6. Add crushed garlic and vinegar.
7. Stir, boil.
8. Pour winter satsebeli from tomatoes and onions into jars and roll up.

Satsebeli sauce for the winter with tomato paste

Satsebeli for the winter is made from tomato paste and is very easy to prepare. You just need to buy pasta without starch and sugar, the taste will be complemented by adjika and spices. Caucasians cook with a tomato base less frequently than with a fruit base, which is why such sauce options are also called the invention of the Russians. It is better to use apple cider vinegar in this recipe, as it is softer and more aromatic.

Ingredients:

• tomato paste – 150 g;
• salt – 1 tsp;
• soda – 150 ml;
• adjika – 5 g;
• hops-suneli – 5 g;
• garlic – 3 cloves;
• apple cider vinegar – 60 ml;
• cilantro – 1 bunch.

Preparation

1. Grind the garlic and herbs with spices and adjika.
2. Pour in tomato paste and vinegar.
3. Boil and pour satsebeli sauce into jars for the winter.

Satsebeli sauce for the winter with vinegar

The seasoning will be stored much longer if vinegar is added to it; it is an excellent preservative. Sugar, salt and spices are always added to taste, but at least a teaspoon of each type must be added. - a recipe for the winter with vinegar and tomatoes. Tomatoes need soil, they are less watery.

Ingredients:

• tomatoes – 1 kg;
• bell pepper – 3 pcs.;
• garlic – 3 heads;
• hot chili pepper – 0.5 pcs.;
• cilantro – 1 bunch;
• coriander – 0.5 tsp;
• paprika – 0.5 tsp;
• turmeric – 0.5 tsp;
• black pepper – 0.5 tsp;
• hops-suneli – 0.5 tsp;
• salt – 1 tsp;
• sugar – 1 tbsp. l.;
• vinegar - 1 tbsp. l.

Preparation

1. Stir in spices, sugar and vinegar.
2. Boil, cook for 15-20 minutes.
3. Pour into jars and roll up.

Satsebeli with nuts for the winter - recipe

The most delicious satsebeli for the winter is made with the addition of nuts; in Georgia it is made with freshly squeezed grape or pomegranate juice. They also use apples or plums; some housewives cook the sauce using ground blackberries. The nuts must be crushed and fried in a frying pan. Coriander will add the right note.

Ingredients:

• tomatoes – 3 kg;
• hot pepper – 2 pcs.;
• pomegranate juice – 2 tbsp.;
• garlic – 3 heads;
• nuts – 1 tbsp.;
• cilantro – 1 bunch;
• coriander – 1 tsp;
• salt – 1 tsp;
• sugar – 1 tsp.

Preparation

1. Grind vegetables, garlic and herbs.
2. Roast the nuts.
3. Pour into puree and boil.
4. Add juice and spices, cook for 15 minutes.
5. Pour into jars and roll up.

The seasoning can be made sour, hot or sweet; some housewives, using fish, use the broth of these products as the basis. Satsebeli made from tomatoes and herbs retains its piquant freshness for a long time. For thickness, starch is added; parsley, fresh or dried basil, and marjoram are used as greens.

Ingredients:

• tomatoes – 5 kg;
• onion – 1 kg;
• bell pepper – 1 kg;
• garlic – 1 head;
• coriander - 2 tsp;
• basil – 1 bunch;
• black pepper – 2 tsp;
• sugar – 1 tbsp;
• vinegar - 2 tbsp. l.;
• starch - 4 tbsp. l.;
• greens - 1 bunch;
• khmeli-suneli – 2 tsp;
• dried marjoram – 1 tsp;
• salt – 1 tsp.

Preparation

1. Grind vegetables and herbs.
2. Boil, cook for 10 minutes.
3. Add seasonings, cook for 20 minutes.
4. Add salt, sugar, crushed garlic.
5. Dissolve starch in a glass of tomato puree.
6. Pour into the mixture, cook for 5 minutes.
7. Pour into jars and roll up.

Cherry plum satsebeli for the winter - recipe

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