Satsebeli (Satsibeli) is a Georgian sauce, which literally means “sauce”, and is made from pureed tart fruit or fruit juices.
There are many recipes of Georgian sauce satsebeli and each of them has its own characteristics and ingredients.
This Georgian sauce can be from tkemali ( unripe mirabelles or very sour plums), tomatoes, unripe grapes, cherries, pomegranate juice and walnuts. This sauce is typically served cold with chicken, kebabs, meat, fish, rice, pasta, lobio, khachapuri, cheese, vegetable dishes and warm bread.
You can beat the tomatoes, hot pepper, herbs, spices and garlic in a blender and store this fresh sauce in the refrigerator for about a week. The recipe which I made is for canning, so it can be stored in a dark, cool place for longer.
Khmeli-suneli, is a mixture of spices (mixed herbs: saffron, coriander and fenugreek seeds), which is added to many Georgian dishes, giving incredible taste and flavor to soups, meat, fish, stews and vegetable dishes.
Satsebeli Sauce (Pamidvris Satsebeli) Recipe
By August 29, 2016Published:
- Yield: 6 medium jars
Satsebeli (Satsibeli) is a Georgian sauce, which literally means "sauce", and is made from pureed tart fruit or fruit juices. There …
- 1 kg tomatoes
- 8-10 cloves of garlic
- 1 hot red pepper
- 1 tbsp coriander ground
- 1 tbsp khmeli-suneli
- big bunch of cilantro
- 10 basil leaves
- salt to taste
- 1 tsp sugar
- Dip the tomatoes in boiling water for 30 seconds, cool and peel. Slice into large cubes and set aside.
- Finely chop the cilantro, basil and garlic. Crush it in a mortar with 1 tsp of salt.
- Drain the juice from chopped tomatoes, put them in a large saucepan and cook over medium heat until it thickens, about 20 min.
- Beat tomatoes with hand blender, return to the heat, add spices, herbs and other ingredients, chopped hot pepper (I usually use hot red pepper flakes), stir and simmer for about 5 minutes.
- Pour the hot sauce over the jars, close the lids tightly and turn the jars upside down, cool.
- If you are planning to use the sauce immediately, then cover the cooked sauce with the lid and leave for 30-60 min.
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Tags: appetizer, Autumn Food, canning, herbs, Pamidvris Satsebeli, party, picnic, sauce, simple recipe, slavic, Summer Food, Super Bowl, vegetarian, Winter Food