Satsebeli on tomato paste

Category: Sauces
Kitchen: georgian
Satsebeli on tomato paste

Ingredients

Cilantro 2 bundles (a lot!)
Garlic 4-5-6 teeth
Hmeli-suneli 1 tbsp. l with a slide
Vinegar (in the table recipe 9%, but I put balsamic, wine, grape, apple - which is 3-6%) 1 tsp
Ground black pepper 0.25 tsp
Adjika 1 tsp
Sugar 0.5 tsp
Tomato paste 125-200 g
Water 125-200 g
Salt to taste, for me - about a teaspoon

Cooking method

  • Finely chop the cilantro (I cut it together with the stalks. Sometimes basil, dill come across in a bunch ... well, you are welcome, they will not spoil it). Only with a knife, not with a blender, etc.! Small, but also without fanaticism. Add garlic, pressed through a press, hops-suneli, vinegar, pepper, adjika and sugar. Mix all this and grind with a pestle. Or at least a spoon. With fanaticism ...
  • I put Adjika either a purchased "ripped out" seasoning, so "Adjika Georgian pepper" from "Pyaterochka" is very suitable, in 120-gram screw jars, they are made in Primorsko-Akhtarsk in the Kuban. Or dry mix "Adjika", which is also spicy. Therefore, at first it would be good, out of caution, to put half a spoon, or something ...
  • Add tomato paste, stir until smooth.
  • Tomato paste in the Kuban is great, it consists of only tomatoes and salt. It is important!! No starches, applesauce, color improvers, substitutes, etc. Otherwise, Satsebeli will not be tasty.
  • Why did I write such inconsistency inesa tomato paste and water. Because there are different types of tomato paste. If thick, take less.
  • Pour in water little by little. I pour any water straight from the filter. Stir again until smooth. The sauce should not be too thin or too thick. And the way you like it!
  • Salt to taste.
  • And that's all - satsebeli is ready. Stand for several hours - it will become a little sharper.
  • For a week, even ten days in the refrigerator, it is stored, but they have not tried it again.
  • The only thing this sauce doesn't like is heating. No need to try to roll up for the winter, etc.

The dish is designed for

500 g

Time for preparing:

0.5 hour

Note

There are satsebeli on the site - from Gayane Atabekova, here he is... Delicious and beautiful. But - for the winter. And this one (I found it on scullion. RU, thanks to the author Demonica) - fast, immaculate, exactly for me. And delicious. The author writes: "Porridge, meat, cutlets, pasta, pasties, pies, even just bread with this sauce will sparkle with a rainbow of taste!" I don’t know about porridge, pasties and pies, but it’s very tasty with meat!

And more importantly: maybe experts will say that this is not satsebeli at all, but satsebeli is not at all like that - well, I do not pretend to be authentic. I licked the recipe from the Demonica - and I'm very happy about that.

Tusya Tasya
Tatyana, I also licked the recipe from Demonica and have been preparing it since it was published on Povarenka. RU. This sauce, in my opinion, is completely versatile. Meat, fish, pasta, dumplings, vegetables - everywhere it fits. It is stored in the refrigerator perfectly, for a long time, but it changes its taste, there is also fresh cilantro, and it, like any greens, is tasty and valuable precisely for its fresh aroma. Even so, the sauce is not bad at all. So don't throw it away.
TATbRHA
And I recently came across when last year's ketchups were eaten and handed out. Now no other is needed! Recently, the ship's male friends were visiting, the captain was surprised: did you live in Georgia?a?!
Only I, sinful, added sugar in comparison with the author's recipe. Tomato paste asks for a little sugar ...
Tusya Tasya
No, I do everything according to the recipe. I was afraid that the sugar would not start fermenting. In winter, I just take 1 bunch of cilantro instead of two, because it's very expensive, but I want sauce.

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