Satsebeli sauce has been prepared since ancient times in the glorious country of Georgia. There are different options for its preparation, but the main ingredients in satsebeli recipe always remain the same: tomatoes and bell peppers.
Satsebeli sauce is suitable for both meat and fish dishes. In Georgia, it is generally served with everything. You can make a small batch and keep the jar in the fridge. But it is better to prepare a lot at once and keep under metal lids. Then the most delicious seasoning will be in your house all year round.
You need to take only well-ripe and fairly fleshy vegetables. For lovers of spicy, you can add more hot pepper.
The classic version of satsebeli necessarily includes tomatoes. You can also add blackberries, grapes, pomegranate juice, walnuts.
To improve the taste, fragrant spices and herbs are added to satsebeli: mint, cilantro, parsley, coriander, suneli hops, basil, coriander, bell pepper, saffron, etc.
Garlic will add spice.
Some recipes include nettle, onion, barberry, dill, dogwood, cherry plum, chicken broth, mint vinegar.
In almost all cases, vinegar is added to the seasoning, it gives a slight acidity and sharpness. In addition, it is a preservative that increases the shelf life of the product.
Satsebeli from raw vegetables are consumed immediately, because shelf life does not exceed 5 days in the fridge.
For long-term storage, the sauce is boiled down to the desired density, hot poured into sterile jars and hermetically sealed.
When buying satsebeli in a supermarket, look at the composition. There should be no starch and artificial colors.