Aromatic and Delicious Satsebeli Recipe: The Best Sauce For Meat

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  • 2Servings
  • 20 mPrep Time
  • 30 mCook Time
  • 50 mReady In
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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.


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Step by step method

  • Step 1

    Wash tomatoes well in warm water.

  • Step 2

    We cut them in half and put in a saucepan with a thick bottom.

  • Step 3

    Boil on low heat for 15 minutes. At this time, we clean the pepper, cut it arbitrarily and send it there.

  • Step 4

    When the vegetables are soft, take a blender and grind them to a puree state. You can still grind food fresh through a meat grinder or even grate it, and then boil it. Do as you please.

  • Step 5

    Rinse fresh herbs in water and finely chop them. Cut the bitter pod into rings, squeeze the garlic. Pour the prepared ingredients into the tomato mass. Add salt, sugar, ground paprika, a mixture of spices for meat. It includes all the most delicious spices that are ideal for the sauce.

  • Step 6

    We mix the contents of the pan, pour in three tablespoons of vinegar and boil the sauce on the slowest fire for 5 minutes.

  • Step 7

    By this time, you need to prepare two half-liter glass jars and lids. Pour satsebeli into a container while hot.

  • Step 8

    We roll up the lids, like any preservation. Cover with a blanket, when completely cool, transfer to a place for storage. In winter, we serve with hot borscht, meat or the simplest side dish. In any case, it will be very tasty.

Tips & variations

  • 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.

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