Satsebeli - Georgian Tomato Sauce
For the curious cooks, I definitely suggest trying the Georgian Satsebeli sauce. Made from tomatoes and many spices, it's somehow a "brother" of the popular and delicious Adjika sauce. It has a special flavor thanks to the Khmeli-Suneli mix and also because of the fenugreek, which is less popular here.
You can serve Satsebeli plain, spread on bread, or with meat, stake, chicken, dumplings, eggs. It's very aromatic and tasty. In addition, you can pour it hot into jars and preserve it for the winter. It will taste so good and you'll be able to give your meals an interesting touch all year round.
There are many variants of Satsebeli. I chose this simple and easy-to-use recipe, which I recently learned from a highly experienced Georgian housewife.
Wash and core the tomatoes, then cut into quarters.
Peel the garlic.
Grind the tomatoes and garlic with the meat grinder. You can also use a blender or, worst case, grate them.
Transfer this mixture to a saucepan and place over heat.
When it comes to a boil, turn down the heat and simmer for 15-20 minutes. Don't forget to stir periodically.
See all the spices here. I found ground fenugreek in a health shop. I made the Khmeli-suneli mix myself. Use a coffee grinder if you have coriander and fenugreek seeds.
Adjust the hotness of the sauce by controlling the amount of hot paprika - if you don't want it spicy at all, just use sweet paprika.
Add all these spices to the tomato sauce in the pot.
Now I like to use the hand blender again, for a creamier and perfectly smooth texture.
Let the sauce simmer for another 15-20 minutes.
After that, you can use it or preserve in dry and clean, hermetically sealed jars.
It's special, aromatic and tasty. I definitely recommend trying.
Enjoy!
