The same Satsebeli
I think that one of the brightest memories that you brought back from the South is the restaurant of Caucasian cuisine, where you ate barbecue with a mind-blowing sauce. And here's the paradox: barbecue somehow always lacked, and the sauce did very quickly ended, and had to order more. And often, forgetting about the barbecue, you continued to SOP the plate with a piece of pita bread... Was it? On the website there are several options Satsebeli, but... it's all a little bit wrong, although I admit - delicious. Try to cook my version and you will understand what I mean. Sure then you say, "Yes, that's the one."


  • Tomato paste

    200 g

  • Water

    200 g

  • Cilantro

    2 coup

  • Garlic

    5 tooth

  • Adjika

    1 tsp

  • Vinegar

    1 tsp

  • Salt

    1 tsp

  • Black pepper

    0.25 tsp

  • Khmeli-suneli

    1 Tbsp


No self-respecting restaurant of Caucasian cuisine is not treats its visitors with store-bought sauce. Only homemade. I will tell you in great detail, because, despite the seeming simplicity, a lot of nuances. The funny thing is, first consider spoons: always done by eye and taste) You will never make a good sauce, if you have a bad tomato paste. Pasta must be delicious, thick red color and not drip off the spoon. It is also a requirement. There is such? Then go ahead! Interestingly, in translation from Georgian - "Satsebeli" sauce. Theoretically, this word is used to call any sauce. But as the name is the word "stuck" it to the tomato sauce.
Cut the cilantro finely, but without fanaticism. Do not use a blender, only hands. The size of the pieces not bother: we have "live" sauce. You would think that a lot of greens? No, it's fine.
Add the green garlic, pushed through chesnokodavilku, heaping tablespoon Khmeli-suneli, vinegar, pepper and adjika. Here adzhika can put less. Not all Caucasians or Mexicans. Keep in mind that the true sharpness will manifest later, when the sauce stand for an hour or more. The proposed urgency can knock the unprepared Russians. Keep this in mind. And better for the first time less adzhika.
Pestle grind it all into a fragrant paste. It is now clear why we added vinegar? He wakes up, opens and the aromas. Smell! Do you hear?
Then add the tomato and stir.
Add water. I add from the tap. You're used to. Water can be added gradually, not all at once. It all depends on the thickness of your tomato sauce and your wishes. The approximate 1:1 ratio. Water can be slightly less. Mix well. And sprinkle with salt. To your taste. The approximate number I wrote. Try it, maybe something is missing? Add now. However, the first time I recommend you to cook exactly to the recipe. Then you can change at their discretion.
Smell mind-blowing, trust me! All our Satsebeli ready. Can drain it into a jar with a screw cap. In the refrigerator can stand quietly during the week and more. Porridge, meat, meatballs, pasta, pasties, pies, even just bread with this sauce will play a rainbow of flavor! The only thing that does not like this sauce - warm-up. Do not heat it! Eat only in this human form. Bon appetit to you and your family!
Anticipate the questions. And where are the nuts? But no! And it is not necessary. You will understand it yourself. With nuts sort of front, I'd say "output" option. Not served at our restaurants with nuts! Second question: what about the broth? Imagine that you are to the kebab was filed by tomato sauce, which float zhirinki, what do you think? That's right, that bad washed the bowl. Broth is the "home" option on the fan. In our restaurants do not serve Satsebeli broth. Next. Is it possible to make with fresh tomatoes? Of course. But it will be a very different sauce. Good, but different. And last, the most painful question. But what about the parsley? Yes way. Not is placed. With parsley it will be, as we say - "Russian" option. That's all! It is quite simple.
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