This recipe my mother shared in 1965 roommate was Greek. Satsebeli in our city is not cooked just lazy, but he bought them on the market grannies-Greek. This sauce is versatile and is ideal for meat and meat products, pasta and rice, just bread and soup or soup and instead of tomato for the preparation of various dressings-sagerock. The most delicious skewer - if the meat, adding onions, marinated in Satsebeli.
Tomato wash, cut into pieces, cut out the stalk.
Garlic clean, wash. From pepper to remove the stem and seeds, wash, cut into 4-6 pieces. Wash greens, shake off moisture.
Through a meat grinder first, skip the garlic, put it in a separate bowl. Then mince the herbs, tomatoes, sweet and hot peppers, spreading the mass in a metal pan with a thick bottom.
Put the saucepan on a medium heat, bring to boil, lower the heat to weak. 20 minutes from the moment boiling, add the ground coriander. To reduce weight on low heat for about 40-50 minutes until desired consistency. Before the end of cooking, add minced garlic, salt and sugar to taste. The amount of salt and sugar very much depends on the taste of the tomato. Sauce then boil and before it is hot, add about 1-2 tbsp. spoons of sugar, and incomplete spoon of salt (depend on the volume, because you can cook less, leaving approximately the proportions of tomato - sweet pepper - hot pepper - garlic - herbs, or reducing the number of hot peppers (if you don't like spicy) or the green). To prevent it, a little scoop, and try to add what seems like little to first adjust salt to taste, adding little by little, then the sugar. If the tomatoes are sweet, then, approximately, a volume about 1 tbsp or a little more (as you like it) salt and about 3 tablespoons of sugar. But sugar is more complicated - there should definitely try, adjusting according to your taste, all depends entirely on the tomato! Hope more or less clearly written. Just try it, the sauce can be easily adjusted to fit your preferences.
All to boil for 3-5 minutes and immediately pour into dry sterile jars, seal with sterile lids.
Banks to turn upside down, wrap and leave it to cool down. Store in a cool, dry place.
Helpful hints: 1. Order Satsebeli was delicious, the tomatoes have to be sweet and fleshy, light-green varieties. From acidic tomatoes also can be cooked, but the taste is not the same. 2. Don't spare the green - if you don't like any, add more another. A wonderful combination of Basil and tarragon (estragon). 3. Do not add the garlic at the beginning of cooking! Just scroll through a meat grinder first in a separate dish, and add at the end of cooking - the flavor and aroma will be much better. 4. Satsebeli can be eaten raw, without cooking, then you just have all the ingredients, mince and store in the refrigerator for 3 days.