Satsibeli (probably satsibeli) is one of the traditional sauces of Georgian cuisine, prepared on the basis of fruits (in the form of fresh juices) with the addition of chopped nuts, spices, garlic and fragrant herbs. Currently, on the Internet, you can find recipes for satsebi for the winter, in which they tell how to make this sauce with tomatoes, sweet peppers and nuts as the main ingredients (the authenticity and reliability of these recipes raise some doubts). Moreover, in the opinion of the well-known scientific expert in the field of cooking V. V. Pokhlebkin (the authors of the article in Wikipedia also agree with him), in the classical version the Georgian sauce of satsebeli is prepared from certain products (and these are not tomatoes at all) . We take this opinion as the basis and can be prepared.
The recipe for the classic Sauce Sauce
Ingredients:
- walnuts
- juice of unripe grapes, pomegranate or blackberry, or a mixture of these juices in free proportions;
- meat or fish broth or water (depending on which dishes are going to serve the sauce);
- garlic;
- spicy red ground pepper;
- Imeretian saffron and / or a ready mix of hops-suneli spices;
- greens of cilantro and some other herbs.
Preparation
Thick in a mortar garlic and red hot pepper with a little salt. The kernels of walnuts are ground in any convenient way. It is even better to pound them. Mix crushed nuts and garlic pepper crushed mass with fruit juice (or a mixture of them, it should be sweet and sour), add spices and chopped greens. It makes sense to skip it all through a blender. Pour a little water or broth. When preparing the sauce in proportions, we focus on our own taste preferences.
Sauce Sauce is served in meat and fish dishes, both in cold and warm form.
How to prepare the satsebi for the winter?
Many people are interested in how to cook-prepare for winter such a wonderful seasoning as sauce of satsebeli.
Certainly, that in the ingredients for the satsebeli, only water, rather than broth, should be present for preservation for the winter. In general, it makes sense not to add water, but to make the satzelium concentrated (we'll add water directly before eating, as we use it). In addition, it should be noted that undiluted fruit juices, to a certain extent, are good preservatives by themselves, and therefore, it is not worth diluting them. Probably, it makes sense at conservation to add in small amounts of natural fruit vinegar in approximate proportions of 2-3 tbsp. spoons and sugar 1 tbsp. spoon for 0,5-1,0 l sauce.
Preparation
Sauce Sauce, prepared from crushed nuts, concentrated fruit juice with the addition of sugar, spices, fragrant herbs and garlic, but without the addition of water we place it in a container (pot with handles and lid) and put it in a large container so that the bottom of the smaller saucepan does not touch more bottom. In a large saucepan pour water. Pasteurize the Sauce Sauce Sauce in a water bath for 20 minutes with a slight boiling of water in an external tank (you can use a deep bowl of small diameter with high walls).
It is possible to conserve, so to speak, concentrate-semi-finished sauce with satsebeli with all the ingredients, but without nuts, and add nuts and water immediately before serving to the table. If such a semifinished product is filtered, it can be stored bottled in bottles, without sterilization, which is very convenient.