Today we will tell you how to make sauce at home. This incredibly tasty Georgian seasoning will transform the taste of any dish, fill it with freshness and add spice. In addition, satsebeli contains a lot of vitamins, which are so necessary for our body throughout the year.
The classic recipe for Georgian sauce
Ingredients:
- tomato sauce - 220 g;
- garlic - 3-4 teeth;
- boiled water - 50 ml;
- Adzhika in Georgian (seasoning) - 90 g;
- fresh greens of parsley, dill and cilantro - to taste;
- salt - to taste.
Preparation
To prepare the sauce, you can take ready-made tomato sauce or cook it from fresh tomatoes. To do this, you need to grind the tomatoes, boil them to boiling, grind them through a sieve and boil them to the desired consistency.
We will also prepare other necessary components properly. Garlic is clean, finely chopped or let through a grater, and greens of dill, coriander and parsley are washed well and let dry, spread on a towel.
Mix tomato sauce with ajika, add chopped garlic and greens, pour cold boiled water, season it with salt and stir.
Homemade sauce is ready. It can be served to a shish kebab or any other dishes.
Sauce Sauce at home with nuts
Ingredients:
- fresh tomatoes - 1 kg;
- garlic - 2-3 teeth;
- walnuts - 100 g;
- Adzhika (seasoning) - to taste;
- hot pepper - to taste;
- Fresh green coriander - 1 bunch or to taste;
- salt - to taste.
Preparation
Fresh tomatoes, wipe dry, grind in a blender with the addition of nuts and peeled garlic cloves. If you are preparing a sauce with chilli peppers, then add it. Fresh fresh coriander, we save from the tails, dry on a napkin or towel and finely chopped. You can also crush it with garlic and a pinch of salt in a mortar to enhance the taste, and then add it to the sauce.
Mix all the prepared ingredients, salting to taste and can serve to your favorite dishes.
If necessary, you can replace tomatoes with tomato paste or sauce, preferably home-made.
Sauce Sauce with tomato paste - recipe
Ingredients:
- thick tomato paste - 210 g;
- water boiled - 200 ml;
- garlic - 4-5 teeth;
- vinegar 9% - 15 ml;
- Adzhika (seasoning) - 5 g or according to taste;
- hops-suneli - 1 tbsp. a spoon;
- Fresh green coriander - 2 bunches or to taste;
- black ground pepper - 5 g or to taste;
- salt - 10 g or to taste.
Preparation
The most important point in preparing the sauce for this recipe is the correct preparation of the ingredients. To begin with, we wash the coriander well, cut off the tails, and cut the leaves finely with a knife and add them to the mortar. Then we send the previously cleaned and chopped garlic, add hops-suneli, adzhika, ground black pepper and pour vinegar. Now we knead all the good stuff with a crush. Adding vinegar awakens the incredible smells of greens, garlic and spices and makes them more pronounced.
Next, mix the resulting flavor mixture with tomato paste, pour boiled cold water and season sauce with salt. Water may need less or more, depending on the density of the paste. We add first a quarter less from the amount declared in the recipe, and then bring the sauce to the desired density. We give the sauce a little to brew, serve to your favorite dishes and enjoy.
We recommend you try to make this sauce on grape juice. To do this, replace them with water, and all other actions are performed according to the recipe. We will get new shades in the taste of satsebeli, which you will also like for sure.