Composition / ingredients
Step-by-step cooking
Step 1:
Let's start by washing the tomato. I want to clarify right away that it is better to take ripe hard red specimens or a pink variety. We will remove the peduncles and, if there are any, defects. Cut them into pieces of the right size.
Step 2:
Peppers peeled from stalks and seeds will be washed and cut into small pieces. We'll send them to the tomatoes.
Step 3:
And now prepare the chopping device and put the vegetables in it. It is necessary to grind all this so that the consistency of the mass becomes more or less homogeneous.
Step 4:
I got about this consistency after the immersion blender ground the vegetables in just a few minutes.
Step 5:
Take a pot (or other vessel) with a thick bottom. Pour the resulting mass here, put salt and sugar and boil the cicibels without stopping stirring with a wooden spoon, otherwise the sauce will burn (25 minutes). Without a lid!
Step 6:
We will not waste time, we will sort out the greens (it may be different, but it is desirable to put cilantro), removing the large stalks and yellow leaves. All this must be crushed, but without fanaticism - that is, so that the pieces of greenery are viewed.
Step 7:
Peel and rinse the garlic. If you like spicy cicibeli, put garlic twice as much. We will grind it in a convenient way, up to fine chopping. I use a wide knife to press the garlic to the board as much as possible, and then finely chop it.
Step 8:
5 minutes before the end of cooking, we will send garlic, herbs, spices, salt, oil and vinegar to the resulting mass. Let it boil and boil.
Step 9:
Pour the cicibels into jars (preferably small ones), which should be sterilized with lids 20 minutes before the end of cooking the sauce. Roll up, turn over – let them cool down. In winter, this beauty will come in handy! And in summer, at the height of the season, you can cook cicibels for every day.
And more tips
For the specified number of components, prepare several small jars – the cicibels are better stored in them, because you will not use the sauce all at once.
A large number of ingredients should be boiled in a large boiler, then the mass will boil better.
If you will grind vegetables in a meat grinder or combine, then they do not need to be finely chopped, but so that they fit into the chopping device.
If you want, remove the skin from the tomato – it will be easy to remove if each one is cut from the top with a cross, dipped in boiling water for a couple of minutes, and then in cold water.
If you want the cicibeli to acquire a thick homogeneous consistency, grind the vegetables through a meat grinder 2-3 times (the mass will be juicier).
Puree turned out very thick? Do not be afraid to dilute - by adding boiled water, boil the mass to the desired consistency.
Take different ingredients for this tomato sauce - up to the addition of honey, horseradish, apples and walnuts. You can do it with fried onions (100 g per serving), and then cook everything with it for 40 minutes.
You can put not traditional vinegar in tsitsybeli, but apple or grape (only the proportions will double).
Spices should also not be afraid, but remember that mint and basil, which give softness, do not like the neighborhood with hot pepper, and hops-sunels will kill the aroma of other spices.
Try in the process of cooking, and do not immediately put salt and sugar!
ATTENTION: If you know that the tomato seasoning will be eaten by a child, do not put vinegar, garlic in it, sterilize half-liter jars for at least half an hour, pour 1 tablespoon of boiled vegetable oil into each, cool without turning the jars, store them in a dark, cold place.
Caloric content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Sweet pepper - 27 kcal/100g
- Garlic - 143 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
- Table vinegar - 11 kcal/100g
- Chili pepper - 40 kcal/100g
