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Cicibels for winter

Tsitsibeli Spicy Tomato Sauce for Winter

A traditional spicy tomato sauce—delicious, fragrant, and so versatile! This wonderful winter preserve is a sauce, a condiment, and an appetizer all in one, so you can serve it on its own or stir it into almost anything as you cook. Beyond the flavor and aroma, you get a genuinely wholesome product—all those vegetables in one place is a real plus! Tsitsibeli is traditionally served with meat, but it's just as good with fish, spaghetti, and other sides.

wella

Recipe author

Composition / ingredients

Servings:

Tomatoes

300

Bell pepper

100

Garlic

Fresh herbs

Chili pepper

Salt

0.5

Sugar

0.5

White vinegar

0.5

Vegetable oil

0.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 13 % 1 g

Fats 13 % 1 g

Carbohydrates 75 % 6 g

40 kcal

GI: 83 / 0 / 17

Cooking method

Cooking time: 45 min

Step 1:

Start by washing the tomatoes. I'll say right away that it's best to use ripe, firm red tomatoes or a pink variety. Remove the stem ends and trim away any blemishes, then cut the tomatoes into pieces of a workable size.
Step 2:

Remove the stems and seeds from the peppers, wash them, and cut them into smallish pieces. Add them to the tomatoes.
Step 3:

Now get out a food processor or blender and add the vegetables. Grind everything until the mixture is more or less smooth.
Step 4:

This is roughly the consistency I got after just a few minutes with an immersion blender.
Step 5:

Take a heavy-bottomed pot. Pour in the purée, add the salt and sugar, and cook the tsitsibeli down, stirring constantly with a wooden spoon so the sauce doesn't scorch (about 25 minutes). Keep it uncovered!
Step 6:

Don't waste the time—sort through the fresh herbs (you can use a mix, but cilantro is a must), discarding the large stems and any yellowed leaves. Chop everything, but not too finely—you want the bits of herb to stay visible.
Step 7:

Peel and rinse the garlic. If you like your tsitsibeli spicy, use twice as much. Chop it however is easiest, down to a fine mince. I press the garlic flat against the board with the side of a wide knife, then mince it finely.
Step 8:

About 5 minutes before the end of cooking, add the garlic, herbs, spices, salt, oil, and vinegar to the sauce. Let it come back to a boil and cook briefly.
Step 9:

Ladle the tsitsibeli into jars (smaller ones are best)—set them and their lids to sterilize about 20 minutes before the sauce is done. Seal the jars, turn them upside down, and let them cool. In winter this beauty really hits the spot! And in summer, at the height of the season, you can make tsitsibeli to eat fresh any day.

A few more tips: For this amount, use several small jars—the tsitsibeli keeps better that way, since you won't use it all at once. A larger batch should be cooked in a big pot so the mixture reduces well. If you grind the vegetables in a meat grinder or food processor, you don't need to chop them finely—just small enough to fit. If you like, peel the tomatoes: score a cross in the top of each, dip them in boiling water for a couple of minutes, then plunge them into cold water, and the skins slip right off. For a thicker, smoother tsitsibeli, run the vegetables through a meat grinder 2–3 times (the mixture will be juicier). Purée too thick? Don't be afraid to loosen it—add a little boiled water and cook it down to the consistency you want. Feel free to add other ingredients to this tomato sauce, even honey, horseradish, apples, or walnuts. You can make it with fried onion (100 g per this batch), then simmer everything together for 40 minutes. Instead of plain vinegar, you can use apple or grape vinegar (just double the amount). Don't shy away from spices, but remember that mint and basil—which add a mellow note—don't pair well with hot pepper, and khmeli-suneli will overpower the other spices. Taste as you cook, and don't add the salt and sugar all at once! NOTE: If you know a child will be eating this tomato condiment, leave out the vinegar and garlic, sterilize the pint jars for at least half an hour, pour 1 tablespoon of boiled vegetable oil into each, cool without turning the jars over, and store them in a dark, cold place.