Georgian tomato satsebeli sauce for winter

Step-by-step cooking

1. Step 1:

   

   How to make satsebeli from tomatoes? Prepare all the ingredients according to the list. Choose tomatoes that are well ripe with a sweet taste, since the taste of the finished sauce depends on the variety of tomatoes used. Take fresh coriander, parsley and dill from the greens.

2. Step 2:

   

   Wash tomatoes thoroughly with running water. Cut out the stalk. Cut the fruit into large pieces. The sweeter the tomatoes, the tastier the end result will be.

3. Step 3:

   

   Peel the garlic cloves. Be sure to rinse and dry with a napkin. Adjust the amount of garlic to your liking. Bulgarian pepper, best of all, use red or yellow, although green fruits are also suitable. The taste may not be affected by such pepper, but the color, in the end result, may not become so juicy and bright. Rinse the pepper, dry it with a paper towel. Remove the seeds and cut off the partitions. Cut into 3-4 pieces.

4. Step 4:

   

   Cut the washed pods of hot red pepper in half and remove the seeds. Do this action in disposable gloves to prevent burns. Add hot red pepper to taste. Rinse the greens well and dry them with a towel from excess moisture. You can use a special dryer for greenery. If you don't like some greens, don't use them. For example, many people do not like the aroma of cilantro.

5. Step 5:

   

   Transfer the prepared ingredients, except garlic cloves, to the bowl of a food processor. If there is no such technique, use a simple meat grinder.

6. Step 6:

   

   Chop the vegetable mass to the consistency of small and medium pieces. No need to scroll the contents of the bowl to the consistency of mashed potatoes.

8. Step 7:

   

   Pour the contents of the bowl into a suitable cooking pot. If you have a cauldron or dishes with a thick bottom, use it so that during the boiling process, the mass does not burn. In my case, I took an enameled saucepan for 2 liters. Send it to a moderate heat and, stirring, bring it to a boil. Cook for 20 minutes.

9. Step 8:

   

   After 20 minutes of boiling, add the coriander. There was no ground coriander in my kitchen, I used grains crushed in a mortar. Continue to boil for another 30-40 minutes over medium heat. The boiling time depends on the juiciness of tomatoes and everyone will have a different one. The juicier they are, the more juice there will be in the sauce, respectively, it will take longer to get a thicker sauce, and vice versa. At the end of cooking, the sauce becomes more viscous and less fluid.

10. Step 9:

    

    When the sauce has boiled enough and thickens, it's time to add salt and sugar. Start adding spices, starting with one teaspoon, and bring to the desired taste.

11. Step 10:

    

    Chop the previously peeled garlic on a fine grater or pass it through a garlic chopper. Add to the sauce. Mix it up. Warm up for about five minutes so that the garlic does not lose its flavor.

12. Step 11:

    

    Prepare the container in advance. Rinse the lids and jars thoroughly and sterilize. Pack the hot blank into a clean, dry container and seal it tightly with lids. Turn it over to check the integrity of the capping.

13. Step 12:

    

    Satsebeli for the winter from tomatoes is ready. Bon appetit!