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Cicibeli sauce for winter

Tsitsibeli Sauce for Winter

Quick to make, amazing flavor, an original recipe. Tsitsibeli is the tastiest sauce, both for me and my family. I make it every year and they always ask for more. I'd urge you to try it, because it's incredibly delicious with a heavenly aroma.

Oli's Tasty Treats

Recipe author

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Composition / ingredients

Servings:

Tomatoes

Bell pepper

500

Garlic (add more if you like)

100

Hot chile peppers

100

Salt (to taste)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 14 % 1 g

Fats 0 % 0 g

Carbohydrates 86 % 6 g

32 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 45 min

Step 1:

Prep all the vegetables. Seed the peppers and peel the garlic; you can cut it into a few pieces.
Step 2:

I blend 2–3 of the peppers, but you can dice them very finely with a knife instead.
Step 3:

As soon as the tomato mixture comes to a boil, add the salt.
Step 4:

Skim off the foam — this is a MUST! Then cook, stirring, for 15 minutes.
Step 5:

Pour the finished sauce into jars. I got 2 liters of sauce from the amounts above.

Tsitsibeli (or satsebeli) is a Georgian sauce based on tomatoes and nuts. I decided to make my own version — it comes out very tasty and isn't far off from the original.
First, rinse the tomatoes under running water and dry them a little. Cut out the stem ends and quarter the tomatoes so they're easy to run through a meat grinder or a blender.
Next, I ran some of the pepper through the grinder and blended the rest, so there are little bits of pepper in the sauce (totally up to you). Add it to the tomatoes.
The garlic and hot peppers also need to be ground; you can seed the hot peppers, since the seeds hold all the heat.
Combine the peppers with the tomatoes, stir so everything's mixed, set on the stove, and bring to a boil.
Once the sauce starts boiling, add salt (I used 1 tablespoon plus ½ teaspoon) and cook for 15 minutes from the boil.
Meanwhile, sterilize the jars.
Pour the still-hot sauce into the sterile jars, seal, wrap them up, and leave until completely cool.
As you've noticed, I didn't add vinegar, and it keeps just fine — though I honestly can't say if it'll last all winter, because no matter how many jars I put up, we always run out. I store it in the fridge or the cellar, somewhere dark and cool.
This sauce turns out delicious, with a bright, rich color. Serve it with meat, chicken, or even just pasta. I recommend giving it a try.