- Tomato paste (thick) - 200 Grams
- Water - 200 Grams
- Cilantro (bundle) - 2 pieces
- Garlic - 4 Teeth
- Spices - 2 items. spoons (hops-suneli, adzhika, salt, pepper)
- Vinegar - 1 teaspoon
The name of Sauce Sauce in Georgian means "sauce". In Georgia, it is customary to pronounce words with emphasis on the first syllable, so in the word "satzebeli" the stressed syllable "sa". Most often sauce of satsebeli is made from fruits and berries, but sometimes tomatoes are also added to it. Sauce of satsebles is customary to season dishes from poultry, especially from chicken and turkey. Very delicious are the dishes of Georgian cuisine - khinkali, bozbashi with mutton, chihirtms and tobacco chicken with sauce of satsebeli. This sauce fits perfectly with dishes from beans, eggplants, as well as veal, lamb and pork shish kebab, meat sausages. Sauce Sauce can be served to the table in both cold and warm form. How to make sauce sauce at home: 1. Mine and chop the coriander (not too finely). 2. Mix the crushed cilantro, squeezed garlic, vinegar and spices in a mortar, grind to the consistency of the paste. 3. Add the tomato paste, stir. 4. Add water, mix. 5. We regulate on salt-pepper and a density. Congratulations, the sauce is ready! ;) Sacebeli can be served immediately, but can be stored in the refrigerator for a week (in a closed jar). Good luck in cooking! ;) PS. I foresee a lot of questions as to where the walnuts, broth and parsley are. I will only answer one thing - there are hundreds of variations of the Sauce Sauce in Georgia, and I shared the one that I like most;) If you want, you can grind walnuts in a mortar, replace the meat with meat broth, and coriander with parsley. The main thing is for you to be delicious :)
Servings: 4