JuliaAnswering a question about Georgian sauce Satsebeli from my previous post.<br>
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This sauce is a relative of another Georgian condiment — Adjika. If Adjika is hot peppers and spices, Satsebeli is a mix of tomatoes, red pepper, cilantro, garlic, and spices.<br>
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Like with any traditional recipe, every family has its own which is the best.<br>
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During my many summers in Georgia I got to like Satsebeli more than any other food I have ever tried. As a matter of fact, I can eat this sauce with a spoon without anything else. <br>
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For years in the US, I was looking for my favorite kind. Tried multiple commercial brands, dozens of recipes from books, YouTube, blogs. None came close.<br>
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Not sure how I came up with this one but it is The One. For me.<br>
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The sauce doesn’t have to be hot at all — this is absolutely personal. I add a heaping teaspoon of chopped Thai Dragon peppers because this is how we like it. <br>
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Some people add vinegar — it didn’t work for me.<br>
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Do not use fresh tomatoes. Those from your garden, char under the broiler, peel, and seed.<br>
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I stopped adding water — the sauce is so good when seriously thick.<br>
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Svanetian salt can be replaced with plain kosher one. Utzkho-suneli can be replaced with another teaspoon of khmeli-suneli. But if you don’t have khmeli-suneli make something else.<br>
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SATSEBELI SAUCE<br>
— 15 oz jar fire roasted tomatoes, drained,<br>
— 6 oz jar of tomato paste,<br>
— 1 red pepper, charred under the broiler, peeled, and seeded,<br>
— 3 garlic cloves, roughly chopped,<br>
— fresh Thai dragon peppers, or any hot peppers you like (optional),<br>
— a handful of cilantro — leaves and stems,<br>
— 1 tsp svanetian salt,<br>
— 1 tsp khmeli-suneli,<br>
— 1 tsp utzkho-suneli,<br>
— water (optional)<br>
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Combine all the ingredients in a bowl and whizz them with an immersion blender or in food processor to a smooth paste. Add water to the consistency you like. Some people like it watery, I like it thick like sour cream so a big glob could safely travel from the bowl to the mouth.<br>
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