Classic satsebeli – a simple and tasty recipe, how to cook step by step

Classic satsebeli

Variations of satsebeli sauce exist apparently-invisibly. Having prepared the classics, you can safely experiment, introducing various spices and each time achieving a new taste at your discretion. So, I am sharing the basic recipe for a delicious Georgian satsebeli sauce.

Step by step cooking recipe

Scald the tomatoes with boiling water, remove the skin, then chop with a blender.

Peel the bell peppers from seeds and stalks.

Chop the greens, peel and chop the garlic and chili pepper.

In a blender bowl, chop the tomatoes, bell peppers and chopped greens.

Place the vegetable mass in a saucepan and bring to a boil over high heat. Then reduce the fire and simmer the future sauce under the lid for 1 hour, stirring occasionally so as not to burn. 20 minutes after boiling, add chopped garlic to the sauce.

5 minutes before readiness, add chopped chili peppers, spices and salt to taste into the sauce, mix well.

Pour hot sauce into pre-sterilized small jars, roll up, turn upside down and leave to cool completely. For long-term storage, move sauce jars to a cool, dark place. Serve classic satsebeli sauce with various side dishes, fish or meat.

Photo: Anna Bogush,

Ekaterina Parshina

Recipe added:

Ekaterina Parshina

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