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.