Chicago-Style Satsebeli

Ingredients

In this adaptation, we incorporate the essence of Chicago cuisine by adding a touch of sweetness to balance the spiciness of the sauce. Additionally, we enhance the flavors with a hint of smokiness, reminiscent of the city's famous barbecue culture. These modifications give the sauce a unique Chicago twist while still honoring the traditional Georgian roots of Satsebeli. We alse have the original recipe for Satsebeli, so you can check it out.

• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons (30g) tomato paste 2 tablespoons (30g) tomato paste
• 1 can (400g) crushed tomatoes 1 can (400g) crushed tomatoes
• 1 tablespoon (15ml) Worcestershire sauce 1 tablespoon (15ml) Worcestershire sauce
• 1 tablespoon (15ml) apple cider vinegar 1 tablespoon (15ml) apple cider vinegar
• 1 tablespoon (15g) brown sugar 1 tablespoon (15g) brown sugar
• 1 teaspoon (5g) smoked paprika 1 teaspoon (5g) smoked paprika
• 1 teaspoon (5g) ground coriander 1 teaspoon (5g) ground coriander
• 1/2 teaspoon (2.5g) ground fenugreek 1/2 teaspoon (2.5g) ground fenugreek
• 1/2 teaspoon (2.5g) red pepper flakes 1/2 teaspoon (2.5g) red pepper flakes
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 7g, 1g
• Carbohydrates (total, sugars): 14g, 8g
• Protein: 2g
• Fiber: 3g
• Salt: 0.5g

Preparation

1. 1.
   Heat olive oil in a large saucepan over medium heat.
2. 2.
   Add the chopped onion and minced garlic, sauté until translucent and fragrant.
3. 3.
   Stir in the tomato paste and cook for 2 minutes to enhance the flavor.
4. 4.
   Add the crushed tomatoes, Worcestershire sauce, apple cider vinegar, brown sugar, smoked paprika, ground coriander, ground fenugreek, and red pepper flakes. Mix well.
5. 5.
   Reduce the heat to low and simmer the sauce for 20-25 minutes, stirring occasionally.
6. 6.
   Season with salt and pepper to taste.
7. 7.
   Remove from heat and let the sauce cool slightly.
8. 8.
   Transfer the sauce to a blender or use an immersion blender to puree until smooth.
9. 9.
   Return the sauce to the saucepan and simmer for an additional 5 minutes to meld the flavors.
10. 10.
    Adjust the seasoning if needed.
11. 11.
    Remove from heat and let it cool before serving.

Treat your ingredients with care...

• Smoked paprika — Use a good quality smoked paprika to achieve the desired smoky flavor.
• Ground fenugreek — If you can't find ground fenugreek, you can substitute it with ground mustard seeds for a similar flavor profile.

Tips & Tricks

• For a spicier sauce, increase the amount of red pepper flakes according to your taste preference.
• This sauce can be stored in an airtight container in the refrigerator for up to a week.
• Serve the Chicago-Style Satsebeli as a dipping sauce for fries, a topping for burgers, or as a flavorful base for pizza.

Serving advice

Serve the Chicago-Style Satsebeli warm or at room temperature. It pairs well with grilled meats, roasted vegetables, or as a condiment for sandwiches and wraps.

Presentation advice

Garnish the sauce with a sprinkle of fresh chopped parsley or cilantro to add a pop of color and freshness.