Homemade Satsebeli Sauce

Ingredients

• 1 kg (2.2 lbs) ripe tomatoes, chopped 1 kg (2.2 lbs) ripe tomatoes, chopped
• 1 large onion, finely chopped 1 large onion, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 2 tablespoons red wine vinegar 2 tablespoons red wine vinegar
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 tablespoon sugar 1 tablespoon sugar
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground fenugreek 1 teaspoon ground fenugreek
• 1 teaspoon ground paprika 1 teaspoon ground paprika
• 1 teaspoon ground cayenne pepper 1 teaspoon ground cayenne pepper
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon ground black pepper 1/2 teaspoon ground black pepper
• Fresh cilantro or parsley, for garnish Fresh cilantro or parsley, for garnish

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 6g, 0.5g
• Carbohydrates (total, sugars): 15g, 10g
• Protein: 2g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Heat vegetable oil in a large saucepan over medium heat. Add the chopped onions and minced garlic, and sauté until they turn golden brown.
2. 2.
   Add the chopped tomatoes and tomato paste to the saucepan. Stir well to combine.
3. 3.
   Reduce the heat to low and simmer the mixture for about 15 minutes, until the tomatoes have softened.
4. 4.
   Using an immersion blender or a regular blender, puree the mixture until smooth.
5. 5.
   Return the saucepan to low heat and add the red wine vinegar, sugar, ground coriander, ground fenugreek, ground paprika, ground cayenne pepper, salt, and black pepper. Stir well to incorporate the spices.
6. 6.
   Simmer the sauce for an additional 10 minutes, allowing the flavors to meld together.
7. 7.
   Remove from heat and let the Satsebeli sauce cool to room temperature.
8. 8.
   Once cooled, transfer the sauce to a sterilized jar or bottle. Refrigerate for at least 2 hours before serving to allow the flavors to fully develop.
9. 9.
   Garnish with fresh cilantro or parsley before serving.

Treat your ingredients with care...

• Tomatoes — Choose ripe and juicy tomatoes for the best flavor. If fresh tomatoes are not available, you can use canned tomatoes as a substitute. However, the taste may differ slightly.
• Red wine vinegar — If you prefer a milder tang, you can substitute red wine vinegar with apple cider vinegar or white wine vinegar.
• Ground fenugreek — Fenugreek adds a unique flavor to Satsebeli. If you can't find ground fenugreek, you can use fenugreek seeds and grind them at home using a spice grinder or mortar and pestle.

Tips & Tricks

• For a smoky flavor, you can add a small amount of smoked paprika to the sauce.
• Adjust the spiciness by increasing or decreasing the amount of cayenne pepper.
• Satsebeli tastes even better the next day as the flavors continue to develop. Consider making it in advance and letting it sit overnight in the refrigerator.
• Use Satsebeli as a dipping sauce for bread, grilled meats, or vegetables.
• This sauce can be stored in the refrigerator for up to two weeks.

Serving advice

Serve Satsebeli as a condiment alongside grilled meats, roasted vegetables, or as a dipping sauce for bread. It also pairs well with pasta dishes, adding a burst of flavor to simple marinara sauces.

Presentation advice

When serving Satsebeli, drizzle a small amount of the sauce over the main dish or use it to create decorative swirls on the plate. Garnish with fresh cilantro or parsley to add a pop of color.