Satsebeli plum sauce

Kitchen Georgian

Calorie content 99.9 kcal

Portions 1 l.

Cooking time 70 minutes

Proteins * 1 gr.

Fats * 2.7 gr.

Carbohydrates* 24.4 gr.

Content

Moderately spicy, aromatic with sourness, Georgian sauce goes well with meat dishes. Of course, you can buy it in the store and not waste time on cooking, but how can a store-bought product be compared with the amazing satsebeli cooked with your own hands with love and without unnecessary additives.

For this recipe, you can take tomatoes and plums with cracked skin, they will still boil and grind. Wash them well under running water. Remove the seeds from the sinks, divide them into halves and place them in a saucepan.

Remove the skin from the tomato by making a cross-shaped incision and pouring boiling water for 1 minute, and immediately immersing it in ice water.

Chop the tomatoes into wedges and transfer to a saucepan over the plums.

Add oil to the saucepan. Wash the bell peppers and chili and remove the stalks and seeds.

Cut the bell peppers into strips and the hot peppers into rings. Transfer them to a saucepan.

Turn on medium heat and stir the ingredients. Cook for 10 minutes, stirring occasionally. A lot of juice should come out. Season the sauce with a little salt.

Pour loose spices into a saucepan.

Add washed and chopped herbs and basil.

Peel the garlic and chop with a press. Try the sauce and add more salt if desired.

Add sugar to a saucepan and stir. Cook for a couple of minutes and try again to your taste, and if everything is in order, turn it off.

Sterilize the jars in the oven and boil the lids.

Using an immersion blender, grind the brew cooled to a warm temperature into a homogeneous sauce and boil again. Pour hot flavored sauce into jars and cover with lids.

Ingredients

Cooking process

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