Satsebeli treats some of the most favourite sauces of Caucasian cuisine. A pleasant tomato flavor in combination with fragrant spices perfectly supplement each other and optimum approach beef shish kebab, pork or chicken.
It is required to you
- – tomato paste (160 g);
- – clear water (170 ml);
- – fresh cilantro (20 g);
- – salt and pepper to taste;
- – adjika (6 g);
- – vinegar (5-7 ml);
- – khmeli suneli (7 g);
- – garlic (3-5 cloves).
Instruction
1. In preparation of this sauce the large role is played by tomato paste which will be a basis for the recipe. Quality tomato paste has to be without lumps and uniform consistence. Also pay attention to the saturation of color.
2. At first prepare greens. Take from top to bottom and carefully crush so that juice began to be emitted. Wipe garlic gloves through a small grater or to crush by means of a wooden pestle. Mix garlic with cilantro.
3. Connect khmeli suneli to pepper and vinegar, and then salt a little. Add cilantro and garlic to this mix. Once again prevent and put adjika. With this seasoning be careful as the main sharpness of adjika is shown in 2-3 hours. If you not the fan of burning sauces, then it is possible not to add adjika.
4. Lay out the turned-out basis for sauce in a deep cup and add tomato paste. Prevent and after a while taste. If it is necessary, correct amount of ingredients.
5. Pour water into a cup and stir sauce. Pour ready sauce on jars and put in a cold spot. Add Satsebeli to any dishes in small amounts.