Tsitsibel recipe for the winter: ingredients and preparation steps with photos and videos

Many housewives want to diversify their menu in winter. This is why some people prepare winter preparations. There are different recipes for preparing such preserves. Quite often Tsitsibel is rolled up for the winter.

This sauce is a traditional dish of Georgian cuisine. It is universal and therefore can be used with various dishes. It is often added to chops, kebabs, cutlets and steaks. It is recommended to close such procurement in the fall or late summer, when food prices drop slightly.

Cooking features

The sauce can be sour, spicy (even hot) or sweet, depending on the composition. The fruit version often contains grapes, ripe pomegranate juice, blackberries, apples or plums. Vegetable - tomatoes, hot and sweet peppers, garlic cloves, spicy herbs. Spices and seasonings must be added.

Adding flavor. Garlic, saffron, cilantro, coriander, tarragon, suneli hops, peppermint, and parsley add “smell” to the dressing.
Serving temperature. The seasoning is eaten cold or warm, but not hot.
Preparation for future use. For winter storage, the mass is boiled down, placed in sterilized jars, first adding a little vinegar, and screwed.
Preparation of products. Peppers are freed from seeds, white partitions, plums, and cherry plums from seeds. After scalding, remove the skin from the tomatoes. The greens are washed and dried, the onions and garlic are peeled.

Satsebeli, prepared for future use, after boiling, resembles homemade ketchup or thick tomato paste. You can use the preparation as a seasoning for borscht, a dressing for other sauces, or a paste for hearty sandwiches.

Georgian salad with bell pepper and cheese

This somewhat spicy dish is perfect as a hearty, but low-calorie dinner.

red and yellow bell peppers – 1 pc.;
tomatoes - 2 pcs.;
vinegar 9% – 1 tsp;
garlic – 2 cloves;
olive oil – 2 tbsp;
feta cheese – 150 g;
cilantro - 0.5 bunch;
ground black pepper, salt - to taste.

Peel the bell pepper from the seeds and stem, then cut into rings or half rings. Cut cheese and tomatoes into small cubes, mix them with bell peppers, pressed garlic, herbs and sprinkle with salad sauce made from vinegar, olive oil, salt and pepper.

Tsitsibeli for the winter

Photo of a ready-made tsitsibel dish for the winter

Cooking time: 45 min
Servings: 8
Calories: 41 kcal
Cuisine: Homemade
Recipe: Simple

If you like to prepare preparations, check out the recipe for eggplants for the winter. I used some ideas for my recipe.

Traditional spicy tomato sauce - tasty and aromatic!

And also functional. After all, this wonderful preparation for the winter is both a sauce, a dressing, and an appetizer. Therefore, it can be served or added during cooking to any dish.

In addition to taste and aroma, we also get a very healthy product. So many vegetables in one place - it’s great!

Tsitsibel is traditionally served with meat, but it also goes well with fish, spaghetti and other side dishes.

Ingredients for eight servings

Tomatoes – 300 g
Bell pepper – 100 g
Garlic – 4 cloves
Greens – 20 g
Chili pepper – 10 g
Salt – 0.5 dessert.l
Sugar – 0.5 tsp.
Table vinegar – 0.5 tsp.
Vegetable oil – 0.5 dessert.l.

Cooking steps

Let's start by washing the tomatoes. I would like to clarify right away that it is better to take ripe hard red specimens or a pink variety. We will remove the stalks and, if any, defects. Cut them into pieces of the desired size.

Wash the peppers, peeled from stems and seeds, and cut into small pieces. Let's send them to the tomatoes.

Now let’s prepare the chopping device and place the vegetables in it. You need to grind it all so that the consistency of the mass becomes more or less homogeneous.

I got approximately this consistency after using an immersion blender to grind the vegetables in just a few minutes.

Take a saucepan (or other vessel) with a thick bottom. Pour the resulting mass here, add salt and sugar and boil the tsitsibel, constantly stirring with a wooden spoon, otherwise the sauce will burn (about 25 minutes). Without cover!

Let's not waste time, let's sort out the greens (they can be different, but it is advisable to put cilantro), removing large stems and yellow leaves. All this needs to be chopped, but without fanaticism - that is, so that the pieces of greenery are visible.

Peel and rinse the garlic. If you like spicy tsitsibeli, add twice as much garlic. Grind in a convenient way, up to fine chopping. I use a wide knife to press the garlic as much as possible onto the board, and then finely chop it.

About 5 minutes before the end of cooking, add garlic, herbs, spices, salt, oil and vinegar to the resulting mass. Let's boil and cook.

Pour the tsitsibel into jars (preferably small ones), which should be sterilized with lids 20 minutes before the end of cooking the sauce. Once rolled up, turn them over and let them cool. This beauty will come in handy in winter! And in the summer, at the height of the season, tsitsibel can be prepared for every day.

I recently tried canned onions for the winter. I recommend! Maybe it will be useful to someone.

Dried peppers: the most popular methods

To get dried vegetables, you can use an oven, microwave or electric dryer.

Select the lowest temperature of the “convection” or ventilation mode. During the drying process, free air circulation inside is necessary so that excess moisture evaporates. In the absence of these modes, do not close the oven door tightly, this will help avoid the accumulation of condensation inside. Place parchment paper soaked in oil on a baking sheet. Place vegetables skin side down, forming small “boats” for filling with various seasonings.

The pepper is dried for an hour and a half, then it needs to be cooled a little, then heated again in the oven for about 40 minutes. The finished pepper should not be immediately removed from the oven; it should stand in it for a couple of minutes. You can start canning only after the vegetable has completely cooled.

In Italian:

In an electric dryer

Place the prepared vegetable in one layer on a special mesh or grill, leaving small gaps between the slices. To prevent the pepper from sticking and burning, it must be stirred and turned over every 30 minutes. The optimal temperature is 75 degrees. With sufficient airflow and careful observation, the pepper will cook in 3-4 hours.

Bell pepper:

In the microwave

Drying peppers in the microwave is a rather labor-intensive process. So that the pepper does not cook in its own juice, but gradually gets rid of excess moisture, it needs free access to air. First, the vegetable is washed, cut into slices, seeds and thin membranes are removed. Add a little oil to the pepper, put it in a deep plate and put it in the microwave. Set the power to maximum. After five minutes, remove the vegetable and drain off the excess juice.

After the pepper has cooled slightly, put it in the microwave again for five minutes. Repeat the procedure until the vegetable is completely cooked.

A fairly popular way to prepare for the winter is to dry peppers in oil. You can prepare it according to the standard procedure, only generously grease each slice of vegetable with olive or sunflower oil.

Dried vegetables:

To give pepper a unique taste, housewives use different seasonings and spices. You can sprinkle the vegetable pieces with salt, black or red pepper. Marjoram or dried basil are also used. Almost every seasoning will make the preparation of dried peppers unique. To make the pepper sweet and piquant, sprinkle it with a small amount of sugar. Chopped garlic is added to the pepper “boats” for spiciness.

Tips and tricks

When preparing the pepper, remove the seeds so that they do not end up in the dish during cooking.
Tomatoes can be peeled before slicing.
Don't forget to wash the jars well, I wash them with baking soda.
Be sure to check the vegetables to ensure there is no rot.
For people for whom acetic acid is contraindicated, you can prepare lecho without vinegar.
Slicing vegetables for salad should be done in the same style: either cut everything into cubes or into strips. This salad will not only be tasty, but also beautiful.

There is simply no single recipe for making lecho. Each housewife has a lot of room for improvisation, taking into account her taste. For example, I make lecho for the winter with beans; I borrowed the recipe for this dish from my mother. She uses it not only as a snack, but also as a seasoning for borscht.

If you are not too lazy, you can prepare homemade lecho with carrots and onions. In winter, this salad goes off with a bang and you get quite a lot of it.

Take 3 kg of ripe, sweet tomatoes, cut them into slices and pass them through a meat grinder or puree them in a blender.
Cut 3 kg of fleshy red pepper into pieces, approximately 2-2.5 cm. If there is no red pepper, use what is available.
Carrots - 1.5 kg, peeled and grated on a coarse grater, 1 kg of onion cut into half rings.
Place the pan on the fire, pour 250 ml of vegetable oil into it and add the prepared onions, carrots and bell peppers.
Mix everything well and simmer for about 15 minutes. Make sure that the mixture does not burn; stir occasionally.
Time is up, pour tomato puree into the pan, add 7-8 peas of allspice, add 4-5 tablespoons of salt and half a glass of sugar.
Mix the vegetables and simmer for another 10 minutes.
Add 100 ml of vinegar and keep the pan on the fire for another 5 minutes.
Place the lecho in sterilized jars and roll up the lids. Turn the jars upside down and leave until cool.
Lecho is perfectly preserved all winter at room temperature or in the basement. But, as a rule, it is quickly eaten.

Lecho with garlic and carrots for the winter can be prepared in the same way, you just need to add 5-6 cloves of garlic. For those who don’t like onions, and these are most often our children, you can prepare lecho with carrots. Lecho is prepared without sterilization and very quickly:

Cut 2 kg of tomato into slices, grind in a meat grinder, add 1 tablespoon of salt, 5 tablespoons of sugar and 5 tablespoons of vegetable oil to the resulting puree. Place the pan on the fire, after boiling, reduce the heat, the contents should boil for about 40 minutes.
Cut 1 kg of carrots and 1 kg of bell pepper into large strips. Add to the boiled tomato juice and leave on low heat for another 20 minutes.
After time, add 1 tablespoon of vinegar essence to the vegetables, mix everything. Fill sterile jars with salad and roll up.

There are times when all the vegetables are there, but for some reason there is no tomato in the house. In this case, a wonderful recipe for lecho with tomato paste will save you. In winter, when you open a jar of lecho, the kitchen is filled with the aroma of summer. If suddenly you didn’t have time to make lecho for the winter, buy vegetables, since they are sold all year round, and cook lecho in a slow cooker. Fast, tasty, and most importantly, all vitamins are preserved.

Recipe for “The Same Satsebeli”:

Not a single self-respecting Caucasian restaurant treats its visitors to store-bought sauce. Only your own, homemade. I will tell you in great detail, because, despite the apparent simplicity, there are a lot of nuances. The funny thing is, I’m counting spoons for the first time: I’ve always done it by eye and taste) You’ll never make a good sauce if you have bad tomato paste. The paste should be tasty, thick red and not drip from a spoon. This is an indispensable condition. Is there such a thing? Then go ahead! Interestingly, “satsebeli” is translated from Georgian as sauce. Theoretically, this word used to be used to describe any sauce. And as a name, this word “stuck” specifically to tomato sauce.

We chop the cilantro finely, but without fanaticism. We do not use a blender, only with our hands. We don’t bother with the size of the pieces: we have a “living” sauce. Do you think there is a lot of greenery? No normal.

Add garlic, pressed through a garlic press, a tablespoon with the top of hops-suneli, vinegar, pepper and adjika to the greens. You can add less adzhika for now. Not all of you are Caucasian or Mexican. Also keep in mind that the true spiciness will appear a little later, when the sauce has stood for an hour or even more. The proposed witticism can knock down an unprepared Russian. Please take this into account. And it’s better to use less adjika for the first time.

Using a pestle, grind it all into a fragrant paste. Now it’s clear why we added vinegar? It “awakens”, reveals and emphasizes aromas. Smell it! Do you hear?

Add tomato and stir.

Add water. I add it from the tap. You are as usual. You can add water gradually, not all at once. It all depends on the thickness of your tomato and your desire. Approximate ratio 1:1. A little less water is possible. Mix well. And salt. To your taste. I wrote the approximate amount. Try it, maybe there’s something else missing? Add now. However, for the first time I recommend that you cook exactly according to the recipe. Then you can change it at your discretion.

The smell is mind-blowing, believe me! That's it, our satsebeli is ready. You can pour it into a jar with a screw cap. It can sit quietly in the refrigerator for a week or more. Porridge, meat, cutlets, pasta, pasties, pies, even just bread with this sauce will sparkle with a rainbow of taste! The only thing I don't like about this sauce is reheating. Don't heat it up! Use only in this “live” form. Bon appetit to you and your family!

I foresee questions. Where are the nuts? But no! And it is not necessary. You will understand this yourself. With nuts, it’s a kind of formal, I would say, “weekend” option. They do not serve them with nuts in our restaurants! Second question: what about the broth? Imagine that you were served a tomato sauce with a barbecue in which fat floats floating, what would you think? That's right, they didn't wash the gravy boat well. With broth - this is a “homemade” option, for everyone. Our restaurants do not serve satsebeli in broth. Further. Can this be done with fresh tomatoes? Certainly. But it will be a completely different sauce. Good, but different. And the last, most pressing question. What about parsley? No way. Doesn't fit. With parsley it will be, as we say, the “Russian” version. That's all! Everything is extremely simple!

Have a fun time in the kitchen! And delicious kebabs!

Georgian seasoning “Tsitsibeli”

For 1 kg of tomatoes - 0.5 kg of garlic, 500 g of sweet pepper, hot pepper and salt - to taste.

Pass all the vegetables through a meat grinder, let them boil and put them into sterilized jars.

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Georgian adjika

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Georgian seasoning “Tsitsibeli”

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Recipe Ingredients

TsitsibeliTomatoes – 1 kg.
Garlic – 0.5 kg.
Bulgarian sweet pepper – 0.5 kg.
Hot pepper – 300 gr.
Salt - optional.

There are several main ingredients in this dish, each of them requires attention:

It is preferable to choose fleshy varieties with delicate skin, since they twist with it. The fruits must be washed and the stalks removed. Cut into pieces.
Wash the sweet pepper, remove the core, cut into pieces.
Grind the prepared vegetables in a meat grinder.
Peel and chop the garlic and onion.

There is no topical video for this article.

Video (click to play).

Features of the dish

Satsebeli sauce can be served with meat, fish, various side dishes and baked goods. This is a truly versatile addition that goes well with almost any dish. The nutritional value of the described sauce directly depends on the set of ingredients used. For example, a dish with the addition of nuts, grapes and pomegranates in large quantities is saturated with useful minerals and substances such as phosphorus, iron, and B vitamins.

Moreover, in addition to being nutritious and healthy, satsebeli also strengthens the immune system in the fight against various diseases. These include diabetes mellitus, many diseases of the endocrine system, liver, and cardiovascular system.

Most of these beneficial properties are due to the presence of a diverse set of spices and herbs in the dish. Garlic, onions, cilantro - all this strengthens the immune system.

Eggplants with peppers and garlic for the winter: 3 cool recipes

Hello, dear lovers of preserves and twists!

Of course, you know that you can prepare a wide variety of preparations for the winter from eggplants. This vegetable goes well with hot seasonings and garlic. Therefore, there are a lot of recipes for spicy eggplants.

Today I have prepared for you 3 super recipes for eggplant salads. These are very tasty dishes that are very popular among all my friends. Spicy eggplants with pepper and garlic for the winter are an excellent snack, which also protects against colds in the winter cold.

Recipe No. 1: Hot snack

To prepare it you will need the following ingredients:

Ten kilograms of eggplants.
Ten cloves of garlic.
One hundred and fifty grams of hot pepper.
Half a liter of vinegar.

Cut the eggplants into medium-thick slices and place them in cold salted water for two hours and press down with something heavy. For a ten-liter bucket of water we use one kilogram of salt.

We take out the chopped vegetables and place them in a colander to drain. Then fry them on both sides in oil. It is advisable to use refined vegetable oil for frying.

Finely chop the chilli peppers, garlic and pour vinegar for half an hour. Place the fried eggplants in layers in seaming containers. Drizzle each layer with garlic-pepper dressing. If the eggplants are not completely covered with marinade, then you can add two or three spoons of filling to the top. After this, sterilize the workpiece for twenty minutes and close with seaming lids.

According to this recipe, the eggplants are very spicy and are not for everyone. You can reduce the pungency of the taste of such a snack by changing the amount of ingredients in the dressing.

Dilute 9% vinegar with water in a one to one ratio. To make the taste even softer, you can add an additional two hundred milliliters of water. The amount of hot pepper for dressing can be reduced by half. The taste of this preparation will not change, but it will be less spicy.

Recipe No. 2: Eggplant appetizer with herbs

You can cook spicy eggplants in another way. For a piquant taste, greens are added to this preparation. Eggplants fried in pieces with garlic, pepper and herbs are perfect for both everyday and holiday tables. To prepare this winter snack you will need:

Two kilograms of eggplants.
One head of garlic.
Two pods of hot pepper.
One bunch of parsley.
One bunch of dill.
One hundred milliliters of vinegar 9 percent concentration.
One hundred grams of sunflower oil.
Two tablespoons of salt.

This amount of ingredients is designed for two jars of the preparation. Cut the washed vegetables into slices one centimeter thick, sprinkle them with salt and leave for half an hour. Place the eggplants in a colander to drain the juices.

Roll the circles on both sides in flour and fry in vegetable oil until golden brown. Then finely chop the remaining ingredients - dill, parsley, garlic and hot pepper and mix thoroughly.

Place the eggplants in layers in sterilized containers. Place crushed seasoning between each layer and compact well.

Fill it all with vinegar diluted with water, cover with a lid and set aside for three hours. Then sterilize for ten minutes. The finished snack for the winter should be tightly closed with a seaming lid and wrapped.

When the seaming has cooled, it can be stored in a cool place.

Recipe No. 3: Eggplants with bell peppers and carrots

Preservation of eggplants can be very diverse. This vegetable goes well with garlic, pepper, and many vegetables. For example, preparing eggplants for the winter with bell peppers and carrots is a very delicate appetizer with a sweetish taste that will surely appeal to many.

To prepare it you will need:

Four kilograms of eggplants.
One kilogram of sweet pepper.
One kilogram of carrots.
Half a kilogram of onions.
Three cloves of garlic.
A bunch of parsley and dill.
Sunflower oil - two hundred milliliters.
One hundred milliliters of vinegar 9 percent concentration.
One tablespoon of sugar.
Two tablespoons of salt.

We free the clean blue ones from the tails and pierce them with a fork. Then put it in boiling salted water for ten minutes. We put the vegetables under pressure for half an hour so that all the juice is completely removed from them.

Peel the boiled eggplants and cut them into cubes. Using the same principle, we chop the bell pepper. Grate the carrots on a coarse grater. Chop the greens and finely chop the onion.

Pass the garlic through the garlic press. You only need a little bit of this ingredient. It should add piquancy to the dish, but not spiciness. Mix all ingredients, add salt, add sunflower oil, sugar to taste and vinegar. After which we put the vegetables in the refrigerator for two to three hours. During this time they should release juice.

We take the product out of the refrigerator and put it in one-liter jars. Sterilize for fifty minutes. The workpiece in half-liter containers needs to be sterilized for forty minutes.

We roll up the finished eggplants, turn them upside down and wrap them up. Place the cooled preserves for storage in the basement or any other cool place. Thanks to ingredients such as carrots and bell peppers, the eggplants in this recipe have a slightly sweet taste. This savory preparation is perfect for the holiday table.

Marianna Pavley

Source: //sait-pro-dachu.ru/baklazhany-s-percem-i-chesnokom-na-zimu/

Famous Georgian tsitsebeli - a recipe for the winter, simple and tasty

A delicious sweet and sour salad with a spicy kick for the winter, ideally highlighting the taste of red meat, poultry and any vegetable dishes. The aromatic Georgian tsitsibeli sauce is simple, affordable and delicious.

Traditional simple - with tomatoes, garlic and bell peppers

Ingredients:

ripe firm red or pink tomatoes - 3 kg;
sweet bell pepper (red) – 1 kg;
garlic - to taste, on average 3 heads, those who like it spicy can add more;
spicy herbs - parsley, cilantro, dill, basil;
seasonings – coriander;
hot pepper - at your discretion, mild tsitsibel recipe - 1 pod is enough;
salt – 3 tbsp. spoons;
sugar – 2 tablespoons;
vinegar - 2 tbsp. spoons;
Refined sunflower oil - about half a glass.

Steps for preparing bell pepper sauce:

We clean all the vegetables from seeds and stalks, scald the tomatoes and remove the skin.

Advice. So that the skin can be easily removed, cut the top of the tomato crosswise and put it in boiling water for 2 minutes, and then in cold water.

cut the stems from the greens and remove the yellow leaves, chop finely;
finely chop the garlic or put it through a crush;
Grind vegetables and herbs in a blender until smooth. If you pass it through a meat grinder, you need to grind it several times to achieve a thick, uniform consistency;
put everything in a saucepan, preferably with a thick bottom, add salt and sugar, cook for about 50 minutes, stirring constantly so as not to burn;
at the end of cooking, add garlic and seasonings, vinegar and sunflower oil;
Pour the tsitsibel into sterilized jars for the winter, roll them up and let them cool upside down (lids down).

Instead of regular vinegar, you can use apple or grape vinegar, then double the proportions.

With walnuts and apples

An excellent seasoning and vitamin salad for the winter for those who don’t like bell peppers, but won’t refuse a spicy one:

all the ingredients are the same, only we replace the pepper with apples (sweet and sour) - 1 kg of apples for 3 kg of tomatoes;
add chopped walnuts - about 1.5 cups;
chop everything and cook for about 40 minutes, then roll it up;
you can add 0.5 kg of onions or blue onions, a bunch of peppermint.

Cooking tsitsibel is a creative process; this salad for the winter allows you to conduct exciting experiments.

Interesting and delicious flavor combinations

Recipes for how to prepare this universal snack in different countries of the world vary in the availability of available vegetables and seasonings:

tsitsibeli recipe from Italy - more mint and definitely olive oil and finely chopped olives;
in England they prefer a snack with horseradish and apples;
in America, this appetizer always contains carrots and rosemary;
in Mexico, a large amount of garlic is required, and parsley is generally excluded.

A few little tricks and recipes for making tomato seasonings at home:

if the puree turns out to be too thick, feel free to add boiled water and cook the whole mass for no more than an hour;
You don’t need to strictly adhere to all the rules that govern recipes with photos on the Internet – use your intuition and experiment. You can add any components, try and use your imagination more often. I always cook with honey and crushed walnuts, adding nutmeg - it turns out piquant and unusual;
you can make tomatoes with chopped horseradish - such horseradish is an excellent preservative, no need to use vinegar;
mint and basil add special softness and do not tolerate the presence of hot pepper;
some make tomato seasonings for children without vinegar, garlic and other hot seasonings - then you need to sterilize 0.5 jars for at least 30 minutes and pour the seasoning on top with a tablespoon of vegetable oil, cool without turning, store in a dark and cold place.

Recipes for preparing spicy tomato-based seasoning are very diverse. Basically, this is our Krasnodar sauce, but spicier. Experiment, don’t be afraid to add unexpected flavor compositions - thyme, suneli hops (remember, it completely overpowers more delicate seasonings), dill, celery, lovage or chaman.

Satsebeli sauce for the winter (sweet and sour, moderately spicy, very tasty)

Adjika with garlic and horseradish with cooking for the winter: a very tasty recipe

Let’s say right away that there won’t be an authentic recipe for “Satsebeli” sauce made from pureed plums or cherry plums in this article... But there will be delicious tomato Satsebeli, which is most often prepared by the Slavs!
For us, it’s easier to make tomato sauce, since finding the right variety of plums, good and ripe pomegranates, and exotic dogwoods that grow in the Caucasus is sometimes simply an impossible task. But finding ripe southern tomatoes is easy! Moreover, the sweeter they are, the tastier your sauce will be. We suggest, however, not to get hung up on names and definitions, but to prepare Satsebeli sauce from tomatoes with herbs for the winter and try it with meat or serve it with poultry - chicken or turkey, with pasta or rice. Sweet and sour, moderately hot, spicy and simply wonderful, “Satsebeli” will always decorate your table and make any meal more colorful!

If you like to make homemade preparations, then check out our other recipes, for example, finger-licking tomato ketchup for the winter, adjika with eggplant, tkemali sauce from plums or cherry plums.

To prepare 1 liter of tomato satsebeli for the winter you will need:

tomatoes – 1 kg
sweet pepper – 300 g
hot pepper – 1-3 pcs. (taste)
greens (dill, parsley, cilantro) – 1 bunch
coriander – 1 tsp.
garlic – 3-4 cloves
salt – 1 tsp. (taste)
sugar – 1-2 tsp. (taste)

Homemade satsebeli sauce - a recipe for the winter with photos:

Wash the tomatoes and cut them into large pieces without removing the peel or seeds.

Once again we would like to draw your attention to the variety of tomatoes - try to choose the sweetest fruits possible. The tasty tomato base for the sauce will be almost equivalent to the berry and fruit puree that is used to prepare “Satsebeli” in Georgia.

We clean out the centers of sweet peppers, rinse them from seeds and cut out the whitish internal membranes. For the sauce, you can use red or yellow/cream pepper, which will blend with the red tone of the finished sauce. Green bell peppers will not affect the taste, but can greatly “spoil” the appearance. Immediately peel the garlic cloves.

Remove seeds and hot red pepper. Cut a bunch of greens very finely.

Place all the prepared vegetables, except garlic, in the bowl of a food processor or use a regular, proven meat grinder.

Grind the mass to such a state that medium and small pieces of vegetables remain in it, i.e. There is no need to bring it to puree consistency.

Pour the tomato-pepper mixture into a saucepan suitable for cooking and set to simmer for 20 minutes.

After 20 minutes, add ground coriander, the amount of which can be adjusted to your taste - add more or less. We continue to simmer the sauce.

Boil the satsebeli sauce over medium heat for another 30-40 minutes. Cooking time depends very much on the tomatoes and peppers you choose. Since vegetables always differ in juiciness and “meatiness,” therefore, the boiling time for each will be different. Focus on the appearance of the sauce - it should not pour out of the ladle like water, but by the end of cooking it should be viscous and gurgle heavily. Only now and not earlier, when you already see the approximate and final volume of your sauce, can you add salt and sugar. Start with 1 teaspoon of salt and sugar and then work it up to perfection.

We add garlic at the last stage so that it does not “cook” and retains its unique piquant taste. Add garlic to the sauce through a press and give 5 minutes for the garlic pulp to go through the pasteurization stage. This will be enough to keep the sauce well in jars.

Now the hot satsebeli sauce can be hermetically sealed in clean jars! We sterilize and dry all utensils in advance.

Satsebeli tomato sauce is ready for the winter!

Bon appetit!

Tags:

Georgian cuisine,
preparations for the winter,
recipes with tomatoes,
sauces

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Culinary recommendations and value of satsebeli

Classic Satsebeli involves the use of traditional products for the area. The base is made up of walnuts, grapes or blackberries, and apples and pomegranate juice are also added. Be sure to take garlic cloves, onions, and cilantro. The proportions of herbs and spices added determine the taste - hot, sweet or spicy.

Tomatoes are practically not used in cooking in Georgia. When preparing sauce at home, Russian housewives use tomatoes or, as an alternative, tomato paste as a base. Experienced housewives recommend using ripe, juicy tomatoes, and when choosing tomato paste, use either high-quality, thick consistency and bright, or prepare it yourself. There is no consensus on the issue of grinding the ingredients chosen for cooking. Among the recommendations in cooking you can find advice on grinding ingredients using a blender, meat grinder or a fine metal sieve. It is suggested to pass the garlic cloves through a garlic press or finely chop them with a knife. Each housewife chooses cooking equipment independently.

Satsebeli is served with meat dishes warm or cold, but in no case hot.

When choosing a ready-made sauce on the supermarket shelf, carefully study the composition of satsebel on the label. Remember: a quality product should not contain starch or artificial colors.

The presence of natural and healthy ingredients in the recipe enriches the product with useful substances such as phosphorus, iron, calcium, B vitamins and minerals. The sauce helps strengthen the immune system and normalize metabolism.

Georgian tomato sauce Satsebeli recipe with photos, how to prepare for the winter at home

Satsebeli sauce is one of the most universal dishes of Georgian cuisine, because all other dishes go with a bang with it. And even Georgian kebab turns out to be especially tender and aromatic if the meat has been previously marinated in satsebeli.

There are two ways to prepare satsebeli at home: with heat treatment and without. Tightly closed raw satsebeli will last well in the refrigerator all winter, and if you pour vinegar into it (preferably apple or wine), it will also survive under normal conditions in the pantry. But today we will share with you a recipe with a photo of preparing incredibly tasty boiled satsebeli. This is exactly how one old Greek woman once prepared it, from whom the whole of Tbilisi bought the sauce.

Pay attention to the original products. Satsebeli should contain only ripe, sweet red tomatoes, otherwise the taste of the sauce will be spoiled

Don’t skimp on greens, there should be a lot of it. If you don't like a particular type (such as cilantro), add more of the other types (such as tarragon and basil). And to get a more pleasant and rich aroma of the sauce, add chopped garlic at the very end of cooking.

Using the same recipe, you can prepare raw satsebeli by simply grinding all the ingredients and pouring them into clean jars with tight lids (without cooking).

Satsebeli sauce is one of the most universal dishes of Georgian cuisine, because all other dishes go with a bang with it.

Cooking recipes

There are many recipes for making tsitsibel. Over the course of time, each nationality contributed something of its own to it. But they are all based on a classic recipe, and differ from each other in the set of ingredients and method of preparation.

Classic recipe - with tomatoes, garlic and bell peppers

Tsitsibel will serve as an excellent addition to vegetable, meat, and fish dishes. The classic recipe contains tomatoes, sweet peppers and garlic as the main ingredients.

Required components:

tomatoes - 4.5 kg;
onion - 1.1 kg;
bell pepper - 1.6 kg;
sunflower oil - 450 ml;
hot pepper - pod;
garlic - 550 g;
ground coriander - 7-10 g;
sugar - 140 g;
salt - to taste.

Action plan:

Peel the onion and garlic. Wash all vegetables. Finely chop the onion, grate the garlic on a fine grater. Pour oil into a sauteing container, heat thoroughly, add garlic and quickly fry, stirring

Important! It shouldn't burn. Add chopped onion and continue sautéing

Some housewives put grated garlic directly into twisted tomatoes, which is also delicious. But sauteed in oil, it will provide the finished dish with an amazing aroma. Bell and hot peppers, grind the tomatoes in a meat grinder. Add onion and garlic to them. Add salt, sugar, coriander and simmer for about 40 minutes. Place the tsitsibel in clean, dry, sterilized jars and close tightly.

With walnuts and apples

An excellent snack option that can be prepared by diversifying the classic recipe. Peppers are replaced with apples, and nuts give the dish a rich, pleasant taste.

Required ingredients:

tomatoes - 3.5 kg;
apples - 1.2 kg;
garlic - 450 g;
sunflower oil - 370 ml;
salt to taste;
nuts - 550 g;
sugar - 95 g;
hot pepper - pod;
coriander - 7 g.

Action plan:

Peel onions, garlic, wash tomatoes, apples, hot peppers.
Cut the apples into pieces, removing the core, and grind with tomatoes and hot peppers in a meat grinder.
Pour oil into a sauteing container, heat and quickly fry the grated garlic, then add finely chopped onion.
Add it to the tomato-apple mixture. Add sugar, salt, coriander, grated nuts.
Boil for about 40 minutes and place in dry, sterilized containers. Close tightly.

With greens and carrots

Lovers of greens can prepare tsitsibel according to this recipe.

Required components:

garlic - 350 g;
carrots - 450 g;
tomatoes - 2.5 kg;
salt to taste;
sweet pepper - 850 g;
oil for sautéing - 240 ml;
sugar - 75 g;
coriander - 5 g;
parsley and cilantro - a bunch each.

Action plan:

Wash the vegetables. Grind the tomatoes and peeled peppers in a meat grinder.
Peel the garlic and grate it. Finely chop the peeled onion.
Peel, wash and grate the carrots on a fine grater.
Pour oil into a sauteing container, heat it and, stirring quickly, fry the garlic. Add onion, grated carrots and continue sautéing. Add to tomato mass.
Add sugar, salt, coriander and simmer for half an hour.
Wash the greens, chop finely, add to tsitsibel and boil for another 5 minutes.
Place the tsitsibel in sterilized dry containers and close tightly.

With onion

A simple and quite tasty dish. Required components:

tomatoes - 2.2 kg;
onion - 530 g;
oil for sautéing - 210 ml;
garlic - 270 g;
sugar - 55 g;
hot pepper - one (small);
salt - 45 g.

Action plan:

Peel the onion and chop finely.
Peel the garlic and grate finely.
Pour the oil into a sauteing container, heat thoroughly, add garlic and fry, stirring quickly. Add the onion and continue sautéing.
Grind the tomatoes and hot peppers using a meat grinder, add the onion, add salt and sugar, coriander and boil for half an hour.
Place in a dry, sterilized container and close tightly.

Classic recipe

Various recipes are used to create Tsitsibeli, but the classic one is the most common. To prepare this recipe you will need the following ingredients:

5 kg of tomatoes;
three peppers;
three heads of garlic and onion;
150 g salt.

First you need to start preparing all the ingredients. Before starting to create preservation, all products are thoroughly washed and dried with towels. Then you should chop the tomatoes. If the tomatoes are too large, they will have to be cut into 5-6 small pieces.

Once you've finished with the tomatoes, you can start preparing the peppers. First, you should remove all the seeds from it and cut off the tail. After this, it is cut into two equal parts and finely chopped. To make the sauce more spicy, it is recommended to use hot peppers.

It is also necessary to prepare garlic and onions. These ingredients are cleaned and cut into small pieces. To create the sauce, you can use summer and winter garlic, but it is recommended to buy winter garlic, as it is more pungent. However, some recipes use only summer varieties.

The prepared mixture is poured into a saucepan or basin, placed on low heat and cooked for half an hour. In this case, the container with the sauce cannot be covered with a lid, since all excess moisture must evaporate. While preparing the sauce, the mixture should be stirred periodically to prevent it from burning.

The prepared sauce is distributed into small half-liter sterilized jars. It is recommended to store the finished preserves in the basement so that they last longer and do not spoil.

Satsebeli with nuts

The following recipe suggests preparing a particularly spicy sauce that will add a touch of variety to your everyday menu. It can be served on a festive table, guests will be delighted.

Ingredients:

tomatoes - 400 g;
walnuts – 200 g;
cilantro - a small bunch;
green basil - a small bunch;
salt - 1 tsp. without slide;
sugar - 1 tsp. with a slide;
ground red pepper - 1 pinch;
red black pepper - 1 pinch;
marjoram - 1 pinch;
garlic - 3 cloves.

Preparation:

Wash the tomatoes, put them in boiling water for 5 minutes, then in cold water for 1 minute.
Peel them, remove the seeds and place the pulp in the grinder bowl.
Peel the garlic and add whole to the tomatoes.
Pluck the cilantro and green basil and place the leaves in a bowl.
Season the mixture of vegetables and herbs with pepper, salt, sugar and marjoram.
Grind all ingredients thoroughly until smooth.

With walnuts and apples

An excellent seasoning and vitamin salad for the winter for those who don’t like bell peppers, but won’t refuse a spicy one:

all the ingredients are the same, only we replace the pepper with apples (sweet and sour) - 1 kg of apples for 3 kg of tomatoes;
add chopped walnuts - about 1.5 cups;
chop everything and cook for about 40 minutes, then roll it up;
you can add 0.5 kg of onions or blue onions, a bunch of peppermint.

Cooking tsitsibel is a creative process; this salad for the winter allows you to conduct exciting experiments.

Carrot and pepper salad for the winter - the best recipes, cooking features and reviews

In the fall, when the harvest has already been harvested, housewives think about what carrot and pepper salad to prepare for the winter. Snack recipes are very different - sweet and spicy, sour and natural.

Country-style carrots

There is nothing better than a homemade pepper and carrot salad for the winter. It is served as a separate dish or as a sauce for meat.

carrots – 1 kg;
pepper – 500 grams;
ripe red tomatoes – 700 grams;
granulated sugar – 150 grams;
unrefined oil (olive) – 150 ml;
vinegar essence – 3 tsp;
salt – 20 grams.

To get a spicy winter salad with carrots, tomatoes and peppers, add a few cloves of garlic or one pod of hot red pepper.

Peel the carrots and immediately grate them on a coarse grater. If you want to get larger pieces, grind it using a meat grinder.
The seeds and stalks of the peppers are removed and each is cut into thin strips, about 3 mm wide.
To remove the skin, tomatoes are dipped into boiling water and then immediately into ice water. The pulp is chopped.
Mix root vegetables, peppers and tomatoes. Leave for an hour so that they release natural juice.
To make the marinade, combine oil, vinegar essence, sugar and salt in a saucepan. Boil over low heat until the ingredients are completely dissolved.
Place vegetables in the marinade and simmer for about ten minutes.
Immediately pour into sterilized jars and seal with lids.

The snack, after it has cooled, is put into the cold. A carrot and pepper salad for the winter prepared in this way stores well. You can eat it immediately.

Lecho - winter salad of bell peppers and carrots

Prepared with your own hands, it does not contain preservatives or harmful additives. A traditional Hungarian dish will remind you of warm summer and autumn leaves. Lecho is prepared from ripe tomatoes and sweet varieties of carrots to make it spicy and sweet.

fresh carrots – 2 kg;
sweet pepper – 2 kg;
tomatoes – 2 kg;
onion – 1 kg;
2 large heads of garlic;
odorless oil – 200 ml;
vinegar 9% – 5 tbsp. l.;
sugar – 200 grams;
salt – 60 grams;
black pepper – 5 pcs.