Satsebeli for Winter
Description
A canning recipe without unnecessary fuss. This traditional sauce is made from fresh vegetables, herbs, and spices. It pairs perfectly with meat, fish, and appetizers. Satsebeli has a rich blend of tomatoes, peppers, garlic, and fresh herbs, which makes it a versatile addition to any dish on the table. Choose bright red, meaty tomatoes and peppers so the sauce is less watery and has a beautiful color. The sauce cooks quickly and keeps well in a dry, cool place, such as a cellar. You can adjust the salt, sugar, and amount of spices to taste; these proportions work well for us. Be sure to make this winter preserve and don’t miss the chance to add variety to your usual flavors. Store in a cool, dark place.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making satsivi for the winter. Wash the vegetables thoroughly and let them dry; rinse the herbs, shake off the water, or pat dry with a paper towel.
- 2
Step 2
Trim the ends off the tomatoes and cut them into pieces. Place in a deep saucepan with a heavy bottom.
- 3
Step 3
Trim the ends off the hot pepper, remove the seeds, cut into pieces, and add to the tomatoes.
- 4
Step 4
Peel the garlic, rinse it, and add it to the vegetables.
- 5
Step 5
Remove the stem and seeds from the bell pepper, cut the pepper into pieces, and add to the pot with the vegetables.
- 6
Step 6
Blend everything with an immersion blender until smooth.
- 7
Step 7
Thoroughly wash the jars and lids with hot water and baking soda, and sterilize them using a convenient method; boil the metal lids for five minutes over medium heat after the water comes to a boil.
- 8
Step 8
Place the saucepan with the puree over medium heat and bring to a boil.
- 9
Step 9
Remove the tough stems from the greens, chop the tender leaves, and place them in a saucepan.
- 10
Step 10
Season everything with salt and add sugar. Stir the sauce until the crystals dissolve.
- 11
Step 11
Add the spices and cook the mixture for 8–10 minutes over medium heat, stirring.
- 12
Step 12
Mince the garlic, add it to the sauce, stir, and bring to a boil. Simmer the satsebeli for 2–3 minutes. Divide the sauce among the prepared jars, seal tightly, and turn upside down. Wrap the jars and let cool completely; then turn them right side up and store in a cool, dry place.
- 13
Step 13
Done. Serve at the table or store.