This is the best recipe for satsebeli! Try it and you will agree with me. Just don't change anything in the recipe! Trust me, this sauce is perfect! And to the barbecue, and to other meat dishes, and to pasta, and to fried fish, and just like that, with a piece of fresh bread - it's incredibly tasty! Everything that I have tried before is not it!
A very important ingredient is cilantro. She needs two such beams:
There is no substitute for cilantro here, otherwise it will turn out completely different! But even those who do not like cilantro - they eat this sauce with pleasure! I cut the cilantro with a knife. I never use a blender! You can even chop it coarsely.
I add garlic, adjika, spices and vinegar to the chopped greens. Adjika I take Georgian pepper (it is sold in small jars almost everywhere), table vinegar 9%.
I rub it all well. Aromaaat ...
Now I'm sending tomato paste here. I stir.
I add water to the desired density. I mix everything again. Salt the sauce at the very end. And I let the sauce brew a little.
This sauce is ideal for kebabs and other meat dishes. I serve this sauce with pasta, baked vegetables, and fish. And just like that, with a piece of fresh bread is also very tasty!
I store the sauce in the refrigerator in a glass jar for no more than two weeks. But with us, of course, he does not stay so long!
INGREDIENTS:
Cilantro - 2 bundles
Garlic - 5 teeth.
Tomato paste - 200 g
Water - 200 ml
Hops-suneli - 2 tsp
Ground black pepper - 1/4 tsp
Adjika - 1 tsp (incomplete)
Vinegar (table 9%) - 1 tsp
Salt to taste