Satsebeli

December 22, 2011

Satsebeli - kvalifood.com

Satsebeli is a Georgian tomato sauce seasoned with garlic, coriander, fenugreek, and fresh cilantro. The word simply means “sauce” in Georgian, and this tomato version is the most common modern interpretation. It is served as a table condiment alongside grilled meat, potatoes, eggs, bread, and dumplings – essentially the Georgian equivalent of ketchup, but with far more personality.

Makes ca. 800 ml

Ingredients

1.5 kg ripe fresh tomatoes
6 cloves garlic (ca. 30 g), peeled
1 tbsp ground coriander seed
1 tsp blue fenugreek powder (utskho suneli)
1 tsp khmeli-suneli
1 tsp sweet paprika
1-2 tsp dried hot red pepper flakes, to taste
1 tsp freshly ground black pepper
15 g fresh cilantro leaves, finely chopped
1 tbsp red wine vinegar (or white wine vinegar)
1.5 tsp salt, to taste

Directions

Score a shallow X on the bottom of each tomato. Blanch in boiling water for 30-60 seconds until the skins start to split. Transfer to ice water, then peel. Quarter the tomatoes.
Blend or process the peeled tomatoes until smooth. Pour into a heavy-bottomed saucepan.
Bring to a boil over medium heat, then reduce and simmer uncovered for 25-30 minutes, stirring occasionally, until reduced by roughly one-third and noticeably thickened.
While the tomatoes simmer, crush the garlic with the salt using a mortar and pestle, or mince very finely. Mix the crushed garlic with the coriander, fenugreek, khmeli-suneli, paprika, pepper flakes, and black pepper.
Add the garlic-spice mixture to the simmering tomatoes. Stir well and continue simmering for another 10 minutes.
Remove from heat. Stir in the vinegar and fresh cilantro. Taste and adjust salt and heat.
Let cool to room temperature before serving. For preservation, pour the hot sauce into sterilized jars, seal tightly, and invert to cool.

Notes

The consistency should be pourable – thinner than ketchup, closer to a runny pasta sauce. Thin with a splash of water if too thick.
For a shortcut version, use 3 tbsp tomato paste dissolved in 400 ml water instead of fresh tomatoes. Reduce simmering time to 10-15 minutes.
For more heat, add 1-2 tbsp adjika paste instead of or in addition to the pepper flakes.
If blue fenugreek is unavailable, increase khmeli-suneli to 1.5 tsp (it already contains fenugreek).
Keeps 5-6 days refrigerated. Freezes well.