Satsebeli - Georgian tomato sauce (recipe for KM Kenwood with a sieve-rub)

Satsebeli - Georgian tomato sauce (recipe for KM Kenwood with a sieve-rub)

Category: Sauces

Kitchen: georgian

Ingredients
Tomatoes	10kg
Red bell pepper	3-4 kg
Hot red pepper	300-500gr
Garlic	500gr
Ground coriander seeds	2 glasses
Blue fenugreek (utskho suneli)	1 glass
Sugar	1 tbsp. l
Salt	taste.

Cooking method

• It is very easy to cook with a wiping sieve. You can, of course, without it, but the process will be more laborious.
• Cut 10 kg tomato in half. You do not need to remove the skin.
• The amount of bell pepper depends on the tomato variety. If ordinary tomatoes need 4 kg, if cream (long) 3 kg will be enough.
• Remove the seed stalk from the bell pepper. I push from the back and the stem comes off easily.
• Tear off the tails of the hot pepper. The amount depends on your taste.
• Take a large aluminum pot. Put the tomatoes in there. Squeeze lightly with your hands.
• Put the whole bell pepper, hot pepper, garlic in whole cloves there and add coriander and fenugreek. Cook everything for 5 hours.
• The foam should darken.
• When everything is cooked, wipe the parts through a wiping sieve. Pour everything back into the pan and boil. Add sugar and salt to taste.
• Pour boiling sauce into sterile bottles.
• I always wanted to make such a sauce, but I did it only when I bought a sieve.
• With him you will make sure that you do not get tired at all.

The dish is designed for

10L

Time for preparing:

7 o'clock

Cooking program:

stove, wiping sieve.

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[Gayane]

Gayane, the sauce is super. Thanks for the recipe.
I have a question. How long can this sauce be stored?

Wow, wow scale!
I will definitely cook it in the fall, only less, of course
But I don't have a sieve, I thought I didn't need it at all ... But it turns out I do.
Maybe just go through the blender properly? Or tomato seeds and skins will still remain?

Gayane, another gorgeous sauce! Thank you. Bookmark before the season.

Or tomato seeds and skins will still remain?

Will not stay, the blender grinds everything. I used a blender for the tomato in the summer - I ground everything. Just use it longer.

the composition of the sauce is very interesting, you need to make

the blender grinds everything.

the cooked mixture is pushed with an immersion blender (metal leg) directly in the pan, hot, and immediately through the bottle cans for twisting, 2 pots and repeated boiling are not needed

I do any ketchup sauces that way
........................ ...
hardly anyone does not have the simplest sieve for rubbing and a round ladle, the boiled mixture is rubbed quickly, but suddenly not - then a blender will help

[much]

Sauce rubbed through a sieve much softer in consistency. I have a powerful blender - but it does not completely break through the skins and seeds. And the seeds punched with a blender give some bitterness to the sauce.
It has been verified by me in practice, not unfounded conclusions.

Verified by me in practice, not unfounded conclusions

Eh. you still have to buy a rub ...

The girls have almost eaten everything. If there is no sieve, wipe it through a colander. Then, in order not to suffer too much, remove the skin from the tomato and the seeds from the hot pepper. Cut the tomatoes crosswise from the side of the bottom, put them in boiling water for one minute, then in cold water. The skin will peel off like a glove.The sauce is delicious. I bought a rub specifically for this sauce.

Added Wednesday 15 Feb 2017 02:28 PM

I pour boiling water into sterile bottles. Stands on the balcony in hot and cold weather. There are still a couple of bottles left.

Posted Wednesday 15 Feb 2017 02:31 PM

Use long cream tomatoes. They are fleshy, sweeter and almost seedless.

Show me this rubbing. It's such a funny name ... uh .. dursel .. no .. darcel ??

dursel

decent people

[Gayane Atabekova]

Gayane Atabekova, Gayane, I took it to the bookmarks, I will definitely cook it in the summer, my son eats such sauces in large quantities. Thank you !

[Irsha]

Irsha, Irina thanks for showing. I have a kenwood with a plastic bowl. But the plastic is very durable. She made sea buckthorn and raspberries. Not a single bone slipped through. But if there is no cache, manual will do too. But you have to buy it with the man, otherwise your hands will fall off to twist it.

Added Wednesday 15 Feb 2017 7:24 PM

Annutka, Anna to health. Very tasty even with pasta.

otherwise your hands will fall off to twist it.

boiled yes hot wipes not hard, see my tools above
verified in the pre-Lender era

so devuli, rub through anything - Gayane's sauces are wonderful

Girls, forgive for God's sake. All the specified quantity of products is not 15 kg tomato.

From 5 kg of tomato (cream), 1 kg of bell pepper (unpeeled weight), 300 g of garlic, 200 g of hot pepper, 0.75 cups of ground coriander and 0.3 cups of utskho, 9 half-liter bottles were obtained.

[Gayane Atabekova]

Gayane Atabekova, Gayane! In the amount of garlic you named, in percentage terms, more is obtained than in the recipe indicated. If there is more garlic, is it tastier? Next week, I was just going to do it, and it was for 5 kg of tomatoes. Therefore, I am interested.

Lena had cooked 15 kg of tomato the day before. She put 600 g of garlic. It seemed to me that it was not enough, so I added another 100 grams. The tomatoes were very sweet and I added 2 tbsp. l vinegar. But if the tomatoes are ordinary, no vinegar is needed. Therefore, I did not write vinegar. You have to try and adjust to your taste. If the pungency is not enough, add dry ground pepper. Satsebeli is usually spicy. But it's all a matter of taste. In three days I cooked 15 kg of tomato for lunch, made Abkhaz adjika, vitamin, 2.5 kg of Bulgarian pickled, put it in a jar and in the refrigerator. I cooked so many more satsebeli. Yesterday my daughter pinned 5 kg of zucchini. I made zucchini caviar. (True, she and her granddaughter did caviar) Now I am like Lenin. She died, but was not buried.

[Gayane Atabekova]

Gayane Atabekova, Gayane, everything is clear with proportions. Correct to taste.
About work fatigue, what can I say? "Sleep well, dear comrade! The Motherland will not forget you!"
And we will all calmly wait for you and not bother you until you have a good rest.
I can imagine how your family appreciates you! You cook such deliciousness for them!

Helen is all used to it. True daughter says, mom you are a hero. Lord, as I remember how much I cooked for the winter, when there was nothing in the stores. It's just difficult all at once. So the daughter will go to the market and bring everything at once. And if you don't do it quickly, the food will go bad. It's still hot here. 2 more cans of 3 kg rolled pickled tomatoes. It was sterilized at night. They took my kitchen with their squash caviar. Well nothing. So there is still gunpowder in the flasks.



This is me. There are only tomatoes and peppers around.

[Gayane Atabekova]

Gayane Atabekova, oh, Gayane, how lovely!

Money. Tatiana is healthy. I'm very glad that you liked it.

[Gayane Atabekova]

Gayane Atabekova, Another casserole is being brewed-boiled What flavor in the kitchen all my chakras have cleared

And I also found a shop in my city where they sell utskho-suneli. I just sat down on her, I really like it! It is also thanks to you that I learned about it.

[Gayane Atabekova]

Gayane Atabekova, already prepared the sauce according to your recipe twice.There is a spice shop near the house, three or four varieties of fenugreek. I bought Utskho suneli, I have coriander, sweet tomatoes, real garlic, I turned everything through a Motor Sich manual screw juicer. In the remainder, such a dry inedible cake turned out, threw it out without regret. So with a blender it will probably be completely different. The sauce is wonderful. Thank you, Gayane. I looked at all your recipes. I want to try something else.

Arina, I'm so glad you liked it. I also cooked. As much as 20 kg. Make Abkhazian adjika, vitamin and bell pepper. Everyone liked who did it. Today in the morning I'm getting fucked up. I cook 10 kg of bell pepper adjika.

[Gayane Atabekova]

Gayane Atabekova, I have already checked out Adjika. I did something similar before. I would like to try your recipe, but the Bulgarian pepper is over, I'll go buy tomorrow.

[Gayane Atabekova]

Gayane Atabekova, Gayane! I've been cooking the sauce for 2 hours. There is a lot of liquid, although cream tomatoes, like one "meat". Is that how it should be? As it boiled, I lowered the heat, cook on a low boil. Please tell me if I'm doing everything right? Should the contents thicken? Or will it always be like soup, where something is boiled in broth? Maybe you need to open the lid and evaporate the liquid, so to speak, boil the contents? In general, what consistency should this brew be before wiping?

Lena! Don't put the lid on. Cook with the lid open until the foam darkens. At least another 2 hours. The liquid will surely evaporate. When you rub it, it will be of normal density. It should turn out a little thinner in the end than regular ketchup. Stir from time to time so that the bottom does not burn. Good luck. You will succeed.

[Gayane Atabekova]

Gayane Atabekova, Gayane, thank you very much! I ran to remove the cover. To interfere and so interfered all the time, with an open lid you will have to interfere more often. If you have questions along the way, I'll write more.

Lenus write as much as you want. I periodically look at the forum I lie down watching the series.

[Gayane]

Gayane, did not see such a question: the market sells fenugreek grains, ground fenugreek and utskho-suneli. Bought everything
Ground fenugreek and utskho-suneli differ in color, that is, I think they are not the same thing.
What to put? Or does it matter?
I wanted grain initially, but powder is probably better

And I bought it in grains, and now I don't know what to do with it, the grains are so hard.
Tkemali has already prepared without fenugreek, because she was nourishing it late.

[Galina]

Galina!!

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=511936.0
Delicious

[M @ rtochka]

M @ rtochka, Thank you.
I'll put it here, a very useful quote:

About fenugreek. He is constantly confused, so I'll write in more detail. There are two main ones in the kitchen: hay fenugreek and blue fenugreek. We need hay fenugreek, which is also called Shambhala and Fenugreek. Found on sale under all three names. Looks like ... hard, hard pieces. Straight stone. After aging in the cheese, it tastes like pieces of nuts with its own characteristic flavor. Swells well and softens in a moist and hot (initially) mass of cheese. During heat treatment (in dishes that are boiled / baked), it may start to taste bitter, keep in mind if you decide to use it elsewhere.

The second fenugreek, blue, is the famous Caucasian utskho-suneli. As a spice, it is almost always sold in powder, it has a more pronounced (similar to fenugreek) smell. These are different plants.

I hope Gayane will not be offended by me.

[Crown]

Girls' hard grains are fenugreek fenugreek, shambhala, chaman. It is used when preparing Armenian basturma. For coating meat. And utskho suneli is blue fenugreek. That's what you need in satsebeli. And in tkemali utskho suneli is not put.



Crown, Galya what to be offended at?



M @ rtochka, Dasha in my recipe for Abkhaz adjika on the third page has a photo of utskho suneli.

[Gayane]

I looked at the photo, I'll put our ear
And here's another ... Ready to roll the sauce? Can I have a nylon lid?
Will stand on the balcony, now the heat is gone, it will be even cooler further.



Soooo
Continuous questions
Cover the pan when cooking?
Should it boil over or just boil well?)



GayaneI don't have the same scope
I cook a little bit of everyone. I counted this recipe for 2 kg of tomato (based on the fact that the recipe is given for 15 kg, I divided everything by 8, it's more convenient)
I put it in the MV, I'm leaving, it will cook itself

Pour Dasha hot into a sterile jar. Can be closed with a screw cap. Will stand at any temperature. You do not need to cover the pot with a lid. It will turn out thicker. But 2 kg will not turn out very much. If you like it, cook it again. This year I ran out of boiled tomatoes and I began to add satsebeli to the dishes.

[Gayane]

Gayane, thanks for the recipe, I made one portion, my husband approved, I will do more, I just picked the tomatoes, but my neck is jammed, I let go a little and go to work

[Olga_Ma]

Olga_Ma, Olenka! glad you liked. Cook some more. Very tasty even with pasta. Good luck.

[Gayane]

Gayane, I report
From my reduced portion came 1 liter and a little to eat. I cooked it in the evening, wiped it off (a rubbing sieve is, of course, a thing !!!), left it until the morning, cooked it in the morning to make it thicker.
First I tried it in the evening, it was very spicy, I got upset, because I also want to give the children sauce. And in the morning everything was infused, balanced. And it turned out great!
The elder son loves store-bought tomato ketchup, yesterday I gave him satsebeli with chicken, said that it would be very tasty and will eat

So, many thanks!
If the dishes and the place where to put the jars are left behind, I will do more.

[M @ rtochka]

M @ rtochka, Dasha, I'm glad you liked it. the pungency will decrease slightly over time. Buy vodka bottles from a nearby restaurant. They take up less space than banks.