Satsebeli
A bright Georgian tomato sauce with cilantro, garlic, adjika, and khmeli-suneli—perfect for shashlik, grilled chicken, or khachapuri.
- Time
- 15 min
- Serving
- 60 kcal
- Ingredients
- ≈ 1,31 zł
- Protein
- 2 g
Ingredients
- 1 Tomato pastepack 140 g ≈ 2,24 zł 40 g
- 2 Cilantropack 50 g ≈ 3,52 zł 8 g
- 3 Garlic≈ 35,40 zł per kg 3 g
- 4 Adjika 5 g
- 5 Khmeli-suneli to taste
- 6 Vinegar 9% 3 ml
- 7 Sugar 2 g
- 8 Salt to taste
- 9 Ground black pepper to taste
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Finely chop the cilantro2 and press the garlic3 through a garlic press.
Thin 2 tablespoons tomato1 paste with 60 ml cold boiled water per serving until it reaches ketchup-like consistency.
Add the cilantro2, garlic3, adjika, khmeli-suneli, 1 tablespoon vinegar, 1 teaspoon sugar, ½ teaspoon salt, and a pinch of black pepper; stir well.
Let it sit for 30 minutes to let the flavors meld; keeps in the fridge for up to 5 days.
Tips
- Why it works
- Press garlic through a press to avoid bitter allicin, which burns when chopped. Use cold boiled water to thin paste smoothly without lumps.
- Substitutions
- Replace adjika with 3g paprika plus 1g cayenne for heat; swap khmeli-suneli for 1g dried oregano if unavailable.
- Common mistakes
- Over-salting makes the sauce taste flat; taste before adding salt and adjust after 30 minutes.
- Storing and reheating
- Keeps 5 days in the fridge; reheat gently in a saucepan for 2 minutes. Freezes for 3 months.
- Serve with
- Drizzle over grilled halloumi or mix into mashed potatoes for a tangy, herby boost.
In short
- Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.
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