Satsebeli Sauce for Winter

1. 1 Tomatoes≈ $4.67 per kg 700 g
2. 2 Fresh chilipack 100 g ≈ $1.00 8 g
3. 3 Garlic≈ $10.00 per kg 20 g
4. 4 Cilantropack 50 g ≈ $1.20 25 g
5. 5 Khmeli-suneli 3 g
6. 6 Salt 7 g
7. 7 Sugar 10 g
8. 8 Vinegar 9% 15 ml

Grey items are salt, spices and anything under 30 g per jar: you usually have them at home, so they are not in the jar price. Sugar, vinegar and oil from 30 g are counted.

Method

1. Cut the tomatoes¹ into pieces, cover with boiling water for 1 minute, and peel off the skins. Blend the flesh into a puree.

2. Cook the puree in a wide pot over medium heat for 40 minutes, stirring, until reduced by about half.

3. Finely chop the seeded chili, garlic³, and cilantro⁴, or blend them into a paste.

4. Add the chili, garlic³, and cilantro⁴ paste, khmeli suneli, 7 g salt, and 10 g sugar to the sauce. Cook for another 10 minutes, pour in 15 ml vinegar, and simmer for 2 minutes.

5. Sterilize a 0.5 l jar and lid: steam the jar or heat it in the oven at 120 °C for 15 minutes, and boil the lid for 5 minutes.

6. Pour the hot sauce into the sterile 0.5 l jar up to the shoulders and cover with the lid. Place the jar in a pot of hot water and sterilize for 15 minutes from the moment the water boils, then seal it.

7. Turn the sealed jar upside down, wrap it, and leave it to cool for 24 hours. Store in a cool, dark place for up to 10 months, and keep an opened jar in the refrigerator for up to 2 weeks.