Tomato Satsabela
Sauces and Marinades • Georgian
Description
Cilantro and coriander are the same thing. Cilantro typically refers to the fresh or dried leaves of the plant, while coriander refers to its seeds. Fresh, aromatic cilantro is often used as a garnish for cheeses, salads, soups, and meats. Coriander is added to sauces and stews made with meat and vegetables. You can buy coriander seeds or ground coriander, but it's best to buy the seeds and grind them yourself in a mortar and pestle—freshly ground coriander is much more fragrant.
Ingredients
- Tomatoes 5 lbs
- Mild Chili Spice 2 pieces
- Cilantro 1 bunch
- Parsley to taste
- Dill to taste
- Garlic 4 cloves
- Uchiko Suneli to taste
- Ground coriander 1 tablespoon
- Ocean salt to taste
Step-by-Step Guide
Step 1
Take ripe, juicy tomatoes, blanch them in boiling water, and remove their skins. Cut each tomato into several pieces — six or eight. Let them sit in a pot for a while to release their clear juice. Drain the juice and simmer the tomatoes for about an hour, until the mixture thickens.
Step 2
At this time, add crushed garlic and whole pods of chili pepper to the tomatoes - you can either chop the peppers or leave them whole.
Step 3
In a mortar, we grind the herbs, coriander, and dried suneli, sprinkling them with salt. We add the crushed herbs to the sauce and remove the pot from the heat. Mix everything well and let it cool down. Satsibela goes perfectly with everything—from fried potatoes to boiled meat. In general, Georgian sauces are very delicious on their own; you can simply dip bread in them and enjoy.
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