The world-famous Georgian sauce satsebeli is sour-sweet taste, thick consistency and spicy flavor – not by chance that he is a fixture in the Georgian feast. This sauce is served not only to char-grilled chicken and kebabs, but also to any meat, fish, rice, pasta, lobio, khachapuri, cheese, vegetable dishes and warm pita bread. This sauce can be prepared on its own, serving hot or cold. Many connoisseurs of sauces after the first tasting become passionate fans of this dish, spicing satsebeli, even ordinary porridge and fried potatoes.
The real Georgian sauce is made from tomatoes, unripe grapes, blackberries, pomegranate juice and walnuts. The structure of the satsebeli includes garlic, cilantro, basil, parsley, bell pepper, saffron, ground hot pepper, salt and sugar. In some recipes of sauce preparation there are nettle, barberry, dill, hops-suneli, onions, dogwood, cherry plum, chicken broth and mint vinegar.
The nutritional value and healing properties of this seasoning depend on its composition. Thanks to the contents of walnuts, grape and pomegranate juice, the sauce is enriched with phosphorus, iron, calcium, B group vitamins, minerals and unsaturated fatty acids. Satsebeli strengthens the immune system, increases efficiency and normalizes metabolism. A significant contribution to the vitamin value of the sauce is made by spices and herbs, especially onions and garlic, which possess bactericidal properties, and cilantro, saturated with carotene and ascorbic acid. In Georgia, satsebeli is considered a source of vitamins and nutrients – probably, therefore, there are so many long-livers in this country.
How to Make Satsebeli Sauce
Want to enjoy the authentic taste of Georgia at home?
Making satsebeli sauce is easier than you might think. Using fresh tomatoes, walnuts, garlic, and cilantro, you can prepare a rich and flavorful sauce that pairs perfectly with meat, fish, rice, and vegetables. Follow this simple recipe and bring a taste of the Caucasus to your table!
Ingredients
Equipment
Method
- Grind fresh tomatoes, walnuts, and onion in a blender until smooth.
- Finely chop the cilantro and add it to the mixture.
- Add finely chopped garlic, adjika, salt, and hot pepper.
- Mix the sauce carefully until fully combined.
- (Optional) Add 2–3 drops of vinegar for enhanced flavor.
- (Optional) If the sauce tastes sour, balance it with a small amount of sugar.
- Serve satsebeli with your favorite dishes!
Bon appetit!