While I won’t hide that tkemali is my favourite, when I’m ordering a side for a juicy mtsvadi or roasted potatoes at a restaurant in Georgia I often choose satsebeli.
Satsebeli is a spicy Georgian tomato sauce commonly served with grilled meats and potatoes. You’ll find it on most restaurant menus and in many local shops across the country.
If you aren’t in Georgia or prefer a homemade version, this recipe gives you a simple, authentic way to make satsebeli at home.
How to Make Satsebeli
Start by sautéing a finely diced onion. I recommend chopping the onion small so the finished sauce is smooth and free of large pieces. Some recipes call for pureeing the onion, but finely chopping saves time and avoids another appliance to wash.
In a large saucepan over medium-low heat, warm about a tablespoon of neutral oil until it shimmers. Add the diced onion and a generous pinch of salt. Cook, stirring occasionally, until the onion is very soft and translucent but not browned, about 5–10 minutes.
Raise the heat to medium and add red adjika paste along with blue fenugreek and ground coriander. I use a good amount of adjika to give the sauce its characteristic depth and heat. Blooming the spices in oil before you add tomato paste releases their flavours and gives a fuller, oil-soluble aroma.
When the adjika and spices become fragrant, after about two minutes, add the minced garlic and cook for roughly 30 seconds until aromatic.
Next stir in the tomato paste, combining it thoroughly with the onions, garlic, adjika and spices. Cook the paste until it darkens slightly and becomes a bit jammy, about two minutes. This step reduces the tinny edge of canned tomato paste and builds additional complexity.
Slowly add water to thin the mixture. Start with about 500 ml (roughly 2 cups) and add more as needed to reach the consistency you prefer. Satsebeli is usually fairly loose rather than thick, so add water gradually and taste as you go to keep the balance right.
Bring the sauce up to a gentle simmer and let it bubble for about ten minutes so the flavours meld and mellow. Remove from the heat and stir in a generous amount of chopped fresh cilantro.
Serve satsebeli warm over grilled meat, roasted potatoes or whatever you like. Alternatively, cool to room temperature, transfer to an airtight container and refrigerate for later use.
Satsebeli: Spicy Georgian Tomato Sauce
Ingredients
- ½ medium yellow onion, finely diced
- 2 tbsp red adjika paste
- 1 tsp blue fenugreek
- 1 tsp ground coriander seed
- 4 cloves garlic, finely minced
- 50 g (¼ cup) tomato paste
- 10 g (2 tbsp) fresh cilantro, chopped
Instructions
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Heat a tablespoon of neutral oil over medium-low in a large saucepan. Add the finely diced onion and a generous pinch of salt. Cook, stirring occasionally, until soft and translucent, about 5–10 minutes.
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Increase heat to medium and add the adjika, blue fenugreek and ground coriander. Cook until fragrant and slightly darkened, about 2 minutes.
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Add the minced garlic and cook until fragrant, about 30 seconds. Stir in the tomato paste and cook until it darkens and becomes slightly sticky, about 2 minutes.
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Slowly stream in about 500 ml (2 cups) of water, adding a little at a time until you reach your desired consistency. Satsebeli is usually loose, so add up to 1 litre of water if needed.
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Bring the sauce to a gentle simmer and let it cook for about 10 minutes so the flavours meld. Remove from heat and stir in the chopped cilantro. Serve immediately or cool and refrigerate in an airtight container.
Notes
Nutrition
That’s all there is to making this delicious satsebeli. It’s excellent on grilled meat, roasted potatoes or as a versatile condiment for many dishes.
Want to make satsebeli or have questions? Leave a comment below.
