Cicibeli sauce for winter

fast cooking, amazing taste, original recipe. Cicibeli sauce is the most delicious sauce, both for me and for my family. I cook it every year and always require supplements. And I advise you to cook it, because it is uniquely delicious and divine flavor.

Sweets from Oli

Recipe author

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Composition / ingredients

Servings:

Tomatoes

Bell pepper

500

Garlic (more can be added if desired)

100

Hot capsicum

100

Salt (add to taste)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 14 % 1 g

Fats 0 % 0 g

Carbohydrates 86 % 6 g

32 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 45 min

Step 1:
Prepare all the vegetables. We clean the pepper from the seeds, garlic also needs to be cleaned, you can cut it into several parts.
Step 2:
2-3 peppers I grind with a blender can be cut with a knife into a very small cube.
Step 3:
As soon as the tomato boils, add salt.
Step 4:
Remove the foam NECESSARILY! And cook stirring for 15 minutes.
Step 5:
Pour the finished sauce into jars. I got 2 liters of sauce from the specified amount of ingredients.

Tsitsibeli or Satsebeli is a dish of Georgian cuisine, based on tomatoes and nuts. I decided to cook my own version of the sauce. It turns out very tasty and does not differ much from the original.

So, first of all we need to rinse the tomatoes under running water and dry them a little from moisture. Remove the place where the stalk grew, and cut it so that it was convenient to pass through a meat grinder or use a blender.

Next, I passed part of the pepper through a meat grinder, I left part and punched it with a blender so that pieces of pepper came across in the sauce (this can be done absolutely at will). Also add to the tomato.

Garlic and hot pepper also need to be crushed, seeds can be removed from hot pepper, since the seeds themselves contain all the bitterness.

Mix the pepper with tomatoes, stir so that all the ingredients are mixed together, and put on the stove and bring to a boil.

When the sauce began to boil, add salt (I added 1 tbsp. l + 05 h.l) and cook from the moment of boiling for 15 minutes.

Meanwhile, while the sauce is cooking, sterilize the jars.

Pour the hot sauce into sterile jars, roll it up and wrap it up, and leave it to cool completely.

As you already understood, I didn't add vinegar to the recipe, and it costs fine, though I don't know if it can stand all winter, because no matter how much I close, it's always not enough for us. I store it in the refrigerator or in the basement in a dark, cool place.

This sauce turns out delicious with a bright saturated color. It can be served with meat, chicken or even just pasta. I advise everyone to prepare such a recipe.