Satsebeli Recipe: SPICY Georgian Tomato Sauce

walnuts

🥗Healthier: sunflower seeds

💰Cheaper: pecans

Sunflower seeds are lower in calories and can mimic texture.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

vinegar

🥗Healthier: lemon juice

💰Cheaper: apple cider vinegar

Apple cider vinegar is more affordable and adds acidity.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: frozen herbs

Dried or frozen herbs are more accessible and last longer.

Dice half a yellow onion as small as possible.

Chop a lot of fresh cilantro and set aside.

Add neutral oil to a small saucepan over medium heat.

Add the diced onion with a generous pinch of salt and cook until very softened and translucent, about 5 to 10 minutes.

Add blue fenugreek and ground coriander seed, stirring until darkened and fragrant, about 1 to 2 minutes.

Stir in red adjika paste and cook until fragrant, about 30 seconds.

Add minced garlic and cook until fragrant, about 30 seconds more.

Stir in tomato paste and cook until the color darkens slightly and looks jammy, about 2 minutes.

Slowly stream in about 500 ml of water, adding more as needed to reach desired consistency.

Bring the sauce to a simmer and allow to bubble for about 10 minutes.

Turn off the heat and stir in chopped fresh cilantro.

Allow the sauce to cool before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens