Satsebeli is a universal tomato sauce from Georgia. Translated from Georgian, the word "satsebeli" simply means "sauce". In the past, this word referred to any sauce. However, nowadays satsebeli only describes this special Georgian tomato sauce.


  • 4 big tomatoes
  • 1 bundle of corianer
  • 2-3 peppers
  • 2 tablespoons tomato paste
  • 1 tablespoon salt
  • 6 cloves of garlic
  • 200 g walnuts
  • 100 ml pomegranate juice
  • 1 teaspoon chili powder
  • 1 teaspoon Chmeli-Suneli


Tomatoes and walnuts are the basis of the satsebeli sauce, and the pomegranate juice gives it a sour note. However, there are many variations of this dish. Satsebeli can be sweet, spicy and sour, you can add berries, mint, some vinegar (or abgora) to the sauce, and pomegranate juice can be replaced with blackberry juice. Depending on the dish with which you serve the satsebeli sauce, it may be seasoned with fish, chicken or meat broth. In any case, when cooked properly, the sauce will have a nice thick and smooth consistency, a complex spicy-aromatic flavor profile and will simply taste delicious. In general, satsebeli is served with fried or cooked poultry, for example roast chicken.

Satsebeli detailed photo recipe

15 minutes

1. Cut tomatoes crosswise.

2. Pour boiling water over them and let them stand for 4 minutes.

3. Remove the skin with a knife.

4. Cut the tomatoes and deseed them.

5. Core the peppers.

6. Place the walnuts into a blender.

7. Add peppers, tomatoes, coriander, garlic, chili powder and Chmeli-Suneli.

8. Season with salt.

9. Add pomegranate juice.

10. Add tomato paste.

11. Blend to obtain a sauce.

12. Serve with meat.

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