Satsebeli and Alabama Sauces

Ingredients

• 300 g Tomato paste (For the satsebeli)
• 50 g Cilantro (Finely chop; may be replaced with dill or parsley. For the satsebeli)
• 3 зубчики Garlic (Very finely chop; for the satsebeli)
• 4 tbsp Apple cider, balsamic, or wine vinegar (For the satsebeli; choose the type of vinegar to taste)
• Khmeli suneli (To taste; for the satsebeli)
• Paprika (To taste; for the satsebeli)
• 3.5 tbsp Narsharab (The source specifies 3–4 tbsp; for the satsebeli)
• Salt (To taste; for the satsebeli)
• Sugar (To taste; for the satsebeli)
• Black pepper (To taste; for the satsebeli)
• 200 ml Mayonnaise (For the Alabama sauce)
• 35 g Mustard (The source specifies 30–40 g; for the Alabama sauce)
• 90 g Prepared horseradish (The source specifies 80–100 g; for the Alabama sauce)
• 3.5 tbsp Apple cider or white wine vinegar (The source specifies 3–4 tbsp; for the Alabama sauce)
• 30 g Sugar (For the Alabama sauce)
• 30 g Paprika (For the Alabama sauce)
• Black pepper (To taste; for the Alabama sauce)
• Salt (To taste; for the Alabama sauce)
• Garlic (Optional, grated; the author considers it unnecessary for the Alabama sauce)
• Water (As needed, to thin the satsebeli; add gradually)
• Vegetable oil (Optional, to extend the sauce's shelf life)

Steps

1. 1

   For the satsebeli, finely chop the cilantro and garlic.

2. 2

   Mix the tomato paste, chopped cilantro, garlic, vinegar, and narsharab.

3. 3

   Add the khmeli suneli, paprika, salt, sugar, and black pepper, adjusting the amount of dry seasonings to your taste.

4. 4

   If a thinner consistency is desired, gradually add water and mix thoroughly. If desired, add a little vegetable oil to extend the sauce's shelf life.

5. 5

   For the Alabama sauce, mix the mayonnaise, mustard, prepared horseradish, vinegar, sugar, and paprika.

6. 6

   Season the sauce with black pepper and salt to taste. Add grated garlic if desired.

7. 7

   Let the Alabama sauce rest for about 30 minutes to allow the flavors to meld.

Notes

All proportions are approximate: use your own taste as a guide and adjust the desired flavor notes. For the satsebeli, the author does not specify exact amounts of dry seasonings, salt, or sugar. The quantities of 3.5 tbsp, 35 g, and 90 g are average values from the ranges given in the source.

Nutrition per serving

• sauce
• seasoning
• no-cook
• satsebeli
• mustard sauce
• spicy
• vegetarian