This Georgian tomato sauce is a favourite condiment with everything from grilled meat to potatoes. Easy to make and packing a lot of classic Georgian flavours, it's sure to become one of your favourites, as well.
Over medium-low heat in a large saucepan, heat a tablespoon of neutral oil until it begins to shimmer. Add the onion and a generous pinch of salt and cook, stirring occasionally, until it is softened and translucent, about 5-10 minutes.
Increase the heat to medium and add adjika, blue fenugreek and coriander. Cook until very fragrant and darkened in colour slightly, about 2 more minutes.
Add garlic and cook just until very fragrant, about 30 seconds. Add tomato paste and cook until it darkens in colour and becomes a bit sticky, about 2 minutes.
Slowly stream in about 500ml (2 cups) of water, adding a bit at a time until your desired consistency is met. Add more water, as needed, to both dilute the sauce or to get your desired consistency. Satsebeli is usually relatively loose, so add up to a litre of water if needed.
Bring the sauce up to a gentle simmer and allow to bubble for about ten minutes, just until all of the flavours have melded together and have mellowed. Turn off the heat and stir in the cilantro. Serve immediately atop grilled meat or potatoes or allow to cool to room temperature, transfer to an airtight container and refrigerate.