Homemade Satsebeli Sauce for Winter

Cut the tomatoes, place them in a heavy-bottomed pot or Dutch oven, and simmer until the skins loosen. Cover and let rest for 1 hour.

Core and seed the bell peppers, boil for 20-30 minutes, and puree until smooth with an immersion blender.

Drain off any excess liquid from the tomatoes, then press them through a fine-mesh sieve.

Combine the tomato and pepper purees, add the hot pepper and cilantro, and simmer for 30 minutes.

Mash the garlic with the spices and 1 tablespoon of salt, then stir into the sauce. Mix well, and adjust salt and sweetness to taste.

Pour in the vinegar and bring to a boil.