Adjika with horseradish and tomatoes without cooking is my favorite preparation. I do it at the end of August. At this time, my tomatoes are ripe en masse and I need to have time to process them. Adjika from tomatoes with horseradish, prepared according to different recipes, helps me use most of the tomatoes for salad purposes.
There are no problems with horseradish; the more you dig it, the more it grows. In winter, a horseradish snack stimulates our immunity. We rarely get colds. I offer you a choice of several options for adjika for the winter with horseradish.
Instant adjika with horseradish
Raw adjika with horseradish for the winter is prepared quickly. Most of the time is spent preparing vegetables. For a snack without cooking with horseradish I take:
- 5 kg of large, ripe tomatoes;
- 1 kg of ripe, sweet pepper;
- horseradish with a diameter of 2-2.5 cm, I dig up 5-6 roots;
- for spiciness 2 pieces of hot pepper;
- for a rich taste 5 large garlic heads;
- of spices, only 100 g of salt.
Everything is clear with vegetables, all that remains is to cook them correctly. I always start in order. I process the tomatoes first: wash them and put them in a basin to dry. I cut the dried tomatoes into slices.
I'm starting to process the sweet peppers. First of all, I wash it in warm water, then blot it with a paper towel, cut it into halves, and remove the partitions along with the seeds. I cut the peeled peppers into large squares.
I handle hot peppers carefully. I always wear disposable gloves when working with it. Once I cooked a large volume of adjika with horseradish without gloves, my hands burned for several hours after that. I also remove the partitions with seeds from the hot pepper and cut it into several pieces.
First I wash the horseradish from the soil, then I peel it, wash it again and cut it into small pieces. I separate the garlic heads into individual cloves, remove the husks from them, and rinse them under the tap.
All the vegetables I prepared are on the table - a beautiful August still life. This beauty does not last forever, as I take out my favorite electric meat grinder, turn it on, and before my eyes my vegetables turn into aromatic adjika made from tomato, garlic and horseradish.
I add all the salt to the bowl with the vegetable mixture. I stir it several times throughout the day until all the salt is gone. Only after that I pour it into jars. The result is not a preparation, but a delight for a gourmet, a lover of spicy seasonings.It goes great with shish kebab and a crust of black rye bread with coriander. It must be stored in the refrigerator, since adjika is raw.
Adjika boiled with horseradish
If you want to store adjika on a shelf in the pantry, boiled adjika with horseradish for the winter is suitable for you. This preparation will take about 3 hours of your time. About 2 hours for cooking, 1 hour for preparing vegetables. But the boiled snack can be stored at room temperature until consumed.
The recipe for my tomato and horseradish adjika is very easy to remember. I take 150 g of the following vegetables:
- garlic;
- horseradish;
- hot pepper.
The main ingredient is 1 kg of fresh tomatoes, half as much ripe bell pepper - 0.5 kg. I use a little less than a glass of oil, and exactly 1/3 glass of salt and table vinegar. Agree, the recipe for this homemade adjika is very easy to remember.
It takes me almost an hour to prepare the vegetables. Horseradish and garlic take the most time. Horseradish needs to be washed from the soil in several waters, peeled and minced. This is easy to do with an electric meat grinder, but with a manual meat grinder it is much more difficult to twist. I simply peel the garlic and pass it through a meat grinder along with the horseradish. It turns out to be a smelly crap.
I simply wash the tomatoes, cut them randomly into slices of any size, grind them in a meat grinder or grind them in a blender bowl. Both options guarantee the desired consistency. I remove the seeds from hot peppers. I always remove partitions too. If you leave them, the snack will turn out very spicy.
Bell peppers are my favorite, they are a pleasure to wash, peel and cut into cubes. The aroma from it is simply amazing. I grind the sweet and hot peppers in a blender, followed by the tomatoes. I pour all the chopped vegetables together into one large pan.My homemade adjika is cooked in a saucepan with a thick bottom.
Before turning on the stove, I add oil to the pan. The first cooking stage lasts 60 minutes. Throughout this time, I periodically stir the contents of the pan, otherwise the tomato adjika will burn. At the end of the first stage, I pour all the vinegar into the pan, pour out all the salt, and stir the brew. The next cooking stage lasts 40 minutes.
According to my recipe, the cooked seasoning is thick, much thicker than raw adjika. I put the finished sauce hot, before it cools down, into sterile jars. I screw the lids on tightly. Store at room temperature in the pantry. In winter, this appetizer is good with cold boiled meat and jellied meat.
Adjika with apples and horseradish
If you add apples, adjika with horseradish and garlic will acquire a more refined taste. I really like this recipe myself. I love when the ingredients are taken in equal quantities. I easily remember such recipes and cook them without a cheat sheet. This apple sauce is one of my top recipes.
I take 1 kilogram of the following vegetables:
- Apples.
- Bulgarian pepper.
- Bulb onions.
- Carrot.
I take 4 pieces:
- Horseradish.
- Garlic heads.
- Hot pepper.
The main ingredient is ripe tomatoes. The most you need is 2 kg. The most common set of spices:
- Oil - a glass.
- Vinegar – 100 ml.
- Salt – 4 tbsp. l.
- Sugar - a glass.
For a tasty seasoning, I always use sweet and sour apples.
We start cooking as usual by washing and peeling all the vegetables. I remove the core and seeds from washed and dried apples, but do not peel the skin. I cut the peppers in half and remove the seeds. I repeat the same with hot peppers. I peel and wash horseradish, garlic, carrots, and onions. I cut all vegetables, except garlic, into arbitrary pieces. I press the garlic with a garlic press into a separate plate.
I use a meat grinder to chop vegetables. I pour the chopped vegetables into the pan. Cook with the lid closed for 60 minutes. After this time, add all the spices and crushed garlic, boil the mixture for 5 minutes, remove from the stove. Pour hot sauce into steamed jars. We screw the jars. They must stand upside down for at least a day under a warm blanket and only then can they be lowered into the cellar.
You are offered a choice of my adjika for the winter without cooking or a sauce with horseradish that requires cooking. Boil or cook adjika raw, you have plenty to choose from.
