TOP 9 recipes for making tomato cobra for the winter

In fact, there is no snake meat in this appetizer - it received its original name for the expressive heat and piquant spiciness of the vegetable palette. The first recipes for this snack appeared in cookbooks already in the thirties. Tomato cobra prepared for the winter can be eaten as soon as it cools down. Cobra is also used as a sauce or marinade for meat.

Features of preparing cobra from tomatoes for the winter

Tomato cobra is an ideal snack for those who love spicy dishes. Having prepared it for future use, you can enjoy side dishes and meat dishes, complemented with delicious seasoning, all winter long.

Product requirements

Tomatoes should be chosen that are fully ripe, unspoiled and fleshy varieties (pink and brown fruits are good). To change the brightness of the snack, it is enough to choose more or less hot varieties of pepper. You can also remove/leave the membranes, seeds and skin - they create the lion's share of its pungency.

Preparing containers for the start of the process

In most cases, the product does not need to be sterilized at the end of cooking, but it should be placed in perfectly dry and sterilized jars and covered with the same lids. The easiest way is to wash the glass container with hot water and soda, rinse with boiling water and place for half an hour in an oven that is turned off but preheated to 110 °C.

How to cook tomato cobra at home

Most recipes can be modified to suit your taste. For example, adding all kinds of greens. Rosemary, basil, oregano, and thyme are good choices..

Simple recipe without cooking

Ingredients:

• 2.5 kg of tomatoes;
• 3 tbsp. l. table salt;
• 1 kg of sweet pepper;
• 250 g horseradish root;
• 2 chili;
• 20 cloves of garlic.

Procedure:

• cut off the tails of both types of peppers, clean out the seeds;
• Grind all vegetables through a meat grinder;
• add salt and cover with a lid - so the appetizer should be infused for 3 days, stirring every 5-8 hours;
• Place the snack in jars and cover them with nylon lids.

From green tomatoes

What you will need:

• 3 kg green tomatoes;
• 30 cloves of garlic;
• 4 chili;
• 6 tbsp. l. Sahara;
• 7 tbsp. l. table salt;
• 100 ml olive oil;
• 2 tbsp. l. vinegar;
• 4 bay leaves;
• 20 peas of allspice and black pepper.

Cooking method:

• Soak the tomatoes in ice water for 2 hours - this will remove the bitterness from them;
• cut the tomatoes into slices, mix with 1 tbsp. l. salt and leave for 2 hours;
• squeeze the garlic through a press;
• Cut off the tail of the chili and cut the pod into rings;
• add all the other ingredients to the tomatoes and set the salad aside for half an hour;
• Divide the mixture into jars and sterilize.

With beets

Ingredients:

• 1.5 kg of tomatoes;
• 3 tbsp. l. table salt;
• 1 kg beets;
• 60 ml sunflower oil;
• 500 g onions;
• half a chili;
• 500 g carrots.

Procedure:

• cut off the tail of the chili and remove the seeds;
• pass the vegetables through a meat grinder;
• put the vegetables on the stove, bring to a boil;
• add oil, salt and cook for 3 hours;
• Pour the snack into jars and screw on the lids.

With sweet pepper

What you will need:

• 2.5 kg of tomatoes;
• 2 chili;
• fresh parsley, dill, cilantro;
• 250 g carrots;
• 130 ml olive oil;
• 1.5 tbsp. l. rock salt;
• 500 g sweet pepper;
• 10 cloves of garlic.

Cooking method:

• grind the tomatoes through a meat grinder, place them in a saucepan and, after boiling, cook for 45 minutes;
• cut off the tails of the peppers, remove the seeds from the sweet ones, and put them in a meat grinder;
• finely grate the carrots and add them to the tomatoes along with the peppers, count half an hour;
• chop the greens, squeeze the garlic through a press - all this has a place in the pan;
• cook the sauce for another 10 minutes, at the same time add butter and salt;
• Pour the mixture into glass containers and roll up the lids.

With horseradish

Ingredients:

• 1 kg of tomatoes;
• 1 kg fresh paprika;
• 500 g horseradish rhizome;
• 120 ml olive oil;
• 4 tbsp. l. Sahara;
• 2 tbsp. l. table salt.

Procedure:

• cut off the stalks of the paprika and clean out the seeds;
• scroll the vegetable components through the grill of the meat grinder;
• mix sugar, salt, cook for half an hour;
• pour in the oil and count another 20 minutes;
• Pour the sauce into jars and screw on the lids.

With greens

What you will need:

• 2.5 kg of tomatoes;
• 30 cloves of garlic;
• fresh dill and parsley;
• 130 ml sunflower oil;
• 2 chili;
• 250 g sweet pepper.

Procedure:

• grind the tomatoes in a meat grinder and cook for 1 hour;
• grind both types of pepper through a meat grinder (leave the seeds, just cut off the stalks), add to the pan and count half an hour;
• chop the greens, add to the mixture on the stove, after 10 minutes, stir in the oil and count another 20 minutes;
• Pour the cobra into glass containers and roll up the lids.

With aspirin

Ingredients:

• 5 kg of tomatoes;
• 6 tbsp. l. table salt;
• 2 kg fresh paprika;
• 150 g horseradish root;
• 2 chili;
• 20 cloves of garlic;
• aspirin (at the rate of 1 tablet per 1 liter of snack).

Procedure:

• Cut off the tails of the paprika and remove the seeds;
• grind the tomatoes and other vegetables through a meat grinder;
• add salt, stir the crushed aspirin, cover the dish with a lid and leave for 3 days, stirring 3-5 times;
• Place the product in jars and close the lids.

With plums

What you will need:

• 3 kg of tomatoes;
• 300 g plums;
• 2 tbsp. l. table salt;
• 300 g horseradish rhizome;
• 4 tbsp. l. Sahara;
• 15 cloves of garlic.

Cooking method:

• remove pits from plums;
• scroll the fruits along with horseradish, garlic and tomatoes through a meat grinder;
• put the puree on the stove and count down the cooking time for 1 hour;
• 15 minutes before readiness, add sugar and salt;
• Pour the cobra into glass containers and roll up the lids.

With carrots

Ingredients:

• 3 kg of tomatoes;
• 1 kg carrots;
• 15 drops of 70% vinegar;
• 200 g horseradish root;
• 2 chili;
• 20 cloves of garlic.

Procedure:

• puree tomatoes, garlic, chili and horseradish in a meat grinder and place on the stove;
• grate the carrots coarsely and add to the vegetables, add salt and cook for 1 hour;
• add vinegar, count 5 minutes;
• transfer the snack to the jars and roll up the lids.

Further storage of workpieces

Vegetables prepared cold (without cooking) are stored in the refrigerator for 1-2 months; adding aspirin extends the shelf life to 3-4 months..

Boiled cobra can be kept all winter simply in a dark, cool place - no higher than +16 degrees, but after opening the canned food you need to move it to the refrigerator.