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One of the homemade options is adjika with horseradish and tomatoes without cooking. Its preparation takes a minimum of time, since it is enough to prepare the ingredients according to the recipe and chop them. The preservation of the sauce is ensured by horseradish, which prevents the spread of germs.
How to cook adjika
The easiest way to prepare adjika is to chop the tomatoes, add garlic, horseradish root and salt. With this option, there is no need to cook vegetables. Garlic and horseradish act as preservatives here and prevent the sauce from spoiling throughout the winter.
Preparing the sauce without cooking allows you to preserve the vitamins and microelements contained in vegetables. During heat treatment, most of them are lost. Adjika gets a more piquant taste by adding carrots, bell peppers and apples.
To obtain homemade preparations, you will need a meat grinder or blender. With their help, vegetables are chopped, and the finished dish acquires a porridge-like consistency.
Preparing horseradish
The greatest difficulty during the preparation of adjika is the processing of horseradish. This component is hard and difficult to clean and grind.Therefore, the horseradish root is first soaked in cold water, and then washed with a brush. You can remove the top layer using a vegetable peeler.
The second problem with using horseradish in a recipe is the pungent odor. This ingredient also irritates the mucous membranes of the nose and eyes. If possible, it is recommended to carry out all operations with it outdoors.
Salt water will help remove odor from your skin. Since horseradish clogs the meat grinder, it is chopped after all other products. Otherwise, you will have to wash the meat grinder before processing tomatoes and other vegetables.
Traditional recipe
The simplest version of adjika involves using tomatoes without cooking with horseradish and garlic. Classic version of horseradish prepared using the following technology:
- Tomatoes (3 kg) are placed in boiling water for a few minutes, then taken out and peeled.
- Purified horseradish root (0.3 kg) is divided into several parts.
- Garlic (0.5 kg) is peeled.
- All components are scrolled through a meat grinder.
- The vegetable mixture is thoroughly mixed, salt (30 g) and sugar (60 g) are added.
- The resulting mass is placed into canning jars.
Adjika with pepper and horseradish
When you add pepper, the taste of the sauce softens a little, although it does not lose its spiciness:
- Tomatoes (0.5 kg) are cut into 4 parts.
- Bell pepper (0.5 kg) needs to be cut into several parts, cleaned of seeds and stalks.
- Hot peppers (0.2 kg) can be left whole, just cut off the tails. Due to its seeds, the sauce will be especially spicy.
- Horseradish root (80 g) is peeled and cut into pieces up to 5 cm long.
- Garlic (0.1 kg) is peeled.
- The prepared ingredients are turned through a meat grinder and mixed thoroughly.
- Add salt (2 tbsp) and sugar (2 tbsp) to the vegetable mass.
- Adjika is left to infuse for 2-3 hours.
- The finished product is placed in jars, which are pre-sterilized. If the jars are closed with nylon lids, then they can only be stored in the refrigerator.
Adjika with ginger and horseradish
After adding ginger, the sauce takes on a piquant flavor. This adjika is obtained without cooking by following the following process:
- Ripe fleshy tomatoes (1 kg) are dipped in boiling water for a couple of minutes, then taken out and peeled. The pulp is cut into large pieces.
- Sweet pepper (1 piece) is cut in half, removing the seeds and stalks.
- Carrots (1 piece) are peeled and cut into large pieces.
- One onion and a head of garlic must be peeled, the onion should be cut into several parts.
- Ginger root (50 g) and horseradish (100 g) are also prepared.
- The prepared components are crushed in a food processor or blender.
- Separately, you need to chop one bunch of fresh parsley and cilantro.
- Greens are added to the vegetable mass, after which it is thoroughly mixed.
- The adjika is left for 2 hours to infuse.
- Before putting the sauce into jars, you can squeeze the juice from half a lemon into it.
Adjika with green tomatoes and horseradish
In the absence of ripe tomatoes, they can be successfully replaced by unripe vegetables. For homemade preparations, choose only green tomatoes that have not begun to turn yellow or red.
Green tomato sauce is prepared according to the following recipe:
- Tomatoes in an amount of 5 kg are cut into several parts. You don't have to remove the skin from them, as it won't affect the quality of the sauce.
- The next step is the preparation of horseradish and garlic, of which 0.2 kg is required.
- Tomatoes, hot peppers (6 pcs.), horseradish and garlic are passed through a meat grinder.
- The resulting mass is mixed, vegetable oil (1 tbsp) and a glass of salt are added.
- The finished sauce is poured into jars.
Adjika with horseradish and beets
You can add beets to traditional adjika with horseradish, then its taste will become deeper. The sauce is prepared following the following recipe:
- First, prepare beets (1 kg), which need to be peeled and large vegetables cut into several pieces.
- Then peel 0.2 kg of garlic and 0.4 kg of horseradish.
- The components are scrolled through a meat grinder and salt is added to taste.
- The vegetable mass is thoroughly mixed to dissolve the salt.
- Capsicum will help add spice.
- The finished adjika is placed in jars. When the sauce is served, you can add some chopped walnuts to it.
Adjika with herbs and horseradish
Fresh herbs are used as an addition to ready-made adjika. However, for the winter you can prepare a sauce that already contains dill and parsley. Since the components are not heat-treated during the cooking process, the greens will retain their beneficial properties. Such preparations are stored only in the refrigerator.
The following recipe will help you prepare the sauce with herbs:
- Tomatoes (2 kg) are cut into several parts.
- Bell peppers (10 pcs.) need to be cut, then remove the seeds and stalks.
- Similar actions are performed with hot pepper. For the sauce, take it in the amount of 10 pieces.
- Then prepare garlic (8 pieces), which is peeled and horseradish (100 g).
- The ingredients prepared in this way are passed through a meat grinder.
- Separately chop dill (0.2 kg) and parsley (0.4 kg).
- The greens are placed in the vegetable mass, salt (30 g) is added.
- The sauce is put into jars for the winter.
Conclusion
To get spicy adjika, you don’t have to cook vegetables at all. It is enough to prepare the components, clean them if necessary and grind them. Adjika turns out to be spicier, where in addition to horseradish there is hot pepper or ginger. If you want to soften the taste, add sweet peppers, carrots or beets. To prepare the sauce, you need a meat grinder or blender. Keep raw adjika needs to be refrigerated, especially if it contains fresh herbs.
