Adjika for the winter with horseradish

Content

1 Some important points
2 We recommend trying the recipes
3 Conclusion

Today, spicy adjika is cooked not only in the Caucasus, but also in almost every family in the Russian expanses. This spicy seasoning, boiled with horseradish, can be stored until the next harvest. Horseradish gives adjika a special taste and spiciness.

Adjika with horseradish is a spicy sauce that is served with any dish (except desserts). We offer several recipes with different ingredients to choose from. Try them and rate them.

Some important points

To prepare hot sauce with horseradish, use only high-quality products without the slightest hint of rot.
Use only coarse salt for preservation. Iodized salt, which is sold in all stores today, is not suitable for adjika and other vegetable sauces. With it, vegetables begin to ferment and liquefy. As a result, the cans are thrown away, time and food are wasted.
For winter storage, adjika must be boiled with horseradish. IN cheese In its form, it can be stored in the refrigerator for no more than three months.
Preparing the basic ingredients is easy, but horseradish can be a bit of a hassle. During cleaning, and especially when grinding, the root emits fumes. They make you lose your breath and your eyes begin to water. Place a plastic bag on the meat grinder and grind the root directly into it. Or put the cup in a bag and tie it in a meat grinder.
Another of the most important components, without which it is generally impossible to prepare adjika, is hot pepper. You need to work with it wearing rubber gloves.

Warning! When peeling and cutting horseradish and hot peppers, do not touch your face or eyes. Wash your hands thoroughly after work.

We recommend trying the recipes

Option 1

Adjika with horseradish consists of the following ingredients:

ripe fleshy tomatoes - 1 kg;
sweet salad pepper – 0.5 kg;
garlic – 150 grams;
hot pepper – 150 grams;
horseradish root – 150 grams;
salt - a third of a glass;
table vinegar 9% - a third of a glass;
lean refined oil - 200 ml.

From these products we will get a delicious adjika made from tomato and horseradish.

Cooking method

Wash the vegetables thoroughly to get rid of the slightest grains of sand. It removes not only the top scales from garlic, but also the inner transparent film.
Peel the horseradish. In tomatoes, we cut out the place where the stalk attaches. Cut the peppers in half and remove all the seeds. We cut all the vegetables into arbitrary pieces, since for the winter adjika with horseradish we will chop them using a blender.
First we will do this procedure with horseradish, then with tomatoes, garlic and peppers (sweet and hot). Then combine these ingredients together in a large saucepan. For cooking adjika -crap It is better to use dishes with a thick bottom.
After grinding, you should get a homogeneous mass. Even in its raw form, adjika with horseradish produces an amazing aroma.
Add oil to the vegetable mass. Mix well and place on the stove over low heat. Initially, boil adjika with horseradish for the winter for 60 minutes.
When this time has passed, add table vinegar, salt and cook again for about 40 minutes. To prevent the adjika from burning, it must be stirred constantly.

By the end of cooking, the liquid will evaporate and the sauce will become thick. We transfer the finished seasoning into clean sterile jars, roll up with any lids (not nylon), turn over and wrap in a blanket. For storage you can use a cellar or pantry. The main thing is to keep the sun out and keep it cool.

Option 2

Boiled adjika with horseradish for the winter has many options. Let's look at another recipe. All ingredients are grown in our own gardens. If you don’t have a plot of land, then the products needed for adjika with horseradish are inexpensive on the market.

According to the recipe we will need:

1 kg 500 g ripe red tomatoes;
three large salad peppers;
one pod of hot pepper;
150 g horseradish root;
two heads of garlic:
30 g non-iodized salt;
90 grams of granulated sugar;
50 ml table vinegar 9%.

How to cook

The question of how to make adjika with horseradish for the winter interests many readers. Let's try to tell you in more detail based on this recipe:

Wash the tomatoes, remove the stem and cut into 4 parts.
We cut off the stalk of the peppers, select the seeds and partitions. If you want the adjika to be very spicy, you can leave the seeds in the hot pepper.
Remove the husks from the garlic, cut off the bottom, and rinse thoroughly in cold water.
Now let's get to the horseradish. Wash the root from the soil and scrape off the skin. After that, wash again.
We gradually grind the vegetables in a meat grinder into a common bowl. You can also use a blender. The end result should be a runny puree.
Add the remaining ingredients except vinegar, stir and boil the adjika and horseradish for the winter for 20 minutes. Then add vinegar, boil for 5 minutes, put into jars, and seal tightly.

Comment! If you are preparing adjika according to this recipe for direct consumption, you can use nylon lids and store in the refrigerator.

This hot sauce is an excellent addition to meat, fish, cold, salkison. Even pasta tastes much better with it.

It tastes even better with carrots and apples

Many housewives prepare adjika with horseradish for the winter by adding carrots and apples. According to the recipe, it is best to take fruits with a sweet and sour taste. So, the sauce turns out more aromatic and piquant.

What we need:

juicy tomatoes – 2 kg;
carrots, bell peppers, onions and apples – 1 kg each;
hot red pepper, horseradish root and garlic 4 pieces each;
coarse salt - 4 tablespoons;
sugar – 1 glass;
refined vegetable oil – 500 ml;
table vinegar – 100 ml.

Step by step

We thoroughly wash the apples and vegetables in cold water and place them on a towel to dry. We cut out the stalks and remove the seeds, partitions from apples and peppers. We cut them into four parts. Remove the skins and peels from carrots, onions and garlic and wash again. Cut into arbitrary pieces. Grind the garlic using a crusher into a separate cup.
Grind the prepared ingredients in a meat grinder or food processor.
Pour the resulting mass into a thick-walled pan and let it boil. First, cook at high temperature with the lid closed. As soon as the mixture boils, reduce the heat and simmer for 60 minutes.
After this time, add sugar, salt, refined sunflower oil, vinegar and chopped garlic.

After 5 minutes, the spicy seasoning for meat and fish dishes is ready. We roll it up immediately, without allowing it to cool, into the prepared jars. When rolling, pay attention to the tightness of the lids.When turned upside down, under a layer of towels, adjika should stand for at least a day.

For green lovers

To prepare fragrant adjika you need to stock up on:

tomatoes – 2 kg 500g;
sweet bell pepper – 700 g;
hot pepper – 2-3 pods;
garlic – 3 heads;
horseradish – 3-5 roots;
parsley, dill, basil - half a bunch each;
rock salt - depending on taste;
sugar – 50 g;
vegetable oil – 100 ml;
table vinegar 9% - 30 ml.

Cooking method

Grind the prepared tomatoes, peppers, horseradish in a meat grinder on the finest grill. According to the recipe, the mass should resemble puree without pieces. Squeeze the garlic through a press separately.
Wash the greens thoroughly, dry and finely chop.
Pour the vegetables through a meat grinder into a wide basin and place on the stove. Cook adjika with horseradish for the winter for half an hour with constant stirring.
Pour in the oil, vinegar, salt and sugar the adjika, add herbs and garlic. Cook for another 5 minutes. Adjika with horseradish is ready. All that remains is to seal, turn over and cool under the fur coat. This adjika can be stored even at room temperature.

Boiled adjika for the winter with horseradish:

Conclusion

As you can see, there is nothing complicated in preparing a spicy seasoning for the winter, the main thing is desire and a good mood. Use different recipes, fill your cellars and refrigerators with goodies.