Content
Adjika was “invented” by the inhabitants of the Caucasus. They are big fans of spicy seasonings for meat and fish dishes. The word adjika means “salt with something.” The first versions contained hot pepper, herbs, garlic and salt. There were no refrigerators in those days, so no salt was spared in the seasoning.
Gradually, this dish began to be prepared in other regions. Today adjika is prepared with sweet bell peppers, eggplants, red and green tomatoes, apples and various greens depending on national characteristics. Adjika with horseradish without tomatoes has a special place.
Adjika is for everyone
Many people love hot sauce containing horseradish. An appetizer prepared according to this recipe is not only tasty, but also aromatic. Although there are no tomatoes in it, the color is a beautiful, rich red due to the pepper. Adjika with horseradish (sometimes called horseradish) can be used with any meat or fish dish. Even spreading it on bread, you will get real pleasure.
What you need to prepare spicy aromatic adjika:
- 100 grams of horseradish root;
- 750 grams of bell pepper;
- 150 grams of garlic;
- ½ teaspoon of coarse (not iodized!) salt;
- 60 grams of sugar;
- 50 ml 9% vinegar;
- 50 ml unrefined vegetable oil;
- 3 pods of hot pepper.
Cooking features step by step
- We divide the garlic into cloves, peel them, cut off the hard bottom, be sure to remove the film from the cloves, and wash them well.
- Bulgarian sweet pepper for appetizer horseradish for the winter wash, remove the stem, cut into two halves. We remove not only the seeds, but also the internal chambers. Rinse thoroughly and cut into large pieces. Choose bell peppers that are dark red in color. They will give our adjika with horseradish a rich color. After all, according to the recipe, we do not use tomato paste and tomatoes.
- We wear gloves to clean horseradish and hot pepper. It is convenient to remove the skin from horseradish using a fine grater. Large roots are cut into pieces to facilitate the chopping process.
- Grind the prepared vegetables for winter snacks in a blender until a homogeneous paste is obtained. You can use a meat grinder, installing a grate with the smallest holes.
- Place the porridge-like mass in a cooking vessel (choose a thick-walled saucepan or cauldron) and bring to a boil at maximum temperature. Then we turn the toggle switch, reduce it to a minimum and simmer the adjika no tomatoes with horseradish for the winter no more than 10 minutes. Then add the remaining ingredients and cook for another 5 minutes.
- We roll up the finished adjika hot for the winter. To cool, leave it upside down under the blanket for a day. Thanks to this procedure, additional sterilization of adjika occurs.
Spicy seasoning with horseradish and zucchini
Most often, when preparing adjika with horseradish, ripe fleshy tomatoes are used, but in our version they are replaced with ready-made tomato paste.
What products should you stock up on in advance:
- zucchini – 3 kg;
- garlic - two medium heads;
- horseradish roots – 0.2 kg;
- parsley leaves - 1 bunch;
- tomato paste – 1 cup;
- vegetable oil – 1 cup;
- salt – 3 heaped tablespoons;
- ground black pepper – 15 g;
- table vinegar – 100 ml.
Cooking rules
No special preparation difficulties zucchini adjiki Hell no. Even novice housewives can cope with this. The main thing is to choose quality products and prepare them properly.
- First, wash the zucchini from soil and grains of sand. This is a very important procedure. The slightest grains of sand will bring all your efforts to naught. Therefore, we change the water several times or rinse it well under the tap. Cut the zucchini in half and remove the inner chamber along with the seeds. Scrape the surface with a spoon. If the zucchini is old, cut off the peel. Old zucchini contains less moisture; adjika and horseradish evaporate faster. Then cut into strips, then into medium-sized cubes. To grind it, it is better to use a blender, then the mass will be homogeneous. They must stand for three hours.
- Then transfer the squash puree into a cauldron, add tomato paste, chopped parsley, salt and pepper, stir until smooth. We will cook for about an hour and a half while stirring. Zucchini tends to sink to the bottom. If you don't interfere, they will burn.
- Dilute the vinegar with water and add to the boiling mixture.
- While the adjika is cooking, peel and chop the garlic as finely as possible. You can use a garlic press.
- We grate the peeled horseradish on a fine grater, mix it with garlic, then send it to adjika. Simmer the vegetable mass for another 10 minutes.
That's it, our squash adjika with horseradish without tomatoes is ready. Place in sterile jars, which, together with the lids, are well fried. Be sure to turn it over to check the tightness and keep it warm. Our adjika with horseradish without tomatoes will stand until the contents have completely cooled.
Another option:
Secrets of cooking adjika
In order for the conservation to be a success, you need to know some secrets that we, our hostesses, do not hide from you. Listen to our advice, and let your preparations of adjika with horseradish for the winter always be a success:
- One of the important components of spicy adjika is horseradish. This is a very insidious vegetable. Cleaning and grinding it is not so easy. As a rule, a strong odor causes watery eyes. Peel the horseradish in a plastic bag.
- Hot peppers should be washed, peeled and cut only with gloves to avoid burns on your hands.
- If red tomatoes are not added to adjika, then a bright color can be obtained thanks to the rich color of sweet bell peppers and red hot peppers.
- The aroma of adjika with horseradish without tomatoes in winter will be revealed if you use unrefined sunflower oil.
- To seal, you can use tin or screw lids. The main thing is that the jars are closed hermetically and do not let air through.
- You need to taste adjika for salt before adding vinegar. If necessary, you can add salt.
- Use non-iodized salt. With it, the products are not only poorly stored, but also the taste is not very pleasant. Do not overdo it with salt, because cold adjika and horseradish will be saltier than hot ones.
Conclusion
Preparing adjika with horseradish for the winter does not present any particular difficulties either in terms of purchasing ingredients or in terms of cooking. Everything is simple and accessible even to novice housewives. The main thing is that the mood is excellent, then you can delight your family all winter with a ready-made spicy appetizer without tomatoes and horseradish. Bon appetit everyone.
