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You can enjoy delicious and healthy fresh vegetables not only during their ripening season, but also in winter. There are recipes for “raw” winter preparations for this. For example, using tomatoes, bell peppers or some other available ingredients, you can prepare delicious adjika, which does not require heat treatment and at the same time can retain its freshness for a long time. This becomes possible thanks to the large number of natural preservatives in the composition. So, by adding horseradish to adjika, you can be sure that fermentation will not spoil the product during storage. Raw adjika with horseradish can be prepared according to several different recipes, but no matter which cooking option the housewife chooses, you can be sure that the taste of the sauce will be wonderful.
The best cooking recipes
Horseradish is an excellent, natural preservative that prevents the growth of various bacteria, maintaining the quality of the prepared product. Along with horseradish, vinegar, garlic, salt, and hot pepper have this property. These products can be added to any fresh adjika recipe. They will make the sauce taste piquant, tart and at the same time allow you to store fresh vegetables throughout the year.
Reliable recipe
The following recipe allows you to collect all the most useful products together and preserve them for a long time.To implement it, you will need bell peppers and ripe tomatoes, as well as a whole range of natural preservatives. So, for one adjika recipe you need to use half a kilo of ripe red tomatoes, 200 g of fleshy, aromatic bell peppers, preferably red. Seasonings and spices you will need are garlic, hot pepper and horseradish root. All these ingredients should be used in an amount of 50 g. Add 1 tbsp of sugar and vinegar to adjika. l., salt 1 tsp. The proposed volume of products allows you to prepare a small amount of spicy, fresh adjika, but if necessary, the quantity of all products can be evenly increased.
Preparing raw sauce for the winter does not take much time. In just 30-40 minutes, even an inexperienced cook will be able to perform the following manipulations:
- Wash the vegetables, peel the garlic and horseradish root.
- Remove the skins from the tomatoes, which will allow you to get a very delicate sauce.
- Cut the bell peppers in half and clean the inner chamber of grains and membranes. It is also recommended to do the same with hot peppers.
- Hot peppers, garlic and horseradish must be minced in a meat grinder 2-3 times so that the gruel is homogeneous and tender.
- Following the spicy and hot ingredients, place tomatoes and bell peppers into the meat grinder. For them, a single grinding is enough.
- Mix all prepared products, add salt, sugar and vinegar.
- After stirring, wait until the salt and sugar dissolve, then mix the adjika again and place it in sterilized jars.
- Adjika should be stored in the refrigerator under a tight lid.
Adjika in this composition can be stored for a year without any problems.The spicy, fresh sauce is excellent for pasta, meat, fish, various cereals and salads. Hot ingredients will be an excellent way to prevent infectious diseases during the winter season.
Recipe without vinegar
For some people, drinking vinegar is undesirable or unacceptable. They can recommend a recipe for making adjika without acetic acid. It will retain its freshness thanks to a large amount of salt, garlic and horseradish. So, to prepare fresh adjika you will need 5 kg of tomatoes and 1 kg of bell peppers. In addition to these ingredients, you will need 1-2 hot peppers, 4-6 medium-sized horseradish roots, 5-6 garlic cloves and 100 g of salt. Using these products and with a minimum of effort, you can prepare 5 liters of fresh adjika for the winter.
The process of preparing raw sauce consists of the following steps:
- Wash all vegetables. If desired, remove the skins from the tomatoes.
- Cut the bell peppers and remove the grains from the inner chamber.
- Peel the horseradish and remove the husks from the garlic.
- Hot peppers can be used with internal seeds. They will add an even more pungent taste to adjika. To prepare a delicate sauce, the grains from the inside of the pepper should be removed.
- Grind all fresh ingredients in a meat grinder and mix with salt.
- Leave the adjika at room temperature for several hours, then stir the sauce again and pour it into clean, dry jars. Seal the containers with a tight lid and store the product in low temperature conditions - in the cellar, refrigerator.
It is recommended to place the finished adjika in small jars so that the newly opened portion of the sauce can be quickly eaten. Storing an open jar for a long time can lead to fermentation of fresh food.
Fresh adjika with horseradish and herbs
Greens have no less benefits for humans than fresh vegetables. Caring housewives specially prepare it for the winter by freezing. However, the option of preparing adjika with herbs is preferable, since parsley and dill will always be part of your favorite sauce, which is suitable for literally all dishes on the table.
You can prepare raw adjika with herbs from the following set of products: for 2 kg of ripe tomatoes you will need 10 bell peppers, 5 hot chili peppers, 8 small heads of garlic and 120 g of horseradish root. Adjika contains 350 g of greens parsley and 150 g of dill. This set of products must be supplemented with 40 g of salt. If necessary, at the end of cooking, you can add a little more salt to taste.
The recipe for raw adjika with horseradish and herbs can be brought to life in just half an hour. This time is enough to do the following:
- Peel bell and hot peppers and cut into small pieces.
- Cut the tomatoes in half, remove damaged areas on the surface of the vegetable, cut out the roughened place where the stalk attaches.
- Pass tomatoes, peppers, peeled horseradish roots and heads of garlic through a meat grinder.
- Finely chop the greens with a knife and add them to the vegetable mixture.
- After stirring, add salt to the adjika and wait until it is completely dissolved.
- Pour the finished adjika into bottles or jars and close the containers tightly with lids.
It is preferable to store a large volume of fresh adjika in a cool cellar. In the absence of such a special room, the raw product will have to be stored in the refrigerator, which may not be entirely convenient. This rule applies not only to the above recipes, but also to all other options for preparing adjika without cooking. One of them is shown in the video:
The proposed video will allow a novice cook to familiarize himself in detail with all the stages of preparing raw adjika with horseradish.
Conclusion
Preparing fresh adjika is very simple and surely, if desired, every housewife can cope with this task. A mixture of fresh ingredients is ideal as a seasoning for soup or sauce for various dishes. A mixture of vegetables will not only delight with its summer taste, but will also provide a whole complex of essential, natural vitamins that are so necessary for a person in the cold season.
