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Today, spicy adjika is cooked not only in the Caucasus, but also in almost every family in the Russian open spaces. This hot seasoning, boiled with horseradish, can be stored until the next harvest. Horseradish gives adzhika a special taste and pungency.
Adjika with horseradish is a spicy sauce that is served with any dishes (except desserts). We offer several recipes to choose from with different ingredients. Try them and rate them.
Some important points
- For the preparation of hot sauce with horseradish, take 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 her, vegetables begin to ferment, liquefy. As a result, jars are wasted on waste, time and food.
- For winter storage, adzhika with horseradish must be boiled. In its raw form, it is stored in the refrigerator for no more than three months.
- Preparing the main ingredients is easy, but horseradish can be a nuisance. During brushing, and especially when grinding, the root gives off vapors. From them breath goes astray, eyes begin to water. Place a plastic bag over your meat grinder and grind the root directly into it. Or put a cup in a bag and tie it up in a meat grinder.
- Another of the most important components, without which, in general, it is impossible to cook adjika is hot pepper. You need to work with him in rubber gloves.
Warning! When peeling and slicing horseradish root and hot peppers, do not touch your face or eyes. Wash your hands thoroughly after handling.
We recommend trying the recipes
Adjika with horseradish consists of the following ingredients:
- ripe fleshy tomatoes - 1 kg;
- sweet salad peppers - 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;
- refined lean oil - 200 ml.
From these products we will get delicious adjika from tomato and horseradish.
- Wash the vegetables thoroughly to get rid of the smallest grains of sand. It removes not only the upper scales from the garlic, but also the inner transparent film.
- Peel horseradish. In tomatoes, cut out the place where the stalk is attached. Cut the peppers in half, remove all the seeds. We cut all the vegetables into arbitrary pieces, since for the adjika for the winter with horseradish we will grind 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-horseradish, it is better to use dishes with a thick bottom.
- After grinding, a homogeneous mass should be obtained. Even in its raw form, adjika with horseradish emits an amazing aroma.
- Add oil to the vegetable mass. Mix well and put on the stove over low heat. Initially, we boil adjika for the winter with horseradish for 60 minutes.
- When this time has passed, pour in the vinegar, salt and cook again for 40 minutes. To prevent the adjika from burning, it must be constantly stirred.
By the end of cooking, the liquid will evaporate, the sauce will become thick. We shift the finished seasoning into clean sterile jars, roll up with any lids (not nylon), turn over and wrap it with a blanket. For storage, you can use the cellar or pantry. The main thing is that the sun does not fall and it is cool.
Adjika boiled with horseradish for the winter has many options. Consider another recipe. All ingredients are grown in their own gardens. If you do not have a plot, then on the market the products necessary for adjika with horseradish are inexpensive.
According to the recipe, we 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 of non-iodized salt;
- 90 grams of granulated sugar;
- 50 ml of table vinegar 9%.
How to cook
The question of how to make adzhika with horseradish for the winter interests many readers. We will try to tell you in more detail based on this recipe:
- My tomatoes, remove the stalk and cut into 4 parts.
- Cut off the stalk of peppers, select seeds and partitions. If you want the adjika to be very spicy, you can leave the seeds in the hot pepper.
- Remove the husk from the garlic, cut off the bottom, rinse well in cold water.
- Now let's get down to horseradish. Wash the root off the ground and scrape off the skin. Then wash again.
- Gradually grind the vegetables in a meat grinder into a common dish. You can also use a blender. As a result, you should get a liquid puree.
- Add the rest of the ingredients, except for vinegar, mix and boil adjika with horseradish for the winter for 20 minutes. Then add vinegar, boil for 5 minutes, arrange in jars, close hermetically.
This hot sauce is a great addition to meat, fish, cold, salkison. Even pasta tastes much better with it.
Even tastier 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 to be 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
- Rinse apples and vegetables thoroughly in cold water, put them on a towel to dry. Cut out the stalks and remove seeds, partitions from apples and peppers. We cut them into four parts. Remove the peel and husk from carrots, onions and garlic and rinse again. Cut into arbitrary pieces. Grind the garlic in 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 set to boil. First, cook at high temperature with the lid closed. As soon as the mass boils, reduce the heat and simmer for 60 minutes.
- After this time, sugar, salt, add refined sunflower oil, vinegar and chopped garlic.
After 5 minutes, the hot seasoning for meat and fish dishes is ready. We roll it up immediately, not allowing it to cool down in prepared jars. When rolling up, pay attention to the tightness of the covers. In an inverted form, under a layer of towels, adjika should stand for at least a day.
For lovers of greenery
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.
- Grind prepared tomatoes, peppers, horseradish in a meat grinder, on the smallest grid. According to the recipe, the mass should resemble mashed potatoes without pieces. Squeeze the garlic through a press separately.
- Rinse the greens thoroughly, dry them and chop finely.
- Pour the vegetables scrolled through a meat grinder into a wide basin and put on the stove. Adjika is cooked with horseradish for the winter for half an hour with constant stirring.
- Pour out the oil, vinegar, salt and sugar adjika, add herbs and garlic. Cook for another 5 minutes. Adjika with horseradish is ready. It remains to seal, turn over and cool under a fur coat. Such adjika is stored even at room temperature.
Boiled adjika for the winter with horseradish:
As you can see, there is nothing difficult in preparing a hot seasoning for the winter, the main thing is desire and good mood. Use different recipes, fill your cellars and refrigerators with yummy treats.