Adjika recipe with horseradish without tomatoes

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.” In the first versions, hot peppers, herbs, garlic and salt were just present. There were no refrigerators in those days, so they did not spare salt in the seasoning.

Gradually, this dish began to cook in other regions. Today, adjika is cooked with sweet bell peppers, eggplants, red and green tomatoes, apples and various herbs, depending on national characteristics. Adjika with horseradish without tomatoes has a special place.

Adjika for an amateur

Hot sauce containing horseradish is loved by many people. An appetizer prepared according to this recipe is not only tasty, but also fragrant. Although there are no tomatoes in it, the color is beautiful, rich red due to 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 fragrant adjika:

• 100 grams of horseradish root;
• 750 grams of Bulgarian sweet pepper;
• 150 grams of garlic;
• ½ teaspoon of coarse (not iodized!) salt;
• 60 grams of sugar;
• 50 ml 9% vinegar;
• 50 ml of unrefined vegetable oil;
• 3 pods of hot pepper.

Features of cooking step by step

1. We divide the garlic into cloves, peel, cut off the hard bottom, be sure to remove the film from the cloves, rinse well.
2. We wash Bulgarian sweet pepper for appetizers with horseradish for the winter, remove the stalk, cut into two halves. We remove not only the seeds, but also the internal chambers. Rinse well, cut into large pieces. Choose dark red bell peppers. It is they who will give our adjika with horseradish a rich color. After all, we do not use tomato paste and tomatoes, according to the recipe.
3. Wear gloves to clean horseradish and hot peppers. It is convenient to remove the skin from horseradish with a fine grater. We cut the roots of large sizes into pieces to facilitate the grinding process.
4. Grind prepared vegetables for winter snacks with a blender until a homogeneous slurry is obtained. You can use a meat grinder by installing a grate with the smallest holes.
5. We spread the porridge-like mass in a bowl for cooking (we choose a thick-walled pan or cauldron) and bring to a boil at maximum temperature. Then we translate the toggle switch, reduce it to a minimum and simmer adjika without tomatoes with horseradish for the winter for no more than 10 minutes. Then add the remaining ingredients and cook for another 5 minutes.
6. Ready adjika for the winter roll up hot. To cool, leave upside down under the covers 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 do you need to stock up 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 tablespoons with a slide;
• black ground pepper – 15 g;
• table vinegar – 100 ml.

Cooking Rules

There are no particular difficulties in preparing adjika from zucchini with horseradish. Even novice hostesses can handle it. The main thing is to choose quality products and prepare them properly.

1. We first wash the zucchini from the earth and grains of sand. This is a very important procedure. The smallest grains of sand will bring all the work to naught. Therefore, we change the water several times or rinse well under the tap. We cut the zucchini in half, select the inner chamber along with the seeds. Scrape the surface with a spoon. If the zucchini is old, cut off the skin. Old zucchini contain less moisture, evaporation of adjika with horseradish is faster. Then cut into strips, then into cubes of medium size. For grinding, it is better to use a blender, then the mass will turn out homogeneous. They must stay for three hours.
2. Then we shift the zucchini puree into a cauldron, add tomato paste, chopped parsley, salt and pepper, mix until smooth. We will cook for about an hour and a half with stirring. Zucchini tends to sink to the bottom. If you do not interfere, they will burn.
3. Dilute the vinegar with water and add to the boiling mass.
4. While the adjika is cooking, peel and chop the garlic as finely as possible. You can use a garlic press.
5. We rub the peeled horseradish on a fine grater, mix with garlic, then send it to adjika. Simmer the vegetable mass for another 10 minutes.

Everything, our zucchini adjika with horseradish without tomatoes is ready. We lay out in sterile jars, which, together with the lids, are well fried. Be sure to turn over to check the tightness, and in heat. Our adjika with horseradish without tomatoes will stand until the contents have cooled completely.

Another option:

Secrets of cooking adjika

In order for conservation to turn out well, you need to know some secrets that we do not hide from you, our hostesses. Listen to our advice, and let your preparations of adjika with horseradish for the winter always succeed:

1. One of the important components of spicy adjika is horseradish. This is a very tricky vegetable. Cleaning and grinding it is not so easy. As a rule, lacrimation begins from a sharp smell. Peel horseradish in a plastic bag.
2. Hot peppers should be washed, peeled and cut only with gloves so that burns do not form on the hands.
3. If red tomatoes are not added to adjika, then a bright color can be obtained due to the rich color of sweet bell and red hot peppers.
4. The aroma of adjika with horseradish without tomatoes will open in winter if you take unrefined sunflower oil.
5. For seaming, you can use tin or screw caps. The main thing is that the jars are sealed tightly and do not allow air to pass through.
6. You need to try adjika for salt before adding vinegar. If necessary, you can salt.
7. Salt is not iodized. 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 with horseradish will be saltier than hot.

Conclusion

Cooking adjika with horseradish for the winter does not cause any particular difficulties, either in terms of acquiring ingredients or in terms of cooking. Everything is simple and accessible even to novice hostesses. 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 to all.