Adjika with garlic and horseradish for the winter

The classic recipe for Caucasian adjika consisted of hot peppers, a lot of salt, garlic and herbs. Such an appetizer was necessarily a little oversalted, and all due to the fact that salt helped the workpiece to be stored longer in the warm season. But, when they learned about adjika in other countries, this recipe was improved by adding fresh tomatoes, sweet peppers, herbs and other ingredients to it. To date, there are a huge number of adjika recipes with a variety of components. In this article, we will learn how to prepare adjika with horseradish and garlic.

Secrets of cooking adjika from tomato, garlic and horseradish for the winter

To prepare a tasty and fragrant preparation that will be stored for a long time, you must follow some rules:

1. Adjika with the addition of horseradish and garlic is prepared in almost the same way as the usual one. In the classic version, all prepared ingredients are ground with a blender or with a meat grinder, and then mixed with various spices. Very often, adjika is not even boiled, but simply poured into jars raw. In order for such a preparation to be well stored, the vegetables must be fresh and thoroughly washed. They should not have any damage and rotten areas. In addition, a considerable amount of edible salt must be added to the workpiece. This will extend the shelf life of adjika.

   

2. The best place to store adjika is a cold cellar or refrigerator. Only cooked adjika can be stored at room temperature. In this case, the entire prepared mass is put on fire and boiled for about 20 minutes. After that, the workpiece is poured into sterilized jars and rolled up with lids.
3. Preparing vegetables for a snack is quite easy. You just need to wash, clean and grind all the ingredients. The hardest thing to deal with is the processing of horseradish. During grinding in a meat grinder, horseradish emits steam, which greatly irritates the mucous membrane of the eyes and respiratory tract.
4. Experienced housewives know how to handle horseradish processing. The main thing is to properly prepare the meat grinder itself. In this case, the bowl is placed not on the table, but in a bag that is tied around the meat grinder opening. Thus, the vapors will be in the bag, and the mucous membranes will not be irritated.
5. Hot pepper, which is also part of adjika, can also irritate the skin of the hands. Therefore, it is better to clean and cut it with gloves.

Adjika recipe with horseradish and garlic

Now consider the recipe for a very spicy adjika. Of course, such a savory snack is not to everyone’s taste, so the amount of garlic and hot pepper in the composition can be reduced as desired. So, to prepare adjika, we need:

• fresh tomatoes – two kilograms;
• horseradish (roots) – three or four pieces;
• garlic – about 200 grams;
• table 9% vinegar – a glass;
• granulated sugar and salt to taste;
• sweet bell pepper – ten pieces;
• hot red pepper – ten pieces;
• sunflower oil – about 3 tablespoons;
• a bunch of parsley and dill.

Snack making process:

1. All prepared vegetables are washed under running water, cleaned of seeds, stalks and husks, and then chopped with a meat grinder. You can also use a blender.

   

2. After that, you need to add edible salt and granulated sugar to the vegetable mixture. Then sunflower oil is poured into the same place and adjika is thoroughly mixed. We look at the consistency of the dish, if the sauce turns out to be dryish, then the amount of oil needs to be increased.

   

3. At the next stage, greens are added to adjika. You can finely chop fresh parsley with dill, but you can also add dry herbs.
4. Vinegar is added last to the workpiece, after which the appetizer is immediately poured into prepared jars.
5. The first 2-3 days, the workpiece should stand in a warm room. So, it will be better infused, and the spices will be able to give their taste and aroma. In winter, jars of adjika can be stored on the balcony. The main thing is that the air temperature does not exceed + 7 ° C.

Such preparations should not be eaten by those who have problems with the stomach or intestines. Spicy additives (garlic, hot peppers and horseradish) can severely irritate the intestinal wall. Therefore, it is better for people with gastritis or peptic ulcer to choose a less spicy recipe or, in general, to abandon adjika.

The easiest way to cook adjika

The following recipe has just 3 ingredients:

• a kilogram of tomatoes;
• 7 cloves of garlic;
• edible salt.

Rinse tomatoes under water and remove all stalks. Then the fruits are passed through a meat grinder. After that, tomato puree should be salted and mixed with ground garlic. The cloves can also be passed through a conventional press. Then the prepared mixture is poured into prepared containers. Banks for such adjika must first be washed and sterilized in boiled water or in the oven. Lids are also sterilized.

Such adjika is stored in any cold place. This is the most economical and fastest recipe. It is especially good for those who grow tomatoes in their area and do not know what to cook from them. It remains only to prepare a little garlic and salt. After a couple of hours, it all turns into a fragrant and tasty snack for the winter.

Important recommendations

Some sources say that adjika can be heated after it has been taken out of the refrigerator or cellar. But doing this is still not worth it. The blank will lose not only its original taste, but also almost all useful properties. It is especially harmful to heat adjika in the microwave.

This appetizer is usually served with hot dishes, so there is no particular need to reheat it. If you don’t like too cold preparations, then you can get adjika from the refrigerator in advance and leave it in a plate at room temperature.

Many housewives prefer to cook a snack. It also needs to be done in the right way. The crushed mass is put on fire and brought to a boil. After that, reduce the heat and so, cook the sauce for another 45–60 minutes. Heat treatment, of course, reduces the amount of vitamins in the snack. But adjika in this case will definitely be well stored, even at room temperature.

Also on its basis, you can cook stewed vegetables or legumes. In this case, beans or potatoes are stewed separately, and onions, carrots and adjika are fried in a frying pan. Then the contents of the pan are poured into the pan and stewed together for some more time. At the end, you can add fresh herbs to the dish.

Adjika from tomato, garlic and horseradish is not only a delicious snack, but also a very healthy product. Spicy ingredients help the body fight many bacteria and viruses. In addition, the preparation increases immunity, stimulates blood circulation and improves digestion. But what is good for one is bad for another. As mentioned above, there is a category of people for whom spicy snacks are simply contraindicated. Even a healthy person should not get too carried away with spicy dishes.

Conclusion

Adjika with horseradish for the winter or horseradish (as we usually call it) is an easy-to-prepare, but very tasty snack. Garlic and horseradish give the dish a special piquancy and spiciness, and spices and herbs give the preparation all its flavor. All these ingredients were added to adjika later, since the original recipe did not contain either tomato or bell pepper. But, how delicious! Be sure to try!