Adjika with horseradish

Today, spicy adjika is brewed not only in the Caucasus, but in almost every family in the expanses. This spicy seasoning boiled with horseradish can be stored until the next harvest. Horseradish gives adjika a special taste and sharpness.

Adjika with horseradish is a spicy sauce that is served with any dish (except desserts). We offer several recipes with different ingredients to choose from. Try them and rate them.

Some important points

1. Take only high-quality products for making hot horseradish sauce without the slightest hint of rot.
2. 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 it, vegetables begin to ferment, liquefy. As a result, jars are thrown away, time and products are wasted.
3. For winter storage, adjika with horseradish must be boiled. In its raw form, it is stored in the refrigerator for no more than three months.
4. Preparing the basic ingredients is easy, but horseradish can cause trouble. During cleaning, and especially when grinding, the root emits vapors. They make you breathless, your eyes start to water. Put a plastic bag on the meat grinder and grind the root directly into it. Or put the cup in a bag and tie it in a meat grinder.

   

5. 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.

Recommended recipes to try

Option 1

Adjika with horseradish consists of the following ingredients:

• ripe fleshy tomatoes – 1 kg;
• sweet salad pepper – 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;
• lean refined oil – 200 ml.

From these products we get the most delicious adjika from tomato and horseradish.

Method of preparation

1. Wash the vegetables thoroughly to get rid of the slightest grains of sand. It removes not only the upper flakes from the garlic, but also the inner transparent film.
2. We clean the horseradish from the peel. In tomatoes, we cut out the place of attachment of the stalk. Cut peppers in half, remove all seeds. We cut all the vegetables into arbitrary pieces, since for adjika for the winter with horseradish we will chop them with a blender.
3. 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.

   

4. After grinding, a homogeneous mass should be obtained. Even in its raw form, adjika with horseradish produces an amazing aroma.
5. 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.
6. When this time has passed, pour in table 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 it up with any lids (not nylon), turn it 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.

Option 2

Adjika boiled with horseradish for the winter has many options. Consider another recipe. All ingredients are grown in our 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 non-iodized salt;
• 90 grams of granulated sugar;
• 50 ml of table vinegar 9%.

How to cook

The question of how to make adjika with horseradish for the winter is of interest to many readers. Let’s try to tell in more detail based on this recipe:

1. Wash the tomatoes, remove the stalk and cut into 4 parts.
2. We cut off the stalk of the peppers, select the seeds and partitions. If you want adjika to be very spicy, you can leave the seeds in hot pepper.
3. Remove the husk from the garlic, cut off the bottom, rinse well in cold water.
4. Now let’s get to the shit. Wash the root off the ground and scrape off the skin. Then wash again.

   

5. Gradually grind the vegetables in a meat grinder into a common bowl. You can also use a blender. The end result should be a runny puree.
6. Add the rest of the ingredients, except vinegar, mix and boil adjika with horseradish for the winter for 20 minutes. Then add vinegar, boil for 5 minutes, arrange in jars, close tightly.

This hot sauce is a great addition to meat, fish, cold, salkison. Even pasta tastes better with it.

Delicious with carrots and apples

Many housewives cook 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 is more fragrant 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 each;
• coarse salt – 4 tablespoons;
• sugar – 1 glass;
• refined vegetable oil – 500 ml;
• table vinegar – 100 ml.

Step by step

1. Rinse apples and vegetables thoroughly in cold water, spread on a towel to dry. We cut the stalks and remove the seeds, partitions from apples and peppers. We cut them into four parts. Remove the skin and husk from carrots, onions and garlic and wash again. Cut into random pieces. Grind the garlic on a crusher in a separate cup.
2. Grind the prepared ingredients in a meat grinder or in a food processor.

   

3. 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.
4. After this time, sugar, salt, add refined sunflower oil, vinegar and chopped garlic.

After 5 minutes, spicy seasoning for meat and fish dishes is ready. We roll up immediately, not allowing to cool in prepared jars. When rolling, pay attention to the tightness of the lids. In an inverted form, under a layer of towels, adjika should stand for at least a day.

For green lovers

To prepare fragrant adjika, you need to stock up:

• 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.

Cooking method

1. Grind prepared tomatoes, peppers, horseradish in a meat grinder, on the smallest grate. According to the recipe, the mass should resemble mashed potatoes without pieces. Squeeze the garlic through a press separately.
2. We wash the greens thoroughly, dry and finely chop.
3. Pour the vegetables scrolled through the 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.
4. Pour oil, vinegar, salt and sugar adjika, add herbs and garlic. Cook for 5 more minutes. Adjika with horseradish is ready. It remains to cork, turn over and cool under a fur coat. Such adjika is stored even at room temperature.

Boiled adjika for the winter with horseradish:

Conclusion

As you can see, there is nothing difficult in preparing spicy seasoning for the winter, the main thing is desire and a good mood. Use different recipes, fill cellars and refrigerators with delicious treats.