Cobra from a tomato for the winter: 9 delicious recipes for making snacks, storage

In fact, there is no snake meat in this appetizer - it got its original name for the expressive pungency, piquant sharpness of the vegetable palette. The first recipes for this appetizer graced cookbooks already in the thirties. Tomato cobra prepared for the winter can be eaten as soon as it cools down. Cobra is also used as a sauce or marinade for meat.

Features of cooking tomato cobra for the winter

Tomato cobra is the perfect appetizer for those who love spicy food. Having prepared it for the future, you can enjoy side dishes and meat dishes complemented by delicious seasoning all winter long.

Product Requirements

Tomatoes should be chosen fully ripe, not spoiled and fleshy varieties (pink and brown fruits are good). To change the brightness of the snack, it is enough to choose more or less hot varieties of pepper. You can also remove / leave the partitions, seeds and skin - they create the lion's share of its sharpness.

Preparing containers for the start of the process

In most cases, the product does not need to be sterilized at the end of cooking, but it should be laid out in perfectly dry and sterilized jars, closed with the same lids. The easiest way is to wash the glass container with hot water and soda, rinse with boiling water and place for half an hour in an oven that is turned off, but preheated to 110 ° C.

How to cook tomato cobra at home

Most recipes can be modified to your liking. For example, adding all kinds of greens. Good choices are rosemary, basil, oregano, thyme.

Easy no-boil recipe

Ingredients:

2.5 kg of tomatoes;
3 tbsp. l. table s alt;
1 kg sweet pepper;
250g horseradish root;
2 chili;
20 garlic cloves.

Procedure:

cut off the tails of both types of pepper, clean out the seeds;
grind all vegetables through a meat grinder;
s alt and cover - so the appetizer should be infused for 3 days with stirring every 5-8 hours;
put the snack in jars, cover them with nylon lids.

From green tomatoes

What you need:

3 kg green tomatoes;
30 garlic cloves;
4 chili;
6 art. l. sugar;
7 art. l. table s alt;
100 ml olive oil;
2 tbsp. l. vinegar;
4 bay leaves;
20 allspice and black peppercorns.

Cooking method:

soak tomatoes for 2 hours in ice water - this will remove bitterness from them;
cut tomatoes into slices, mix with 1 tbsp. l. s alt and leave for 2 hours;
press the garlic through the press;
cut off the tail of the chili and cut the pod into ringlets;
add all other ingredients to the tomatoes and set the salad aside for half an hour;
spread the mass into jars and sterilize.

With beets

Ingredients:

1.5 kg of tomatoes;
3 tbsp. l. table s alt;
1 kg beets;
60ml sunflower oil;
500g onion;
half of chili;
500g carrots.

Procedure:

cut the tail off the chili and clean out the seeds;
grind vegetables;
put vegetables on the stove, bring to a boil;
pour in oil, s alt and cook for 3 hours;
Pour the snack into jars, screw on the lids.

With sweet pepper

What you need:

2.5 kg of tomatoes;
2 chili;
fresh parsley, dill, cilantro;
250g carrots;
130 ml olive oil;
1.5 tbsp l. rock s alt;
500g sweet pepper;
10 garlic cloves.

Cooking method:

scroll the tomatoes through a meat grinder, transfer to a saucepan and cook for 45 minutes after boiling;
cut off the tails of the peppers, for the sweet - clean the seeds, send to the meat grinder;
finely grate the carrots and put together with pepper to the tomatoes, count half an hour;
chopped greens, squeeze garlic through a press - all this has a place in the pan;
simmer the sauce for another 10 minutes, at the same time splash the oil and s alt;
pour the mass into glass containers, roll up the lids.

With horseradish

Ingredients:

1 kg tomatoes;
1 kg fresh paprika;
500g horseradish rhizomes;
120 ml olive oil;
4 tbsp. l. sugar;
2 tbsp. l. table s alt.

Procedure:

cut off the paprika stalk and clean out the seeds;
scroll the vegetable ingredients through the meat grinder grate;
add sugar, s alt, cook for half an hour;
pour in oil and count another 20 minutes;
Pour the sauce into jars, screw on the lids.

With greens

What you need:

2.5 kg of tomatoes;
30 garlic cloves;
fresh dill and parsley;
130 ml sunflower oil;
2 chili;
250 g sweet pepper.

Procedure:

scroll the tomatoes in a meat grinder and cook for 1 hour;
grind both types of pepper through a meat grinder (leave the seeds, just cut off the stalks), add to the pan and count half an hour;
chopped greens, add to the mass on the stove, after 10 minutes stir in the oil and count another 20 minutes;
Pour the cobra into glass containers, roll up the lids.

With aspirin

Ingredients:

5 kg tomatoes;
6 art. l. table s alt;
2 kg fresh paprika;
150g horseradish root;
2 chili;
20 garlic cloves;
aspirin (based on 1 tablet per 1 liter of snack).

Procedure:

cut the stems off the paprika and remove the seeds;
grind tomatoes and other vegetables through a meat grinder;
s alt, stir crushed aspirin, cover the dish with a lid and leave for 3 days, stirring 3-5 times;
pack the product into jars, close the lids.

With plums

What you need:

3 kg tomatoes;
300g plums;
2 tbsp. l. table s alt;
300g horseradish rhizomes;
4 tbsp. l. sugar;
15 garlic cloves.

Cooking method:

remove pits from plums;
scroll fruit along with horseradish, garlic and tomatoes through a meat grinder;
put the mashed potatoes on the stove and count down to cook for 1 hour;
15 minutes before cooking, add sugar and s alt;
Pour the cobra into glass containers, roll up the lids.

With carrots

Ingredients:

3 kg tomatoes;
1 kg carrots;
15 drops of 70% vinegar;
200g horseradish root;
2 chili;
20 garlic cloves.

Procedure:

tomatoes, garlic, chili and horseradish turn into a puree in a meat grinder and put on the stove;
Grate carrots coarsely and add to vegetables, s alt, cook for 1 hour;
add vinegar, count 5 minutes;
move snack into jars, roll up lids.

Further storage of blanks

Cold-cooked vegetables (not boiled) keep in the refrigerator for 1-2 months, adding aspirin extends the shelf life to 3-4 months.

Cobra boiled all winter can be kept just in a dark cool place - no higher than +16 degrees, but after opening the canned food, you need to move it to the refrigerator.