Adjika with horseradish for the winter: the most delicious homemade recipe with photos and videos

Adjika with horseradish and tomatoes without cooking - my favorite preparation. I do it at the end of August. At this time, my tomatoes are massively sung and I need to have time to process them. Adjika from tomato with horseradish, prepared according to various recipes, helps me use most of the tomato salad destination.

There are no problems with horseradish, the more you dig it, the more it grows. In winter, a snack with horseradish stimulates our immunity. We rarely get colds. I offer you a choice of several options for adjika for the winter with horseradish.

Instant adjika with horseradish

Raw adjika with horseradish for the winter is prepared quickly. Most of the time is spent preparing vegetables. For snacks without cooking with horseradish I take:

• 5 kg large, ripe tomatoes;
• 1 kg ripe sweet peppers;
• horseradish with a diameter of 2-2.5 cm dig out roots 5-6;
• for spiciness 2 chili peppers;
• for rich taste 5 large garlic heads;
• from spices only 100 g of s alt.

With vegetables, everything is clear, it remains to cook them correctly. I always start in order. I process tomatoes first: mine, put them in a basin to dry. Dried tomatoes cut into slices.

Starting processing sweet peppers. First of all, I wash it in warm water, then I blot it with a paper towel, cut it into halves, remove the partitions along with the seeds. I cut the peeled peppers into large squares.

I handle hot peppers with care. I always wear disposable gloves when working with it. Once I cooked a large amount of adjika with horseradish without gloves, my hands burned for several hours after that. From hot peppers I also remove partitions with seeds and cut it into several pieces.

First I wash horseradish from the ground, then I clean it, wash it again and cut it into small pieces. I divide the heads of garlic into separate cloves, remove the husk from them, rinse them under the tap.

On the table are all the vegetables I cooked - a beautiful August still life. This beauty is not eternal, as I take out my favorite electric meat grinder, turn it on, and before my eyes my vegetables turn into fragrant adjika of tomato, garlic and horseradish.

I add all the s alt to the bowl with the vegetable mixture. I stir during the day several times until all the s alt disperses. Only then do I pour it into jars.It turns out not a blank, but a joy for a gourmet, a lover of hot spices. It goes well with shish kebab and with a crust of black rye bread with coriander. You need to store it in the refrigerator, as adjika is raw.

Ajika boiled with horseradish

If you want to store adjika in a pantry on a shelf, you can use adjika with horseradish boiled for the winter. This preparation will take 3 hours of your time. About 2 hours for cooking, 1 hour for preparing vegetables. But a boiled snack can be stored at room temperature until consumed.

My horseradish tomato adjika recipe is very easy to remember. I take 150g of the following vegetables:

• garlic;
• fuck;
• hot pepper.

The main ingredient - fresh tomatoes 1 kg, half the ripe bell peppers - 0.5 kg. It takes me a little less than a glass of oil, and exactly 1/3 cup each of s alt and table vinegar. Agree, the recipe for this homemade adjika is very easy to remember.

It takes me almost an hour to prepare vegetables. Horseradish and garlic take the most time. Horseradish must be washed from the ground in several waters, peeled and scrolled in a meat grinder. On an electric meat grinder, this is done easily, but on a manual meat grinder it is much harder to twist. I just peel the garlic and pass it through a meat grinder along with horseradish. It turns out stinky crap.

I just wash my tomatoes, cut them randomly into slices of any size, twist in a meat grinder or chop in a blender bowl. Both options guarantee the desired consistency. I clean out the seeds from hot peppercorns. Partitions, too, always remove. If you leave them, the appetizer will be very spicy.

Bulgarian pepper, my favorite, it's nice to wash, peel and cut into cubes. The aroma from it is simply amazing. I grind sweet and hot peppers in a blender, followed by tomatoes. Place all chopped vegetables together in a large bowl.I have homemade adjika cooked in a thick-bottomed pot.

Before I turn on the stove, I add oil to the pan. The first stage of cooking lasts 60 minutes. During the whole time, I periodically stir the contents of the pan, otherwise the tomato adjika will burn. At the end of the first stage, pour all the vinegar into the pan, pour out all the s alt, mix the brew. The next stage of cooking lasts 40 minutes.

According to my recipe, the cooked seasoning is thick, much thicker than raw adjika. I lay out the finished sauce hot, until it has cooled, in sterile jars. I seal with lids. Store at room temperature in the pantry. In winter, this appetizer is good with cold boiled meat and jelly.

Adjika with apples and horseradish

If you add apples, then adjika with horseradish and garlic will get a more refined taste. This recipe is my favorite. I love when the ingredients are taken in equal amounts.I easily remember such recipes and cook without a cheat sheet. This apple sauce is one of my top recipes.

I take the following vegetables 1 kg each:

1. Apples.
2. Bulgarian pepper.
3. Onion.
4. Carrot.

I take 4 pieces:

1. Fuck.
2. Garlic heads.
3. Hot pepper.

The main ingredient is ripe tomatoes. They need the most - 2 kg. A set of spices is the most common:

1. Oil - glass.
2. Vinegar - 100 ml.
3. S alt - 4 tbsp. l.
4. Sugar - glass.

For a delicious seasoning, I always take sweet and sour apples.

We start cooking as usual with washing and cleaning all vegetables. In washed and dried apples, I remove the core with seeds, I do not peel the skin. I cut the peppers in half and remove the seeds. I repeat the same with hot peppers. Horseradish, garlic, carrots, onions I peel and mine. I cut all vegetables, except garlic, into arbitrary pieces. I crush the garlic with a garlic press into a separate plate.

I use a meat grinder to chop vegetables. Pour the chopped vegetables into a saucepan. Cook with lid closed for 60 minutes. After this time, I add all the spices and crushed garlic, boil the mass for 5 minutes, remove from the stove. Pour hot sauce into steamed jars. Banks are spinning. They must stand upside down for at least a day under a warm blanket, and only then they can be lowered into the cellar.

You are offered a choice of my adjika for the winter without cooking or horseradish sauce requiring cooking. Boil or cook raw adjika, you have plenty to choose from.

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