The most delicious recipe for homemade adjika with horseradish for the winter

Adjika with horseradish and tomatoes without cooking is my favorite preparation. I do it at the end of August. At this time, I have massively ripened tomatoes and I need to have time to process them. Adjika with horseradish tomato, cooked according to different recipes, helps me use most of the tomato for salad purposes.

There are no problems with horseradish, the more you dig it, the more it grows. In winter, the horseradish snack stimulates our immune system. 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 is prepared quickly for the winter. Most of the time is spent preparing vegetables. For a snack without cooking with horseradish, I take:

• 5 kg of large, ripe tomatoes;
• 1 kg of ripe, sweet pepper;
• horseradish with a diameter of 2-2.5 cm, I dig out roots 5-6;
• for pungency 2 pieces of hot pepper;
• for a rich taste 5 large, garlic heads;
• from spices only 100 g of salt.

Everything is clear with vegetables, it remains to cook them correctly. I always start in order. The first to process the tomatoes: mine, I put them in a basin to dry. I cut the dried tomatoes into slices.

I'm starting to process the sweet pepper. 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 to work with it. Once I cooked a large volume of adzhika with horseradish without gloves, after that my hands burned for several hours. I also remove the partitions with seeds from hot pepper and cut it into several pieces.

First, I'll wash the horseradish from the earth, then clean it, wash it again and cut it into small pieces. I divide the heads of garlic into separate cloves, remove the husks 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, because I take out my favorite electric meat grinder, turn it on, and before my eyes my vegetables turn into a fragrant adjika made from tomato, garlic and horseradish.

I add all the salt to the bowl with the vegetable mixture. I stir several times during the day until all the salt is gone. Only after that 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 kebabs and a crust of black rye bread with coriander. You need to store it in the refrigerator, since adjika is raw.

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Adjika boiled with horseradish

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

The recipe for my horseradish tomato adjika is very easy to remember. I take 150 g each of the following vegetables:

• garlic;
• horseradish;
• hot pepper.

The main ingredient is 1 kg of fresh tomatoes, half of ripe bell peppers - 0.5 kg. I take a little less oil than a glass, and 1/3 cup of salt 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 up the most time. Horseradish must be rinsed from the ground in several waters, peeled and rotated in a meat grinder. It is easy to do with an electric meat grinder, but it is much harder to twist on a manual meat grinder. I just peel the garlic and pass it along with the horseradish through a meat grinder. It turns out a greasy crap.

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

Bell pepper, my favorite, is a pleasure to wash, scrub and cut into cubes. The aroma from him is simply amazing. Grind sweet and hot peppers in a blender, next to the tomatoes. I pour all the chopped vegetables together into one large saucepan. My homemade adjika is cooked in a saucepan with a thick bottom.

Before turning on the stove, I add oil to the pan. The first cooking stage lasts 60 minutes. Throughout the entire 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 all the salt, mix the brew. The next cooking stage lasts 40 minutes.

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According to my recipe, the cooked seasoning is thick, much thicker than raw adjika. I put the prepared sauce hot until it cools down in sterile jars. I screw it tightly with lids. Store at room temperature in the pantry. In winter, this appetizer is good with cold boiled meat and jellied meat.

Adjika with apples and horseradish

If you add apples, then adjika with horseradish and garlic will acquire a more refined taste. I really like this recipe myself. I love it when the ingredients are taken in equal amounts. Such recipes are easy for me to remember and cook without a cheat sheet. This apple sauce is in my top recipes.

I take 1 kilogram of the following vegetables:

1. Apples.
2. Sweet pepper.
3. Bulb onions.
4. Carrot.

I take 4 pieces:

1. Horseradish.
2. Garlic heads.
3. Hot chilli pepper.

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

1. Oil is a glass.
2. Vinegar - 100 ml.
3. Salt - 4 tbsp l.
4. Sugar is a glass.

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

We start cooking as usual by washing and peeling all the 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 pepper. Horseradish, garlic, carrots, onions and peel and mine. I cut all vegetables, except for 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. I cook, closing the lid, 60 minutes. After this time, add all the spices and crushed garlic, boil the mass for 5 minutes, remove from the stove. Pour hot sauce into steamed cans. We twist the banks. They should stand upside down for at least a day under a warm blanket and only then can they be lowered into the cellar.

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