TOP 9 recipes for cooking tomato cobra for the winter
In fact, there is no snake meat in this appetizer - it got its original name for its expressive pungency, piquant pungency of the vegetable palette. The first recipes for this appetizer have graced cookbooks in the thirties. The tomato cobra prepared for the winter can be eaten as soon as it cools. Cobra is also used as a sauce or marinade for meat.
Features of cooking tomato cobra for the winter
Tomato cobra is an ideal snack for those who are very fond of spicy dishes. Having prepared it for future use, you can enjoy side dishes and meat dishes all winter, complemented by delicious seasoning.
Product Requirements
Tomatoes should be chosen completely ripe, not spoiled and fleshy varieties (pink and brown fruits are good). To change the brightness of the appetizer, it is enough to choose more or less hot pepper varieties. You can also remove / leave partitions, seeds and skins - 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 and 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. Rosemary, basil, oregano, thyme are good choices..
A simple recipe without cooking
Ingredients:
- 2.5 kg of tomatoes;
- 3 tbsp. l. table salt;
- 1 kg of sweet pepper;
- 250 g horseradish root;
- 2 chili;
- 20 cloves of garlic.
Procedure:
- cut off the tails of both types of pepper, clean the seeds;
- chop all vegetables through a meat grinder;
- salt and cover - so the appetizer should be infused for 3 days with stirring every 5-8 hours;
- spread the snack in jars, cover them with nylon lids.
From green tomatoes
What you need:
- 3 kg of green tomatoes;
- 30 cloves of garlic;
- 4 chili;
- 6 tbsp. l. Sahara;
- 7 tbsp. l. table salt;
- 100 ml olive oil;
- 2 tbsp. l. vinegar;
- 4 bay leaves;
- 20 peas of allspice and black pepper.
Cooking method:
- Soak tomatoes for 2 hours in ice water - this will remove bitterness from them;
- cut the tomatoes into wedges, stir with 1 tbsp. l. salt and leave for 2 hours;
- squeeze the garlic through a press;
- for chili, cut off the tail and cut the pod into rings;
- 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 salt;
- 1 kg of beets;
- 60 ml of sunflower oil;
- 500 g onions;
- half chili;
- 500 g of carrots.
Procedure:
- cut off the tail of the chili and clean out the seeds;
- mince vegetables;
- put vegetables on the stove, bring to a boil;
- pour in oil, salt and cook for 3 hours;
- pour the snack into the jars, tighten the lids.
With sweet pepper
What you need:
- 2.5 kg of tomatoes;
- 2 chili;
- fresh parsley, dill, cilantro;
- 250 g carrots;
- 130 ml olive oil;
- 1.5 tbsp. l. rock salt;
- 500 g sweet pepper;
- 10 cloves of garlic.
Cooking method:
- Scroll the tomatoes through a meat grinder, move to a saucepan and after boiling, cook for 45 minutes;
- cut off the tails of peppers, from sweet - clean the seeds, send to the meat grinder;
- finely grate the carrots and, along with the pepper, put them to the tomatoes, count out half an hour;
- chop the herbs, squeeze the garlic through a press - all this is a place in the pan;
- cook the sauce for another 10 minutes, at the same time splash the butter and salt;
- pour the mass into a glass container, roll up the lids.
With horseradish
Ingredients:
- 1 kg of tomatoes;
- 1 kg of fresh paprika;
- 500 g of horseradish rhizome;
- 120 ml olive oil;
- 4 tbsp. l. Sahara;
- 2 tbsp. l. table salt.
Procedure:
- cut the stalks of the paprika and clean out the seeds;
- scroll the vegetable ingredients through the grill grill;
- add sugar, salt, cook for half an hour;
- pour in oil and count for another 20 minutes;
- pour the sauce into the jars, tighten the lids.
With greens
What you need:
- 2.5 kg of tomatoes;
- 30 cloves of garlic;
- fresh dill and parsley;
- 130 ml of sunflower oil;
- 2 chili;
- 250 g sweet pepper.
Procedure:
- Scroll the tomatoes in a meat grinder and cook for 1 hour;
- chop both types of peppers through a meat grinder (leave the seeds, just cut the stalks), add to the pan and count off for half an hour;
- chop the herbs, add to the mass on the stove, after 10 minutes, stir in the oil and count for another 20 minutes;
- pour the cobra into glass containers, roll up the lids.
With aspirin
Ingredients:
- 5 kg of tomatoes;
- 6 tbsp. l. table salt;
- 2 kg of fresh paprika;
- 150 g horseradish root;
- 2 chili;
- 20 cloves of garlic;
- aspirin (at the rate of 1 tablet per 1 liter of snacks).
Procedure:
- cut the tails of the paprika and remove the seeds;
- chop tomatoes and other vegetables through a meat grinder;
- salt, stir the chopped aspirin, cover the dishes with a lid and leave for 3 days, stirring 3-5 times;
- put the product in the jars, close the lids.
With plums
What you need:
- 3 kg of tomatoes;
- 300 g plums;
- 2 tbsp. l. table salt;
- 300 g horseradish rhizome;
- 4 tbsp. l. Sahara;
- 15 cloves of garlic.
Cooking method:
- remove seeds from the plums;
- scroll the fruit along with horseradish, garlic and tomatoes through a meat grinder;
- put the puree on the stove and count down for 1 hour;
- 15 minutes before cooking, add sugar and salt;
- pour the cobra into a glass container, roll up the lids.
With carrots
Ingredients:
- 3 kg of tomatoes;
- 1 kg of carrots;
- 15 drops of 70% vinegar;
- 200 g horseradish root;
- 2 chili;
- 20 cloves of garlic.
Procedure:
- mash tomatoes, garlic, chili and horseradish in a meat grinder and put on the stove;
- Grate carrots coarsely and add to vegetables, salt, cook for 1 hour;
- add vinegar, count 5 minutes;
- move the snack to the jars, roll up the lids.
Further storage of workpieces
Cold-cooked vegetables (without boiling) are stored in the refrigerator for 1-2 months, the addition of aspirin extends the shelf life up to 3-4 months.
A boiled cobra can be kept all winter 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.
