A great variety of spicy seasonings can be noted with the peculiarity of the Russian national cuisine, one of which - crap - is very popular. This wonderful seasoning sauce, horseradish with tomatoes and garlic, is suitable for different dishes and is easy to prepare.
All modern cooking recipes are based on the base: ripe tomatoes, horseradish root, garlic, salt and sugar. The number of vegetables can be different, depending on the desired end result. It should only be remembered that tomatoes should be more than half the total weight of the products. The amount of garlic and horseradish per 1 kilogram of tomatoes can vary from 100 to 500 grams.
Horseradish with tomatoes and garlic - food preparation and basic recipe for seasoning
Horseradish appetizer with tomatoes and garlic is cooked very quickly and easily, without the need for any special tools. In order to prepare a snack, you will need the usual things that are in any kitchen: a meat grinder, suitable, both manual and electric (you can use a food processor instead of it); glass containers of small volume and cover, you can use both screw and ordinary ones.
When cooking, you should follow the general recommendations - sterilize the jars and boil the lids.
Banks are sterilized in different ways: steamed or boiled. Then they are dried, and the adjika is laid out using sterilized instruments.
Many cooking options make it possible to add apples, plums, carrots and other ingredients to horseradish and tomato garlic adjika. But the general principles of cooking are the same everywhere.
So, the recipe of classical preparation includes red ripe tomatoes, ripened garlic, horseradish roots and salt. At the same time, there are two main ways of cooking. First: all the vegetables are ground in a meat grinder or with the help of a food processor. It is necessary to mix and decompose them into glass containers. Store such seasoning in a cold place and not more than 3 months. The second method differs only in the fact that all chopped products are boiled or pasteurized in a water bath for 40 minutes. Tomatoes can be taken not only red, but also yellow. If apples or plums are added to crap, they usually take unsweetened varieties. It will be better if the apples are green and slightly sour. The same can be said about plums. It is believed that to prepare high-quality horseradish seasoning with tomatoes and garlic, horseradish should be dug only in the second half of autumn or in early spring, before the first thunderstorm. Such roots are the most useful, since by this time they are gaining the desired strong taste.
Recipe 1: Horseradish with tomatoes and garlic classic
Ingredients
Kilogram ripened thick-walled tomatoes;
60 grams of horseradish roots;
1-2 large garlic heads;
3 teaspoons of salt;
1 teaspoon sugar.
Method of preparation
First of all we will prepare all the necessary. Tomatoes wash and dry. Horseradish roots thoroughly clean and wash in running water. Garlic is divided into slices and clean.
We skip the tomatoes through the meat grinder, then the garlic (you can skip it in the garlic box). Now scroll the roots of horseradish.
We mix all the crushed ingredients and add sugar and salt to the mixture, mix everything again. We shift the snack in dry glass containers, close and remove to a permanent place of storage - in the refrigerator. This appetizer is stored for up to a month.
Recipe 2: Horseradish with tomatoes and garlic based on vegetable oil
Ingredients
200 grams of peeled horseradish roots;
2 kilograms of red and well ripened tomatoes;
200 grams of garlic;
1 tablespoon of sugar and salt (coarse-grained);
3 tablespoons of vinegar;
half a glass of sunflower oil.
Method of preparation
The roots of horseradish clean well and wash. Fill with cold water and leave for one hour to soak.
After an hour, skip the horseradish in a meat grinder and mix with mashed garlic, give the opportunity to insist.
At this time, wash the tomatoes and rub them through the meat grinder, preferably 2 times in a row. Add salt, sugar and mix. We put all this in a saucepan and put on a slow fire, bring to a boil and cook for about half an hour.
Then pour vinegar and oil of vegetable origin into the boiling mixture. After 10 minutes, put garlic mixed with horseradish in this mixture. Together, thoroughly mixed and removed from heat.
Cooked appetizer of horseradish, tomatoes and garlic is poured into small sterilized jars.
It remains to roll up the covers and store. Such hrenoten is stored longer, and vegetable oil does not allow it to sour and prevents the appearance of mold.
Recipe 3: Horseradish with tomatoes and garlic with plums
Ingredients
300 grams of peeled horseradish roots;
1 kilo of ripe red tomatoes;
200 grams of garlic;
200 grams of sour plum;
1 tablespoon of sugar and salt;
100 grams of table vinegar.
Method of preparation
The process of preparing horseradish with tomatoes and garlic with the addition of plums does not take much time: all prepared products are washed and dried.
We skip tomatoes, garlic, plums and horseradish roots in a meat grinder. All mix, salt, sugar and pour vinegar.
We decompose on banks and store in a cool dark place up to 6 months.
The mixture can be boiled, then it can be stored longer. Snack perfectly complement any spicy dish with a slightly sour taste and pleasant aroma of plums.
Recipe 4: Horseradish with tomatoes, garlic and pepper
Ingredients
300 grams of horseradish;
2 kilograms of red tomatoes;
1 kg of red sweet pepper;
300 grams of red hot pepper;
300 grams of garlic;
1 cup salt;
1 glass of vinegar.
Method of preparation
Wash and dry vegetables. Pepper, and bitter, and sweet, cleanse the seeds, peel the garlic and divide it, clean the horseradish from the skin. First, scroll through the tomatoes in a meat grinder. Next, do the same with garlic, pepper and horseradish.
All prepared products thoroughly interfere with each other.
Add vinegar and salt to the prepared mixture, mix everything again. Leave to insist on a short time.
The excess liquid that has appeared on top is drained, and the rest of the mass is poured into sterilized small containers.
You can close the usual nylon covers. Store cooked appetizer of horseradish, tomatoes and garlic with pepper should be in the refrigerator, preferably on the bottom shelf.
Recipe 5: Horseradish with tomatoes and garlic with added apples
Ingredients
5 small horseradish rhizomes;
3 medium sized garlic heads;
2 kilograms of tomatoes;
1 kilo of apples;
1 small spoonful of vinegar;
salt, sugar, ground hot pepper and other seasonings to taste.
Method of preparation
As in other cases of cooking horseradish with tomatoes and garlic, all vegetables are thoroughly washed and dried.
Apples are better to take a green, slightly sour taste. Tomatoes, garlic and horseradish roots are passed through a meat grinder. Peeled apples rubbed into a fine grater. All ingredients are thoroughly mixed.
In the resulting mixture, add the remaining components, namely, salt, sugar, ground pepper and vinegar.
Again, all interfere and put on a weak fire. After boiling, boil the mass for 5 minutes and leave to cool.
After the appetizer is completely cold, we pour it into pre-cooked dishes. We roll up the lids and put them on a permanent storage place, preferably in the twilight.
Recipe 6: Horseradish with tomatoes and garlic - Vyatsky horseradish
Ingredients
1 kilo of ripe fleshy tomatoes;
1 fairly large horseradish root;
100 grams of garlic (dried garlic can be used);
salt and sugar to taste.
Method of preparation
The name of the Vyatka horse trader, horseradish with tomatoes and garlic, made from the listed products, was named after the place where the appetizer was spread.
The recipe resembles the classic version, as in the preparation they use only the main ingredients for the crap, without any additives.
Washed and dried tomatoes are minced.
If in the process of cooking take fresh slices of garlic, then they must be crushed in any way, if dry, just add the powder to the rolled tomatoes.
Horseradish root is crushed last. All components are mixed, salt, sugar are added and the mixture is decomposed into glass containers.
Recipe 7: Horseradish with tomatoes and garlic “Thistle”
Ingredients
1 kg of hot pepper;
1 kilogram of garlic;
1 kilo of tomatoes;
1 large horseradish root;
1 cup apple cider vinegar; salt to taste
Method of preparation
Washed, dried and peeled vegetables are passed through a meat grinder twice. Horseradish crushed last.
All mix and add vinegar and salt. Now leave the seasoning for 12 hours. During this time, separate the excess liquid, which must be carefully drained from the total mass.
The remaining mixture should have a rather thick consistency. Put it in small jars and close the lids. “Thistle”, cooked properly, is stored for up to one and a half years, preferably in a dark and cool place, for example, a cellar.
The appetizer is very spicy and is added very carefully to the main course.
Recipe 8: Horseradish with tomatoes and “Spark” garlic
Ingredients
2 kilograms of ripe tomatoes;
a pound of horseradish;
120 grams of garlic;
a pound of bell pepper;
a pound of green apples;
a pound of carrots;
100 grams of hot pepper;
250 grams of sunflower oil;
50 grams of parsley and dill;
2 tablespoons of diluted vinegar;
salt to taste
Method of preparation
The first thing is cooking vegetables. Wash tomatoes, wash and clean peppers, carrots, horseradish root, garlic, apples.
Grind all prepared vegetables in a meat grinder, mix thoroughly and set on low heat.
Cook for an hour. Now add the vegetable oil, hot pepper, salt and vinegar. Cook for another hour.
In conclusion, put in the resulting seasoning finely chopped greens. Turn off the fire and immediately lay out the mixture in a small volume of sterilized jars, close the lids and turn over.
After the seasoning has cooled, remove it to a cool place for storage.
Recipe 9: Horseradish with Tomato and Garlic Tomato Sauce
Ingredients
1 kilo of well ripened tomatoes;
2-3 strong horseradish rhizomes;
80 grams of rolled garlic mass;
Salt to taste and desire
Method of preparation
In the process of cooking take ripe red tomatoes and scroll them into the meat grinder. You can, of course, use brown or yellow tomatoes, but it is advisable to take red ones.
My horseradish rhizome, clean them from the skin and also skip to the meat grinder. Peel the garlic from the husk and crush the garlic. We quickly mix all the components, salt, pepper, as you please and, without boiling down, place them in clean sterilized dry glassware.
Horseradish with Tomatoes and Garlic: Tricks and Tips
- For the processing of horseradish and other components of the snack, it is better to use a manual meat grinder. And hell scroll after all the other necessary ingredients.
- Most housewives when cooking horseradish with tomatoes and garlic, use plastic bags, putting them on the mouth of the meat grinder and its grille.
- Horseradish will no longer be so sharp if soaked in cold water 2 hours before the start of preparation.
- In order to cook horseradish with tomatoes and garlic properly, you must use horseradish dug not earlier than mid-autumn. As part of a spicy snack or adzhika, horseradish retains its useful qualities only 3-4 weeks. Therefore, it is better to stockpile the horseradish roots themselves and make a snack as they are eaten.
- Cooking can be made from dried horseradish roots. They are dried as follows: the roots are cleaned of coarse pelts, passed into a meat grinder and dried at a low temperature in the oven. After drying, they are ground in a coffee grinder and stored in a glass container.
- The most common method of cooking horseradish with tomatoes and garlic is the classic one. But, having shown imagination, you can come up with new recipes and get a completely unique taste of this dish.
