"Cobra" from tomatoes - for fans of spicy. Recipes "Cobra" from tomatoes for the winter with and without boiling, from red and green tomatoes

“Cobra” is a spicy snack made from tomatoes, with the addition of horseradish, hot hot peppers, garlic and other ingredients.

Such a snack can be prepared from both red and immature fruits.

“Cobra” from tomatoes - basic cooking principles

For cooking snacks take fleshy tomatoes. All vegetables, according to the recipe are cleaned, washed, ground in a meat grinder or grated. Tomatoes are ground in puree separately.

The tomato is poured into a saucepan and boiled, then the rest of the ingredients are laid and boiled for another 40 minutes. Table salt and sugar are poured. Before the end of cooking, pour in hot oil and vinegar.

Also, this snack is prepared without heat treatment. In this case, all the crushed ingredients are mixed and left for some time.

The finished snack is poured into prepared glass containers. These can be cans or bottles. Lidded and cooled. A “raw” snack is sealed with capron caps and stored in a cellar or refrigerator.

Recipe 1. Snack “Cobra” from tomatoes without cooking


red tomatoes - five kg;

kitchen salt;

2 kg Bulgarian peppers;

half a kilo of horseradish;

five pods of hot red pepper;

half a kilogram of garlic.

Method of preparation

1. Wash well tomatoes and bulgarian and hot peppers. Remove the stems and seeds from the pepper. Disassemble the heads of garlic into slices and free each from the husk.

2. Twist everything through the meat grinder. Transfer to a deep container and salt. Leave a snack for three days. It is necessary to mix it daily.

3. Wash glass containers with soda and dry. After three days, pour the snack on the banks, close the capron naps, and store in the refrigerator or cellar.

Recipe 2. “Cobra” made of green tomatoes


2500 g tomatoes green;

65 g of salt;

apples - half a kilo; a glass of vegetable oil;

250 g Bulgarian peppers;

70 g hot peppers;

onion - half a kilo;

garlic - 100 g

Method of preparation

1. Wash all vegetables except onions and garlic. Peel the apples and cut the seed boxes. Remove stalks and seeds from Bulgarian and hot peppers. Free onion and garlic.

2. Grind all vegetables except garlic and hot pepper in a meat grinder with a fine grate. Put in a deep dish, add vegetable oil and salt. Send to the stove. After boiling, simmer for about an hour.

3. While vegetables are boiling, grind hot peppers and garlic cloves in a meat grinder. Put this mixture to the vegetables for a quarter of an hour until cooked. Stir and boil for a few more minutes.

4. Spread the snack in prepared glass containers and seal with tin lids.

Recipe 3. “Cobra” of tomatoes with beets


ripe tomatoes - three kg;


2 kg of beets;

half a cup of lean oil;

onion - kilogram;

pod of bitter pepper;

carrots - a kilogram.

Method of preparation

1. Wash the tomatoes and cut out the damaged areas. Clean the beets and carrots and rinse well under the tap. Onions free from the top peel, and cut into quarters. Cut the stem of the hot pepper and remove the seeds.

2. Twist all the vegetables in a meat grinder. Fold everything into a deep, suitable dish and put it on the stove. Boil, twist the fire and continue to simmer around those hours.

3. Wash the jars thoroughly, rinse and sterilize. Spread the snack in the prepared dishes, spin, cover with a warm cloth and cool for 24 hours. Then clean in a cool place.

Recipe 4. Cobra Salad from Green Tomatoes


three heads of garlic;

two and a half kg of green tomatoes;

two pods of red hot pepper;

bunch of parsley;

Vinegar 9% - 150 ml;

75 g of salt;

sugar - 60 g

Method of preparation

1. Sort through and rinse fresh parsley under the tap. Crumble it with a knife. Wash peppers of hot peppers, cut the stems and seeds. Cut them into small pieces. Peel the garlic cloves and chop them with the help of a garlic press. 2. Rinse green tomatoes and cut into slices. Put everything in a deep bowl, sprinkle with salt and sugar, pour vinegar. Stir until the sugar crystals and salt dissolve.

3. Wash the glass container thoroughly, and place in the oven for sterilization. Fill the dishes tightly with salad and cover with juice, which is separated from the vegetables.

4. Take a wide saucepan, cover the bottom with a cotton napkin, put the jars in it and pour cold water into the saucepan on the hangers. Put the pan on the fire and boil water. Sterilize the jars with salad for ten minutes. Roll up the jars with sterile covers, turn them over and cover them with a blanket. Leave the snack for a day until it has cooled completely.

Recipe 5. “Cobra” of tomatoes with sweet pepper


red tomatoes - two kg;

horseradish - 100 g;

three heads of garlic;

three pods of red bitter pepper;

0.5 kg sweet red peppers;


semi-bitter red pepper - 250 gr.

Method of preparation

1. Wash and cut tomatoes into slices. My peppers, carefully scrub the seeds and chop large chunks. Horseradish and garlic clean and rinsed.

2. Twist the slices of tomatoes in a meat grinder. Pour tomato paste into the pan. Then grind the peppers in the same way. We shift to the tomato. Horseradish and garlic finely three and lay out in the vegetable mass.

3. Add salt, at the rate of: per liter - 30 g. Mix well. Pour into glassware and tightly close. We send in storage in the refrigerator.

Recipe 6. “Cobra” of tomatoes with horseradish


kilogram of horseradish root;

two kilograms of dense, fleshy tomatoes;


red pepper - a kilogram;

garlic - 5 heads.

Method of preparation

1. Clean the horseradish root, and rinse under the tap.

2. Peppers and tomatoes thoroughly wash. Pepper clean from the seeds. Cut vegetables into chunks. Disassemble the garlic into cloves and free each from the husk.

3. The first thing is to twist the tomatoes in a meat grinder, alternating them with horseradish root. This is necessary to not so much burned eyes. 4. Put all enameled in a deep pan, salt and mix.

5. Wash the glass container and sterilize it in the oven. Pour the snack in this dish, cover with nylon covers and put in the refrigerator for storage.

Recipe 7. "Cobra" from tomatoes with herbs


ripe tomatoes - five kg;

parsley - five bunches;

garlic - half a kilo;

dill - five bunches;

hot pepper - 200 g;

sweet peppers - half a kilo.

Method of preparation

1. Wash meaty tomatoes and coarsely chop them. Grind in a meat grinder and pour a lot of tomatoes into a deep pan. Cook on moderate heat for about an hour.

2. Rinse hot and sweet peppers, remove seeds and cut into large chunks. Crush them just like tomatoes. Put in a mass of tomatoes, mix and cook for another half hour. Sort out the greens, wash them under the tap, dry slightly and chop finely with a knife. Pour it into a mixture of peppers and tomatoes.

3. Heat a glass of vegetable oil and pour it into the pan 20 minutes before the end of cooking. Salt it. The total cooking time is a couple of hours.

4. Pour the snack into the prepared container. Roll caps sterile, and turn over. Wrap in an old jacket and cool.

Recipe 8. Tomato Cobra with Aspirin


four pounds of sweet pepper;


ten kg fresh tomatoes;

two horseradish roots;

four pods of hot peppers;

six heads of garlic;

aspirin - tablet per liter.

Method of preparation

1. Wash ripe tomatoes and cut them into slices. Sweet and bitter pepper wash and clean the seeds. Cut it into chunks. Clean the root of horseradish. Head garlic disassemble into cloves, and free them from the peel.

2. Through the meat grinder, skip all the vegetables. Fold in a deep enamel bowl, salt and add aspirin, previously crushed into powder.

3. Cover with a lid and leave the snack for three days. Stir daily.

4. Pour into plastic bottles or glass jars. Cork and store in the refrigerator.

Recipe 9. “Cobra” of tomatoes with plums


ripe tomatoes - a kilogram;

horseradish root - 100 g;

plums - 100 g;

coarse salt and sugar;

garlic - head.

Method of preparation

1. For this snack, take only ripe tomatoes. Fetch them, wash and cut into large slices. Clean the horseradish root and rinse. Rinse the plums, cut them in half and remove the stones. Head garlic disassembled into cloves and clean them from the husk.

2. Grind prepared vegetables in a meat grinder. Put the resulting mass of tomatoes into a suitable dish and place on the stove. Boil the mass for about an hour. Before the end of cooking, add bulk ingredients.

3. Pour the mixture into sterile glass jars, roll up the lids, and turn over. Cool the preservation completely, wrapped.

Recipe 10. “Cobra” of tomatoes with carrots


tomatoes - two kg;

70% vinegar - ten drops;

horseradish root - 100 g;

hot pepper - pod;

garlic - 100 g;

carrot - 600 g

Method of preparation

1. Wash ripe, fleshy tomatoes and slice them. Grind in a meat grinder and pour the mass of tomatoes into the pan. Peel the garlic and horseradish root, chop the same way as tomatoes. Peel the carrots and chop into small chips.

2. Put all the vegetables in a mass of tomatoes, salt and mix. Cook for about an hour. Then pour in the vinegar, hold for a few more minutes on the fire.

3. Pour the finished snack into glass bottles or cans. Roll up and cool in the heat of the day.

Recipe 11. “Cobra” from tomatoes for the winter


ripe tomatoes - five pounds;

table salt;

paprika - kilogram;

vegetable oil - half a liter;

300 g of garlic;

fresh parsley - 300 g;

as much dill.

Method of preparation

1. Rinse the Bulgarian pepper under the tap and scrub the seeds. We cut it into large chunks. My tomatoes and cut into slices. Peel the garlic. Parsley and dill we sort out, rinse under the tap, shake off excess moisture and finely chop with a knife. 2. Skip the vegetables through the meat grinder separately. Pour the tomato into a suitable saucepan and set to cook for two hours.

3. Heat oil with oil until smoke appears. Immediately pour it into a tomato-vegetable mixture.

4. Put the pepper and continue to cook for another 45 minutes. Then pour the herbs and cook for another 15 minutes. Add garlic at the end.

5. As soon as the mixture begins to boil, pour them into a prepared glass container and roll it up. We turn over the preservation and cool in the heat for a day.

“Cobra” from tomatoes - tips and tricks from experienced hostesses

  • To make this snack, take only fleshy tomato varieties. Fruits must be ripe and free from damage and rot. This is especially important if you cook raw "Cobra".
  • The number of hot peppers can be calculated from your preferences. If you are a fan of little, put it more.
  • This snack is almost impossible to spoil by adding greens. So you can experiment. In addition to parsley and dill, you can add any greens that you prefer.
  • “Cobra” from tomatoes is great for meat. It is added to marinades for kebabs.
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