Adjika from tomatoes with garlic and horseradish

Adjika from tomatoes with garlic and horseradish

Once the taste of adjika was familiar only to the inhabitants of the Caucasus. They invented this delicious seasoning. Initially, adjika was prepared from a large amount of hot pepper, garlic, herbs and salt. And the salt was put a lot, because in a fairly warm climate, seasoning had to somehow be stored.

Gradually learned about adjika in other regions. And now it is made not only by Caucasians, but also by Asians, Europeans. Moreover, Bulgarian pepper, tomatoes, zucchini, apples, various greens were added to the adjika, taking into account the national peculiarities of cooking. Thus appeared adjika with tomatoes, garlic and horseradish.

Adjika with tomatoes, garlic and horseradish: the subtleties of cooking

  • This adjika is prepared in the same way as the classical one. All ingredients are ground in a meat grinder or in a blender and combined with various spices. Most often, it is not cooked, but it is packaged in jars raw. Therefore, vegetables should be only high quality, thoroughly washed and peeled. And, of course, adjika should be salty enough not to ferment during storage.
  • Store raw adjika only in the refrigerator or in a cold cellar. If it is not possible to keep the adjika in a cold place, after mixing all the ingredients, boil it for 20 minutes, then place it in sterile jars and seal it with boiled lids. Such adjika can be stored in a dark place at room temperature.
  • Preparing vegetables for adjika is reduced to washing, peeling and grinding. The most difficult in this process - processing horseradish. The fact is that when grinding through a meat grinder his pair strongly irritates the mucous membranes of the respiratory tract, causing tearing.
  • To cope with this problem, you need to properly prepare a working tool - a meat grinder. You need to take a tight plastic bag, put a bowl inside, put the edges of the bag on the meat grinder from the exit side of the crushed products and firmly tie. After this manipulation, the nasopharynx-irritating odors remain inside the package.
  • Adjika contains hot peppers. Before cleaning and cutting it is necessary to wear disposable rubber gloves so that its juice does not irritate the skin of the hands.

Adjika with tomatoes, garlic and horseradish: the first recipe

Ingredients:

  • tomatoes - 1 kg;
  • horseradish root - 150 g;
  • garlic - 1 head;
  • salt - 1 tbsp. l

Preparation Method

  • Prepare the jars: wash them with soda, rinse with hot water, heat in the oven. Cool and dry, because at the time of packaging they must be completely dry.
  • Wash ripe tomatoes, make a small cut on each fruit, put the tomatoes in a deep bowl and cover with boiling water. After 2 minutes, cool under cold running water. Remove the skin. Cut the tomatoes in half, cut the stalk.
  • Wash the roots of horseradish, cut off small side roots, cut out the damaged places. Remove the thin layer of skin, wash the roots again. Before use, keep them in cold water so that they do not become lethargic. Then dry with a paper towel.
  • Disassemble garlic into cloves, peel it. Rinse in cold water.
  • Prepare the grinder to work as it was written at the beginning of the article. Mince tomatoes, garlic and horseradish. Add salt and mix well until it is completely dissolved.
  • Spread into prepared jars, close the nylon covers, store in the refrigerator.

Adjika (spicy) with tomatoes, garlic and horseradish: second recipe

Ingredients:

  • tomatoes - 1 kg;
  • horseradish root - 300 g;
  • garlic - 3 heads;
  • salt - 1-2 tbsp. l

Preparation Method

  • Wash tomatoes, remove the stem. Cut into several pieces.
  • Wash the root of horseradish, cut off small roots and rotted parts of the plant, peel off, wash again.
  • Peel the garlic, wash it.
  • Twist all the vegetables in a meat grinder, add salt. Stir until it dissolves.
  • Packaged in small clean jars, close with screw caps. Put in the fridge.

Adjika with tomatoes, garlic, horseradish and bell peppers

Ingredients:

  • tomatoes - 1, 5 kg;
  • Bulgarian pepper - 3 pcs .;
  • bitter pepper - 1 pc .;
  • horseradish root - 150 g;
  • garlic - 2 heads;
  • salt - 1 tbsp. l .;
  • sugar - 3 tbsp. l .;
  • vinegar - 50 ml.

Preparation Method

  • Prepare sterile screw-shaped jars.
  • Wash tomatoes, cut into four parts, immediately removing the stem.
  • Pepper wash, cut the upper part with the stem, remove the seeds.
  • Peel the garlic, wash it.
  • Horseradish root, rinse well, peel off the upper skin, rinse again with cold water.
  • Grind vegetables in a meat grinder or in a blender. Put the sugar, salt, vinegar and mix thoroughly.
  • Spread in jars and close the lids. Put in the fridge.

Note: adjika can be prepared without bell pepper. In this case, take 2 pods of hot pepper and cook as written in the recipe. But with salt, sugar and vinegar pour 100 g of vegetable oil. Mix well, arrange in jars and close with screwed or capron lids. Put in the fridge.

Mistress of the note

Adjika is served with meat dishes, aspic, pasta. It can be put on bread and used as an independent snack.

Crude adjika is stored in the refrigerator for about 4 months. If you plan to keep it until the next harvest of vegetables, boil it in a saucepan, arrange it hot in jars and hermetically roll up with sterile lids.

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