Adjika with horseradish - a sharp benefit on your table! A selection of the best recipes for cooking adzhika with horseradish

Adjika with horseradish - a sharp benefit on your table! A selection of the best recipes for cooking adzhika with horseradish

There are many options for making this hot and aromatic sauce. From which you would not make it, from tomatoes or beets, the main ingredient is the root of horseradish.

Adjika with horseradish - general principles of preparation

The adjika composition may include such vegetables: tomatoes, eggplants, hot and sweet peppers, carrots, beets, walnuts, garlic and horseradish. It is also cooked with berries and fruits.

Tomatoes must be ripe, it is desirable to take tomatoes fleshy varieties. Before cooking, cut the tomatoes crosswise and scald with boiling water, then peel off with a sharp knife.

All the ingredients in raw form are passed through a meat grinder, or ground with a blender.

Taste adjika to a greater extent depends on the greenery and variety of spices that are used in the recipe. The more of them, the richer and brighter the taste. Parsley, celery, dill, basil, spinach and other herbs are added to adjika.

The sauce is mostly cooked, but there are also recipes for the so-called “live” adjika, which is not heat treated. In such adjika all vitamins are saved, but it cannot be canned. This sauce is stored in the refrigerator.

Recipe 1. Adjika with horseradish

Ingredients

• kilogram of tomatoes;

• half a kilo of red sweet pepper;

• horseradish - 80 g;

• garlic - 100 g;

• hot red pepper - 180 g;

• sugar - 25 g;

• salt - one and a half Art. spoons.

Method of preparation

1. Peppers and tomatoes, rinse and lay dry. Peel and wash the garlic and horseradish root. Remove the stem from the pepper and clean the seeds and partitions. Cut tomatoes and peppers into quarters. Hot pepper leave whole, cut off only green tails. Horseradish root cut into pieces of five centimeters.

2. Grind all vegetables with a meat grinder. Combine everything in a large bowl, salt and sugar, stir and leave to infuse for several hours.

3. For adzhika better take small jars. Wash and sterilize them. Spread the adjika over the cans and roll up. You can also close and nylon covers. In this case, the banks are stored in the refrigerator.

Recipe 2. Adjika with Horseradish and Herbs “Live”

Ingredients

• kilogram of meaty tomatoes;

• horseradish and garlic - 100 g;

• sweet Bulgarian pepper, carrot and onion;

• ginger root - 50 g;

• a mixture of peppers;

• cilantro and parsley - in a big bunch;

• sugar and salt - a tablespoon;

• juice of half a lemon.

Method of preparation

1. Pepper and tomatoes, wash, pour boiling water and remove the skin. Peel and rinse carrots, onions, garlic, ginger root and horseradish. Green, sort, rinse and pat dry on a towel.

2. All cut into small pieces, chop into a meat grinder or food processor. Finely chop greens. Mix ingredients thoroughly and leave to infuse for a couple of hours. Squeeze the juice of half a lemon.

3. Spread the finished adjika into dry sterilized jars, and cover with nylon covers. Keep the workpiece in the refrigerator.

Recipe 3. Adjika with horseradish and green tomatoes

Ingredients

• five kilograms of green tomatoes;

• chili peppers - 6 pcs .;

• garlic and horseradish - 200 g;

• Art. spoon of vegetable oil;

• salt - incomplete glass.

Method of preparation

1. On washed tomatoes, make small cuts crosswise and pour boiling water, remove the peel with a sharp knife. At the pepper, cut tails and clean the seeds and partitions. Peel and rinse the garlic and horseradish. Cut all the vegetables into medium slices and mince.

2. Mix all ingredients, salt, cover with vegetable oil and spread on a dry, sterile container. It is necessary to store adjika from green tomatoes in a cool place under capron lids.

Recipe 4. Adjika with horseradish, carrots and apples

Ingredients

• two kilograms of tomatoes;

• per kilogram of sweet peppers, carrots, sour-sweet apples, onions;

• 4 pieces of hot red pepper, horseradish root, garlic;

• 120 g of salt;

• sugar - glass;

• half liter refined sunflower oil;

• 100 ml of vinegar.

Method of preparation

1. Wash apples, tomatoes, hot and sweet peppers, dry them, cut the stalks, clean the seeds and cut them into quarters. Peel carrots, onions and horseradish, rinse and cut into pieces. 2. Grind cooked vegetables with a meat grinder or food processor. Put in an enamel pan, mix and send to fire. From the moment of boiling, cover with a lid and cook the mixture over low heat for an hour. Then add sugar and salt, pour in vinegar and sunflower oil, squeeze the garlic into the mixture through the garlic press, boil for a few more minutes and turn off the heat.

3. Pour the hot adjika into a dry, sterile jar and roll up. Preservation leave under a blanket for a day.

Recipe 5. Spicy adjika with horseradish and garlic

Ingredients

• two kilograms of tomatoes;

• 400 g of grated horseradish root;

• garlic - 200 g;

• 15 sweet bell peppers;

• hot pepper - 2 pcs .;

• sugar - 150 g;

• Table vinegar - 200 g;

• two Art. tablespoons of salt.

Method of preparation

1. My tomatoes, we make small cuts crosswise, scalded with boiling water and with a sharp knife remove the skin. In sweet pepper cut the stem, and clean the seeds. Garlic and horseradish root cleaned, rinsed. All vegetables cut into pieces of medium size.

2. Grind everything with a food processor or meat grinder. Fold in the pan, add sugar and salt, pour in vinegar. Cover with a lid and leave at least 10 hours.

3. Pour the finished adjika into a dry, sterile container, close the capron lids, and leave to store in the refrigerator.

Recipe 6. Adjika with horseradish and walnuts

Ingredients

• Bulgarian pepper - a kilogram;

• 2 chili peppers;

• walnuts - incomplete glass;

• two fleshy tomatoes;

• horseradish root - 50 g;

• hieli-suneli and zira - a teaspoon;

• coriander - 10 g;

• Paprika - 1 tbsp. spoon;

• bunch of cilantro;

• paprika and sugar - 20 g each;

• 10 g of salt;

• garlic - head.

Method of preparation

1. Peppers wash, cut tails, clean the seeds and cut into quarters. Chop the chili peppers. Washed tomatoes chop into slices. Fry the nuts in a dry frying pan. In the same way, fry hops-suneli, paprika, cumin and coriander. Put in a mortar and crush.

2. Grind everything with a food processor or blender. Pour sugar, salt and spices. Transfer to the cauldron, cover and cook for 25 minutes. 3. Peel the horseradish and garlic, rub on a small segment of the grater, mix and put in ready adzhika.

4. Spread hot adjika on dry, clean cans and send to be sterilized. Sterilization time depends on the volume of cans, from 10 to 30 minutes. Roll up and leave under a warm blanket for a day.

Recipe 7. Adjika with horseradish and zucchini

Ingredients

• three kilograms of zucchini;

• a glass of sunflower oil;

• two heads of garlic;

• horseradish - 200 g;

• a bunch of parsley;

• a glass of tomato paste;

• salt - 70 g;

• 15 g ground black pepper;

• 100 g table vinegar.

Method of preparation

1. Wash, peel and chop zucchini cubes. Pour them in a blender or food processor and chop. Leave zucchini insist for a couple of hours.

2. Transfer the mass of zucchini to the cauldron, pour in the oil, put the tomato paste and add pepper and salt. Sent on a fire for half an hour. Dilute vinegar in a glass of water, and pour in adjika.

3. Peel the garlic and finely chop with a knife. Parsley sort, rinse well and chop. Horseradish peel off the skin and rub on a small segment of the grater. To mix everything. Send the mixture to the adjika and cook for another 10 minutes.

4. Pour the hot adjika into sterile bottles or cans and roll up. Leave the preservation wrapped for a day, until cool.

Recipe 8. Siberian adjika with horseradish

Ingredients

• kilogram of tomatoes;

• Bulgarian sweet pepper;

• 60 g of grated horseradish;

• 40 g garlic;

• a teaspoon of sugar and salt.

Method of preparation

1. Tomatoes and pepper rinse. Disassemble the garlic and peel it. Grind all vegetables using a food processor or meat grinder. Add grated horseradish, add salt and sugar.

2. Send Adjika to the cauldron and cook for half an hour. Hot adjika pour into sterile jars and send sterilized for 15 minutes. Leave covered banks for a day.

Recipe 9. Adjika with horseradish

Ingredients

• half a kilo of tomatoes;

• 300 g of garlic and horseradish;

• a tablespoon of vinegar and salt;

• 4 tbsp. spoons of sugar;

• two Art. spoons of sunflower oil.

Method of preparation 1. Clean and rinse the horseradish. Chop tomatoes. Chop the peeled garlic with the help of garlic shots.

2. Scroll the tomatoes in a meat grinder. In a mass of tomatoes pour sugar and salt. Be sure to taste it. Tomato should have a sweet and sour taste.

3. Next, twist the chopped horseradish in a meat grinder. In the mixture, pour vinegar and sunflower oil, squeeze garlic through a press. All is well mixed. Leave to infuse for several hours. Pour the adjika onto a dry, sterile container, close the nylon covers and send to storage in the basement or refrigerator.

Recipe 10. Adjika with horseradish and celery

Ingredients

• 2 kilograms of fleshy tomatoes;

• 100 g grated table white horseradish;

• celery root;

• garlic - 100 g;

• table salt - 60 g;

• Art. spoon of sugar.

Method of preparation

1. Wash the tomatoes. Peel and rinse the celery root and garlic. Grind tomatoes, celery and garlic in a meat grinder, add horseradish, add salt and granulated sugar.

2. Put the mixture of vegetables on the fire, cover and simmer for half an hour. Spill the hot billet in sterilized jars, roll, wrap and leave to cool for a day.

Recipe 11. Russian adjika with horseradish

Ingredients

• half a kilo of sweet bell peppers;

• 1.5 kilograms of tomatoes;

• sweet apples - 450 g;

• onions - 200 g;

• two hot peppers;

• garlic head;

• 50 g grated horseradish;

• sugar - 150 g;

• one and a half cup of sunflower oil;

• vinegar - 80 g

Method of preparation

1. At the washed peppers, cut the stem and clean the seeds and partitions. Washed apples are cut into four parts and remove the core. Horseradish root and garlic peel and cut into small pieces. Chop tomatoes, peppers, apples, garlic and horseradish in a meat grinder or food processor.

2. We put everything in the cauldron, pour in the oil, add salt and sugar, cover with a lid and leave to languish for an hour and a half. Garlic skip through the garlic press and mix with vinegar. Acetic garlic mixture is added to the adjika five minutes before readiness.

3. Spread hot adjika into prepared sterile containers and roll up. Leave to cool for a day under a warm blanket.

Recipe 12. Adjika with horseradish and beetroot

Ingredients

• one and a half kilograms of ripe tomatoes;

• half a kilo of beets;

• a pair of bell peppers;

• 400 g horseradish;

• salt and vegetable oil.

Method of preparation

1. Peel the beets, wash them, chop them into thin strips and fry in sunflower oil until half cooked. At the Bulgarian sweet pepper cut the stem, scrub the seeds and cut into quarters. Horseradish peel, and cut into pieces of medium size. Wash the tomatoes and cut them in half.

2. Grind everything with a meat grinder or food processor, salt and mix. Put everything in the cauldron, and put on a slow fire, languishing for an hour and a half.

3. Spread hot adjika on dry, sterilized cans and roll up. Leave under a warm blanket for a day until cool.

Adjika with horseradish - secrets and tricks of cooking

  • Cook raw adjika only from ripe vegetables, without any damage and rot, otherwise the mass will ferment after a few days.
  • To avoid tearing during horseradish twisting, put the bag on the outlet of the mincer, and secure it with an elastic band. Thus, you can avoid the caustic fucking smell.
  • Adjika under plastic covers can be stored not only in the refrigerator, but also in a good dry basement.
  • Pepper, garlic, herbs and spices better grind in a mortar. So taste adjika will be much richer.
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