There are many options for making this spicy and aromatic sauce. From what you would not make it, from tomatoes or beets, the main ingredient remains the horseradish root.
Adjika with horseradish - general principles of preparation
Adzhika may include such vegetables: tomatoes, eggplant, hot and sweet peppers, carrots, beets, walnuts, garlic and horseradish. It is also cooked with berries and fruits.
Tomatoes must be ripe, it is advisable to take tomatoes of fleshy varieties. Before cooking, cut the tomatoes crosswise and scald with boiling water, then remove the skin with a sharp knife.
All ingredients in raw form are passed through a meat grinder, or grinded using a blender.
The taste of adjika is more dependent on the herbs 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 boiled, but there are also recipes for the so-called “live” adjika, which are not cooked. All vitamins are stored in such adjika, but it cannot be preserved. Such a sauce is stored in the refrigerator.
Recipe 1. Adjika with horseradish
Ingredients
• kilogram of tomatoes;
• half a kilogram of red bell pepper;
• horseradish - 80 g;
• garlic - 100 g;
• burning red pepper - 180 g;
• granulated sugar - 25 g;
• salt - one and a half Art. spoons.
Cooking method
1. Rinse the peppers and tomatoes and spread them out to dry. Peel and wash the garlic and horseradish root. At pepper remove a stalk and clean out seeds and partitions. Cut tomatoes and peppers into quarters. Leave hot peppers whole, cut only green ponytails. Cut horseradish root into five centimeter slices.
2. Grind all vegetables with a meat grinder. Combine everything in a large bowl, salt, pour sugar, mix and let it brew for several hours.
3. For adjika it is better to take small jars. Wash them and sterilize. Put adjika on the banks and roll up. You can also close the capron lids. In this case, the cans are stored in the refrigerator.
Recipe 2. Adjika with horseradish and herbs "Live"
Ingredients
• kilogram of meaty tomatoes;
• horseradish and garlic - 100 g each;
• bell peppers, carrots and onions;
• ginger root - 50 g;
• a mixture of peppers;
• cilantro and parsley - in a large bunch;
• sugar and salt - a tablespoon;
• juice of half a lemon.
Cooking method
1. Wash pepper and tomatoes, pour boiling water over it and remove the skin. Peel and wash the carrots, onions, garlic, ginger and horseradish root. Sort the greens, rinse and dry on a towel.
2. Cut everything into small pieces, grind it in a meat grinder or food processor. Finely chop the greens. Mix the ingredients thoroughly and let it brew for a couple of hours. Squeeze the juice of half a lemon.
3. Place the finished adjika in dry sterilized jars, and cover with nylon covers. Store the blank 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 each;
• Art. a spoonful of vegetable oil;
• salt is an incomplete glass.
Cooking method
1. On washed tomatoes, make small incisions crosswise and pour over boiling water, remove the skin with a sharp knife. Cut the ponytails from the pepper and clean the seeds and partitions. Peel and rinse the garlic and horseradish. Cut all the vegetables into medium slices and pass through a meat grinder.
2. Mix all ingredients, salt, fill with vegetable oil and place on a dry, sterile container. Store adjika from green tomatoes in a cool place under nylon covers.
Recipe 4. Adjika with horseradish, carrots and apples
Ingredients
• two kilograms of tomatoes;
• per kilogram of sweet bell pepper, carrot, sweet and sour apples, onions;
• 4 pieces of hot red pepper, horseradish root, garlic;
• 120 g of salt;
• granulated sugar - a glass;
• half a liter of refined sunflower oil;
• 100 ml of vinegar.
Cooking method
1. Wash apples, tomatoes, hot and sweet peppers, dry, cut the stalks, peel the seeds and cut into quarters. Peel, rinse and chop the carrots, onions and horseradish.
2. Grind cooked vegetables using a meat grinder or food processor. Put in an enameled pan, mix and send to the 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 vinegar and sunflower oil, squeeze the garlic into the mixture through the garlic press, cook for a few more minutes and turn off the heat.
3. Pour hot adjika into a dry, sterile jar and roll it up. Leave conservation under the covers 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 tbsp. tablespoons of salt.
Cooking method
1. Tomatoes are mine, make small incisions crosswise, scald with boiling water and remove the skin with a sharp knife. We cut out the stalk of sweet pepper, and clean the seeds. Peel the garlic and horseradish root, rinse. All vegetables are cut into pieces of medium size.
2. Grind everything with a food processor or meat grinder. Put in a pan, pour sugar and salt, pour vinegar. Cover and leave for at least 10 hours.
3. Pour the finished adjika on a dry, sterile container, close it with nylon covers, and leave it in the refrigerator for storage.
Recipe 6. Adjika with horseradish and walnuts
Ingredients
• bell pepper - a kilogram;
• 2 chili peppers;
• walnuts - an incomplete glass;
• two fleshy tomatoes;
• horseradish root - 50 g;
• chiel-suneli and zira - on a teaspoon;
• coriander - 10 g;
• paprika - 1 tbsp. spoon;
• a bunch of cilantro;
• paprika and sugar - 20 g each;
• 10 g of salt;
• garlic - head.
Cooking method
1. Wash the peppers, cut the ponytails, clean the seeds and cut into quarters. Cut chili peppers into rings. The washed tomatoes are chopped into slices. Fry the nuts in a dry pan. Fry in the same way, suneli hops, 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 a cauldron, cover and cook for 25 minutes.
3. Peel the horseradish root and garlic, grate on a small segment of the grater, mix and put in the finished adjika.
4. Place hot adjika in dry, clean jars and send to sterilize. 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 squash;
• 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 of ground black pepper;
• 100 g of table vinegar.
Cooking method
1. Wash, peel and chop cubes of zucchini. Pour them into a blender or food processor and grind. Leave zucchini infuse for a couple of hours.
2. Transfer the mass from the zucchini to the cauldron, pour in the oil, put the tomato paste and pour pepper and salt. We send to cook on fire for an hour and a half. Vinegar is bred in a glass of water, and pour into adjika.
3. Peel and finely chop the garlic with a knife. Sort parsley, rinse well and chop. Peel the horseradish from the skin and rub on a small segment of the grater. To mix everything. Send the resulting mixture to adjika and cook for another 10 minutes.
4. Pour hot adjika into sterile bottles or jars and roll up. Leave the preservation wrapped for a day, until completely cooled.
Recipe 8. Siberian adjika with horseradish
Ingredients
• kilogram of tomatoes;
• bell peppers;
• 60 g of grated horseradish;
• 40 g of garlic;
• a teaspoon of sugar and salt.
Cooking method
1. Rinse tomatoes and peppers. Peel and peel the garlic. 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. Pour hot adjika into sterile jars and send sterilized for 15 minutes. Leave the covered jars for a day.
Recipe 9. Adjika with horseradish
Ingredients
• half a kilogram of tomatoes;
• 300 g of garlic and horseradish;
• a tablespoon of vinegar and salt;
• 4 tbsp. tablespoons of sugar;
• two tbsp. tablespoons of sunflower oil.
Cooking method
1. Peel the horseradish root and rinse. Chop the tomatoes into slices. Grind peeled garlic with a garlic.
2. Scroll the tomatoes in a meat grinder. Add sugar and salt to the tomato mass. Be sure to taste it. The tomato should have a sweet and sour flavor.
3. Next, twist finely chopped horseradish in a meat grinder. Pour vinegar and sunflower oil into the mixture, squeeze the garlic through a press. All mix well. Leave to insist for several hours. Pour adjika into a dry, sterile container, close with capron lids and store in a basement or refrigerator.
Recipe 10. Adjika with horseradish and celery
Ingredients
• 2 kilograms of meaty tomatoes;
• 100 g of grated table white horseradish;
• celery root;
• garlic - 100 g;
• table salt - 60 g;
• Art. a spoonful of sugar.
Cooking method
1. Wash the tomatoes. Peel and rinse celery root and garlic. Grind tomatoes, celery and garlic in a meat grinder, add horseradish, pour salt and granulated sugar.
2. Put the mixture of vegetables on the fire, cover and simmer for half an hour. Pour the hot workpiece into sterilized jars, roll up, wrap and leave to cool for a day.
Recipe 11. Russian adjika with horseradish
Ingredients
• half a kilogram of sweet bell peppers;
• 1.5 kilograms of tomatoes;
• sweet apples - 450 g;
• onions - 200 g;
• two hot peppers;
• head of garlic;
• 50 g grated horseradish;
• granulated sugar - 150 g;
• one and a half glasses of sunflower oil;
• vinegar - 80 g.
Cooking method
1. At the washed peppers, we cut out the stalk and clean out the seeds and partitions. We cut the washed apples into four parts and remove the core. Peel the horseradish root and garlic and cut into small pieces. Grind tomatoes, peppers, apples, garlic and horseradish in a meat grinder or food processor.
2. Put everything in a cauldron, pour in oil, add salt and sugar, cover and leave to simmer for an hour and a half. Pass the garlic through a garlic squeezer and mix with vinegar. We add the vinegar-garlic mixture to adjika five minutes before being cooked.
3. Place hot adjika in 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 kilogram of beets;
• a pair of bell peppers;
• 400 g of horseradish;
• salt and vegetable oil.
Cooking method
1. Peel the beets, wash, chop with a thin straw and fry in sunflower oil until half cooked. For bell peppers, cut the stalk, clean the seeds and cut into quarters. Peel the horseradish and cut it into medium sized pieces. Wash the tomatoes and cut them in half.
2. Grind everything with a meat grinder or food processor, salt and mix. Put everything in a cauldron, and put on a slow fire, languish for an hour and a half.
3. Arrange hot adjika on dry, sterilized jars and roll up. Leave under a warm blanket for a day until completely cooled.
Adjika with horseradish - secrets and tricks of cooking
- Prepare raw adjika only from ripe vegetables, without any damage and rot, otherwise the mass will ferment in a few days.
- In order not to experience lacrimation during horseradish twisting, put a bag on the outlet of the meat grinder and fix it with an elastic band. Thus, you can avoid the pungent horseradish 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 are best grated in a mortar. So the taste of adjika will be much richer.
