Spicy adjika with horseradish and garlic without cooking for the winter

7.09.2018 Winter blanks

Adjika with horseradish and tomato garlic for the winter will turn out tastier and healthier if you cook it without cooking. The recipe is simple and affordable. Those who prefer a softer seasoning, which can be spread on bread or added to pizza, use spicy ingredients (hot pepper and garlic) in very small quantities.

And if your family likes seasonings sharper, then prepare adjika with horseradish and garlic - it turns out to be very sharp, vigorous and, of course, you won’t make sandwiches with it. But as an addition to baked meat, fried chicken, meatballs and other meat dishes, it fits perfectly. Raw adjika should be stored in the refrigerator, where closed jars cost no problem for six months or longer.

Ingredients:

tomatoes - 500 gr;
horseradish root - 8-10 cm;
hot pepper (pods) - 2 pcs;
garlic - 3 large heads;
sweet pepper - 2 pcs (or 200 gr);
salt - 0.5 tbsp. l (to taste);
sugar - 1 tbsp. l;
vinegar of 9% strength - 20 ml.

How to cook adjika with horseradish for the winter

In a tomato, we cut off the place of attachment of the peduncle, cut the tomatoes in small pieces. All damaged places must be cut out so that adjika does not acidify during storage.

We clean the garlic cloves. We cut sweet and bitter peppers, clean the seeds, remove the stalk. We cut into pieces.

Peel the horseradish peel, cut into rounds. So that a strong pungent odor does not irritate the mucous membrane of the eye, and caustic juice in the skin of the hands, you need to clean the horseradish under a gentle stream of water, and then wash your hands with soap.

Scroll tomatoes through a meat grinder with large holes.

Then we pass through the meat grinder pieces of sweet and bitter pepper, garlic and horseradish root. Add to the tomatoes.

Add salt and sugar. Everything is to your taste, but adjika should be slightly brackish - salt, like vinegar, contributes to better storage of adjika.