How to make raw adjika with horseradish. Raw adjika with horseradish

Once upon a time, the taste of adjika was familiar only to residents of the Caucasus. They were the ones who came up with this delicious seasoning. Initially, adjika was prepared from a large amount of hot pepper, garlic, herbs and salt. Moreover, they put in a lot of salt, because in a fairly warm climate the seasoning had to be stored somehow.

Gradually they learned about adjika in other regions. And now it is done not only by Caucasians, but also by Asians and Europeans. Moreover, bell peppers, tomatoes, zucchini, apples, and various greens began to be added to adjika, taking into account the national characteristics of cooking. This is how adjika with tomatoes, garlic and horseradish appeared.

Adjika with tomatoes, garlic and horseradish: subtleties of preparation

This adjika is prepared in the same way as the classic one. All ingredients are ground in a meat grinder or blender and combined with different spices. Most often, it is not boiled, but packaged in jars in its raw form. Therefore, vegetables should only be of high quality, thoroughly washed and peeled. And, of course, adjika must be salted enough so that it does not ferment during storage.
Store raw adjika only in the refrigerator or in a cold cellar. If it is not possible to keep adjika in a cold place, after mixing all the ingredients, boil it for 20 minutes, then put it in sterile jars and seal it tightly with boiled lids. This adjika can be stored in a dark place at room temperature.
Preparing vegetables for adjika comes down to washing, peeling and chopping. The most difficult thing in this process is processing the horseradish. The fact is that when ground through a meat grinder, its vapors greatly irritate the mucous membranes of the respiratory tract and cause lacrimation.
To cope with this problem, you need to properly prepare your working tool - a meat grinder. You need to take a thick plastic bag, place a bowl inside, put the edges of the bag on the meat grinder from the side where the crushed product comes out and tie it tightly. After such manipulation, aromas that irritate the nasopharynx remain inside the package.
Adjika contains hot pepper. Before cleaning and cutting it, you need to wear disposable rubber gloves so that its juice does not irritate the skin of your hands.

Adjika with tomatoes, garlic and horseradish: recipe one

Ingredients:

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

Cooking method

Prepare the jars: wash them with baking soda, rinse with hot water, and heat in the oven. Cool and dry, as they should be completely dry at the time of packaging.
Wash the ripe tomatoes, make a small cut on each fruit, place the tomatoes in a deep bowl and pour boiling water over them. After 2 minutes, cool under cold running water. Remove the skin. Cut the tomatoes in half and remove the stems.
Wash the horseradish roots, cut off the small side roots, cut out the damaged areas. Peel off the skin in a thin layer and wash the roots again. Before using, keep them in cold water to prevent them from becoming limp. Then dry with a paper towel.
Separate the garlic into cloves and peel off the husks. Rinse in cold water.
Prepare the meat grinder for work as was written at the beginning of the article. Mince the tomatoes, garlic and horseradish. Add salt and mix well until it is completely dissolved.
Place in prepared jars, close with nylon lids, and store in the refrigerator.

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

Ingredients:

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

Cooking method

Wash the tomatoes, remove the stems. Cut into several pieces.
Wash the horseradish root, cut off small roots and rotten parts of the plant, peel off the skin, and wash again.
Peel the garlic and wash it.
Grind all the vegetables in a meat grinder, add salt. Stir until it is completely dissolved.
Pack into small, clean jars and close with screw caps. Put it in the refrigerator.

Adjika with tomatoes, garlic, horseradish and bell pepper

Ingredients:

tomatoes – 1.5 kg;
bell pepper – 3 pcs.;
hot pepper – 1 pc.;
horseradish root – 150 g;
garlic – 2 heads;
salt – 1 tbsp. l.;
sugar – 3 tbsp. l.;
vinegar – 50 ml.

Cooking method

Prepare sterile jars with screw caps.
Wash the tomatoes, cut into four parts, immediately removing the stems.
Wash the pepper, cut off the top part with the stalk, remove the seeds.
Peel the garlic and wash it.
Rinse the horseradish root well, remove the outer skin, and rinse again with cold water.
Grind the vegetables in a meat grinder or blender. Add sugar, salt, vinegar and mix thoroughly.
Place in jars and close with lids. Put it in the refrigerator.

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 along with salt, sugar and vinegar, pour in 100 g of vegetable oil. Mix well, place in jars and close with screw or nylon lids. Put it in the refrigerator.

Note to the hostess

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

Raw adjika is stored in the refrigerator for about 4 months. If you plan to save it until the next vegetable harvest, boil it in a saucepan, place it hot in jars and seal it tightly with sterile lids.

Adjika with horseradish is an excellent spicy appetizer that can be added to sauce or eaten simply with bread. It is often prepared from tomatoes with the addition of various spices, sweet and bitter peppers, garlic and horseradish. The last component makes the dish taste special.

How to cook adjika with horseradish

Adjika with horseradish for the winter, the best recipes for which are presented below, will be an excellent addition to any side dish. And to make the preparation truly tasty, you need to follow some rules and recommendations, which are given below.

It is better to use vegetables for adjika that are as ripe as possible, then the taste of the dish will be more intense.
Adjika with horseradish without heat treatment should be stored exclusively in the cold.
Jars for preparations should be washed with soda, steamed and dried.

Adjika with horseradish and garlic

Adjika for the winter with horseradish and garlic will definitely appeal to lovers of everything spicy. Due to the fact that the product has undergone a fermentation process, it has a pleasant sour taste. Fermentation will go faster if the room temperature is higher. Then 5 days will be enough for this process.

Ingredients:

tomatoes – 1 kg;
hot pepper – 50 g;
horseradish root – 100 g;
sweet pepper - 200 g;
salt – 1 tbsp. spoon;
sugar – 1 teaspoon;
garlic - 3 large heads.

Preparation

All vegetables are chopped in a meat grinder.
Salt, sugar, stir well and leave the container for 7 days for fermentation.
At the same time, adjika needs to be stirred twice every day.
Pour the mass into sterile containers, close with lids and store in the cold.

Adjika with horseradish and tomatoes

And horseradish is not subject to heat treatment, and therefore vegetables for it must be used as fresh as possible and without the slightest signs of rot or other damage. Adjika will be ready for use immediately after preparation, but if the product is infused, its taste will improve.

Ingredients:

tomatoes – 1 kg;
horseradish root – 150 g;
salt – 1 tbsp. spoon;
garlic – 10 cloves.

Preparation

Remove the skin from the tomatoes after dousing them with boiling water.
Pass the vegetables through a meat grinder, salt and stir.
Distribute the adjika into jars and put it in the refrigerator.

Spicy adjika for the winter with horseradish is not quite a classic version of Caucasian adjika, but this does not make the dish any less tasty. The combination of garlic, horseradish and hot pepper makes the taste of the dish spicy, even scorching, so adjika is often consumed not as an independent dish, but as an addition to meat, poultry and sauces.

Ingredients:

red tomatoes – 2 kg;
garlic – 200 g;
granulated sugar – 150 g;
red bell pepper – 15 pcs.;
horseradish root – 400 g;
chili pepper – 2 pcs.;
non-iodized rock salt – 60 g;
vinegar – 200 ml.

Preparation

Vegetables are chopped using a blender or meat grinder.
Salt, sugar, add vinegar, stir and leave for 12 hours.
Place adjika in prepared containers, cover with lids and refrigerate.

Adjika with horseradish and apples for the winter turns out to be so appetizing that after preparing one portion, sometimes there is not a single jar left until the cold weather. Therefore, you should immediately prepare, or even 3 servings of this aromatic snack. In order for the workpiece to be stored better, after sealing the jar, you need to turn it over and wrap it.

Ingredients:

tomatoes – 2.5 kg;
carrots, winter apples – 1 kg each;
sweet red pepper – 1.5 kg;
horseradish, garlic, hot pepper – 200 g each;
sugar – 100 g;
salt – 1 teaspoon;
table vinegar – 100 ml.

Preparation

Vegetables and apples are passed through a meat grinder and then boiled for 1 hour.
Grind hot peppers, garlic and horseradish.
Add the ingredients to the pan and cook for 10 minutes, stirring.
Salt, sugar and add vinegar.
Allow the mixture to boil, pour into jars and seal.

Adjika with horseradish for the winter with the addition of fleshy sweet red peppers is especially tasty and aromatic. In this case, a recipe is presented where the workpiece is not subjected to heat treatment, and then it is stored in the cold. If this is not possible, then the prepared mass needs to be boiled for half an hour, and only then rolled up.

Ingredients:

tomatoes – 3 kg;
hot pepper – 150 g;
horseradish root – 200 g;
red sweet pepper – 1.5 kg;
salt – 100 g;
vinegar 9% - 70 ml;
garlic – 300 g;
granulated sugar – 100 g.

Preparation

Tomatoes are dipped in boiling water for a minute, then doused with cold water and the skin is peeled off.
Hot, sweet peppers and tomatoes are crushed in a blender.
Horseradish root is grated on a fine grater.
Mix all the ingredients, add salt, sugar, vinegar, chopped garlic.
Stir thoroughly again and that’s it, adjika with pepper and horseradish is ready.

The recipe for adjika with horseradish, presented below, differs from the others in that the appetizer is prepared not from ripened, but from green tomatoes. If you do not plan to store the workpiece for a long time, then you can not boil it, but simply put it in containers and put it in the refrigerator. The amount of garlic, hot pepper and spices is adjusted to taste.

Ingredients:

green tomatoes – 2 kg;
bell pepper – 500 g;
hot pepper – 2 pods;
garlic – 6 cloves;
salt – 1 tbsp. spoon;
horseradish root – 50 g;
oil – 30 ml;
vinegar – 50 ml;
khmeli-suneli.

Preparation

Green tomatoes and peppers are crushed in a blender and the mixture is boiled for about an hour.
Add chopped garlic, horseradish root, spices, vinegar, oil, salt and boil for another 15 minutes.
damn ready! They put it in jars and roll it up.

Adjika made from horseradish leaves turns out to be very appetizing and spicy. It cannot be eaten in its pure form. But if you add it to sour cream, mix it with olive oil and lemon juice, it will be an excellent salad dressing. This appetizer also goes well with meat and fish dishes.

Ingredients:

horseradish leaves – 30 pcs.;
parsley, dill, celery - 1 bunch each;
garlic – 2 heads;
chili pepper – 200 g;
salt;
vinegar essence – 1 teaspoon.

Preparation

Horseradish leaves, herbs, peppers and garlic are crushed to a puree.
Mix all this, add salt to taste, add vinegar, stir and leave for half an hour.
After this, adjika with horseradish is ready.

With horseradish for the winter, prepared with zucchini - not quite a standard, but very tasty appetizer. Instead of tomato paste, you can use about 1 kg of chopped tomatoes, but then the mass needs to be boiled a little longer so that the adjika does not turn out too liquid. Or you can reduce the time and boil the mass without a lid, then the liquid will evaporate faster.

Ingredients:

zucchini – 3 kg;
tomato paste – 10 tbsp. spoon;
ground black pepper – 3 teaspoons;
vinegar 9% - 5 tbsp. spoon;
oil – 200 ml;
garlic – 2 heads;
horseradish – 200 g;
rock salt – 100 g;
parsley - 1 bunch.

Preparation

The zucchini is crushed and the finished puree is allowed to brew for a couple of hours.
Then the resulting mass is salted, oil, tomato, pepper are added and the whole thing is simmered for 1.5 hours.
Add chopped garlic, horseradish root, parsley and boil for another 10 minutes.
Pour in vinegar, stir, distribute the mixture into containers and seal.
This adjika with horseradish can be stored simply in the apartment.

With horseradish for the winter, presented below, is very simple and understandable. The product does not require boiling or additional sterilization, because it is assumed that it will be stored in the cold. If it seems that adjika requires additional sourness, then you can add a little vinegar to taste.

Raw adjika from horseradish and tomato - a recipe for the winter

It is difficult to keep raw vegetables constantly fresh and healthy, but there are products that, due to their chemical properties, can do this without problems. Horseradish is one of them. Horseradish preparations for the winter turn out to be very healthy and rich in vitamins, not to mention the fact that spicy preparations from it will perfectly complement any meat, fish dishes, game, and simply diversify side dishes. Most of all, adjika with horseradish is held in high esteem, as it does not require cooking. It will have its own problems, which, however, can be avoided with the help of feminine cunning.

Adjika fresh (raw) for the winter

Type of dish: appetizer
Subtype of dish: adjika.
Number of servings out: 15-20 servings.
Weight of the finished dish: 600 g.
Cooking time: .
National cuisine to which the dish belongs: Russian, Caucasian.
Energy or nutritional value of the dish:

Ingredients for preparing fresh adjika

So, for three liters of healthy raw adjika, it is recommended to take the following amount of ingredients:

2.5 kilos of tomatoes (preferably red);
2 kilos of red bell pepper (if you don’t have red, it’s not a problem, but thanks to it, adjika will turn out exactly this color);
300 g of peeled garlic (this is approximately 6-8 large heads, take more - you can’t go wrong);
200 g horseradish roots;
a glass of sugar (200 g);
a glass of vinegar (apple vinegar 9%);
2 large spoons of salt.

To preserve such adjika, it is best to take small jars, as it will turn out to be spicy (so that the spice does not dissipate from a large jar). Before starting the entire cooking process, sterilize the jars and lids. Considering that the jars will be small, 15 minutes of steaming will be enough for them. Then, proceed to the main part of the preparation.

Instructions for preparing raw adjika with horseradish: step-by-step recipe

Vegetables should be washed well, cut at least in half and grind in a meat grinder. Considering that all vegetables have skin, a blender is not suitable for this activity, because it will not be broken down, and you need a liquid, porridge-like consistency. First, take care of the tomatoes, garlic and peppers, since twisting horseradish is still a pleasure.
Before chopping the horseradish, attach a small plastic bag to the head of an ordinary meat grinder with a rubber band. This way you will rid yourself of the pungent odor and the tears that it causes. After you have twisted everything, take out the horseradish and mix with the rest of the vegetables.
Add all other ingredients to the saucepan with the resulting mixture and mix everything thoroughly. At this point, raw adjika with horseradish can be considered ready. All that remains is to put it in jars, close the lids and put it in the refrigerator. By the way, it is recommended to store this type of adjika there.
Those who prefer spicier food and additives to it can use a slightly different ratio of vegetables and horseradish. So, many people prefer to mix 300 g of horseradish roots and 250 g of garlic per kilo of tomato, and replace the sweet bell pepper with 50 g of bitter pepper (or remove it altogether). In this case, only 30 g of salt is added from the spices and that’s it. Twisting will be much faster and more convenient, and the mixture will be red and white and very spicy, but also very healthy!

How to easily cook raw adjika with horseradish

How to cook raw adjika with horseradish: video

This video describes in detail the process of preparing adjika with horseradish and explains how to make such a dish at home.

A simple recipe for making raw adjika with horseradish at home

I prepare adjika with horseradish every year. My whole family loves this appetizer, and on the basis of this adjika you can prepare a sauce for meat and a delicious gravy. You can even marinate meat in it! Very tasty and easy to spread on bread or eat with a spoon.

Adjika is prepared raw, so it should be stored in the refrigerator. It will be stored for exactly a year, if, of course, it’s worth it.

To prepare raw adjika with horseradish, take the products according to the list.

Cut the pepper in half and remove the seeds. It is better to use red pepper. You can use green hot peppers.

Peel the horseradish root. The ingredients indicate the weight of the purified product.

Peel the garlic.

Remove the stem from the tomatoes and cut them into 4 pieces.

Place all the vegetables into the food processor in parts.

Then grind.

Pour the entire mixture into a large bowl. Then add sugar, salt and vinegar.

Stir well and place in dry, sterilized jars.

Screw on the jars with screw caps and store them in the refrigerator. Raw adjika with horseradish is ready to eat!

Have delicious and enjoyable preparations!

Using the recipes below, you can prepare delicious boiled adjika with horseradish for the winter. This product stores well at room temperature and does not require additional space in the refrigerator.

Boiled adjika with horseradish, tomatoes and garlic - a recipe for the winter

Ingredients:

– 0.25 kg;
tomatoes – 2.5 kg;
garlic – 5 heads;
hot pepper – 0.25 kg;
red bell pepper – 0.5 kg;
refined vegetable oil – 125 ml;
granulated sugar – 110 g;
coarse salt, not iodized – 60 g;
vinegar 6% – 200 ml.

Preparation

We cut the washed tomatoes into several parts and pass them through a meat grinder. In the same way, grind hot and sweet peppers and horseradish root, previously washed and cleared of seeds and stalks. Don't forget to wear rubber gloves when working with hot peppers.

Place all the ingredients in an enamel container, add vegetable oil, salt and granulated sugar, mix well and set on fire. Boil the adjika for one hour, at the end throw in the garlic squeezed through a press, pour in the vinegar and stir.

While still hot, put the adjika into pre-prepared sterile jars, roll up the boiled lids and hide under a warm blanket until it cools completely.

Boiled adjika with horseradish, carrots and apples - a recipe for the winter

Ingredients:

tomatoes – 2 kg;
sweet bell pepper – 1 kg;
carrots – 1 kg;
sweet and sour apples – 1 kg;
onions – 1 kg;
hot red pepper – 3-4 pcs.;
garlic – 3-4 heads;
horseradish root – 3-5 pcs.;
coarse salt, not iodized – 120-150 g;
granulated sugar – 200 g;
refined vegetable oil – 500 ml;
vinegar 9% – 100 ml.

Preparation

Wash tomatoes, apples, bitter and sweet peppers, dry them, remove stems and seeds and cut into several pieces. When working with hot peppers, be sure to wear rubber gloves to avoid burning your fingers.

Peel the onions, carrots and horseradish root and, if necessary, also chop them.

Now we chop the prepared vegetables using a meat grinder, put them in an enamel container and put them on the fire. After boiling, keep the mixture covered over moderate heat, stirring, for sixty minutes. Then add salt, granulated sugar, vegetable oil and vinegar, throw in the previously peeled and pressed garlic, cook for another five minutes and turn off the stove.

Place the hot adjika into pre-prepared sterilized jars and seal with sterile lids. We place it under a warm blanket until it cools completely and put it in storage with other preparations.

Delicious boiled adjika with horseradish and herbs

Ingredients:

tomatoes – 2.5 kg;
sweet bell pepper – 0.7 kg;
hot red pepper – 2-3 pcs.;
garlic – 3 heads;
horseradish root – 3-5 pcs.;
parsley – 0.5 bunch;
dill greens – 0.5 bunch;
greens (optional) – 0.5 bunch;
coarse salt, not iodized - to taste;
granulated sugar – 50 g or to taste;
refined vegetable oil – 100 ml;
vinegar 9% – 30 ml.

Preparation

Wash and dry the tomatoes, wash the peppers and remove from stalks and seeds. Peel the horseradish root and garlic and rinse if necessary. We cut all the vegetables into pieces, pass them through a meat grinder once or twice and put them in an enamel pan.

Heat the mixture to a boil and simmer over low heat for thirty minutes, stirring. Then add previously peeled and pressed garlic, finely chopped herbs, add salt, granulated sugar, vinegar to taste and pour in vegetable oil. You can also season adjika with various spices at this stage. Let the preparation boil for another five minutes, immediately put it in sterile jars, seal it with boiled lids and hide it under a warm blanket until it cools completely.