Content
One of the options for homemade preparations is adjika with horseradish and tomatoes without cooking... Its preparation takes a minimum of time, since it is enough to prepare the ingredients according to the recipe and grind them. The preservation of the sauce is provided by horseradish, which does not allow the spread of germs.
How to cook adjika
The easiest way to make adjika is to chop the tomatoes, add garlic, horseradish root and salt. With this option, there is no need to cook vegetables. Garlic and horseradish act as preservatives here and do not allow the sauce to deteriorate throughout the winter.
Cooking the sauce without boiling allows you to preserve the vitamins and minerals contained in vegetables. Most of them are lost during heat treatment. Adjika gets a more piquant taste due to the addition of carrots, bell peppers and apples.
To get homemade products, you will need a meat grinder or blender. With their help, vegetables are crushed, and the finished dish acquires a mushy consistency.
Horseradish preparation
The greatest difficulty during the preparation of adjika is the processing of horseradish. This component is hard and difficult to clean and grind. Therefore, the horseradish root is pre-soaked in cold water, after which it is washed with a brush. You can remove the top layer using a vegetable peeler.
The second problem when using prescription horseradish is the pungent odor. Also, this ingredient is irritating to the mucous membranes of the nose and eyes. If possible, it is recommended to carry out all operations with it outdoors.
Salt water can help remove odors from your skin. Since horseradish clogs the meat grinder, it is chopped after all other products. Otherwise, you will have to wash the meat grinder before processing tomatoes and other vegetables.
Traditional recipe
The simplest version of adjika involves the use of uncooked tomatoes with horseradish and garlic. The classic version of horseradish is prepared using the following technology:
- Tomatoes (3 kg) are placed in boiling water for a few minutes, then taken out and peeled.
- The peeled horseradish root (0.3 kg) is divided into several parts.
- Garlic (0.5 kg) is peeled off.
- All components are scrolled through a meat grinder.
- Mix the vegetable mixture thoroughly, add salt (30 g) and sugar (60 g).
- The resulting mass is laid out in cans for canning.
Adjika with pepper and horseradish
When pepper is added, the taste of the sauce softens a little, although it does not lose its sharpness:
- Tomatoes (0.5 kg) are cut into 4 pieces.
- Bell pepper (0.5 kg) must be cut into several parts, peeled from seeds and stalks.
- Hot peppers (0.2 kg) can be left whole, just cut off the tails. Due to its seeds, the sauce will turn out to be especially spicy.
- Horseradish root (80 g) is peeled and cut into pieces up to 5 cm long.
- Garlic (0.1 kg) is peeled.
- The prepared ingredients are turned through a meat grinder and mixed thoroughly.
- Salt (2 tbsp each) and sugar (2 tbsp each) are added to the vegetable mass.
- Adjika is left to infuse for 2-3 hours.
- The finished product is laid out in jars, which are pre-sterilized. If the cans are closed with nylon lids, then they can only be stored in the refrigerator.
Adjika with ginger and horseradish
After adding ginger, the sauce takes on a piquant flavor. It turns out such adjika without cooking, subject to the following process:
- Ripe fleshy tomatoes (1 kg) are dipped in boiling water for a couple of minutes, then they are taken out and the skin is removed. The pulp is cut into large pieces.
- Sweet peppers (1 pc.) Cut in half, removing seeds and stalks.
- Carrots (1 pc.) Are peeled and cut into large pieces.
- One onion and a head of garlic must be peeled, the onion must be cut into several pieces.
- Ginger root (50 g) and horseradish (100 g) are also prepared.
- The prepared ingredients are ground in a food processor or blender.
- Separately, you need to chop one bunch of fresh parsley and cilantro.
- Greens are added to the vegetable mass, after which it is thoroughly mixed.
- Adjika is left for 2 hours to infuse.
- Before you put the sauce in the jars, you can squeeze the juice from half a lemon into it.
Adjika with green tomatoes and horseradish
In the absence of ripe tomatoes, they will be successfully replaced by not yet ripe vegetables. For homemade preparations, only green tomatoes are chosen that have not begun to turn yellow or red.
Green tomato sauce is prepared according to the following recipe:
- Tomatoes in the amount of 5 kg are cut into several parts. You do not need to peel them off, as it will not affect the quality of the sauce.
- The next step is to prepare horseradish and garlic, which require 0.2 kg each.
- Tomatoes, hot peppers (6 pcs.), Horseradish and garlic are passed through a meat grinder.
- The resulting mass is mixed, vegetable oil (1 tbsp. L.) And a glass of salt are added.
- The finished sauce is laid out in jars.
Adjika with horseradish and beets
You can add beets to traditional horseradish adjika, then its taste will become deeper. The sauce is prepared according to the following recipe:
- First, beets are prepared (1 kg), which must be peeled and large vegetables cut into several pieces.
- Then 0.2 kg of garlic and 0.4 kg of horseradish are peeled.
- The components are scrolled through a meat grinder and salt is added to taste.
- Mix the vegetable mass thoroughly to dissolve the salt.
- Capsicum will help add spiciness.
- The finished adjika is laid out in banks. When the sauce is served, you can add some chopped walnuts to it.
Adjika with herbs and horseradish
Fresh herbs are used as an addition to ready-made adjika. However, for the winter, you can make a sauce that already contains dill and parsley. Since the components are not heat-treated during the cooking process, the greens will retain their beneficial properties. Such blanks are stored only in the refrigerator.
The following recipe will help to prepare the sauce with herbs:
- Tomatoes (2 kg) are cut into several pieces.
- Bell peppers (10 pcs.) You need to cut, then remove the seeds and stalks.
- Perform similar actions with hot pepper. For the sauce, take it in the amount of 10 pieces.
- Then garlic (8 pcs.) Is prepared, which is peeled from the husk and horseradish (100 g).
- The ingredients prepared in this way are passed through a meat grinder.
- Dill (0.2 kg) and parsley (0.4 kg) are chopped separately.
- The greens are placed in the vegetable mass, salt (30 g) is added.
- The sauce is laid out in jars for the winter.
Conclusion
To get spicy adjika, it is not at all necessary to cook vegetables. It is enough to prepare the components, clean and grind them if necessary. Adjika turns out to be more spicy, where, in addition to horseradish, there is hot pepper or ginger. If you want to soften the taste, then add bell peppers, carrots or beets. To prepare the sauce, you need a meat grinder or blender. Keep raw adjika need in the refrigerator, especially if it contains fresh herbs.
