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You can enjoy tasty and healthy fresh vegetables not only during their ripening season, but also in winter. For this, there are recipes for "raw" winter preparations. For example, using tomatoes, bell peppers or some other available ingredients, you can prepare delicious adjika that does not require heat treatment and at the same time is able to maintain its freshness for a long time. This becomes possible due to the large amount of natural preservatives in the composition. So, adding horseradish to adjika, you can be sure that fermentation will not spoil the product during storage. Raw adjika with horseradish can be prepared according to several different recipes, but whichever cooking option the hostess chooses, you can be sure that the taste of the sauce will be wonderful.
The best cooking recipes
Horseradish is an excellent, natural preservative that prevents the growth of various bacteria, while maintaining the quality of the cooked product. Along with horseradish, vinegar, garlic, salt, and hot pepper have this property. These products can be added to any fresh adjika recipe. They will make the sauce taste spicy, tart, and at the same time keep fresh vegetables throughout the year.
Reliable recipe
The following recipe allows you to collect all the most useful products together and keep them for a long time. For its implementation, you will need bell peppers and ripe tomatoes, as well as a whole range of natural preservatives. So, for one adzhika recipe, you need to use a pound of ripe red tomatoes, 200 g of fleshy, aromatic bell peppers, preferably red. From seasonings and spices, you need garlic, hot pepper and horseradish root. All these ingredients should be used in an amount of 50 g. Sugar and vinegar are added to adjika in 1 tbsp. l., salt 1 tsp. The proposed volume of products allows you to cook a small amount of spicy, fresh adjika, but if necessary, the amount of all products can be evenly increased.
Cooking "raw" sauce for the winter does not take long. In just 30-40 minutes, even an inexperienced cook will be able to perform the following manipulations:
- Wash the vegetables, peel the garlic and horseradish root.
- Remove the skin from the tomatoes to get a very delicate sauce.
- Cut the bell peppers in half and clean the inner chamber of grains and membranes. It is also recommended to do it with bitter peppers.
- Hot peppers, garlic and horseradish must be chopped with a meat grinder 2-3 times so that the gruel is homogeneous and tender.
- After the spicy and hot ingredients, put tomatoes and bell peppers in a meat grinder. For them, a single grinding is sufficient.
- Mix all prepared foods, add salt, sugar and vinegar to them.
- After mixing, wait until the salt and sugar dissolve, then mix the adjika again and put it in sterilized jars.
- Adjika should be stored in the refrigerator under a tight lid.
Adjika in this composition can be stored for a year without problems. A spicy, fresh sauce is excellent for pasta, meat, fish, various cereals and salads. Hot ingredients will be an excellent tool for the prevention of infectious diseases during the winter season.
Vinegar-free recipe
For some people, drinking vinegar is undesirable or unacceptable. They can be recommended a recipe for making adjika without acetic acid. It will retain its freshness thanks to the large amount of salt, garlic and horseradish. So, to prepare fresh adjika, you will need 5 kg of tomatoes, bell peppers in an amount of 1 kg.In addition to these ingredients, you will need 1-2 pods of hot peppers, 4-6 medium-sized horseradish roots, 5-6 heads of garlic and 100 g of salt. Using these products and with a minimum of effort, you can prepare 5 liters of fresh adjika for the winter.
The process of making raw sauce consists of the following steps:
- Wash all vegetables. If desired, remove the skin from the tomatoes.
- Cut the bell peppers and remove them from the inner chamber of the grain.
- Peel the horseradish, remove the husk from the garlic.
- Bitter peppers can be used with the inner seeds. They will add an even more pungent taste to adjika. To prepare a delicate sauce, the grains from the inside of the pepper should be removed.
- Grind all fresh ingredients with a meat grinder and mix with salt.
- Insist adjika at room temperature for several hours, then stir the sauce again and pour it into clean, dry jars. Seal containers with a tight lid and store the product in low temperature conditions - in the cellar, refrigerator.
It is recommended to put the finished adjika in small jars so that the newly opened portion of the sauce is quickly eaten. Long-term storage of an open jar can lead to fermentation of fresh food.
Fresh adjika with horseradish and herbs
Greens are no less beneficial for humans than fresh vegetables. Caring housewives specially prepare it for the winter by freezing it. However, the option of cooking adjika with herbs is preferable, since parsley and dill will always be in your favorite sauce, which is suitable for literally all dishes on the table.
You can prepare raw adjika with herbs from the following set of products: for 2 kg of ripe tomatoes, you need 10 bell peppers, 5 hot chili peppers, 8 small heads of garlic and 120 g of horseradish root. From greens, adzhika includes 350 g parsley and 150 g of dill. It is necessary to supplement such a set of products with salt in the amount of 40 g. If necessary, at the end of cooking, you can add a little more salt to taste.
The recipe for raw adjika with horseradish and herbs can be brought to life in literally half an hour. This time is enough to complete the following steps:
- Peppers and hot peppers, peel, cut into small pieces.
- Cut the tomatoes in half, remove the damaged areas on the surface of the vegetable, cut out the hardened place where the stalk is attached.
- Pass tomatoes, peppers, peeled horseradish roots and heads of garlic through a meat grinder.
- Chop the herbs finely with a knife and add them to the vegetable mixture.
- After mixing, add salt to the adjika and wait until it is completely dissolved.
- Pour the prepared adjika into bottles or jars, close the container tightly with lids.
It is preferable to store a large volume of fresh adjika in a cool cellar. In the absence of such a special room, the raw product will have to be stored in the refrigerator, which may not be very convenient. This rule applies not only to the above recipes, but also to all other options for preparing adjika without cooking. One of them is shown in the video:
The proposed video will allow a novice culinary specialist to familiarize himself in detail with all the stages of preparing raw adjika with horseradish.
Conclusion
It is very simple to prepare fresh adjika and for sure, if desired, every housewife can cope with this task. The mix of fresh ingredients is ideal as a dressing for soup or as a sauce for various dishes. The mixture of vegetables will not only delight with its summer taste, but will also present a whole complex of irreplaceable, natural vitamins that are so necessary for a person in the cold season.
