How to make adjika from horseradish and tomato. Adjika with horseradish - an acute benefit on your table! A selection of the best recipes for cooking adjika with horseradish

21.04.2019 Vegetable Dishes

A lot of dishes are popular among the inhabitants of our country. But in every family they are cooked a little differently. Previously, recipes of your favorite dishes were passed on to each other in words or written on leaves. Now, each of us has access to a worldwide network, and each woman can freely experiment in her own kitchen, relying on the experience of other housewives. An excellent option for such experiments will be blanks for the winter. And one of them is adjika with horseradish and tomatoes without cooking, as well as with horseradish and garlic.

Adjika without boiling with horseradish and tomatoes

To prepare such a preparation for the winter, you need to prepare two kilograms of red tomatoes, four hundred grams of horseradish root and two hundred grams of garlic. You will also need a couple of tablespoons of salt, one hundred and fifty grams of sugar and fifteen red sweet peppers. Also, use two hot peppers and two hundred grams of vinegar. From this volume of products you should get three liters of adjika.

Scald tomatoes with boiling water, cool and peel them. Peel the horseradish root and chop in small pieces. Peel the lettuce from the seeds and cut into medium strips. Peel the garlic, cut the stalk with hot pepper.

Rotate all prepared ingredients through a meat grinder. Add salt, sugar and vinegar to them. Stir the resulting mixture well and leave it for twelve hours in a cool place. Pour adjika into clean steamed jars, cork and refrigerate.

Adjika with tomatoes and horseradish without cooking. The second recipe with herbs

To prepare such a dish, you need to prepare two kilograms of tomatoes, ten bell peppers, five hot peppers, eight heads of garlic and one hundred grams of horseradish. In addition, use four hundred grams of parsley and two hundred grams of dill. You will also need twenty-five to thirty-five grams of salt.

Wash and peel the vegetables. Grind sweet pepper and remove seeds from it. Cut hot pepper, remove seeds with partitions from it, then do not forget to wash your hands thoroughly.
Peel the garlic, peel the horseradish root and chop it in arbitrary pieces. Cut the tomatoes, chop the greens smaller.
Pull tomatoes, peppers, garlic and horseradish root through a meat grinder. Stir in the prepared mass of greens, salt and stir well. Put adjika on sterilized jars, seal and send to the refrigerator for storage.

Adjika with horseradish and tomatoes without cooking

To prepare such a variant of raw adjika, you will not need either vinegar or bell peppers. Stock up on three kilograms of tomatoes, two hundred grams of horseradish root, three to four heads of garlic, four to five hot peppers and three tablespoons of salt (depending on your taste preferences).

Wash the tomatoes and cut into two or four parts. Cut a stalk out of them. Fill horseradish roots with water and leave for one hour. Wash them. Peel the garlic. Wash and peel the bitter pepper. Pass all components through a meat grinder, mix and add salt to taste.

Arrange the finished adjika in clean, dry cans, cover with nylon lids and store in the refrigerator.

Adjika without boiling with horseradish and garlic

For this preparation, you need to prepare twelve glasses of fresh tomato juice, a kilogram of bell pepper, a glass of chopped garlic, a glass of grated horseradish. Also use one hundred milliliters of table vinegar (9%), one hundred grams of sugar and some salt (depending on your taste preferences).

Prepare the juice of ripe red tomatoes in advance. To get twelve glasses of such juice, you need to use about five kilograms of tomatoes. Wash peppers, garlic and horseradish root in advance. Dry them and clean. Wash the pepper, peel and cut into four to six parts. Turn all the components in a meat grinder. Add all the spices to the resulting mass, mix and arrange in jars. Keep adjika in the cold.

Raw adjika with horseradish and garlic without cooking, which will be stored for a long time

To prepare such a preparation, stock up on three kilograms of tomatoes, one kilogram of bell pepper, two to four hot peppers, two heads of garlic, salt and aspirin. For ten liters of finished adjika, you need to use forty tablets of aspirin.
To prepare a particularly tasty workpiece, it is better to give preference to very red and fleshy tomatoes, as well as fleshy bell peppers.

Wash the vegetables and dry. Grind them into small pieces, remove the stalks and core. Turn prepared vegetables through a meat grinder. Add salt and crushed aspirin to the resulting mass. Mix well, pour into sterilized jars, seal with tight lids and store in a fairly cool place.

The benefits of adjika

Raw adjika is not only a great appetite stimulant. Such a tasty supplement also activates digestion, improves the production of gastric juice, accelerates metabolic processes and warms. It perfectly improves immunity, helps prevent ARI and SARS. Many lovers are sure that adjika increases sexual strength, improves potency and blood circulation in the pelvic organs. In addition, it benefits the cardiovascular system by cleansing the body of "bad" cholesterol.

Once the taste of adjika was familiar only to the inhabitants of the Caucasus. It was they who invented this delicious seasoning. Initially, adjika was made from a large amount of hot pepper, garlic, herbs and salt. Moreover, they put a lot of salt, because in a rather warm climate, the seasoning had to be stored somehow.

Adjika is served with meat dishes, jellied meat, 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 keep it until the next harvest of vegetables, boil it in a pan, put it hot in jars and tightly roll up with sterile lids.

Adjika with tomatoes, garlic and horseradish: the subtleties of cooking

This adjika is prepared in the same way as the classic one. All ingredients are ground in a meat grinder or in a blender and combined with different spices. Most often it is not boiled, but packaged in jars in raw form. Therefore, vegetables should only be high quality, thoroughly washed and peeled. And, of course, adjika should be salty enough to 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 cool place, after mixing all the ingredients, it is boiled for 20 minutes, then it is laid out in sterile jars and tightly closed with boiled lids. Such adjika can be stored in a dark place at room temperature.
Preparation of vegetables for adjika comes down to washing, peeling and chopping. The hardest part in this process is horseradish processing. The fact is that when grinding through a meat grinder, its pairs strongly irritate the mucous membranes of the respiratory tract, and cause lacrimation.
To cope with this problem, you need to properly prepare a working tool - a meat grinder. It is necessary to take a dense plastic bag, place a bowl inside, put the edges of the bag on the meat grinder from the exit side of the chopped products and tie it tightly. After such manipulation, nasopharyngeal odors remain inside the package.
Adzhika contains hot pepper. Before cleaning and cutting it is necessary to put on disposable rubber gloves so that its juice does not irritate the skin of the hands.

Adjika with tomatoes, garlic and horseradish

Ingredients:

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

Cooking method:

Prepare cans: wash them with soda, rinse with hot water, warm in the oven. Cool and dry, as they should be completely dry at the time of packaging.
Wash ripe tomatoes, make a small cut on each fruit, put the tomatoes in a deep bowl and pour boiling water over it. After 2 minutes, cool under cold running water. Remove the peel. Cut the tomatoes in half, cut the stalks.
Wash the horseradish roots, cut off the small side roots, cut out the damaged areas. Remove the skin with a thin layer, wash the roots again. Keep them in cold water until use so that they do not become sluggish. Then dry with a paper towel.
Disassemble the garlic into cloves, peel. Rinse in cold water.
Prepare the meat grinder for work as it was written at the beginning of the article. Pass tomatoes, garlic and horseradish through a meat grinder. Add salt and mix well until it is completely dissolved.
Arrange in prepared jars, close with nylon covers, and store in the refrigerator.

Adjika (spicy) with tomatoes, garlic and horseradish

Ingredients:

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

Cooking method:

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

Adjika with tomatoes, garlic, horseradish and bell pepper

Ingredients:

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

Cooking method:

Make sterile jars with screw caps.
Wash the tomatoes, cut into four parts, immediately removing the stalks.
Wash the pepper, trim the top with the peduncle, remove the seeds.
Peel and wash the garlic.
Rinse the horseradish root well, peel off the top peel, rinse again with cold water.
Grind vegetables in a meat grinder or in a blender. Put sugar, salt, vinegar and mix thoroughly.
Put in jars and cover with lids. Put in the refrigerator.
Adjika can be cooked without bell pepper. In this case, take 2 pods of hot pepper and cook as described in the recipe.
But together with salt, sugar and vinegar pour 100 g of vegetable oil.
Mix well, put into jars and close with screw or nylon caps. Put in the refrigerator.

Ingredients:

tomatoes
sweet and bitter pepper;
garlic;
horseradish;
vinegar;
salt;
sugar.

Cooking method:

Following this recipe is easy. You will need a large number of tomatoes, as this is the main component of the dish.
First you need to grind tomatoes in a meat grinder with pepper. From peppers, seeds must be cut in advance.
Horseradish needs to be peeled and also scrolled in a meat grinder. This is a very caustic root, so in order not to burn your eyes, it is recommended to put a bag on the meat grinder, then this process will not cause any trouble.
Refined, finely chopped garlic is added to the ground horseradish. It can also be scrolled through a meat grinder.
Now you need to mix all the crushed components. Salt and sugar are added to taste. If someone thinks this seasoning is too sharp, then you can add more vinegar.
Vinegar “quenches” excessive pungency. Ready adjika with horseradish can be rolled up in jars and treated to it all winter. Storing jars is best in the refrigerator.

Ingredients:

ripe red tomatoes - 0.5 kg;
sweet pepper grade "Ratunda" or any Bulgarian red - 200 g;
garlic - 50 g;
horseradish root - 50 g;
bitter pepper - 50 g;
sugar - 1 tbsp. l (without slide);
salt - 1 tsp. (exactly along the edge);
vinegar - 1 tbsp. l

Cooking method:

We grind all vegetables for adjika not in a blender, but in a meat grinder. Adjika tastes better when it has a heterogeneous mass. Although for those who are used to a homogeneous consistency, a blender is a good and quick way to chop vegetables.
First, prepare the right amount of vegetables and seasonings, as the recipe suggests. And get down to cooking adjika. Thoroughly wash the tomatoes.
For adjika we choose tomatoes with plentiful pulp and a small amount of juice. After washing the tomatoes, dry them so that drops of raw water do not get into adjika. Then we cut out the places where the stalks are attached at the tomato, cut the fruit into pieces.
We divide the garlic into slices, peel the obtained slices from the husks.
For adjika without cooking, you can use not only Bulgarian pepper of the Ratunda variety, but also any sweet red pepper. It is important that the fruits are juicy, fleshy. Wash the dried pepper, cut it, clean the seeds, cut it into pieces, convenient for grinding in a meat grinder. And send to the tomatoes and garlic.
Now take the horseradish root, wash it thoroughly (preferably with a washcloth), peel it, finely chop it. We twist the horseradish pieces into a meat grinder along with pepper, garlic and tomatoes. This will allow us not to lose sharp seasonings (they are in small quantities) and at the same time soften the process of horseradish twisting. (He nibbles his eyes very much).
Washed and dried hot peppers are cleaned from seeds. And also crank through a meat grinder. Hot peppers are added last, adjusting the severity of adjika to your own taste.
Mix vegetables twisted into a meat grinder with a wooden spoon. Add salt to them according to the recipe.
Last of all, you need to put sugar in the vegetable mass, we add it strictly according to the recipe.
Pour the measured vinegar amount according to the recipe, mix everything well. Our adjika seasoning is ready. It can already be consumed, but to improve the taste, it is desirable that it stood for three hours at room temperature.
We put raw adjika in sterile jars, cover with plastic lids. Our adjika without boiling with horseradish and garlic is kept in the cold, so you need to put it in the refrigerator or a cold basement.
For greater reliability, you can add aspirin to the jar. One liter of adzhika is enough. Adjika without boiling with aspirin and horseradish is very well stored.
Time to prepare the sauce will take no more than 30 minutes. We should have 600 g of finished product. So get a half-liter jar and try a little more.

Adjika with horseradish raw

Ingredients:

Tomatoes - 1 Kilogram
Horseradish Root - 200 Gram
Garlic - 200 grams
Salt - 1 Tbsp. a spoon
Sugar - 80 grams
Sweet pepper - 5 Pieces
Hot pepper - 1 Piece
Vinegar 9% - 80 Milliliters

Cooking method:

Prepare the necessary ingredients.
Rinse horseradish well, peel. Grate or mince.
Pour the tomatoes for a few minutes with boiling water. Then pour cold water and peel.
Make tomato puree in a convenient way for you.
Cut the bitter and sweet peppers in half, remove the seeds and stalks and pass through a meat grinder.
Add to tomato puree and chopped horseradish.
Pass garlic through a press and mix well.
Pour in vinegar to quench excessive pungency.
Salt to taste.
Add sugar to give adjika the necessary sweetness. Mix well.
Raw adjika with horseradish is ready.
Put in the refrigerator for a day so that it is well insisted.
Then put in sterile jars, close with nylon or screw caps and store in the refrigerator.

Raw adjika with horseradish for the winter

Raw adjika with horseradish has long been a welcome guest on our table, this preparation is especially relevant in the winter. This recipe was used by my mother, and now I am. The peculiarity of this adjika is that it brews for 5 days, and then it is cleaned in the refrigerator and can be stored there for about 6 months. The taste of this adjika is sour, sharp, richly sharp! Horseradish gives piquancy and aroma. This adjika is my favorite, I just adore her! It goes well with meat, with side dishes, and a couple of spoons can be added to borsch for acidity and sharpness. I recommend to lovers of pickled and sour!

Ingredients:

tomatoes - 2.5 kg;
bulgarian pepper - 1.5 kg;
hot pepper - 7 pcs.;
garlic - 200 g;
horseradish root - 100 g;
salt - 2 tbsp. l .;
sugar - 1 tbsp. l

Cooking method:

I wash all the vegetables. Cut the tomatoes into slices. Peppers are removed from seeds and stalks, cut into slices.
We clean the garlic.
Hot peppers free from tails. My horseradish root and clean the peeler until white.
We pass the tomatoes through a meat grinder (tomatoes are better to take cream varieties - they are fleshy and more dense, just what we need for adjika).
In the resulting tomato mass, twist the bell pepper in a meat grinder. We also twist garlic, hot pepper and horseradish. Add salt and sugar to a bowl of scrolled vegetables. Mix the mass.
We pour raw adjika into clean jars (I take one 3-liter jar and one 0.7-liter jar). We fill the banks not to the top, since adjika will peroxide and rise up. I put jars of adjika in cups so that when peroxidizing the juice does not flow on the table.
We cover on top of the neck of the cans with inverted lids and leave to peroxide. The rising mass of adjika must be mixed with a spoon every time, thereby upsetting the vegetables down. So do 5 days in a row.
By the second or third day, adjika will smell like sour pickled vegetables and every day the aroma will become more saturated and tasty. By the end of the fermentation, the volume of adjika will decrease from peroxidation and I will combine the contents of the cans (three-liter and 0.7-liter) into one three-liter.
It just turns out one whole 3-liter jar of raw adjika with horseradish for the winter. We close the jar with a plastic lid and put it in the refrigerator or cellar.
It can be packaged in cans of 0.5 liters and used as needed. Tasty, spicy, sour and sharp raw adjika with horseradish will always help to diversify the usual diet in the autumn-winter period.

Raw classic adjika with horseradish

Ingredients:

horseradish root - 40 gr.
garlic - 40 gr.
hot pepper - 1 pc. medium size
100 gr. carrots
100 gr. bell pepper (preferably red)
100 gr. apples (not soft)
1 kg ripe tomatoes
3 tbsp. l chopped parsley and dill
3 tsp each salt and sugar
3 tbsp. l vegetable oil
1 tbsp. l cider vinegar

Cooking method:

Prepared vegetables must be ground. I used a food processor for this. Since there are not many vegetables, I put them all, except for the tomatoes, into the bowl of the combine and grind it. You can do this with a meat grinder.
Tomatoes also need to be crushed to a puree state. I then rubbed it through a colander to cleanse the crusts and seeds, but you can not do this.
Mix prepared vegetables, add salt, sugar, vegetable oil and vinegar.
Let raw adjika with horseradish stand a little warm, so that sugar and salt dissolve. We stir it from time to time. At this point adjika can be tried, and you may want to add more salt, for example. By the way, you can put sugar and salt gradually, because our tastes are different, some love salting, some acidify. So it's up to you how much sugar and salt you put in the end.
We put adjika in pre-sterilized jars, close the lids. Keep such adjika in the refrigerator.

If you like spicy seasonings, then take this recipe for raw adjika with horseradish. This is not only tasty, but also useful, because the vegetables in it are without heat treatment. And for a change, you can still cook horseradish. Khrenovyna is not a badly prepared dish, but a delicious sauce with horseradish, the recipes of which are on the blog.

Fast adjika with horseradish

Ingredients:

a pound of ripe red tomatoes
200 g fleshy, fragrant bell peppers, preferably red.
garlic,
hot pepper
horseradish root.

Cooking method:

Cooking “raw” sauce for the winter will not take much time. Literally in 30-40 minutes, even an inexperienced chef will be able to perform the following manipulations:
Wash vegetables, peel garlic and horseradish root.
Peel the tomatoes, which allows you to get a very tender sauce.
Bulgarian peppers cut in half and clean the inner chamber of grains and membranes. It is also recommended to do with bitter peppers.
Hot pepper, garlic and horseradish should be chopped with a meat grinder 2-3 times so that the pulp is homogeneous and tender.
Following the spicy and burning ingredients, put tomatoes and bell peppers in a meat grinder. For them, a single grinding is enough.
Mix all prepared foods, add salt, sugar and vinegar to them.
After mixing, wait for the dissolution of salt and sugar, then mix adjika again and place it in sterilized jars.
Adzhika should be stored in a refrigerator under a tight lid.

Adjika raw spicy with horseradish

Adjika is combined with many dishes of fish, meat and poultry. Especially suitable for grilled meat on charcoal. Adjika is often added to marinades or as an integral ingredient to various sauces. Home adjika is always in price. If you do not prepare several jars for the future in time, then in winter you regret it later. The store, even the best and most expensive, well, does not compare with home adjika at all. I have never come across a good tasty purchased adjika.

Ingredients:

Tomatoes - 3 kg
Ground pepper - 1 kg
Hot pepper - 2-4 pcs.
Garlic - 1-2 heads
Aspirin - see description below
Salt to taste

Cooking method:

Wash the vegetables and pat dry. Cut into small pieces, removing the stalks and core.
Grind tomatoes, peppers and garlic in a blender or mince.
Add salt to taste and crushed aspirin, depending on the resulting amount of adjika.
Mix adjika well and leave in the same bowl for about a night.
Then mix again, arrange in jars, close with tight lids and store in a cool place. For this adjika it is not necessary to sterilize the cans; it is stored without problems.

Ingredients:

medium-sized tomatoes - 10 pcs. (more or less possible)
garlic - 5 prongs (as many as possible)
horseradish root - about 6 cm
hot pepper - 1 pc. (more or less possible)
bulgarian pepper - 4 pcs. (or to taste)
salt to taste

Cooking method:

For the preparation of adjika, it is better to take bell pepper red, fleshy varieties, but anyone will do. Today we use yellow pepper.
Hot pepper is also better to take red, but this is only for the visual effect: the color of pepper does not affect the taste of adjika. The main thing is that the pepper is hot, but this is also a matter of taste.
In our case, a rather large pod of hot pepper, adjika will turn out to be very sharp if you use it all.
Here you can see for yourself how much hot pepper you need to add: you can half the pod, or you can just a little bit. The taste of the sauce from this will not worsen, only its severity will change, and this is an individual matter.
We clean the garlic and horseradish root, remove the core and seeds from the bell pepper. Pass hot pepper through the meat grinder as is, just remove the tail.
Tomatoes can be grated without a peel, you can also pass through a meat grinder.
Skip sweet pepper and garlic through a meat grinder. Add hot pepper to it.
Rub the horseradish root on the smallest grater. Horseradish can also be passed through a meat grinder, but in our case the root turned out to be solid, woody. A meat grinder can “clog” from it and it will be difficult to grind it. Read more:
Add tomatoes to the mass. Then chopped horseradish root. Mix the mass, salt to taste. No need to add sugar. Our raw adjika with horseradish is ready!
We spread the hot sauce in clean jars, cover with lids and refrigerate
Adjika from tomato with horseradish and garlic without cooking is ready to eat. Do not store it for long.
Serve with meat, side dishes, spread on bread, use for sandwiches.

It is difficult to imagine our table without various spices and seasonings, and adjika with horseradish for the winter - one of the most beloved. Authentic Caucasian adjika is made from hot pepper and garlic grated with salt.

But people began to call Adjika many spicy and spicy seasonings, very different in composition. Be that as it may, adjika with horseradish has an excellent taste and enriches our diet with vitamins and minerals, goes well with many dishes, both meat and lean. The sharp root contains mustard oil, which, among other things, has a warming effect in the cold, and volatile volatile horseradish and garlic, which is also often present in adjika, have a detrimental effect on microbes.

Horseradish promotes the secretion and liquefaction of bile, however, this imposes a restriction on its use for patients with stones in the liver and gall bladder, as well as people with high acidity and ulcers, but there is nothing to be done.

There are many options for preparing this spicy and tasty seasoning, probably, every hostess has her own adjika with horseradish recipe, because even with the same ingredients, the proportions can be different. Someone makes it with tomatoes, someone with beets, but you never know what our people can come up with for invention. One thing remains unchanged: bought or dug up roots must be washed, cleaned and chopped. The task is not trivial, considering the powerful spirit that comes from horseradish when grinding. But even here the folk savvy does not doze off. A bowl is placed in a plastic bag, and the edges of the bag are tightly tied around the outlet of the meat grinder. There is no opportunity to escape from vapors.

The simplest, one might say, classic recipe for such a seasoning is known as the Spark or the horseradish, and such adjika with horseradish and tomatoes. It is a tomato mass mixed with ground root, black pepper and salt. If the tomatoes are sour, then you can put sugar to taste. If you are not going to make a large amount of seasoning, then the simplest way to chop tomatoes is to cut them in half and grate on a coarse grater so that the skin remains. For 1 kg of tomatoes, take 150 g of horseradish root and a quarter of a teaspoon of ground black pepper. Seasoning is regulated by the amount of horseradish and pepper. If you want to make a less spicy seasoning - reduce their number. Salt, mix and let stand for a while. After half an hour, horseradish can be served on the table.

it raw adjika with horseradish, it does not require heat treatment and is stored in the refrigerator, but not for too long. More salty will last longer, but can still ferment. In this case, you should not throw it away, it will fit perfectly to season the borsch. A more common recipe for this seasoning with the addition of garlic, which will enhance the aroma and add useful properties to the workpiece.

Adjika with horseradish and garlic it is cooked in exactly the same way, only 1 kg of tomatoes will require another large head of garlic. The amount of it may vary depending on your preference. Someone puts more, someone less. If you want to keep it for a long time, then heat treatment is required. To prepare a sufficiently large portion, you will have to grind more than one kilogram of tomatoes, and here you can not do without a grater. You can grind the tomatoes with a meat grinder or use a blender, but in any case it is better to get rid of the skin, because it will have a tougher adjika taste. It is very easy to do. The washed tomatoes are crosswise incised and dipped in boiling water for a few seconds. Take out a slotted spoon in a bowl and substitute under a stream of cold water. It will not be difficult to get rid of the peel after that. The approximate proportions for cooking seasoning are

Tomatoes 3 kg;

Horseradish root peeled 150 g;

Garlic 150 g;

Salt to taste.

You can put the seasoning in boiled jars and close them with plastic or twisting lids, you need to store it in the cellar or in the refrigerator. And you can boil for 20-30 minutes, removing the foam, put in sterilized jars and roll up. Then it can be stored at room temperature. But, of course, more benefit from raw seasoning. It goes well with traditional jellied meat, which is often cooked for the New Year. Meat salads are also a traditional dish on the festive table, try to cook an unusual one. Your guests will surely like it.

Raw adjika with horseradish recipewhich includes beets, cooking is very simple. Beets can be used fresh, but much more delicate flavor at the seasoning will be with boiled beets. We select the root crop with dark sweet pulp and a thin skin. Boil as desired, peel and rub on a fine grater. Grind horseradish and mix with grated beetroot. We season this mass with marinade: put a teaspoon of salt, a tablespoon of sugar, 2-3 tablespoons of vinegar 9% in a glass of water. Vinegar can be taken and apple. Boil the marinade and cool a little to 50-60 degrees.

This amount of marinade is calculated on 300 g of beets and 200 g of roots. Season the seasoning in clean, dry jars of small volume and cover with lids. Adzhika should be stored in the refrigerator. It goes well with jellied meat - a traditional dish of Russian festive cuisine. The tradition of Western cuisine is the preparation of special Christmas cookies. This will decorate your holiday table.

Adjika without boiling with horseradish can be cooked with hot red pepper. For example, with such a ratio of products:

Horseradish, garlic and hot pepper 200 g each;

Tomatoes 1500 g;

Bulgarian pepper 750 g;

Salt 1.5 tbsp. spoons;

Vinegar 9%? glasses;

Vegetables are thoroughly washed first. Horseradish, if not completely fresh, is soaked in water for half an hour or an hour, peeled, cut into pieces convenient for grinding. Garlic is peeled. Seeds are removed from pepper, peeled tomatoes. Next, take a blender and grind the roots first, then a mixture of peppers. We connect the ground root with pepper mass. Next, chop the tomatoes and garlic and add to the remaining vegetables. Put salt and vinegar there, knead everything thoroughly. It remains to put in clean sterilized jars and put in the refrigerator. When storing adjika, it can be somewhat stratified, there is nothing wrong with that, you just need to mix it before use.

Adjika boiled with horseradish Of course it contains less vitamins than cooked without heat treatment. If there is a cellar, it is best to keep the roots dug in the sand during the winter and prepare seasoning as necessary. But where in the winter to get ground tomatoes and peppers, and not everyone has a cellar, and the refrigerator is not dimensionless. Therefore, sterilization of workpieces is a way to at least save them for the winter. In principle, the seasoning prepared by any of the above methods can be boiled for at least 15-20 minutes and rolled up. Vinegar in this case is better to add at the end of cooking.

You can enhance the aroma and usefulness of adjika, if you introduce greens into its composition. Moreover, you can take the greens of your choice: dill, parsley, cilantro, celery - they combine to taste with tomatoes and horseradish.

How to cook adjika with horseradish and herbs

The cooking method is quite traditional. We take one and a half kilograms of tomatoes and bell pepper, a couple of horseradish roots, several pods of bitter pepper. It all depends on how sharp you want to make adjika. For this amount of vegetables, you need to take three large heads of garlic and 3-4 bunches of different greens. If you are not going to heat-treat the workpiece, then after washing vegetables and greens should be laid out on a towel and allowed to dry.

Next, as usual, peel the tomatoes from the skin, remove the seeds and the stalk from the pepper, peel the garlic and horseradish. Prepared vegetables must be chopped, either by passing through a meat grinder, or using a blender or food processor. After that, we mix all the ingredients in a bowl, adding 1-2 tablespoons of coarse non-iodized salt and half a glass of 9% vinegar (you can take apple, increasing the amount to 2/3 cup). If desired, you can boil the seasoning for 15-20 minutes and put hot in sterilized jars, or you can cover with boiled plastic lids and store in a cool place, but in this case it is better to make it more salt-colored.

In general, to improve the taste and composition of this seasoning, you can add not only greens. Tell you how to make adjika with horseradish and apples. The composition of this adjika includes vegetable oil, but if the ground mass is sufficiently juicy, it is quite possible to exclude this component. For 4.5 kg of tomatoes, take 0.5 kg of apples, bell pepper and garlic. For severity, add 200 g of horseradish root and a few pods of hot pepper (2-4). Peel the apples from the skin and remove the core. We prepare the remaining vegetables as usual for adjika: remove the skin from the tomatoes, and the seeds and the stalk from the peppers. Seeds of hot pepper can not be removed, in this case the seasoning will be sharper.

We clean garlic and horseradish. Grind all vegetables in any way possible: using a meat grinder, blender, food processor. We put the mixture of vegetables in a saucepan or cauldron and simmer for 30-40 minutes over low heat. Salt to taste, if desired, you can add half a glass of apple cider vinegar. We pack the seasoning in sterilized jars and roll it up.

Cooking adjika with horseradish has an infinite number of recipes, because the tastes of people are very different. Perhaps the combination of tomatoes and horseradish, sweet and bitter peppers with tomatoes, horseradish and garlic are the most common seasoning options that differ only in the ratio of products. After all, one loves more sharply, so that the seasoning is like fire, while the other likes a milder taste. But there are still completely exotic and unusual ways of preparing horseradish with various additives. It is unlikely that they will find many fans, but it is likely that someone will like it, and someone will be prompted to create their own unusual recipe. It is difficult to say whether seasoning data can be called adjika, but nevertheless we will give several options.

Horseradish with gooseberries and redcurrant juice.

For a pound of horseradish roots, take two glasses of gooseberries and a glass of redcurrant juice. Peel horseradish and grind it in a meat grinder or other affordable way. My gooseberry and also pass through a meat grinder. Squeeze the juice from the currant using a juicer. If it is absent, then grind the berries in a meat grinder, and then squeeze the juice through cheesecloth. Mix all the ingredients, put 100 g of sugar (this amount can be changed to taste). Transfer the seasoning to the jar and put it in the refrigerator for storage.

Horseradish with apples, celery and lemon.

For 100 g of horseradish, take 300 g of apples, 100 g of horse celery, celery to taste and juice of 1 lemon. We clean and chop horseradish. We remove the core from apples, you can peel them from the skin. My celery root and peel. Finely chop the greens with a knife. Squeeze the juice from the lemon. We rub apples and celery root on a coarse grater, mix with horseradish and season with lemon juice. We store the finished seasoning in the refrigerator. If you want, you can add salt and sugar to taste.

Horseradish with spinach.

For 100 g of chopped horseradish root, take 250 g of spinach and the juice of a rug of lemon. Wash the spinach, simmer and wipe through a sieve or puree with a blender. Mix horseradish root with spinach puree, pour in lemon juice, mix. If desired, sugar and salt can be added. When serving as seasoning, it is good to dilute this mixture with sour cream or kefir. Keep horseradish with spinach in the refrigerator.

Horseradish with beets and garlic.

On horseradish root we take 1-2 small beets and 3-4 cloves of garlic. Wash and clean horseradish, then grate. Cook the beets, remove the peel and also grate. Garlic can be finely chopped with a knife or squeezed out using a garlic. Add a tablespoon of 9% vinegar, diluted in half a glass of cold water. The mixture is stored in the refrigerator.

Horseradish seasoning with various berries.

If you mix the crushed horseradish roots with mashed potatoes from garden or wild berries, then it turns out wonderful. Such a workpiece is not only spicy taste, but also an abundance of vitamins and other biologically active substances. It can be served with dishes of fish, poultry, meat. Try taking lingonberries, cranberries or honeysuckle. From the garden berries, any currant is suitable: black, white, red or golden, as well as sea buckthorn or plums. You can use lemongrass or actinidia berries. The benefits for immunity will be undoubted. It is better not to heat such a seasoning. If the berries are acidic enough, it will be stored for a couple of weeks without problems. If acid is not enough, you can add lemon, pomegranate juice or apple cider vinegar.

In our country, we learned about adjika with horseradish for the winter many years ago. Today, housewives add such ingredients as garlic, various herbs, sweet pepper, apples and zucchini to a tomato-based snack. All these additives gave the finished sauce a unique taste, for this reason the snack has become very popular in Russian cuisine.

Adjika with horseradish and tomatoes
Raw adjika with horseradish for the winter
Adjika with pepper and horseradish
Adjika with horseradish and garlic
Adzhika recipe for a multicooker

Adjika with horseradish and tomatoes

Ingredients:

Hot red peppers - 10 pieces;
   sweet red pepper - 1 kg;
   spicy garlic - 210 grams;
   coarse salt - 3 tablespoons;
   ripe tomatoes - 2 kg;
   granulated sugar - 2 tablespoons;
   fresh horseradish - 155 grams.

Cooking:

All vegetables are washed and dried, pepper seeds are left inside. Horseradish is not cut into large cubes. The husk is removed from the garlic, and the seeds and the stalk are removed from the sweet peppers. Now you need a meat grinder to make adjika with horseradish and tomatoes without cooking.

Two kilograms of tomatoes are laid in turn in it, put sweet and hot pepper, garlic, and then horseradish. The required amount of salt and granulated sugar is poured into the finished mass. The whole composition is very well mixed.

The sauce is left for three hours, and in the meantime, the jars are sterilized, if necessary, then salt or sugar is added to the preparation to taste.

Seasoning is laid out in jars, covered with lids, and then stored at room temperature.

Raw adjika with horseradish for the winter

Ingredients:

Fleshy and juicy tomatoes - 1 kg;
   garlic - 1 head;
   horseradish root - 125 grams;
   small salt - 2 tablespoons;
   granulated sugar - 2 tablespoons.

Cooking:

For starters, it’s worth preparing foods for raw adjika cooked with horseradish for the winter. Tomatoes are prepared first, then the “Cream” sort of vegetables will become ideal, if desired, the peel is removed from the tomatoes, but this is not necessary.

Tomatoes are cut into four parts, also peeled garlic, cut into small horseradish cubes. All chopped ingredients are ground with a meat grinder with small holes.

Sugar and salt are added to the tomato mass, after which everything is mixed. It is worth preparing cans for adjika without cooking with horseradish for the winter, they are washed and sterilized.

The finished sauce is poured into jars, and then covered with lids. This seasoning can be spread on bread, or even used as a marinade for meat.

Advice!Instead of metal covers, you can use twist, they are more convenient to use.

Adjika with pepper and horseradish

Ingredients:

Dry herbs - 2 spoons;
   horseradish root - 310 grams;
   coarse salt - to taste;
   hot red pepper - 480 grams;
   spicy garlic - 3 heads;
   juicy tomatoes - 2 kg.

Cooking method:

The first step is to wash the vegetable ingredients. Then the pepper is cleaned, and the tomatoes are cut into four parts, the stem is previously removed. Horseradish root is cleaned and washed, the husk is removed from the garlic. All prepared vegetables are passed through a meat grinder, a little salt and dried herbs are added to the sauce. The most suitable are dry basil, hops-suneli and cilantro.

Adjika with horseradish and garlic

Ingredients:

   hot pepper - 1 \\ 3 pods;
   table vinegar 9% - 1 \\ 2 cups;
   juicy tomatoes - 1.3 kg;
   spicy garlic - 155 grams;
   granulated sugar - 120 grams;
   sweet salad pepper - 1 kg;
   fresh horseradish - 35 grams;
   vegetable oil - 75 ml;
   coarse salt - 1 spoon.

Cooking:

All components are washed well and cut into pieces. Pepper and tomatoes are cleaned from the stalk, you can also peel garlic and hot pepper.

Products are placed in a blender bowl. All components are ground to a puree state, thereby creating a hot sauce.

Now, in adjika of garlic and horseradish with tomatoes, add grated horseradish. Pour vinegar essence into the prepared snack, add a little sugar and a spoonful of salt, and then mix everything to disperse the spices.

Ready adjika with horseradish and garlic from tomato is poured into jars, and then covered with lids.

It is best to store the appetizer in the refrigerator, where it will definitely retain its beneficial properties and taste.

Advice! For such a recipe, housewives should take ripe and very juicy tomatoes. If you use bright tomatoes, then the finished snack will turn out more vivid.

Homemade adjika with horseradish, the recipe for the most delicious homemade adjika

Ingredients:

Salt - 170 grams;
   green tomatoes - 5 kg;
   spicy garlic - 210 grams;
   fresh horseradish - 190 grams;
   hot red pepper - 6 pieces;
   vegetable oil - 1 spoon.

Cooking:

To make adjika from tomato and horseradish, you need to rinse all the vegetables, and then remove the peel from the tomatoes. Pepper is cleaned of small seeds and partitions. Garlic and horseradish are peeled and then washed in clean water. Prepared vegetables are cut into small cubes to make it easier to chop. Pieces of vegetables are sent to a blender bowl, and then chopped until smooth.

Finished ingredients are mixed, thereby obtaining a sauce. A little vegetable oil is added to it and salted to taste. If you wish, you can add some spicy herbs to the appetizer. Ready adjika for the winter, made with horseradish and garlic, is transferred to dry 0.5-liter jars, and then closed with lids.

Recommendation!To keep the finished product longer, you can close the jars with capron lids, and then put them in the refrigerator chamber. You can make such adjika with horseradish boiled for the winter, then the shelf life will increase.

Adjika with horseradish garlic and apples

Ingredients:

Sour apples - 1 kg;
   ripe tomatoes - 2.5 kg;
   hot pepper - 3 pieces;
   coarse salt - 2 tablespoons;
   granulated sugar - 1 cup;
   garlic - 3 heads;
   carrot - 1 kg;
   sweet pepper - 1 kg;
   table vinegar - 110 ml;
   vegetable oil - 1 cup;
   horseradish - 120 grams.

Cooking:

To begin with, sweet and burning pepper is ground. The already twisted garlic is added to them. Next, you can put tomatoes, carrots and bell peppers in a meat grinder, and then grind. Now you can cook adjika with horseradish, tomatoes and garlic for the winter. To do this, a container with sauce is placed on a fire, and then the flame is reduced to a minimum.

Cook a snack for forty-five minutes. After the allotted time, weak acetic acid, 255 grams of granulated sugar, a small amount of salt and vegetable oil are added to the mass. They still stew for five minutes, and then pour adjika with horseradish for the winter, according to this recipe, in jars.

Boiled adjika with apples horseradish and garlic

Ingredients:

   sweet pepper, carrots, apples and onions - 1 kg each;
   tomatoes - 2 kg;
   salt - 120 grams;
   sunflower oil - 450 ml;
   garlic, red pepper and horseradish root - 210 grams each;
   granulated sugar - 1 cup;
   table vinegar - 110 ml.

Cooking:

Such horseradish for the winter is simply prepared, for this, the vegetables are washed and cleaned, and then cut into slices. All components are twisted with a meat grinder, and then put the sauce on fire. As soon as the composition boils, the fire is reduced and the sweet adjika is extinguished for at least an hour.

Sugar, a little salt and vegetable oil are added to the appetizer. At the very end, put the garlic and cook another five minutes, the composition. Ready snack is closed in jars.

Advice! If you wish, add herbs to the appetizer for taste and aroma.

Boiled adjika with horseradish, garlic and herbs

Ingredients:

Sweet pepper - 10 pieces;
   garlic - 1 head;
   dill and parsley - 250 grams;
   tomatoes - 2 kg;
   hot pepper - 5 pieces;
   salt - 40 grams;
   fresh horseradish - 125 grams.

Cooking:

Finely chopped greens, and vegetables are not cut into large slices. Now, tomatoes, bell peppers and other vegetables are minced. Puree is put on the fire and boiled for about an hour, after which salt, sugar and greens are added there. Ready sauce is poured into jars.

Boiled adjika from tomato, garlic and horseradish

Ingredients:

Horseradish root - 410 grams;
   hot pepper - 2 pieces;
   sugar - 145 grams;
   garlic - 190 grams;
   sweet pepper - 15 pieces;
   tomatoes - 2 kg;
   salt - 2 tablespoons;
   vinegar 9% - 155 ml.

Cooking:

This is the recipe for the most delicious homemade adjika with horseradish, for it the products are ground, and then the sauce is cooked for forty minutes. At the end of cooking, add vinegar, salt, granulated sugar, and then leave the sauce to infuse for five hours. Re-boil and pour into jars.

Interesting! To cook raw adjika, with the addition of tomatoes and horseradish, according to this recipe, it is possible with fresh herbs, but in this case, the sauce will be less stored.

Raw adjika with horseradish without vinegar

Ingredients:

Horseradish root - 210 grams;
   salt - 95 grams;
   sweet pepper - 1 kg;
   ripe tomatoes - 5 kg;
   garlic - 145 grams;
   hot pepper - 2 pieces.

Cooking:

The ingredients are prepared and then minced with a meat grinder. In such raw adjika with horseradish according to the recipe for the winter, put the garlic in slices and a little salt. The workpiece is poured into jars and corked with lids.

Adzhika recipe for a multicooker

Ingredients:

Sweet pepper - 510 grams;
   white onion - 210 grams;
   apples - 420 grams;
   hot pepper - 2 pieces;
   garlic - 1 head;
   tomatoes - 1.5 kg;
   sugar - 145 grams;
   vinegar - 85 ml;
   vegetable oil - 1.5 cups;
   fresh horseradish - 55 grams.

Cooking:

To make adjika from tomatoes with horseradish according to this recipe, you need to grind tomatoes, sweet and bitter peppers, garlic with horseradish and apples with a meat grinder. The ingredients are transferred to a cauldron and boiled for an hour and a half. Five minutes before readiness, add sugar, a little salt and oil to vinegar adjika with horseradish for the winter according to this recipe, and pour vinegar. The workpiece is poured into cans.

When the harvest season begins, the list of unconditional favorites and options for homemade harvesting includes tomatoes. You can pickle them whole or in slices, squeeze the juice, cook lecho or adjika. The latter is a dish of Abkhazian cuisine that has taken root thanks to a simple recipe for cooking and the properties of its constituent products. Are there recipes for adjika for the winter without cooking, in which beneficial substances are stored?

How to choose tomatoes for harvesting adjika for the winter

In a traditional recipe, the main ingredient is red pepper. Previously, it was wilted in the open air under the sun, then to grind with spices and herbs. This helped to isolate the burning essential oils from pepper. In a modern view, adjika is a seasoning where tomatoes are the main component. Harvest tomatoes well in dry weather, almost any varieties are subject to harvesting, but you will have to work hard, sorting out the fruits and removing the stem. For harvesting, ripe, fleshy tomatoes are chosen, even overripe, but not rotten, are suitable.

Step-by-step recipes for cooking adjika from tomatoes and garlic without cooking

Spicy seasoning with spices in the finished form is a sauce, in consistency resembling mashed potatoes. If you want to cook the seasoning in Georgian, you can’t do without adding suneli hop, because in the Caucasus, the taste and spiciness of the sauce are largely determined by the spices used. To call adjika in these places is a seasoning that consists of chopped red pepper and walnut with a complete absence of tomatoes.

In the adapted version of cooking hot sauce, almost no recipe can do without red or green tomatoes. Another essential ingredient was horseradish. Stocking up for the winter, spicy seasoning is prepared both with heat treatment and without cooking. Fresh harvesting of tomatoes with the addition of garlic and horseradish then retains all its nutritional properties, which is especially valuable in the cold season, since the seasoning is endowed with a powerful antiviral effect.

Spicy sauce without cooking from tomatoes and garlic is the simplest version of the recipe, which will allow you to enjoy the gifts of summer in the cold months of the year. With step-by-step instructions, you will quickly and correctly learn the cooking process. If this is your first time cooking adjika, it’s best to start with a traditional recipe. Based on it, it is easier to master the preparation of other options of hot seasoning, and then experiment, creating your own.

A simple recipe for raw or fresh adjika with spices without cooking

It is necessary to prepare a couple of jars with such seasoning without cooking for the winter. It will complement meat dishes, support the appetite of lovers of spicy foods and protect against colds due to increased metabolism. It does not even need to be preserved by rolling up in sterile jars; a refrigerator is suitable for storage. To prepare raw adjika without cooking, you will need the following ingredients:

1,000 g ripe tomatoes;
100 g of garlic, horseradish;
1 bell pepper, carrot, onion (onion);
50 g ginger (root);
0.5 teaspoon of pepper (black, red, white);
1 bunch of cilantro, parsley;
1 tbsp. a spoonful of sugar, salt;
half a lemon (juice).

Step by step recipe:

Scale boiling water tomatoes, peppers to remove the peel.
Cut horseradish into thin rings, garlic into slices, onion, and slices of greens. Combine, sprinkle with spices.
Use a blender to grind all the ingredients. It will take several minutes to cook.

Spicy adjika “Spark” with chili pepper and herbs without vinegar

The benefits of this sauce in the absence of vinegar. To make it spicy, preserving its taste and healthy qualities for a long time, chili pepper acts as an obligatory ingredient. Hot seasoning fans can diversify the recipe by adding ground black pepper to it. To prepare adjika sauce “with a twinkle” we take the following products:

3 kg ripe tomatoes;
400 g of pepper (hot chili);
1 kg of pepper (Bulgarian sweet);
2 heads of garlic;
6 tablespoons of salt.

Cooking:

Wash vegetables, peel, chop so that it is convenient to scroll through a meat grinder or beat in a blender until the consistency of mashed potatoes.
Salt the resulting seasoning, and put in the refrigerator for storage.

Quick recipe with apples and bell peppers through a meat grinder

With the advent of such kitchen assistants as a meat grinder, blender, food processor, the process of harvesting vegetables for the winter has become many times faster and easier. Grind a large number of vegetables to a state of homogeneous mass, especially if their different types are provided for in the recipe, it turns out without much trouble. Mild sauce “adjika” seems unexpected, apple fruit brings its piquancy. A quick recipe with apples provides the following ingredients:

3.5 kg of red tomatoes;
1 kg of pepper (sweet), apples, carrots;
150 g of oil (vegetable);
5-6 cloves of garlic;
3 heads of onion (onion);
10 tab. aspirin.

Cooking process:

Peel vegetables and apples, remove seeds from peppers. Cut everything so that it is convenient to place in a meat grinder. Grind until smoothie.
Salted ready-made non-acute adjika, squeeze garlic, add crushed aspirin tablets.

Piquant homemade adjika with eggplant and carrots without pepper

Homemade work with a spicy taste is done without pepper. They will act as the main ingredient, and roll up the seasoning for the winter, both under a tight lid and kapron. A dish of vegetables according to this recipe has an unusual taste, therefore it easily replaces a side dish for meat, or it is eaten just like that, to awaken appetite. To prepare a spicy version of homemade cooking, you will need:

500 g tomato;
3 kg of eggplant;
800 - 1000 g of carrots;
0.5 kg of onion (onion);
6-8 cloves of garlic;
200 ml of vinegar;
500 g of parsley (root, greens).

Cooking process:

Eggplant must be fried in oil, pre-soaked in salt water for about 15 minutes.
Wash the remaining vegetables, finely chop into cubes. Stir, adding to taste herbs, spices, salt.
Pour a glass of table vinegar, let it brew for a couple of days. Then roll up the cans, put in storage in a cool place.

Adjika with horseradish and green tomatoes

In the usual idea of \u200b\u200ba spicy dish, the recipe for its creation involves the presence of horseradish. This seasoning is used more often than coriander or cinnamon, and to diversify the taste is obtained by the tomatoes themselves. If traditionally ripe red fruits are chosen for this, then replacing them with green ones helps to diversify the collection of homemade blanks. A simple adjika recipe that perfectly complements meat or main dishes is prepared from the following ingredients:

5 kg of green tomato;
6 pcs pepper (chili);
200 g of garlic;
1 tbsp. oil (vegetable);
200 g of horseradish;
180 g of salt.

Cooking process:

Tomatoes, peppers, garlic, horseradish are very finely chopped or minced.
Mix the ingredients with a wooden spoon in a container suitable for the volume, add salt, add vegetable oil and arrange in jars.
Adjika from green tomatoes is stored in a cool place under a nylon cover.

Video recipes: adjika from tomatoes and garlic without cooking

With video recipes, preparing a delicious seasoning without cooking is much easier. Recommendations regarding the choice of vegetables, the correct proportions, some cooking secrets when there is no need to use sugar - all this is collected in the videos below. Various recipes of the famous seasoning in a sharp, piquant, raw version will help you make adjika, which is enough until the next harvest. Although such a homemade preparation is often eaten before the spring.