Recipe for raw adjika with horseradish. The most delicious recipe for homemade adjika with horseradish for the winter

After harvesting, every housewife thinks about how to preserve the taste and benefits of the fruits of her garden. In this matter, adjika with horseradish comes to her aid, which can be prepared for a long winter. This seasoning will appeal not only to lovers of spicy food, but also to those who like spicy dishes.

Adjika is a universal seasoning, and therefore the range of its applications is quite wide. Most often, this sauce is used with meat cooked in any form. It can be pork, beef, lamb, horse meat, poultry or another type of game. You can also add adjika to the soup - then it will get a piquant and spicy taste.

Some people use it as a sauce for all dishes: potatoes, pasta, pilaf, dumplings, and so on. And lovers of spicy food can simply spread it on bread, instead of butter, and drink tea.

Necessary ingredients for cooking

Any classic recipe for this spicy seasoning is based on red hot pepper, salt and garlic. They are what give adjika its individual pungency and spice. But today there is a large number of new recipes that deviate from the classic basics of making sauce. They use tomatoes as the main ingredient, and pepper may not be used at all.

There is also a lesser known variety of adjika – green.

Pepper is also used to prepare it, but of a different color. In addition to pepper, dill, cilantro, parsley, mint, basil and other herbs are added to this seasoning. Salt is also used.

Delicious recipes for winter preparations

Today there are a large number of recipes for homemade adjika. They differ in the seasoning preparation time, the products used and the spiciness. So everyone can choose suitable option, based on your own food preferences.

Adjika with tomatoes, garlic and horseradish

This adjika recipe is similar to the classic recipe. But its uniqueness lies in the use of tomatoes rather than peppers - these vegetables give the finished sauce a juicier and milder taste.

Required ingredients:

• tomatoes – 0.9 kilograms;
• horseradish root – 0.1 kilogram;
• garlic – 5 cloves;
• salt – 25 grams.

Cooking steps:

1. Wash the tomatoes and peel them. To easily remove the peel, vegetables need to be doused with boiling water, then, after a minute, cool under cold water and clean.
2. Cut the tomatoes into quarters and remove the stems.
3. Wash the horseradish, cut off small roots and remove rotten areas.
4. Remove the skin from the root and rinse again.
5. Grind horseradish, tomatoes and garlic cloves using a meat grinder.
6. Add salt to the resulting mixture.
7. Divide the sauce into sterilized jars and refrigerate. To properly prepare jars, they need to be boiled or heated in microwave oven for three minutes at maximum power.

Spicy seasoning with pepper

This method of canning is intended for lovers of spicy dishes. Adjika prepared according to this recipe is sometimes called “khrenovina” because of the large amount of horseradish used and because of its similarity to classical method preparing this dish.

Components you will need:

• hot pepper (chili) – 500 grams;
• tomatoes – 1.5 kilograms;
• garlic – 100 grams;
• horseradish - 0.4 kilograms;
• salt – 2 tablespoons.

1. Rinse the tomatoes well, remove the peel and divide into small slices. The best tomatoes Must be ripe and large to use in recipe.
2. Wash the horseradish root, remove damaged and rotten areas and peel off the skin.
3. Grind peppers, tomatoes and horseradish using a meat grinder.
4. Place the resulting mixture on the stove and cook over low heat for one and a half hours.
5. Crush the garlic cloves under a press.
6. Add them to the rest of the ingredients.
7. Add salt to the mixture and stir.
8. Place the seasoning in the prepared jars and roll up.

Seasoning with the addition of bell pepper

When adding bell pepper In adjika, the taste of the finished sauce becomes softer. This option is perfect for those who do not like too spicy and tart dishes.

You will need:

• bell pepper – 1.4 kilograms;
• capsicum – 0.3 kilograms;
• garlic – 3 cloves;
• salt – 30 grams.

Cooking steps:

1. Wash the vegetables well, remove seeds and stems.
2. Grind vegetables and garlic using a meat grinder.
3. Add salt to the resulting mixture.
4. Leave the prepared seasoning on the table to steep for 30-40 minutes. It is advisable to stir it every 10 minutes.
5. Pack the adjika into sterilized jars and roll up.

Recipe for delicious raw adjika

The beauty of this recipe is that the sauce does not require cooking and can be consumed immediately. Raw adjika has its own distinct, unique taste when it is still fresh. Therefore, it is recommended not to store it for too long.

Required components:

• fresh and large tomatoes – 0.8 kilograms;
• sweet red pepper –0.5 kilograms;
• garlic – 6 cloves;
• hot pepper – 2 pieces;
• salt – 1 tablespoon;
• sugar – 2 tablespoons;
• vegetable oil – 3 tablespoons.

Cooking sequence:

1. Peel the washed vegetables.
2. Wash the bell pepper, remove the seeds and remove the stem.
3. Also cut out the stalk of the chili pepper.
4. Grind the prepared ingredients.
5. Add salt, sugar and vegetable oil to the resulting mass.
6. Mix the finished sauce well and pour into sterilized jars.
7. It is not necessary to roll up jars of seasoning. Nylon lids are well suited for storing raw adjika.

Boiled sauce with carrots and apples

This recipe for preparing an ancient Caucasian seasoning is an innovation. Taste ready-made dish It turns out far from spicy, but sweet and soft. This is thanks to the apple and carrot.

You will need:

• carrots – 0.4 kilograms;
• tomatoes – 0.5 kilograms;
• apples – 0.4 kilograms;
• horseradish – 50 grams;
• garlic – 4 cloves;
• vegetable oil – 1 tablespoon;
• salt – 2 tablespoons.

Cooking technology:

1. Wash and peel the tomatoes.
2. Remove the peel from the apples and remove the seeds.
3. Cut the apples into medium-sized slices.
4. Wash the carrots and remove the top layer.
5. Finely chop the garlic cloves or crush them under a press.
6. Grind apples, tomatoes, carrots and horseradish using a meat grinder.
7. Pour in vegetable oil.
8. Place the finished mixture on low heat and cook for 70-80 minutes. Stir occasionally during cooking.
9. Remove the dish from the stove, add garlic and salt.
10. Put the sauce back on the heat, bring to a boil and turn off the burner.
11. Cool and pour into prepared jars.

Recipe with green tomatoes

Homemade seasoning prepared according to this recipe will have an unusual green color. This recipe is notable for the fact that it makes it possible to use unripe fruits.

It is difficult to imagine our table without various spices and seasonings, and adjika with horseradish for the winter- one of my favorites. Authentic Caucasian adjika is prepared from hot pepper, garlic and herbs. But people began to call adjika many spicy and hot seasonings, which differ greatly in their 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 meatless. The spicy root contains mustard oil, which, among other things, has a warming effect in cold weather, and volatile phytoncides of horseradish and garlic, which is also often present in adjika, have a detrimental effect on microbes. Horseradish promotes the secretion and dilution of bile, however, this imposes restrictions on its use by patients with stones in the liver and gall bladder, as well as people with increased acidity and ulcer sufferers, but nothing can be done about it.

There are many options for preparing this spicy and tasty seasoning; probably, every housewife has her own adjika recipe with horseradish, because even with the same ingredients, the proportions can be different. Some people make it with tomatoes, others with beets, but you never know what our inventive people can come up with. One thing remains unchanged: purchased or dug roots must be washed, peeled and chopped. The task is not trivial, considering the powerful spirit that comes from horseradish when grinding. But even here the people’s ingenuity does not sleep. 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 way for the nuclear fumes to escape.

The simplest one, one might say, classic recipe such a seasoning is known as Ogonyok or horseradish, and this is prepared adjika with horseradish and tomatoes. It is a tomato mass mixed with ground root, ground black pepper and salt. If the tomatoes are sour, you can add 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 them on a coarse grater so that the skin remains. For 1 kg of tomatoes, take 150 g of horseradish root and a quarter teaspoon of ground black pepper. The spiciness of the seasoning is regulated by the amount of horseradish and pepper. If you want to make a less spicy seasoning, reduce their quantity. Salt, mix and let stand for a while. After half an hour, the horseradish can be served. Try making aromatic quince jam, recipe.

This adjika with horseradish raw, it does not require heat treatment and is stored in the refrigerator, but not too much long time. The saltier one will last longer, but can still ferment. In this case, you shouldn’t throw it away; it will be quite suitable for seasoning borscht. A more common recipe for such a seasoning is with the addition of garlic, which will enhance the aroma and add beneficial properties workpiece

Adjika with horseradish and garlic It is prepared in exactly the same way, only for 1 kg of tomatoes you will need another large head of garlic. Its quantity may vary depending on your preferences. Some people put more, some - less. If you want to store it for a long time, you will need heat treatment. To prepare a large enough portion, you will have to chop more than one kilogram of tomatoes, and a grater is no longer enough. 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 with it the taste of adjika will be coarser. It's very easy to do. Cut the washed tomatoes crosswise and place them in boiling water for a few seconds. Remove to a bowl with a slotted spoon and place under the stream. cold water. Getting rid of the skin after this will not be difficult. The approximate proportions for preparing the seasoning are as follows:

Tomatoes 3kg;

Peeled horseradish root 150g;

Garlic 150g;

Salt to taste.

You can put the seasoning in boiled jars and close them with plastic or screw caps; you should store it in a cellar or refrigerator. Or you can boil for 20-30 minutes, skimming off the foam, put into sterilized jars and roll up. Then it can be stored room temperature. But there is definitely more benefit to the raw seasoning.

Raw adjika with horseradish, recipe which includes beets, is very easy to prepare. You can use fresh beets, but the seasoning will taste much more delicate with boiled beets. We choose root vegetables with dark, sweet pulp and thin skin. Boil as desired, peel and grate on a fine grater. Grind the horseradish and mix with grated beets. Season this mass with marinade: put a teaspoon of salt, a tablespoon of sugar, and 2-3 tablespoons of 9% vinegar in a glass of water. You can also use apple cider vinegar. Boil the marinade and cool slightly to 50-60 degrees. This amount of marinade is designed for 300g of beets and 200g of roots. Transfer the seasoning into clean, dry small jars and close with lids. Adjika should be stored in the refrigerator. It goes great with jellied meat. Delicious snack- pickled apples, see our rep.

Adjika without cooking with horseradish can be prepared with the addition of hot red pepper. For example, with this ratio of products:

Horseradish, garlic and hot pepper 200g each;

Tomatoes 1500g;

Bell pepper 750g;

Salt 1.5 tbsp. spoons;

Vinegar 9% ½ cup;

The vegetables are first thoroughly washed. Horseradish, if not completely fresh, is soaked in water for half an hour to an hour, peeled, and cut into pieces convenient for grinding. Garlic is peeled. The seeds are removed from the pepper and the tomatoes are peeled. Next, take a blender and grind first the roots, then the pepper mixture. Combine the ground root with the pepper mass. Next, chop the tomatoes and garlic and add to the remaining vegetables. Put salt and vinegar there, mix everything thoroughly. All that remains is to put it in clean sterilized jars and put it in the refrigerator. During storage, adjika may separate somewhat, there is nothing wrong with that, you just need to stir before use.

Adjika boiled with horseradish Of course, it contains less vitamins than cooked without heat treatment. If you have a cellar, it is better to keep the roots buried in sand during the winter and prepare the seasoning as needed. But where can you get ground tomatoes and peppers in winter, and not everyone has a cellar, and the refrigerator is not huge. Therefore, sterilization of workpieces is a way to at least preserve them for the winter. In principle, seasoning prepared by any of the above methods can be boiled for at least 15-20 minutes and rolled up. In this case, it is better to add vinegar at the end of cooking. You can enhance the aroma and usefulness of adjika if you add greens to its composition. Moreover, you can take your choice of greens: dill, parsley, cilantro, celery - they go well 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 peppers, a couple of horseradish roots, and several pods of hot pepper. It all depends on how spicy you want to make the adjika. For this amount of vegetables you need to take three large heads garlic and 3-4 bunches of different greens. If you are not going to subject the workpiece to heat treatment, then after washing the vegetables and herbs should be laid out on a towel and allowed to dry. Next, as usual, we peel the tomatoes, remove the seeds and stalk from the pepper, and peel the garlic and horseradish. Prepared vegetables need to be chopped, either by passing through a meat grinder, or using a blender or food processor. Then 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 cider vinegar, increasing the amount to 2/3 cup). If desired, you can boil the seasoning for 15-20 minutes and pack it hot in sterilized jars, or you can cover it with boiled plastic lids and store it in a cool place, but in this case it is better to make it saltier.

In general, to improve the taste and composition of this seasoning, you can add not only herbs. Let's tell you how to make adjika with horseradish and apples. This adjika contains vegetable oil, but if the ground mass is juicy enough, then it is quite possible to exclude this component. For 4.5 kg of tomatoes, take 0.5 kg of apples, bell peppers and garlic. For spiciness, add 200g of horseradish root and a few pods of hot pepper (2-4). Peel the apples and remove the cores. We prepare the remaining vegetables as usual for adjika: remove the skin from the tomatoes, and remove the seeds and stem from the peppers. The seeds of hot pepper do not need to be removed, in which case the seasoning will be spicier. Peel the garlic and horseradish. We chop all the vegetables using any in an accessible way: using a meat grinder, blender, food processor. Place the mixture of vegetables in a saucepan or cauldron and simmer for 30-40 minutes over low heat. Salt to taste, you can add half a glass if desired apple cider vinegar. We pack the finished seasoning into sterilized jars and roll it up.

Adjika with horseradish for the winter

Cooking adjika with horseradish has an endless variety of recipes, because people's tastes are very different. Probably, the combination of tomatoes and horseradish, sweet and hot peppers with tomatoes, horseradish and garlic are the most common seasoning options, differing only in the ratio of products. After all, one person likes it spicier, so that the seasoning is like fire, while the other likes the taste softer. But there are also completely exotic and unusual ways preparing horseradish with various additives. It is unlikely that they will find many fans, but it is likely that some will like them, and others will be encouraged to create their own unusual recipe. It is difficult to say whether these seasonings can be called adjika, but we will still give several options.

Horseradish with gooseberries and red currant juice.

For half a kilo of horseradish roots, take two glasses of gooseberries and a glass of red currant juice. Peel the horseradish and grind it in a meat grinder or in another accessible way. Wash the gooseberries and also pass them through a meat grinder. Extract the juice from the currants using a juicer. If it is missing, then grind the berries in a meat grinder, and then squeeze the juice through cheesecloth. Mix all the ingredients, add 100g of sugar (this amount can be adjusted to taste). Transfer the prepared seasoning into a jar and store it in the refrigerator.

Horseradish with apples, celery and lemon.

For 100 g of horseradish, take 300 g of apples, 100 g of celery, celery to taste and the juice of 1 lemon. Clean and chop the horseradish. Remove the core from the apples; you can also peel them. Wash the celery root and remove the peel. Finely chop the greens with a knife. Squeeze the juice out of the lemon. Grate apples and celery root on a coarse grater, mix with horseradish and season with lemon juice. Store the finished seasoning in the refrigerator. If you want, you can add salt and sugar to taste.

Horseradish with spinach.

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

Horseradish with beets and garlic.

For the horseradish root we take 1-2 small beets and 3-4 cloves of garlic. Wash and peel the horseradish, then grate it. Boil the beets, remove the peel and grate them too. The garlic can be finely chopped with a knife or squeezed out using a garlic press. Add a tablespoon of 9% vinegar, diluted in half a glass of cold water. Store the mixture in the refrigerator.

Horseradish seasoning with various berries.

If you mix crushed horseradish roots with puree from garden or wild berries, it turns out great. This preparation is distinguished not only by its piquant taste, but also by an abundance of vitamins and other biologically active substances. It can be served with fish, poultry, and meat dishes. Try lingonberries, cranberries or honeysuckle. From garden berries Any currant will do: black, white, red or golden, as well as sea buckthorn or plums. You can use lemongrass or actinidia berries.

We really want to preserve the summer harvest and delight our households with delicious and useful preparations, that's why we're closing adjika with horseradish for the winter. Such twists turn out to be extremely useful, they are rich in vitamins and perfectly harmonize with fish and meat dishes, game.

Adjika with horseradish raw

To preserve such a product, it is better for you to prepare small containers in advance, because the pungency will dissipate from large jars. It will take approximately 15 minutes to sterilize the jars and lids.

Thoroughly wash 2.5 kg of red tomatoes, 2 kg of red bell pepper (you can also use green vegetables). Cut the vegetables at least in half. Peel 6-8 heads of garlic, you should get 300 g of peeled product. Grind the prepared ingredients in a meat grinder, but a blender is not suitable for this manipulation, because... it will not be able to fully break the skin.

Next in line, 200 g of horseradish root will go into the meat grinder. Before grinding, they should be attached to the head of the unit using an elastic band. plastic bag small size. This trick will allow you to avoid tears from the strong smell when twisting.

Mix all the vegetable ingredients, add a glass of granulated sugar and 9% vinegar, as well as 2 large tablespoons of salt to the container. Mix everything well, and then pack it into jars, close the lids and store in the refrigerator.

If you like spicier seasonings, then raw adjika with horseradish recipe can be modified: take 300 g of horseradish roots and 250 g of garlic per kilo of tomatoes, bell pepper can be omitted altogether or replaced with 50 g of chili. For this ratio of ingredients you only need 30 g of salt.

Adjika boiled with horseradish

- this is, of course, good, a great option for a busy housewife, but classic cooking adjika with horseradish will include a cooking stage.

Wash one kilogram of the main ingredients: bell peppers, carrots, sweet and sour apples and onions. Wash 2 kg of tomatoes.

Pass the tomatoes through a meat grinder (in this recipe you can also use a food processor, which will significantly reduce the grinding time). Wash 3 horseradish roots and grate them. Finely chop all the vegetables, peel the apples and, cutting out the cores, chop in the same way. Cut 3-4 washed chili peppers without removing the insides.

Pour the tomato mass into the pan and boil it, then pour in all the crushed ingredients, pour in 0.5 l vegetable oil, add half a glass of salt and a glass of sugar. The brew should simmer over low heat for an hour, then pour half a glass of 9% vinegar into it and add 100 g of garlic - this should be done 5 minutes before the end of cooking.

Now all you have to do is package the seasoning in pre-sterilized containers and close the lids. The preparations should spend the night in a warm place, and then they should be moved to the cellar or the place where you store jars of winter goodies.

Adjika with horseradish and tomatoes

Take a kilogram of tomatoes, rinse them and dry them a little, then cut them into halves or quarters - this will depend on the size of the fruit. Grind the tomatoes using a meat grinder.

Peel 60 g of horseradish and cut it into pieces, then pass it through a meat grinder, repeating the bag trick described earlier. Grind 60 g of peeled garlic in a similar way. Mix all the ingredients, add a teaspoon of granulated sugar and three times as much salt. Place the resulting mixture in pre-sterilized jars and store in the refrigerator.

Here are several options for arranging the quantity of ingredients; everything is prepared according to the above principle.

Horseradish snack

Large head of garlic
5 kg tomatoes
4 horseradish roots of impressive size
Tablespoon salt

Horseradish with plums

100 g each of plums and horseradish roots
1 kg of tomatoes (can be illiquid)
head of garlic
To taste – salt and sugar

Vyatka horseradish

Large horseradish root
100 g garlic
1 kg tomatoes
To taste – salt and granulated sugar

And finally, we can’t help but mention the benefits. We have already mentioned earlier that this is a wonderful antiviral agent; this seasoning will also promote good blood circulation and prevent the formation of blood clots.

There is also an opinion that eating such boiled or boiled food can improve potency. We can say that this is really true, because improved blood circulation occurs throughout the body. That’s why men who want to stay in good shape longer are advised to season their food with this spicy and healthy adzhika from time to time.

As for the benefits of horseradish itself, these roots ethnoscience recommends use for problems with gallbladder, scurvy, hepatitis, pancreatic diseases, hypertension, digestive disorders. This is an excellent natural antibiotic that will be a real salvation for any inflammation of the mucous membranes. For example, using medicinal tincture you can relieve gum inflammation and calm down toothache. Many enzymes can be found in these roots, essential oils, salts of magnesium, calcium, potassium and phosphorus. They also contain sugar, starch, mustard oil, resins and bitter substances.