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 prepared from hot pepper, garlic and herbs ground with salt.

But people began to call adjika many spicy and spicy seasonings, very different in their composition. Be that as it may, adjika with horseradish has great taste and enriches our diet with vitamins and minerals, goes well with many dishes, both meat and meatless. The sharp 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 liver stones and gallbladder, 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, black ground pepper and salt. If the tomatoes are sour, you can add sugar to taste. If you're not going to do a large number of seasonings 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.

This raw adjika with horseradish, 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 to the preparation.

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, others 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 running cold water. Getting rid of the skin after this will not be difficult. The approximate proportions for preparing the seasoning are as follows:

Tomatoes 3 kg;

Peeled horseradish root 150 g;

Garlic 150 g;

Salt to taste.

You can put the seasoning in boiled jars and close them with plastic or screw caps; you should store it in the 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 of course more benefit from raw seasoning. It goes well with traditional jellied meat, which is often prepared on New Year. Meat salads- also a traditional dish festive table, try to cook something unusual. Your guests will surely love it.

Raw adjika with horseradish, recipe which includes beets, is very easy to prepare. Fresh beets can be used, but much more delicate taste the seasoning will have boiled beets. We choose root vegetables with dark sweet pulp and thin skin. Boil as desired, peel and grate 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 - traditional dish Russian festive cuisine. It is a Western tradition to make special Christmas cookies. This will decorate your holiday table too.

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 peppers 200 g each;

Tomatoes 1500 g;

Bell pepper 750 g;

Salt 1.5 tbsp. spoons;

Vinegar 9% ? glasses;

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 rest of the 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 fewer 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 taste 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 of garlic and 3-4 bunches 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 stem 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 200 g 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. Ready seasoning We pack it in sterilized jars and roll it up.

Preparation of adjikawith horseradish has an endless variety of recipes, because people's tastes are very different. Probably, a 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 cooking 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 inspired 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 100 g 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 forest berries, it turns out great. This preparation differs not only spicy taste, but also 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. The benefits for the immune system will be undoubted. It is better not to heat treat this seasoning. If the berries are acidic enough, they will keep for a couple of weeks without any problems. If the acid is not enough, you can add citric acid, pomegranate juice or apple cider vinegar.

We wash all the vegetables. Cut the tomatoes into slices. Peel the bell pepper from seeds and stalks, cut into slices.

We peel the garlic.

Remove the stems from the hot peppers. Wash the horseradish root and peel it with a vegetable peeler until white.

Grind into the resulting tomato mass in a meat grinder. bell pepper.

We also twist garlic, hot pepper and horseradish.

Add salt and sugar to the bowl with the rolled vegetables.

Mix the mass.

By the second or third day, adjika will smell sour pickled vegetables and every day the aroma will become more rich and tasty. By the end of fermentation, the volume of adjika will decrease due to peroxidation and I combine the contents of the jars (three-liter and 0.7-liter) into one three-liter jar. It just turns out to be one whole 3 liter jar raw adjika with horseradish for the winter. Closing the jar plastic cover and put it in the refrigerator or cellar. Can be packaged in 0.5 liter jars and used as needed. Tasty, spicy, sour and sharp raw adjika with horseradish will always help diversify your usual diet in the autumn-winter period!

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

Adjika is served with meat dishes, jellied meat, pasta. It can be placed on bread and used as independent snack. Raw adjika is stored in the refrigerator for about 4 months. If you plan to save it until the next vegetable harvest, boil it in a saucepan, place it hot in jars and seal it tightly with sterile lids.

Adjika with tomatoes, garlic and horseradish: subtleties of preparation

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

Adjika with tomatoes, garlic and horseradish

Ingredients:

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

Cooking method:

1. Prepare the jars: wash them with baking soda, rinse hot water, heat in the oven. Cool and dry, as they should be completely dry at the time of packaging.
2. Wash the ripe tomatoes, make a small cut on each fruit, place the tomatoes in a deep bowl and pour boiling water over them. After 2 minutes, cool under cold running water. Remove the skin. Cut the tomatoes in half and remove the stems.
3. Wash the horseradish roots, cut off the small side roots, cut out the damaged areas. Peel off the skin in a thin layer and wash the roots again. Before use, keep them in cold water so that they do not become lethargic. Then dry with a paper towel.
4. Separate the garlic into cloves and peel off the husks. Rinse in cold water.
5. Prepare the meat grinder for work as was written at the beginning of the article. Mince the tomatoes, garlic and horseradish. Add salt and mix well until it is completely dissolved.
6. Place in prepared jars and close nylon covers, 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:

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

Adjika with tomatoes, garlic, horseradish and bell pepper

Ingredients:

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

Cooking method:

1. Prepare sterile jars with screw caps.
2. Wash the tomatoes, cut into four parts, immediately removing the stems.
3. Wash the pepper, cut off the top part with the stalk, remove the seeds.
4. Peel the garlic and wash it.
5. Rinse the horseradish root well, peel off the top skin, rinse again cold water.
6. Grind the vegetables in a meat grinder or blender. Add sugar, salt, vinegar and mix thoroughly.
7. Place in jars and close with lids. Put it in the refrigerator.
8. Adjika can be prepared without bell pepper. In this case, take 2 pods of hot pepper and cook as written in the recipe.
9. But along with salt, sugar and vinegar, pour in 100 g vegetable oil.
10. Mix well, place in jars and close with screw or nylon lids. Put it in the refrigerator.

Ingredients:

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

Cooking method:

1. Follow this recipe Just. You will need a large amount of tomatoes, as this is the main component of the dish.
2. First you need to grind the tomatoes and pepper in a meat grinder. You need to cut out the seeds from the peppers in advance.
3. Horseradish needs to be peeled and also minced in a meat grinder. This is a very caustic root, so to avoid burning your eyes, it is recommended to put a bag on the meat grinder, then this process will not cause any trouble.
4. Peeled, finely chopped garlic is added to the ground horseradish. You can also grind it through a meat grinder.
5. Now you need to mix all the crushed ingredients. Salt and sugar are added to taste. If someone finds this seasoning too spicy, you can add more vinegar.
6. Vinegar “quenches” excessive pungency. Ready-made adjika with horseradish can be rolled into jars and enjoyed all winter. It is best to store jars in the refrigerator.

Ingredients:

• ripe red tomatoes – 0.5 kg;
• pepper sweet variety“Ratunda” or any Bulgarian red – 200 g;
• garlic – 50 g;
• horseradish root – 50 g;
• hot pepper – 50 g;
• sugar – 1 tbsp. l. (without slide);
• salt – 1 tsp. (exactly along the edge);
• vinegar - 1 tbsp. l.

Cooking method:

1. We grind all the 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 accustomed to a homogeneous consistency, the blender is not bad and quick way chopping vegetables.
2. Let's cook first required quantity vegetables and seasonings, as the recipe suggests. And let's start preparing adjika. Wash the tomatoes thoroughly.
3. For adjika, we choose tomatoes with plenty of pulp and a small amount of juice. After washing the tomatoes, dry them until the drops raw water didn't hit adjika. Then we cut out the attachment points for the stalks of the tomatoes and cut the fruits into pieces.
4. Divide the garlic into cloves and peel the resulting cloves.
5. For adjika without cooking, you can use not only bell peppers of the Ratunda variety, but also any sweet red pepper. It is important here that the fruits are juicy and fleshy. Dry the washed pepper, cut it, remove the seeds, cut it into pieces convenient for grinding in a meat grinder. And we send it to tomatoes and garlic.
6. Now take the horseradish root, wash it thoroughly (preferably with a washcloth), peel it, and chop it finely. Grind the horseradish pieces into a meat grinder along with pepper, garlic and tomatoes. This will allow us not to lose the spicy seasonings (they are in small quantities) and at the same time soften the process of twisting the horseradish. (It stings the eyes very much).
7. Remove seeds from washed and dried hot peppers. And we also turn it through a meat grinder. Add the hot pepper last, adjusting the spiciness of the adjika to your own taste.
8. Mix the vegetables twisted into a meat grinder with a wooden spoon. Add salt to them according to the recipe.
9. The last thing you need to do is add sugar to the vegetable mass; add it strictly according to the recipe.
10. Pour in the amount of vinegar measured according to the recipe and mix everything well. Our adjika seasoning is ready. It can already be consumed, but to improve the taste, it is advisable that it stand for three hours at room temperature.
11. Place raw adjika in sterile jars and cover with plastic lids. Our adjika without cooking with horseradish and garlic is stored in the cold, so it needs to be placed in the refrigerator or a cold basement.
12. For greater reliability, you can add aspirin to the jar. One tablet per liter of adjika is enough. Adjika without cooking with aspirin and horseradish stores very well.
13. It will take no more than 30 minutes to prepare the sauce. We should have 600 g of finished product. So make a half-liter jar and try a little more.

Adjika with horseradish raw

Ingredients:

• Tomatoes - 1 Kilogram
• Horseradish root - 200 grams
• Garlic - 200 grams
• Salt - 1 tbsp. spoon
• Sugar - 80 grams
• Sweet pepper - 5 pieces
• Hot pepper - 1 piece
• Vinegar 9% - 80 Milliliters

Cooking method:

1. Prepare the necessary ingredients.
2. Wash the horseradish roots well and remove the peel. Grate or mince.
3. Pour boiling water over the tomatoes for a few minutes. Then rinse with cold water and peel off the skin.
4. Make tomato puree in a convenient way for you.
5. Gorky and Bell pepper cut in half, remove seeds and stems and mince.
6. Add to tomato puree and chopped horseradish.
7. Pass the garlic through a press and mix everything well.
8. Pour in vinegar to take down any excess heat.
9. Add salt to taste.
10. Add sugar to give adjika necessary sweetness. Mix well.
11. Raw adjika with horseradish is ready.
12. Place it in the refrigerator for a day so that it can brew well.
13. Then place in sterile jars, close with nylon or screw lids 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 winter. This recipe was used by my mother and now me. The peculiarity of this adjika is that it is fermented for 5 days, and then put in the refrigerator and can be stored there for about 6 months. The taste of this adjika is sour, sharp, richly spicy! Horseradish gives piquancy and aroma. This adjika is my favorite, I just adore it! It goes perfectly with meat, side dishes, and you can add a couple of spoons to borscht for acidity and sharpness. I recommend it to lovers of pickled and sour!

Ingredients:

• tomatoes - 2.5 kg;
• bell 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:

1. We wash all the vegetables. Cut the tomatoes into slices. Peel the bell pepper from seeds and stalks, cut into slices.
2. We peel the garlic.
3. Remove the stems from the hot peppers. Wash the horseradish root and peel it with a vegetable peeler until white.
4. We pass the tomatoes through a meat grinder (it is better to take creamed tomatoes - they are meaty and denser, just what we need for adjika).
5. Grind the bell pepper into the resulting tomato mass in a meat grinder. We also twist garlic, hot pepper and horseradish. Add salt and sugar to the bowl with the rolled vegetables. Mix the mass.
6. Pour raw adjika into clean jars (I take one 3-liter jar and one 0.7-liter jar). We do not fill the jars to the top, as the adjika will peroxide and rise to the top. I place jars of adjika in cups so that when it peroxidizes, the juice does not flow onto the table.
7. Cover the tops of the jars with inverted lids and leave to sour. The risen mass of adjika must be stirred each time with a spoon, thereby pushing the vegetables down. We do this for 5 days in a row.
8. By the second or third day, adjika will smell like sour pickled vegetables and every day the aroma will become more intense and tasty. By the end of fermentation, the volume of adjika will decrease due to peroxidation and I combine the contents of the jars (three-liter and 0.7-liter) into one three-liter jar.
9. This just turns out to be one whole 3-liter jar of raw adjika with horseradish for the winter. We close the jar with a plastic lid and place it in the refrigerator or cellar.
10. Can be packaged in 0.5 liter jars and used as needed. Tasty, spicy, sour and sharp raw adjika with horseradish will always help diversify your 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. apple cider vinegar

Cooking method:

1. Prepared vegetables must be ground. I used a food processor for this. Since there aren’t many vegetables, I put them all, except the tomatoes, in the bowl of a food processor and ground them. You can do this using a meat grinder.
2. The tomatoes also need to be crushed to a puree. I then rubbed it through a colander to remove crusts and seeds, but you don’t have to do this.
3. Mix the prepared vegetables, add salt, sugar, vegetable oil and vinegar.
4. Let the raw adjika with horseradish sit in a warm place for a bit so that the sugar and salt dissolve. Stir it periodically. At this point you can taste the adjika, and you may want to add more salt, for example. By the way, you can add sugar and salt gradually, because we have different tastes, some like it salty, some like it sour. So it's up to you how much sugar and salt you add in the end.
5. Place the adjika into pre-sterilized jars and cover with lids. This adjika should be stored in the refrigerator.

If you like spicy seasonings, then take note of this recipe for raw adjika with horseradish. This is not only tasty, but also healthy, because it contains no vegetables. heat treatment. And for variety, you can also cook horseradish. Khrenovyna is not a poorly prepared dish, but delicious sauce with horseradish, recipes for which are on the blog.

Quick adjika with horseradish

Ingredients:

• half a kilo of ripe red tomatoes
• 200 g of fleshy, aromatic bell peppers, preferably red.
• garlic,
• hot pepper
• horseradish root.

Cooking method:

1. Preparing raw sauce for the winter does not take much time. In just 30-40 minutes, even an inexperienced cook will be able to perform the following manipulations:
2. Wash the vegetables, peel the garlic and horseradish root.
3. Remove the skins from the tomatoes, which will allow you to get a very delicate sauce.
4. Cut the bell peppers in half and clean the inner chamber of grains and membranes. It is also recommended to do the same with hot peppers.
5. Hot peppers, garlic and horseradish must be minced in a meat grinder 2-3 times so that the gruel is homogeneous and tender.
6. Following the spicy and hot ingredients, place tomatoes and bell peppers into the meat grinder. For them, a single grinding is enough.
7. Mix all prepared products, add salt, sugar and vinegar.
8. After stirring, wait until the salt and sugar dissolve, then mix the adjika again and place it in sterilized jars.
9. Adjika should be stored in refrigeration chamber under a tight lid.

Raw spicy adjika with horseradish

Adjika goes well with many fish, meat and poultry dishes. Particularly suitable for fried meat on coals. Adjika is often added to marinades or as an ingredient in various sauces. Homemade adjika is always in price. If you don’t prepare a few jars for future use in time, you’ll regret it later in the winter. Store-bought, even the best and most expensive, can’t compare with homemade adjika. I have never come across a good, tasty store-bought adjika before.

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:

1. Wash the vegetables and dry. Cut into small pieces, removing the stems and core.
2. Grind tomatoes, peppers and garlic in a blender or mince.
3. Add salt to taste and crushed aspirin depending on the resulting amount of adjika.
4. Mix the adjika thoroughly and leave in the same container for about night.
5. Then mix again, place in jars, close with tight lids and store in a cool place. For this adjika it is not necessary to sterilize the jars; it can be stored without problems.

Ingredients:

• medium-sized tomatoes – 10 pcs. (more or less is possible)
• garlic – 5 cloves (more is possible)
• horseradish root – approximately 6 cm
• hot pepper – 1 pc. (more or less is possible)
• bell pepper – 4 pcs. (or to taste)
• salt - to taste

Cooking method:

1. For preparing adjika bell peppers, it is better to take red, fleshy varieties, but Any will do. Today we are using yellow pepper.
2. It is also better to take red hot pepper, but this is only for the visual effect: the color of the pepper does not affect the taste of adjika at all. The main thing is that the pepper is hot, but this is also a matter of taste.
3. In our case, a rather large pod of hot pepper; adjika will turn out very spicy if you use it all.
4. Here you can see for yourself how much hot pepper you need to add: you can use half a pod, or you can use just a little bit. This will not deteriorate the taste of the sauce, only its spiciness will change, and this is an individual matter.
5. Peel the garlic and horseradish root, remove the core and seeds from the bell pepper. Pass the hot pepper through a meat grinder as is, just remove the tail.
6. Tomatoes can be grated without peeling, or passed through a meat grinder.
7. Grind the sweet pepper and garlic through a meat grinder. Add hot pepper to it.
8. Grate the horseradish root on the finest grater. Horseradish can also be minced, but in our case the root turned out to be hard and woody. It can clog the meat grinder and make it difficult to grind. Read more:
9. Add tomatoes to the mixture. Then chopped horseradish root. Mix the mixture and add salt to taste. No need to add sugar. Our raw adjika with horseradish is already ready!
10. Lay out spicy sauce in clean jars, close the lids and place in the refrigerator
11. Adjika from tomato with horseradish and garlic is ready for use without cooking. Don't store it for long.
12. Serve with meat, side dishes, spread on bread, use for sandwiches.

There are many options for preparing this spicy and aromatic sauce. Whatever you make it from, tomatoes or beets, the main ingredient remains horseradish root.

Adjika with horseradish - general principles of preparation

Adjika may contain the following vegetables: tomatoes, eggplants, hot and sweet peppers, carrots, beets, walnuts, garlic and horseradish. It is also prepared with berries and fruits.

Tomatoes must be ripe; it is advisable to take fleshy varieties. Before cooking, cut the tomatoes crosswise and scald with boiling water, then remove the skin with a sharp knife.

All raw ingredients are passed through a meat grinder or ground using a blender.

The taste of adjika largely depends on the herbs and variety of spices used in the recipe. The more there are, the richer and brighter taste. Parsley, celery, dill, basil, spinach and other herbs are added to adjika.

The sauce is mainly boiled, but there are also recipes for the so-called “live” adjika, which is not heat-treated. All vitamins are preserved in this adjika, but it cannot be preserved. This sauce is stored in the refrigerator.

Recipe 1. Adjika with horseradish

Ingredients

A kilogram of tomatoes;

Half a kilogram of red sweet pepper;

Horseradish – 80 g;

Garlic – 100 g;

Hot red pepper – 180 g;

Granulated sugar – 25 g;

Salt – one and a half tbsp. spoons.

Cooking method

1. Wash the peppers and tomatoes and lay them out to dry. Peel and wash the garlic and horseradish root. Remove the stem from the pepper and clean out the seeds and membranes. Cut the tomatoes and peppers into quarters. Leave the hot pepper whole, cut off only the green tails. Cut the horseradish root into five centimeter pieces.

2. Grind all vegetables using a meat grinder. Combine everything in a large bowl, add salt, add sugar, stir and leave to brew for several hours.

3. For adjika, it is better to take small jars. Wash them and sterilize them. Place adjika into jars and roll up. You can also close it with nylon lids. In this case, the jars are stored in the refrigerator.

Recipe 2. Adjika with horseradish and herbs “Live”

Ingredients

A kilogram of fleshy tomatoes;

Horseradish and garlic - 100 g each;

Sweet bell pepper, carrot and onion;

Ginger root – 50 g;

Pepper mixture;

Cilantro and parsley - a large bunch;

Sugar and salt - a tablespoon each;

Juice of half a lemon.

Cooking method

1. Wash the peppers and tomatoes, pour boiling water over them and remove the skins. Peel and rinse carrots, onions, garlic, ginger and horseradish roots. Sort the greens, rinse and dry on a towel.

2. Cut everything into small pieces and grind in a meat grinder or food processor. Finely chop the greens. Mix the ingredients thoroughly and leave to steep for a couple of hours. Squeeze the juice of half a lemon.

3. Place the finished adjika in dry sterilized jars and cover with nylon lids. Store the preparation in the refrigerator.

Recipe 3. Adjika with horseradish and green tomatoes

Ingredients

Five kilograms of green tomatoes;

Chili peppers – 6 pcs.;

Garlic and horseradish – 200 g each;

Art. a spoonful of vegetable oil;

Salt is an incomplete glass.

Cooking method

1. Make small cuts crosswise on the washed tomatoes and pour boiling water over them, remove the skin with a sharp knife. Cut off the tails of the peppers and clean out the seeds and membranes. Peel and rinse the garlic and horseradish. Cut all vegetables into medium pieces and pass through a meat grinder.

2. Mix all the ingredients, add salt, add vegetable oil and place in a dry, sterile container. Adjika from green tomatoes should be stored in a cool place under nylon covers.

Recipe 4. Adjika with horseradish, carrots and apples

Ingredients

Two kilograms of tomatoes;

A kilogram of sweet bell pepper, carrots, sweet and sour apples, onion;

4 pieces each of hot red pepper, horseradish root, garlic;

120 g salt;

Granulated sugar - a glass;

Half a liter of sunflower refined oil;

100 ml vinegar.

Cooking method

1. Wash apples, tomatoes, hot and sweet peppers, dry them, cut out the stems, peel the seeds and cut into quarters. Peel the carrots, onions and horseradish, rinse and cut into pieces.

2. Grind the cooked vegetables using a meat grinder or food processor. Post in enamel pan, stir and put on fire. From the moment it boils, cover with a lid and simmer the mixture over low heat for an hour. Then add sugar and salt, pour in vinegar and sunflower oil, squeeze the garlic into the mixture through a garlic press, cook for a few more minutes and turn off the heat.

3. Pour hot adjika into dry, sterile jars and roll up. Leave the preserved food under the blanket for a day.

Recipe 5. Spicy adjika with horseradish and garlic

Ingredients

Two kilograms of tomatoes;

400 g grated root horseradish;

Garlic – 200 g;

15 sweet bell peppers;

Hot pepper – 2 pcs.;

Sugar – 150 g;

Table vinegar – 200 g;

Two tbsp. spoons of table salt.

Cooking method

1. Wash the tomatoes, make small cuts crosswise, scald with boiling water and remove the skin with a sharp knife. Cut out the stalk of the sweet pepper and clean out the seeds. Peel the garlic and horseradish root and rinse. Cut all vegetables into medium-sized pieces.

2. Grind everything using a food processor or meat grinder. Place in a saucepan, add sugar and salt, and add vinegar. Cover with a lid and leave for at least 10 hours.

3. Pour the finished adjika into dry, sterile containers, close with nylon lids, and leave for storage in the refrigerator.

Recipe 6. Adjika with horseradish and walnuts

Ingredients

Bell pepper - kilogram;

2 chili peppers;

Walnuts– an incomplete glass;

Two fleshy tomatoes;

Horseradish root – 50 g;

Khieli-suneli and zira - a teaspoon each;

Coriander – 10 g;

Paprika – 1 tbsp. spoon;

A bunch of cilantro;

Paprika and sugar – 20 g each;

10 g salt;

Garlic - head.

Cooking method

1. Wash the peppers, cut off the tails, remove the seeds and cut into quarters. Cut the chili pepper into rings. Chop the washed tomatoes into slices. Fry the nuts in a dry frying pan. In the same way, fry khmeli-suneli, paprika, cumin and coriander. Place in a mortar and crush.

2. Grind everything using a food processor or blender. Add sugar, salt and spices. Transfer to a cauldron, cover with a lid and cook for 25 minutes.

3. Peel the horseradish root and garlic, grate on a fine grater, mix and place in the prepared adjika.

4. Place hot adjika into dry, clean jars and send for sterilization. Sterilization time depends on the volume of the jars, from 10 to 30 minutes. Roll up and leave under a warm blanket for a day.

Recipe 7. Adjika with horseradish and zucchini

Ingredients

Three kilograms of zucchini;

A glass of sunflower oil;

Two heads of garlic;

Horseradish – 200 g;

A bunch of parsley;

A glass of tomato paste;

Salt – 70 g;

15 g ground black pepper;

100 g table vinegar.

Cooking method

1. Wash, peel and chop the zucchini into cubes. Place them in a blender or food processor and puree. Leave the zucchini to steep for a couple of hours.

2. Transfer the zucchini mixture into a cauldron, pour in oil, and add tomato paste and add pepper and salt. We send it to cook on the fire for an hour and a half. Dilute vinegar in a glass of water and pour into adjika.

3. Peel the garlic and finely chop it with a knife. Sort the parsley, rinse well and chop. Peel the horseradish and grate it on a fine grater. Mix everything. Send the resulting mixture into adjika and cook for another 10 minutes.

4. Pour hot adjika into sterile bottles or jars and roll up. Leave the preserved food wrapped for a day until it cools completely.

Recipe 8. Siberian adjika with horseradish

Ingredients

A kilogram of tomatoes;

Bulgarian sweet pepper;

60 g per grated horseradish;

40 g garlic;

A teaspoon of sugar and salt.

Cooking method

1. Wash tomatoes and peppers. Separate the garlic into cloves and peel. Grind all vegetables using a food processor or meat grinder. Add grated horseradish, add salt and sugar.

2. Place adjika in a cauldron and cook for half an hour. Pour hot adjika into sterile jars and sterilize for 15 minutes. Leave the covered jars for a day.

Recipe 9. Adjika with horseradish

Ingredients

Half a kilogram of tomatoes;

300 g each of garlic and horseradish;

A tablespoon each of vinegar and salt;

4 tbsp. spoons of sugar;

Two tbsp. spoons of sunflower oil.

Cooking method

1. Peel and rinse the horseradish root. Chop the tomatoes into slices. Using a garlic mince, chop the peeled garlic.

2. Grind the tomatoes in a meat grinder. Add to the tomato mixture granulated sugar and salt. Be sure to taste it. The tomato should have a sweet and sour taste.

3. Next, grind finely chopped horseradish in a meat grinder. Pour vinegar and sunflower oil into the mixture, squeeze the garlic through a press. Mix everything well. Leave to infuse for several hours. Pour adjika into dry, sterile containers, close with nylon lids and store in the basement or refrigerator.

Recipe 10. Adjika with horseradish and celery

Ingredients

2 kilograms of fleshy tomatoes;

100 g grated table white horseradish;

Celery root;

Garlic – 100 g;

Salt– 60 g;

Art. spoon of sugar.

Cooking method

1. Wash the tomatoes. Peel and rinse the celery root and garlic. Grind tomatoes, celery and garlic in a meat grinder, add horseradish, add salt and granulated sugar.

2. Place the vegetable mixture on the fire, cover with a lid and simmer over low heat for half an hour. Hot billet pour into sterilized jars, roll up, wrap and leave to cool for a day.

Recipe 11. Russian adjika with horseradish

Ingredients

Half a kilogram of sweet bell peppers;

1.5 kilograms of tomatoes;

Sweet apples – 450 g;

Onion – 200 g;

Two hot peppers;

Head of garlic;

50 g grated horseradish;

Granulated sugar – 150 g;

One and a half glasses of sunflower oil;

Vinegar – 80 g.

Cooking method

1. Cut out the stem of the washed peppers and clean out the seeds and membranes. Cut the washed apples into four parts and remove the core. Peel the horseradish root and garlic and cut into small pieces. Grind tomatoes, peppers, apples, garlic and horseradish in a meat grinder or food processor.

2. Place everything in a cauldron, pour in oil, add salt and sugar, cover with a lid and leave to simmer for an hour and a half. Pass the garlic through a garlic press and mix with vinegar. Add the vinegar-garlic mixture to the adjika five minutes before it’s ready.

3. Place the hot adjika into a prepared sterile container and roll it up. Leave to cool for a day under a warm blanket.

Recipe 12. Adjika with horseradish and beets

Ingredients

One and a half kilograms of ripe tomatoes;

Half a kilogram of beets;

A couple of bell peppers;

400 g horseradish;

Salt and vegetable oil.

Cooking method

1. Peel the beets, wash them, chop them into thin strips and fry them on sunflower oil until half cooked. Cut out the stem of the bell pepper, peel out the seeds and cut into quarters. Peel the horseradish and cut into medium-sized pieces. Wash the tomatoes and cut them in half.

2. Grind everything using a meat grinder or food processor, add salt and mix. Place everything in a cauldron and place on low heat, simmer for an hour and a half.

3. Place the hot adjika into dry, sterilized jars and roll up. Leave under a warm blanket for a day until completely cooled.

Adjika with horseradish - secrets and tricks of preparation

• Prepare raw adjika only from ripe vegetables, without any damage or rot, otherwise the mass will ferment within a few days.
• To avoid watery eyes while twisting horseradish, place a bag over the outlet of the meat grinder and secure it with an elastic band. This way you can avoid the pungent horseradish smell.
• Adjika under plastic covers can be stored not only in the refrigerator, but also in a good dry basement.
• It is better to grind pepper, garlic, herbs and spices in a mortar. This way the taste of adjika will be much richer.

In our country, we learned about adjika with horseradish for the winter many years ago. Today, housewives add ingredients such as garlic, various herbs, sweet peppers, apples and zucchini to tomato-based snacks. All these additives gave the finished sauce unique taste, for this reason the appetizer 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
• Adjika recipe for multicooker

Adjika with horseradish and tomatoes

Ingredients:

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

Preparation:

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

Two kilograms of tomatoes are placed in it, sweet and hot pepper, garlic, and then horseradish. IN ready mass poured required amount salt and granulated sugar. The whole composition is mixed very well.

The sauce is left for three hours, and in the meantime the jars are sterilized; if necessary, add more salt or sugar to taste.

The seasoning is placed 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;
fine salt - 2 spoons;
granulated sugar - 2 spoons.

Preparation:

To begin with, you should prepare food for raw adjika cooked with horseradish for the winter. First, prepare the tomatoes, here the “Slivka” variety of vegetables would be ideal; if desired, remove the peel from the tomatoes, but this is not necessary.

The tomatoes are cut into four parts, the garlic is also peeled, and the horseradish is cut into small cubes. All chopped ingredients are ground in a meat grinder with small holes.

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

Ready sauce pour into jars and then close with lids. This seasoning can be spread on bread, or even used as a marinade for meat.

Advice! Instead of metal lids, you can use screw-on lids; 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;
hot garlic - 3 heads;
juicy tomatoes - 2 kg.

Cooking method:

First of all they wash vegetable ingredients. Next, the peppers are peeled, the tomatoes are cut into four parts, the stalk is first removed. The horseradish root is peeled and washed, and the husks are removed from the garlic. All prepared vegetables are passed through a meat grinder, a little salt and dry herbs are added to the sauce. The most suitable are dry basil, suneli hops and cilantro.

Adjika with horseradish and garlic

Ingredients:

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

Preparation:

All ingredients are washed well and cut into pieces. Peel peppers and tomatoes; you can also peel garlic and hot peppers.

The products are placed in a blender bowl. All ingredients are ground to a puree, thus creating a hot sauce.

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

The prepared adjika with horseradish and tomato garlic is poured into jars and then covered with lids.

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

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

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

Ingredients:

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

Preparation:

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

The prepared ingredients are mixed, thereby obtaining a sauce. Add a little vegetable oil to it and salt to taste. If you wish, you can add some herbs to the appetizer. Ready-made adjika for the winter, made with horseradish and garlic, is transferred to dry 0.5-liter jars and then covered with lids.

Recommendation! To finished product stored longer, you can close the jars with nylon lids and then put them in the refrigerator. You can make this 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;
carrots - 1 kg;
sweet pepper - 1 kg;
table vinegar - 110 ml;
vegetable oil - 1 cup;
horseradish - 120 grams.

Preparation:

First, chop the sweet and hot peppers. 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, place the container with the sauce on the fire, and then reduce the flame to minimum.

Cook the appetizer for forty-five minutes. After the allotted time, a weak mixture is added to the mass. acetic acid, 255 grams of granulated sugar, a small amount of salt and vegetable oil. Stew for another five minutes, and then pour adjika with horseradish for the winter, according to this recipe, into 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.

Preparation:

This kind of horseradish is easy to prepare for the winter; to do this, the vegetables are washed and peeled, and then cut into pieces. All components are twisted with a meat grinder, and then the sauce is put on fire. As soon as the composition boils, reduce the fire and extinguish it sweet adjika at least an hour.

Granulated sugar, a little salt and vegetable oil. At the very end, add garlic and cook the mixture for another five minutes. Ready snack closed in jars.

Advice! If desired, add to the appetizer spices 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.

Preparation:

The greens are finely chopped, and the vegetables are not cut into large slices. Now, tomatoes, sweet red peppers and other vegetables are chopped with a meat grinder. The puree is put on fire and boiled for about an hour, after which salt, sugar and herbs are added. The finished 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.

Preparation:

This is the recipe for the most delicious homemade adjika with horseradish, the ingredients are chopped for her, and then the sauce is boiled for forty minutes. At the end of cooking, add vinegar, salt, granulated sugar, and then leave the sauce to infuse for five hours. Boil again and pour into jars.

Interesting! You can prepare raw adjika, with the addition of tomatoes and horseradish, according to this recipe, with fresh herbs, but in this case, the sauce will have less shelf life.

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.

Preparation:

The ingredients are prepared and then ground with a meat grinder. In this raw adjika with horseradish recipe for the winter, put garlic in pieces and a little salt. The preparation is poured into jars and sealed with lids.

Adjika recipe for 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.

Preparation:

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 in a meat grinder. The ingredients are transferred to a cauldron and cooked for an hour and a half. Five minutes before it's ready spicy adjika with horseradish for the winter according to this recipe, add sugar, a little salt and oil, and also pour in vinegar. The preparation is poured into jars.