Description

Ogonyok sauce for the winter is an easy-to-prepare preparation. To create it, you don’t need any special cooking skills, just a little patience. Using the amount of products in the proportions suggested by us, the yield of the finished product is quite large. If the tomatoes are juicy, then you can end up with six liters of delicious homemade sauce. We recommend packing the seasoning into small jars, because the opened sauce is not recommended to be stored for longer than a week due to its naturalness and lack of preservatives.
There are many recipes for making sauce with the mysterious name “Ogonyok” - with and without horseradish, with and without garlic. We really liked this recipe - with a lot of sweet bell red pepper and garlic. The not very dense consistency, due to the small number of components, the subtle aroma of tomato juice and sweet pepper, the somewhat pungent taste of hot pepper - all this creates the impression of a warm autumn evening, which is so lacking in winter.
Another highlight of the recipe we offer is that it does not involve cooking the ingredients. This allows you to preserve the maximum amount of vitamins and minerals, the lack of which the body experiences during the winter. The garlic contained in the sauce is a well-known natural antioxidant, number one in the fight against viruses that float in huge quantities in the air on cold and damp winter days. Bell pepper is a storehouse of minerals necessary for the human body, especially women. Tomato juice promotes the digestive process and saturates the body with vitamin A, which is called the “vitamin of youth”, improves hematopoiesis and stabilizes cardiac activity, helps the nervous system fight stress and strengthens human bone tissue.
The absence of preservatives makes the sauce attractive to consumers, because it is unlikely to find anything similar in retail chains. We bring to the attention of housewives a simple step-by-step recipe for preparing a delicious sauce with step-by-step photos attached to make the preparation process easier.

Ingredients

Ogonyok sauce for the winter - recipe

We sort and thoroughly rinse the tomato fruits under running water. Be sure to dry it on a linen napkin spread on your work table, remove all seemingly suspicious places - dark and yellow spots, bruises. This is due to the fact that our sauce does not involve cooking, and any component can spoil the finished product and negate all the work. We also rinse the red bell pepper and hot pepper pods well. Peel the garlic.

We cut the tomatoes into pieces that are convenient for you in size. We pass it through a meat grinder with a large grid so that the seeds contained in the tomatoes do not clog the device. They will not be a hindrance to us; they contain substances that stabilize the smell of tomato juice. If you have an electric meat grinder, the process will go faster. Pour the tomato juice into a previously prepared clean and dry pan.

Let's take previously washed and dried bell pepper fruits. It is better that they have fleshy walls. The average weight of one pepper is 100 grams, so we suggest you vary the number of units. We separate the stalks and seeds. We pass the pepper through a meat grinder and add it to the tomato juice. It is advisable that the total weight of pure pepper be 1.5 kg, that is, a quarter of the number of tomatoes.

We separate the stalks and seeds of the hot pepper. Pass the pulp through a meat grinder. If you want a hotter sauce, add the seeds to the tomato juice. After this procedure, do not forget to wash your hands thoroughly with soap to avoid touching the mucous membranes of the eyes, which will certainly cause irritation and tearing. Add pepper to tomato.

Tomatoes “Ogonyok” - a recipe for a fiery snack

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The spicy, thick preparation for the winter has the consistency of adjika and a sharp, aromatic taste. It goes amazingly with jellied meats and meat dishes. Thanks to essential oils, it is useful in the cold season as a cold prevention. We offer two recipes for preserving Ogonyok tomatoes, which will come in handy for the winter table.

Tomato preparation “Ogonyok” with horseradish addition

Tip: When grinding horseradish root in a meat grinder, you should put a thick plastic bag over the bell of the unit and secure it with an elastic band. This simple device will protect the mucous membranes of the eyes and nose from irritation.

Required products and their quantities:

• one kilogram of ripe tomatoes, you should take meatier varieties than for preparing tomato juice;
• 100 grams of horseradish root, use the thickest rhizomes from the bush for harvesting;
• 100 grams of garlic;
• one or two teaspoons of coarse table salt;
• one teaspoon of granulated sugar.

The method and subtleties of preparing a “thermonuclear” horseradish supplement to the diet:

1. Wash the tomatoes, remove spoiled areas and stems, cut into small pieces that are convenient for grinding in a meat grinder or blender.
2. Peel and wash the garlic.
3. Puree the tomatoes in any convenient way at the same time as the garlic cloves.
4. Wash the horseradish roots thoroughly with a brush and remove the outer peel.
5. Grind the peeled roots in a meat grinder.
6. Mix garlic-tomato puree and horseradish mixture.
7. Season the sauce with salt and granulated sugar.
8. Mix thoroughly and place in dry-sterilized jars.
9. Seal tightly and store.

Note: The finished sauce does not need sterilization and the addition of vinegar due to the large amount of essential oils, however, after six months it can lose its aroma and pungency in a significant amount.

Required products and their proportions:

• five kilograms of overripe tomatoes of various sizes;
• one hundred grams of hot capsicum of varying degrees of maturity;
• two hundred grams of garlic;
• a glass of granulated sugar;
• ten level teaspoons of salt;
• five large spoons of vinegar.

Cooking method:

1. Wash the tomatoes, remove spoiled areas and stems, chop into pieces convenient for a meat grinder or food processor.
2. Wash the pepper thoroughly and dry on a towel.
3. Wear disposable rubber gloves and clean the pods from seeds and membranes. (Gloves will help avoid burns that are possible when working with hot peppers).
4. Peel the garlic cloves and rinse them under the tap.
5. It is best to grind all the vegetables mixed together so that the resulting sauce is homogeneous.
6. Add vinegar, granulated sugar and salt to the finished puree, stir thoroughly.
7. It is preferable to sterilize containers for preservation using a dry method, in the oven, and wait until the jars have cooled down, in order to avoid a sharp contrast between the hot dishes and the cool vegetable mass.
8. The finished sauce does not require additional heat treatment; it is poured into jars and sealed immediately.

The workpiece is stored for a long time in a cellar or basement without any signs of deterioration.

Thanks to the high concentration of essential oils, the dish is useful during the season of colds and viral infections.

Tomato salad “Ogonyok” with bell pepper for the winter

This version of the salad is more gentle and is suitable as a vitamin supplement to the diet even for the youngest members of the family, since it is prepared without horseradish.

Number of required products:

• one kilogram of ripe tomatoes, you can take substandard vegetables, that is, different in size and slightly crushed;
• one kilogram of sweet pepper;
• one head of garlic;
• two teaspoons of table salt.

Method for preparing Ogonyok preparation for the winter:

1. Wash the tomatoes, remove stems and spoiled areas, cut into small pieces.
2. Wash the pepper thoroughly, remove the seeds and internal membranes, and cut as desired.
3. Peel the garlic and rinse under the tap.
4. Grind the vegetables in a food processor or meat grinder, mixing together to obtain a more uniform consistency of the finished product.
5. Add salt to taste and place in prepared container.
6. Cover with plastic or screw caps.
7. Store in the refrigerator.

Some call this dish an appetizer and bravely eat it with a spoon straight from the jar, while others use it exclusively as a sauce - instead of ketchup, adjika or horseradish. By the way, many people call this spicy preparation made from tomatoes, horseradish and garlic – adjika, although this is not exactly the same thing. You can also find other names, for example, “horserader”, “gorloder” or even “horseradish”. All of them hint at the main property of this snack - spiciness, which perfectly helps to warm up in the cold winter.

However, it is not at all necessary to make the fire very spicy - you can take a little less garlic or omit horseradish or add hot spices. Some tomato fire recipes have exceptionally mild taste, they are quite suitable even for a children's table.

Ogonyok is most often prepared for the winter, but you can also cook it in the summer, in small portions. The best period for preparing a light is July-August, when the shelves of vegetable stores and markets are bursting with tomatoes. It is at this time that you can inexpensively buy at least a whole box of fragrant red or pink tomatoes and start canning. Those whose tomatoes ripen well in their own beds are even luckier - they don’t even need to go to the market.

Recipe for making fire with garlic and horseradish

So, the first and most important ingredient in the fire recipe is tomatoes. Under no circumstances should they be green; on the contrary, it is better to take slightly overripe tomatoes with tender flesh. Pink oxheart tomatoes are perfect, but regular cream or even cherry tomatoes will do. We also need horseradish, garlic, salt and sugar.

Proportions

• 1 kg tomato
• 100 grams of horseradish
• 2-3 cloves of garlic
• 2 teaspoons salt
• 1-2 teaspoons sugar

Additional Ingredients

In addition to tomatoes, you can add other vegetables - for example, sweet peppers (2-3 pieces). If you want to make a spicier snack, take hot chili peppers (1-2 small pods). Sometimes carrots, apples, radishes, onions, parsley or cilantro are added, as well as any spices to your taste - black pepper, rosemary, basil or oregano. You can try making several jars with different recipes for the winter, adding new ingredients and experimenting.

Sometimes cooks suggest adding vinegar or vegetable oil to the flame. Of course, this is not necessary if you don't like these foods. This will not affect the shelf life - due to the presence of essential oils, the product does not deteriorate. Although it is still recommended to keep the jars in a cool place. However, if you decide not to put horseradish in the recipe, then you should not give up the vinegar, or you will only have to store the sparkle in the refrigerator. The taste of the fire without horseradish is very delicate, but without horseradish, natural preservation will not work.

However, as with vegetables, you can try cook fire according to different recipes and figure out which way you like best. For example, high-quality extra virgin olive oil will make this seasoning even more aromatic - and who among us doesn’t want to enjoy the smells of hot summer in winter? For a kilogram of tomato, take a tablespoon of vinegar and 2 tablespoons of oil.

Cooking process

Cooking a fire is a breeze– you are unlikely to find a person who would not cope with this task.

By the way, especially careful cooks still prefer the recipe with flame heat treatment. In this case, you will need to boil the entire mixture over medium heat for about two hours before pouring into jars.

So, a wonderful winter appetizer of tomatoes and garlic is ready. As you can see, the recipe is extremely simple. It goes perfectly with meat dishes, hot or cold. Try this seasoning with boiled tongue or jellied meat - the taste is amazing. Eat straight with a spoon, or spread on toasted bread. In winter, light with horseradish is very useful, since helps prevent colds and viral diseases, and it will also help those who are already sick to get better quickly. After all, it is much more pleasant to be treated with a tasty and natural product than to swallow pills and mixtures.

Winter salad has a variety of names. People call it different names. Some are a gorloder, others are a crap or a crap snack, others are familiar with the name adjika. But in all these variations, one thing remains unchanged - the spicy taste and ripe tomatoes as the main ingredient.

It is worth noting that most fire recipes do not require much time to prepare, and the enormous benefits and hint of spiciness will make it indispensable in your home!

The only important tool for preparing this delicacy is a meat grinder (or blender). After all, it is thanks to it that the flame turns out to be homogeneous and pleasant to the taste.

When choosing between a mechanical meat grinder and an electric one, you should understand their features. In an electric meat grinder, the food will be cut, but in a mechanical grinder, it will be ground. And when preparing a fire, it is preferable, of course, to grind vegetables.

How to prepare Ogonyok salad for the winter - 15 varieties

There is nothing unusual or complicated in this recipe, but with a minimum of time and effort a wonderful appetizer will appear on your table.

Ingredients:

• Tomatoes - 4 kg.
• Bell pepper - 2.5 kg.
• Hot pepper - 150-200 gr.
• Garlic - 900 gr.
• Salt, sugar, vinegar to taste

Preparation:

Prepare all ingredients and grind them in a meat grinder. Finally, mix everything well.

It is better to twist the vegetables one by one so that they mix directly themselves.

For lovers of unusual tastes, you can add nuts to the flame.

Ingredients:

• Tomatoes - 1 kg.
• Walnuts - 100 gr.
• Hot pepper - 2 pcs.
• Bell pepper - 5 pcs.
• Garlic - 250 gr.
• Dill and parsley to taste
• Vinegar 1-2 tbsp. spoons
• Sunflower oil - 2 tbsp. spoons
• Salt - 1 teaspoon
• Sugar - 2 tbsp. spoons

Preparation:

We pass all the components of our recipe through a meat grinder. Then add salt, sugar, vinegar and vegetable oil. Place into jars.

If the flame turns out to be very sharp, then when serving, you can mix it with sour cream.

Bell pepper is an important ingredient in winter preparations. And adding it to the flame will add brightness to the dish.

Ingredients:

• Tomatoes - 1 kg.
• Bell pepper - 1 kg.
• Garlic - 100 gr.
• Salt - 2-3 teaspoons

Preparation:

Grind the pre-peeled vegetables in a meat grinder and add salt. The seasoning in a jar should only be stored in the refrigerator, since this recipe contains no preservatives.

Another type of fire is the presence of eggplants in it, which undoubtedly add tenderness to the dish.

Ingredients:

• Eggplant - 1.5 kg.
• Sweet pepper - 0.5 kg.
• Hot pepper - 1 pc.
• Garlic - 150 g.
• Sugar - 80 g.
• Vinegar - 9% - 6 tsp.
• Salt - 1 tbsp. l.
• Vegetable oil - to taste

Preparation:

Cut the eggplants into slices (about 7mm). Fry them in oil until soft. Pass bell pepper, garlic and hot pepper through a meat grinder. Then add salt, sugar and mix. Place eggplants and pepper-garlic mixture in layers in jars. Add 2 teaspoons of vinegar on top. Close the jars with sterilized lids and place them in a saucepan (with a thin cloth on the bottom) with cold water.

Water should not reach the lids so that it does not get inside when boiling.

Cook everything for 10 minutes after the water boils.

Ogonyok, like any dish, can be rich in flavors. Adding various spices to a seemingly ordinary recipe will help with this.

Ingredients:

• Tomatoes - 10 kg.
• Garlic - 3-4 cloves
• Onion - 0.5 kg.
• Vinegar - 300 ml.
• Sugar - 750 gr.
• Salt - 100 gr.
• Cinnamon, cloves, black and allspice - 0.01 gr.
• Mustard - 0.5 gr.

Preparation:

Place the tomatoes in a saucepan and pour boiling water over them. Next, cool under running water, remove the skin and cut into wedges. Cut the onion into rings. Place tomatoes and onions in a saucepan and cook until reduced in volume. Grind the garlic with salt. Place cinnamon, cloves, ground pepper, and mustard in cheesecloth and throw into boiling water. Add salt, sugar and crushed garlic for 15 minutes. until the end of cooking. Pour the hot mixture into jars and sterilize.

For those who are concerned that the preparations may not last until winter, a fermented recipe should be used. During cooking, excess gases escape and then you can safely roll up the jars without fear that they will swell.

Ingredients:

• Tomatoes - 5 kg.
• Garlic - 8 heads
• Bell pepper - 20 pcs.
• Hot pepper - 6 pods
• Horseradish root (grated) - 1 cup
• Salt to taste

Preparation:

Salt the vegetables minced through a meat grinder and leave in an enamel pan for 10 days of fermentation. Stir twice a day. After 10 days, pour into jars.

Those who do not have time to wait 10 days for fermentation can use this recipe, in which the waiting time is only a few hours.

Ingredients:

• Tomatoes - 3 kg
• Peeled garlic - 1 cup
• Hot bitter pepper - 2 pods
• Sugar - 1 glass
• Salt - 2-2.5 tbsp. spoons
• Vinegar 9% - 1 glass

Preparation:

Chop tomatoes for convenience.

It is better to drain the released juice so that the flame does not peel off.

Mix all ingredients. Add sugar, salt and vinegar. Leave for 3 hours.

As you know, the more time we spend on a dish, the tastier it turns out. Therefore, this recipe for a sparkle justifies the time investment and turns out to be simply unusually tasty.

Ingredients:

• Tomatoes - 2.5 kg.
• Carrots - 1 kg.
• Apples - 1 kg.
• Sweet pepper - 1 kg.
• Garlic 200 gr.
• Sunflower oil - 2 cups
• Vinegar - 0.5 cups
• Ground pepper - 1 tbsp. spoon
• Salt - 0.25 cups
• Sugar - glass

Preparation:

Peel the tomatoes by pouring boiling water over them. Grate the carrots, place in a saucepan and cook over low heat. Grind bell peppers, tomatoes and apples and add to carrots. Add salt, black pepper, sugar, and vegetable oil. Grind the garlic and hot pepper and add after 100 minutes from the start of boiling. Then add vinegar and continue cooking. In general, boil for 2 hours 30 minutes. Pour the hot preparation into jars and roll up the lids.

This version of the light turns out to be very gentle and is suitable even for the smallest ones, as it has an appetizing aroma and is almost not spicy in taste.

Ingredients:

• Tomatoes - 1 kg.
• Sweet pepper - 1 kg.
• Garlic - 1 head
• Salt to taste

Preparation:

Prepare vegetables and grind them in a meat grinder. Pour the resulting mass into bottles.

To keep our light longer, it is better to bottle it with narrow necks and sprinkle salt on top.

Ogonyok salad for the winter - horseradish

Those who like spicier recipes are advised to use horseradish when preparing fire.

Ingredients:

• Tomatoes - 1 kg.
• Garlic - 100 gr.
• Horseradish root - 100 gr.
• Salt - 1 tbsp. spoon;
• Sugar - 1 tbsp. spoon.

Preparation:

Cut everything for grinding in a meat grinder.

Skip the horseradish first and collect it in a bag so that its aroma does not evaporate and does not cause tears.

Mix everything and leave for 30-40 minutes and pour into jars.

If, in addition to a spicy dressing, you want to prepare a hearty snack, then adding vegetables would be quite appropriate.

Ingredients:

• Tomatoes - 3.5 kg.
• Carrots - 1 kg.
• Sweet pepper - 3 pcs.
• Hot pepper - 2-4 pcs.
• Garlic - 3 heads
• Parsley and dill - 1 bunch each
• Sugar - 1 glass
• Vegetable oil - 1 glass
• Salt to taste

Preparation:

Grind and mix all the ingredients prepared for the fire. Then transfer to a saucepan and bring to a boil. This preparation is simmered over low heat for about 50 minutes. Finally, the light is poured into sterilized jars and rolled up.

If you like to experiment, then this recipe is worthy of your attention. After all, not everyone dares to add sweet to spicy. But the original taste is worth it. This preparation is not very spicy and has a pleasant fruit aroma.

Ingredients:

• Tomatoes - 3.5 kg.
• Carrots - 1 kg.
• Bell pepper - 1 kg.
• Apples - 1 kg.
• Onion - 1 kg.
• Plums - 1 kg.
• Garlic - 100 gr.
• Sunflower oil - 100 gr.
• Salt and pepper to taste

Preparation:

Prepare vegetables and fruits. Grind everything in a meat grinder. Pour sunflower oil into the pan. Place our mixture there and bring to a boil. Then simmer over low heat for 15-20 minutes. After this, add crushed garlic, salt and pepper. Pour the hot mixture into jars.

In winter, you always want some fresh greenery, which is why adding it to the fire will help fulfill this desire.

Ingredients:

• Tomatoes - 1 kg.
• Garlic - 1 head
• Hot pepper - 1 pc.
• Greens to taste

Preparation:

Grind tomatoes, peppers, garlic and herbs in a blender or meat grinder.

For a brighter taste, let the fire brew for a couple of days.

If the tomato harvest is not going well, but you still want to make a light, then this light recipe is for you.

Ingredients:

• Hot pepper - 0.5 kg.
• Walnuts - 150 gr.
• Garlic - 300 gr.
• Seasoning "Khmeli-suneli" - packaging
• Tomato paste - 0.5 kg.
• Salt - 70 gr.

Preparation:

Twist hot peppers, nuts, garlic. Add suneli hops and tomato paste. Add salt and mix the mixture. Divide into jars.