Raw adjika with horseradish

Raw adjika with horseradish

Spicy adjika from greenish tomatoes for the winter

Greenish adjika is a bright and spicy snack that can be prepared from greenish tomatoes. It is necessary to store such a preparation in the refrigerator or cellar, and it will become completely ready only after a week and a half after seaming. Adjika is successfully mixed with meat and potatoes, and also perfectly dilutes vegetable stew.

Adjika from greenish tomatoes with horseradish

Raw adjika made from horseradish and greenish tomatoes, otherwise known as horseradish or gorloder, is a very necessary snack that contains a lot of vitamins. It’s easier to prepare than usual, but you can only store it in the refrigerator. The ratio of ingredients can be adjusted to your own taste, so there is no one idea. But we want to suggest using our recipe as a base for such adjika.

Adjika from greenish tomatoes without cooking

A very tasty appetizer that will be a good addition to various meat and vegetable dishes. It's very easy to prepare and only takes a couple of minutes. And dishes with such adjika will acquire completely new, special notes!

Raw adjika with horseradish and aspirin

Instead of vinegar, you can use acetylsalicylic acid for long-term storage of raw products without cooking. It is important to maintain a suitable proportion of 2 pills per 1 liter. ready-made adjika, so that the taste of medicine does not arise, but our grandmothers used it completely for a long time.

Adjika with horseradish without cooking

This spicy and special snack is quite popular. It is prepared without cooking, so it perfectly retains all the beneficial substances and taste. They don’t just eat it, but they also use it to prepare sauce and marinate meat. You can change the spiciness of the seasoning with the amount of hot pepper.

Adjika with horseradish raw

According to this recipe, you are invited to prepare adjika with horseradish without heat treatment. It stores well thanks to the natural preservatives of horseradish and garlic and contains many vitamins. All vegetables in this recipe are chopped in a meat grinder. Your sauce is perfect for meat and fish dishes.

Adjika with horseradish thick for the winter

I love spicy adjika and offer this recipe to those who like spicy seasonings. Thick adjika with horseradish is quite spicy even for me. This adjika can simply be spread on bread and served as sandwiches or served as a seasoning for hot dishes.

Raw adjika with horseradish and herbs

Fans of hot sauces will definitely appreciate the recipe that I want to share with you. Adjika comes out quite spicy and quite fragrant. This special seasoning is perfect for meat and fish dishes.

Adjika with horseradish and garlic

For lovers of hot sauces and seasonings, I would like to recommend a recipe for adjika with horseradish and garlic. The spicy seasoning will certainly appeal to the powerful half of the world's population. In combination with juicy kebab, it’s simply something indescribable!

Adjika with horseradish and tomatoes

I suggest preparing fragrant and quite spicy adjika with horseradish and tomatoes. This seasoning is perfect for all dishes without exception; even spread on a sandwich, you will enjoy the wonderful combination of ingredients. Adjika with horseradish and tomatoes will unsurpassably strengthen your immune system.

Adjika from beets without tomatoes

Have you ever tried adjika made from beets? If not, it's time to try it. The spicy seasoning makes a great substitute for ketchup or other sauce. Adjika made from beets goes well with fish or poultry, and adjika can also be spread on the freshest fragrant bread.

Adjika from tomato pulp

Adjika from tomato cake is a simple and quick method for preparing your favorite home-grown vegetables. This method does not involve complicated preparation of tomatoes: you just need to wash and chop them. And this event under no circumstances changes the taste characteristics of adjika for the worse. You can simply verify this by preparing adjika according to the recipe that we have presented to your attention.

Adjika from tomatoes, horseradish and garlic

Homemade adjika is an indescribable dish! If you like it spicy, then this recipe will suit your taste. Horseradish and garlic add special notes to an already amazing appetizer! Try it yourself!

Adjika with horseradish - delicious recipes for special preparations for the winter

Adjika with horseradish is a good spicy appetizer that can be added to sauce or eaten plain with bread. It is often prepared from tomatoes with the addition of various spices, sweet and bitter peppers, garlic and horseradish. The last component makes the dish taste special.

How to cook adjika with horseradish

Adjika with horseradish for the winter, the best recipes for which are presented below, will be a beautiful addition to any side dish. And in order for the preparation to come out truly tasty, you must follow certain rules and tips, which are given below.

1. It is better to use very ripe vegetables for adjika, then the taste of the dish will be the most intense.
2. Adjika with horseradish without heat treatment must be stored only in the cold.
3. Jars for preparations should be washed with soda, steamed and dried.

Adjika with horseradish and garlic

Adjika for the winter with horseradish and garlic will literally appeal to lovers of everything spicy. Due to the fact that the product has undergone a fermentation process, it has a pleasant sour taste. Fermentation will go faster if the room temperature is higher. And then 5 days will be enough for this process.

• tomatoes – 1 kg;
• bitter pepper – 50 g;
• horseradish root – 100 g;
• sweet pepper - 200 g;
• salt – 1 tbsp. spoon;
• sugar – 1 teaspoon;
• garlic - 3 large heads.

1. All vegetables are crushed in a meat grinder.
2. Salt, sugar, stir well and leave the container for 7 days for fermentation.
3. With all this, adjika must be stirred twice every day.
4. Pour the mass into sterile containers, close with lids and store in the cold.

Adjika with horseradish and tomatoes

Adjika from tomatoes, garlic and horseradish is not subject to heat treatment, and therefore the vegetables for it must be consumed very fresh and without the slightest sign of rottenness or other damage. Adjika will be ready for use immediately after production, but if the product is infused, its taste will improve.

• tomatoes – 1 kg;
• horseradish root – 150 g;
• salt – 1 tbsp. spoon;
• garlic – 10 cloves.

1. Remove the skin from the tomatoes, having previously doused them with boiling water.
2. Pass the vegetables through a meat grinder, salt and stir.
3. Distribute the adjika into jars and put it in the refrigerator.

Spicy adjika with horseradish

Spicy adjika for the winter with horseradish is not a completely traditional version of Caucasian adjika, but this does not make the dish any less tasty. The combination of garlic, horseradish and bitter pepper makes the taste of the dish spicy, even scorching, which is why adjika is often consumed not as an independent dish, but as an addition to meat, poultry and sauces.

• reddish tomatoes – 2 kg;
• garlic – 200 g;
• sweet sand – 150 g;
• reddish sweet pepper – 15 pcs.;
• horseradish root – 400 g;
• chili pepper – 2 pcs.;
• non-iodized rock salt – 60 g;
• vinegar – 200 ml.

1. Vegetables are crushed using a blender or meat grinder.
2. Salt, sugar, add vinegar, stir and leave for 12 hours.
3. Place adjika in prepared containers, cover with lids and refrigerate.

Adjika with apples and horseradish

Adjika with horseradish and apples for the winter turns out to be so appetizing that after preparing one portion, sometimes there is not a single container left until the cold weather. Therefore, it’s worth preparing immediately, or even 3 servings of this fragrant snack for us. In order for the workpiece to be stored better, after sealing the container, it is necessary to turn it over and wrap it.

• tomatoes – 2.5 kg;
• carrots, winter apples – 1 kg each;
• reddish sweet pepper – 1.5 kg;
• horseradish, garlic, hot pepper – 200 g each;
• sugar – 100 g;
• salt – 1 teaspoon;
• table vinegar – 100 ml.

1. Vegetables and apples are passed through a meat grinder and then boiled for 1 hour.
2. Grind hot peppers, garlic and horseradish.
3. Add the ingredients to the pan and cook for 10 minutes, stirring.
4. Salt, sugar and add vinegar.
5. Allow the mixture to boil, pour into jars and seal.

Adjika with pepper and horseradish

Adjika with horseradish for the winter with the addition of fleshy reddish sweet peppers comes out especially tasty and fragrant. In this case, a recipe is presented where the workpiece is not subjected to heat treatment, and is later stored in the cold. If there is no such ability, then the prepared mass must be boiled for half an hour, and then rolled up later.

• tomatoes – 3 kg;
• hot pepper – 150 g;
• horseradish root – 200 g;
• reddish sweet pepper – 1.5 kg;
• salt – 100 g;
• vinegar 9% – 70 ml;
• garlic – 300 g;
• sweet sand – 100 g.

1. Tomatoes are dipped in boiling water for a minute, then doused with cool water and the skins are peeled off.
2. Hot, sweet peppers and tomatoes are crushed in a blender.
3. Horseradish root is grated on a small grater.
4. Combine all ingredients, add salt, sugar, vinegar, chopped garlic.
5. Stir thoroughly again and that’s it, adjika with pepper and horseradish is ready.

Adjika from greenish tomatoes with horseradish

The recipe for adjika with horseradish, presented below, differs from others in that the appetizer is prepared not from ripened, but from greenish tomatoes. If you do not plan to store the workpiece for a long time, then you can not boil it, but simply put it in containers and put it in the refrigerator. The amount of garlic, hot pepper and spices is adjusted to taste.

• greenish tomatoes – 2 kg;
• bell pepper – 500 g;
• hot pepper – 2 pods;
• garlic – 6 cloves;
• salt – 1 tbsp. spoon;
• horseradish root – 50 g;
• oil – 30 ml;
• vinegar – 50 ml;
• khmeli-suneli.

1. Greenish tomatoes and peppers are crushed in a blender and the mixture is boiled for about an hour.
2. Add crushed garlic, horseradish root, spices, vinegar, oil, salt and boil for another 15 minutes.
3. Adjika from greenish tomatoes with horseradish is ready! They put it in jars and roll it up.

Adjika with horseradish leaves

Adjika made from horseradish leaves is very appetizing and spicy. It cannot be eaten in its pure form. But if you add it to sour cream, mix it with olive oil and lemon juice, it will be a good salad dressing. This appetizer also goes well with meat and fish dishes.

• horseradish leaves – 30 pcs.;
• parsley, dill, celery - 1 bunch each;
• garlic – 2 heads;
• chili pepper – 200 g;
• salt;
• vinegar essence – 1 teaspoon.

1. Horseradish leaves, herbs, peppers and garlic are crushed to a puree.
2. Mix all this, salt to taste, add vinegar, stir and leave for half an hour.
3. After this, adjika with horseradish is ready.

Adjika from zucchini with horseradish for the winter

Boiled adjika with horseradish for the winter, prepared on the basis of zucchini, is not a completely ordinary, but very tasty appetizer. Instead of tomato paste, you can use about 1 kg of crushed tomatoes, but then the mass needs to be boiled a little longer so that the adjika does not come out too watery. Or you can reduce the time and boil the mass without a lid, then the liquid will evaporate faster.

• zucchini – 3 kg;
• tomato paste – 10 tbsp. spoon;
• ground dark pepper – 3 teaspoons;
• vinegar 9% – 5 tbsp. spoon;
• oil – 200 ml;
• garlic – 2 heads;
• horseradish – 200 g;
• rock salt – 100 g;
• parsley - 1 bunch.

1. The zucchini is crushed and the finished puree is allowed to brew for a couple of hours.
2. Later, the resulting mass is salted, oil, tomato, pepper are added and the whole thing is simmered for 1.5 hours.
3. Add crushed garlic, horseradish root, parsley and boil for another 10 minutes.
4. Pour in vinegar, stir, distribute the mixture into containers and seal.
5. This adjika with horseradish can be stored simply in the apartment.

Raw adjika with horseradish – recipe

The recipe for adjika with horseradish for the winter, presented below, is very simple and understandable. The product does not require boiling or additional sterilization, because it is assumed that it will be stored in the cold. If it seems that adjika is asking for additional sourness, then you can add a little vinegar to taste.

• tomatoes – 2 kg;
• horseradish – 350 g;
• garlic – 2-3 heads;
• sugar, salt - 2 tbsp. spoons;
• dark ground pepper, suneli hops - ¼ teaspoon each.

1. Vegetables are crushed, salted, peppered and sugared.
2. Mix everything well and that’s it, raw adjika with horseradish is ready!
3. Place it in containers and put it in the cold.

Raw adjika with horseradish and garlic - favorite recipes

6 min to read

Raw adjika with horseradish and garlic is a choice for those who love a rich taste and smell. There are dozens of different recipes for this seasoning, among which anyone can find something that suits their taste preferences. This dish is simple to prepare, but it can add a distinctive taste to any meat dishes and side dishes; it can also be eaten as a separate appetizer or even as a paste for sandwiches.

Traditional recipe

There is a regular traditional recipe that can be used as a base and, if desired, varied and supplemented with your own ingredients. This recipe is a base, approximate proportions of taste and balance.

Here's what you need to prepare before you start creating a culinary masterpiece:

• ripe large tomatoes (only burgundy varieties) - 10-12 pieces;
• the same amount of sweet bell pepper;
• chili – 3 pods;
• 3 large heads of garlic;
• 150 grams of peeled horseradish root;
• 2/3 cup sugar;
• 2/3 cup vinegar;
• salt.

It is better and more convenient to grind the ingredients using a food processor or chopper. If such a technique is not found, then you can scroll the indicated components of the sauce through a regular or electronic meat grinder.

The process of creating this sauce is as simple as possible and does not require any special abilities:

• It is necessary to thoroughly wash the tomatoes with cool water;
• take a sharp knife and cut out the cores of the tomatoes;
• grind;
• deal with sweet and hot peppers - remove the seeds and grind them;
• Lastly, grate the horseradish and squeeze out the garlic;
• pour in vinegar, stirring;
• dissolve salt and sugar in the sauce;
• Sterilize the lids and jars, fill them to the very top with ready-made raw adjika.

This sauce should only be stored in the refrigerator! If the jar is already open, its contents must be consumed within 5 days.

It is important to look at the level of ripeness of the tomato. If they are overripe, the prepared sauce will not be stored for a long time and it may spoil.

With greens

Adjika with herbs without heat treatment is an excellent dressing for borscht, a base for gravy, and also a good marinade for meat and fish. In order for it to be stored, all stages of the technology must be strictly observed.

• 2 kg of fleshy, ripe tomatoes;
• reddish bell pepper – 10 pieces (you should choose only large and mature specimens);
• hot pepper – 4 medium sized pods;
• large heads of garlic - 6 pieces;
• fresh horseradish root – 150 g;
• bunch of parsley
• bunch of dill.

This recipe does not use vinegar or sugar. The main preservatives are hot peppers and acid, which is contained in the pulp of tomatoes. But because natural ingredients are not able to completely prevent the fermentation process, it is therefore necessary to store raw adjika prepared according to this recipe for no longer than 2 months in the refrigerator. Stages of creating a culinary masterpiece:

• Core washed tomatoes;
• grind the tomato pulp, drain the excess liquid;
• remove the seeds from the pepper, also remove the stalks;
• chop the peppers (hot and sweet);
• squeeze the garlic through the garlic press;
• grate horseradish on a small grater;
• mix everything and add 2 tablespoons of salt to the total mass;
• leave the sauce for 10 minutes until the salt is completely dissolved;
• while the sauce is infusing, you need to wash it, dry it with a clean towel and chop the greens, which you also put into a container;
• package into jars.

If desired, you can use cilantro in this recipe, but then it is better not to add dill.

The salt must be no less than indicated in the recipe. Otherwise, all efforts will go down the drain, because without a suitable concentration of salt, the sauce will turn sour.

Raw adjika with horseradish and garlic and apples

In adjika, apples are the ingredient that makes the taste of the sauce the most rich and catchy. If you keep the proportions and choose the right variety, the finished sauce will be fragrant and quite tender.

List of suitable ingredients:

• 4-5 apples, but only sour types;
• 10-12 ripe large tomatoes;
• 10 sweet peppers;
• 3 pods of hot pepper;
• 4 heads of garlic;
• 3 horseradish roots;
• 3 tablespoons sugar;
• 2.5 tablespoons of salt;
• ½ cup vinegar.

Apples for adjika do not need to be peeled. Antonovka is most often used, but you can choose any other sour variety. Here is a step-by-step detailed development of the manufacturing process itself:

• wash tomatoes, apples and peppers (hot and sweet);
• remove seeds and cores, grind ingredients;
• send ground or grated horseradish and garlic there;
• the final step is salt, sugar, vinegar.

There is no need to rush to pack everything into jars right away. First, you need to leave the prepared mixture for 10-15 minutes so that the sugar and salt dissolve well. During this period of time, you can sterilize the jars - pour boiling water over them or keep them in the oven. It is strictly forbidden to use plastic containers or other types of synthetic utensils for storage. The acids in which adjika is rich react with polymers and the entire sauce becomes saturated with toxic, carcinogenic components.

In order for the jars to be sterile, they must be placed in a cool oven and the temperature set to 100-120 degrees. If the glass heats up evenly, it will not burst, and all pathogenic bacteria will die.

Without tomatoes

Contrary to popular belief, adjika can be made without tomatoes, but this recipe differs significantly in taste. The finished sauce is quite spicy, but it has one advantage - it can be stored all winter in the refrigerator, even without heat treatment.

What to cook with:

• 8 burgundy sweet peppers (paprika);
• 400 grams of juicy hot peppers;
• 5 heads of garlic;
• 100 grams of horseradish rhizome (weight in peeled form);
• 50 ml vinegar;
• coriander seeds - teaspoon;
• dried basil - 1 table. false;
• salt.

To cope with cleaning hot peppers and avoid skin irritation, you should definitely purchase honey gloves. You can use plastic gloves, but they are very awkward to work with. This is what needs to be created next.

1. Wash the peppers (both types) under cool water.
2. Use a knife to cut out the stalks and clean out every single seed.
3. Peel the garlic and horseradish.
4. Place everything in the bowl of a food processor and grind. You can also use a meat grinder.
5. In a deep bowl, mix the resulting gruel with dried basil and coriander seeds, add vinegar and salt.
6. Pack into small sterile jars with tight-fitting lids.

An important aspect in the process is maintaining proportions. Without this, it is impossible to make a product that will be suitable for long-term storage.

The best option for storing dishes is glass jars with lids that are additionally equipped with a clamp that ensures tightness.

With tomato

Raw adjika, which contains horseradish and garlic, can be prepared in a matter of minutes without tomatoes, which are simply and organically replaced with natural tomato paste.

What you need for cooking:

• 3 cups of tomato;
• 200 grams of horseradish;
• 5 large sweet peppers;
• 5 heads of garlic;
• 3 tablespoons sugar;
• 2 teaspoons reddish ground pepper;
• ½ teaspoon dark pepper;
• 100 ml vinegar;
• salt (at least 30 g).

Horseradish, pepper and garlic - all this must be chopped using a food processor or meat grinder. Mix spices, salt, sugar and vinegar with tomato separately. Pour the purchased sauce over the gruel of horseradish, pepper and garlic, place and leave for 10 minutes. After this, fill the jars with sauce and seal with lids.

Under no circumstances should you use powdered paste that contains a lot of dyes and starch. Because of these components, ready-made adjika on such a paste cannot be stored for a long time.

Adjika is a sauce that contains a lot of nutrients, antioxidants and vitamins. “Raw” recipes are not bad because they allow you to preserve all the benefits and taste of new goods for a long time. Therefore, by observing the proportions and the described manufacturing technology, you can make not just a delicacy, but also a powerful vitamin product that will take care of your health during the winter cold and protect you from diseases.

Adjika with horseradish without cooking

Very tasty and necessary adjika. Does not require cooking, which preserves the useful characteristics of the goods. Goes well with meat dishes, or just for bread with first courses. Very tasty, try it!

Ingredients for “Adjika with horseradish without cooking”:

• Tomato – 2 kg
• Bell pepper – 10 pcs.
• Reddish hot pepper – 16 pcs.
• Garlic (approximately 3 pieces) - 200 g
• Horseradish (25-30 cm, if narrow - 4 pcs.) - 2 pcs.
• Dill - 2 bunches.
• Parsley - 2 bunches.
• Cilantro - 3 bunches.
• Sugar - 4 tbsp. l.
• Salt - 5 tbsp. l.
• Vinegar (6%) – 125 g

Nutritional and energy value:

Recipe for “Adjika with horseradish without cooking”:

Wash and peel bell peppers

Wash the tomatoes, scald with boiling water, peel off the skins

Peel the garlic, peel the hot pepper, it is better to do this with gloves. Throw 2-3 pieces with seeds. For those who like it spicy, throw in 4-5 pieces with seeds.

You can grind everything through a meat grinder, or grind it in a blender.

Peel the horseradish, twist it through a meat grinder, and put the bag on the meat grinder. I pureed it in a blender

Combined with garlic and ground in a blender

Add hot peppers and bell peppers using an immersion blender to ensure a more homogeneous mixture.

Finely grind the greens

Combine everything, add sugar, salt, vinegar. Mix. Leave at room temperature for a day - “make friends.”

Sterilize the jars, divide the adjika into the jars and store in the refrigerator.

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November 11, 2017 Svetuniya KSA #

August 13, 2017 JeSeKi # (moder)

August 23, 2017 Selivanova # (recipe creator)

September 27, 2015 Tatyana Egoshina #

October 22, 2015 Selivanova # (recipe creator)

October 14, 2014 Olya Nikiforova #

October 14, 2014 Selivanova # (recipe creator)

October 14, 2014 Nina Ledneva #

October 14, 2014 Selivanova # (recipe creator)

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