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➠ Adjika with horseradish without cooking

Adjika with horseradish without cooking

2239

Kitchen Caucasian

Calorie content 64.6 kcal

Portions 2.5 l.

Cooking time 90 minutes

Proteins * 0.7 g

Fats * 0.1 g

Carbohydrates* 5.3 gr.

Content

This spicy and savory snack is very popular. It is prepared without boiling, so it retains all the nutrients and taste well. It is not only eaten, but also used to prepare sauce and marinate meat. You can change the severity of the seasoning with the amount of hot pepper.

Ingredients

Fresh tomatoes 3 Kg Horseradish 200 gr. Bell pepper 1.5KG Chilli 150 g Garlic 300 gr. Salt 0.5 tbsp. Granulated sugar 4 tablespoons Table vinegar 9% 0.33 st.

Cooking process

Wash the adjika tomatoes well. Then cut it crosswise and dip in boiling water for 20 seconds, then in cold water. Remove the peel from the tomatoes. Then cut the tomatoes into pieces.

Wash sweet and hot peppers, cut into halves and remove seeds.

Grind the tomatoes and peppers in portions into a homogeneous puree using a blender. Pour the puree into a separate bowl.

Peel the horseradish root, rinse and grate. It is not easy, but this method of grinding horseradish maximizes its unique taste. Transfer horseradish to tomato puree.

Peel and chop the garlic in a garlic bowl. You can chop the garlic with a knife, after crushing the cloves with the blunt side of the knife. Put the garlic in adjika, add the amount of sugar and salt indicated in the recipe, add vinegar, and mix everything well. Adjika is cooked. Place it in clean, dry jars and cover with any lids. Store raw horseradish adjika only in the refrigerator.