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➠ Adjika with horseradish thick for the winter

Adjika with horseradish thick for the winter

1712

Kitchen Caucasian

Calorie content 20.3 kcal

Portions 0.6 l.

Cooking time 90 minutes

Proteins * 1 gr.

Fats * 0.2 g

Carbohydrates* 3.7 gr.

Adjika with horseradish thick for the winter

Content

I love spicy adjika and offer this recipe to the same lovers of hot spices. Thick adjika with horseradish turns out to be quite spicy even for me. Such adjika can be simply spread on bread and served as sandwiches or served as a seasoning for hot dishes.

Ingredients

Fresh tomatoes (fleshy) 1 kg Bell pepper 4 things. Chilli 3 pcs. Garlic 2 pcs. Horseradish root 150 g Table vinegar 9% 2 tbsp Coarse salt 3 tbsp

Cooking process

Wash the tomatoes and pat dry with paper towels. Cut the tomatoes in half and remove the stalk. Peel the garlic and rinse under cold running water. Wash the horseradish root thoroughly and then peel with a vegetable peeler. Wash the bitter and bell peppers, and then remove the seeds and cores with partitions.

Pass the prepared ingredients through a meat grinder or chop with a food processor, you can also use a blender. Then put the mass into a deep container in which you will cook adjika.

Add the required amount of table salt and vinegar, then mix thoroughly. Leave to infuse for about 1 hour.

Prepare the jars, wash them thoroughly and sterilize them in the microwave or oven. Boil the lids in a saucepan or pour over boiling water. Put the prepared thick adjika with horseradish in sterile jars and screw with sterile lids. Store fragrant spicy adjika in the refrigerator.