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➠ Adjika with horseradish and garlic

Adjika with horseradish and garlic

1261

Kitchen Caucasian

Calorie content 68.1 kcal

Portions 1 l.

Cooking time 70 minutes

Proteins * 1 gr.

Fats * 0.2 g

Carbohydrates* 5.9 gr.

Content

For lovers of hot sauces and seasonings, I want to recommend a recipe for adjika with horseradish and garlic. The spicy seasoning will undoubtedly please the strong half of humanity. Combined with a juicy barbecue, this is just something incredible!

Ingredients

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

Cooking process

Wash the tomatoes thoroughly. Place in pre-prepared boiling water for literally 30 seconds, and then put in cold water. Peel and remove the stalk.

Wash and dry the bell peppers and hot peppers, cut in half and remove the core with seeds and partitions.

Pass the prepared ingredients through a meat grinder, chop with a food processor or hand blender.

Wash the horseradish root thoroughly. Peel the horseradish root with a vegetable peeler and chop it into pieces to make it easier to chop. Peel the garlic and rinse under running water. Pass the prepared ingredients through a meat grinder or chop with a food processor, you can also use a blender.

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. Combine the crushed mass with the required amount of table salt, granulated sugar and table vinegar and mix thoroughly.

Put the prepared adjika with horseradish and garlic in sterile jars. Screw on with sterile caps. Store fragrant adjika in the refrigerator. Serve spicy adjika with meat dishes.

Bon Appetit!