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➠ Adjika with raw horseradish

Adjika with raw horseradish

1972

Kitchen Caucasian

Calorie content 76.1 kcal

Portions 1.5 l.

Cooking time 90 minutes

Proteins * 1.1 gr.

Fats * 4.5 gr.

Carbohydrates* 9.1 gr.

Content

According to this recipe, you are invited to cook adjika with horseradish without heat treatment. It keeps well thanks to the natural preservatives of horseradish and garlic and contains many vitamins. All vegetables in this recipe are minced in a meat grinder. Your sauce goes well with meat and fish dishes.

Ingredients

Fresh tomatoes 2 Kg Horseradish root 400 gr. Garlic 400 gr. Chilli 2 pcs. Salt 5 tbsp Granulated sugar 6 tbsp Table vinegar 9% 4 tablespoons Vegetable oil 10 tbsp

Cooking process

Wash the tomatoes, remove the stalks from them and cut the tomatoes into pieces. Peel the horseradish root, wash and chop as well. Peel the garlic.

Twist all vegetables in a meat grinder with a medium wire rack. First, twist the tomatoes with the garlic and pour the resulting mass into a separate bowl.

To grind horseradish, put a plastic bag over the grinder to reduce crying. It is best to use a manual meat grinder to prevent the tough horseradish root from damaging the knives. Twist peeled hot peppers with horseradish. Put the horseradish twisted into a bag immediately into the tomato mass.

Mix the chopped tomatoes with horseradish well.

Then add the amount of salt, sugar and vinegar indicated in the recipe to the adjika and mix again.

Dry sterilize the preform jars. Put the cooked adjika with horseradish into jars. Pour 2 tablespoons of oil into each jar on top so that the workpiece is better stored.