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Raw adjika with horseradish and herbs

0
998
Kitchen Caucasian
Calorie content 68.1 kcal
Portions 3 l.
Cooking time 90 minutes
Proteins * 1 gr.
Fats * 0.2 g
Carbohydrates* 5.9 gr.
* per 100 gr. product
Raw adjika with horseradish and herbs
Content

Lovers of hot sauces will certainly appreciate the recipe that I want to share with you. Adjika turns out to be very spicy and quite aromatic. The spicy seasoning goes well with meat and fish dishes.

Ingredients

Cooking process

step 1 out of 9
Wash the bell pepper thoroughly and remove the seeds and core. Rinse parsley and cilantro under cold water, and then shake off excess moisture.
step 2 out of 9
Wash the tomatoes thoroughly. Pat dry with paper towels. Cut the tomatoes lengthwise into quarters and remove the stalk. Choose meaty tomatoes.
step 3 out of 9
Grind the prepared bell pepper with a meat grinder. You can also use a food processor or blender.
step 4 out of 9
Then chop the prepared tomatoes. Combine chopped vegetables in a deep bowl.
step 5 out of 9
Wash the horseradish root thoroughly, and then cover with cold water and leave for a while. 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 cold running water. Pass the peeled vegetables through a meat grinder.
step 6 out of 9
Put chopped vegetables with the rest of the chopped ingredients.
step 7 out of 9
The next step is to mince the parsley and cilantro.
step 8 out of 9
Send chopped greens to the rest of the ingredients. Add the required amount of granulated sugar, coarse salt and table vinegar. Mix thoroughly.
step 9 out of 9
Wash the jars thoroughly and sterilize in the microwave or oven. Boil the lids in a saucepan or pour over boiling water. Put the prepared adjika with horseradish and herbs in sterile jars. Screw on with sterile caps. Turn jars with spicy adjika upside down. Then transfer the raw adjika to the refrigerator.

Bon Appetit!

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