Spicy adjika with horseradish and garlic without cooking for the winter
Horseradish and garlic tomato adjika for the winter will be tastier and healthier if you make it without boiling. The recipe is simple and accessible. Those who prefer a milder seasoning, suitable for spreading on bread or adding to pizza, use very sparingly the hot ingredients (hot pepper and garlic).
If your family loves spicy seasonings, try making adjika with horseradish and garlic—it's very spicy and potent, and certainly not great for sandwiches. However, it's perfect as a topping for baked meat, fried chicken, cutlets, and other meat dishes. Store raw adjika in the refrigerator, where unopened jars will easily keep for six months or more.
Ingredients:
- tomatoes – 500 g;
- horseradish root – 8-10 cm;
- hot pepper (pods) – 2 pcs;
- garlic – 3 large heads;
- sweet pepper – 2 pcs (or 200 g);
- salt – 0.5 tbsp (to taste);
- sugar – 1 tbsp;
- vinegar 9% strength – 20 ml.
How to make adjika with horseradish for the winter
Trim the stems of the tomatoes and cut them into small pieces. Be sure to remove any damaged areas to prevent the adjika from turning sour during storage.
Peel the garlic cloves. Chop the sweet and hot peppers, remove the seeds, and stems. Cut into pieces.
Peel the horseradish root and cut into rounds. To prevent the strong, pungent odor from irritating your eyes and the pungent juice from irritating your hands, peel the horseradish under gentle running water and then wash your hands with soap.
We put the tomatoes through a meat grinder with large holes.
Then, mince the sweet and hot peppers, garlic, and horseradish root. Add to the tomatoes.
Add salt and sugar. Adjust to taste, but the adjika should be slightly salty—salt, like vinegar, helps preserve adjika better.
Add vinegar, it’s better to take a not very strong one with a fruity or berry aroma.
Sterilize the adjika jars. Boil the tin lids and pour boiling water over the nylon lids. Fill the jars with adjika, filling them to the very top.
We screw on or close tightly with nylon lids and put them in the refrigerator.
Happy harvesting!