Tomato and garlic throat cutter without boiling
For those who love quick and easy winter preparations, this recipe is tomato and garlic garnish. This spicy condiment is easy to make at home. It is prepared without boiling, the vegetables retain their natural taste, color and vitamins.
Blend or grind the tomatoes, garlic, hot pepper, and horseradish root, add salt, and pour into jars. For storage, use small jars or small food containers. Since the seasoning is not cooked, store it only in the refrigerator or cellar in a tightly sealed container. Some can be frozen—freezing the seasoning does not lose either its flavor or spiciness.
The proportions in this step-by-step recipe with photos are approximate and can be easily adjusted to suit your taste: reduce the amount of pepper or garlic, add less horseradish, or add more salt.
Ingredients:
- fleshy tomatoes – 500 g;
- garlic – 2 heads;
- hot peppers – 3-4 pcs;
- horseradish root – 8-10 cm;
- table salt – 1 tsp (to taste).
How to make a tomato and garlic throat-cleaver
Wash the tomatoes thoroughly, discarding any damaged or bruised ones. Cut ripe, fleshy tomatoes in half, trimming off the stems.
Peel and rinse the garlic. Trim the ends of the hot peppers and peel the horseradish root. After peeling, rinse the horseradish with water to remove any remaining soil or other impurities.
Grate the horseradish root using a coarse grater or cut into small cubes. If you're mincing the vegetables, cutting the horseradish into rounds is sufficient.
Cut the garlic cloves into pieces and cut the hot pepper pods into three or four pieces (skip this step if using a meat grinder).
Place about a third of the tomatoes, garlic, hot pepper, and horseradish in a blender. Pulse until smooth.
Add the remaining tomatoes and blend until the mixture becomes a thick paste with chunks of pulp. Pour into a deep bowl.
Season with salt, stir and leave for 10-15 minutes to allow the salt crystals to dissolve.
Wash the jars with hot water and baking soda, then steam them and turn them upside down. Cool them on a towel. Boil the lids. Divide the seasoning into the jars, seal them tightly, and store them in the cellar or refrigerator. If you plan to freeze some of the seasoning, it's better to use plastic containers or 100 ml yogurt jars instead of glass jars. Happy preserving!
