4 options for making Adzhika with horseradish

Adjika with horseradish is a favorite seasoning for many. Due to its red shade, it somewhat resembles ketchup, but it does not compare to taste in any of them. This preparation has a special taste - incredibly bright and piquant at the same time. It takes time to prepare, but the result is worth it.

. What is the use of Adjika with horseradish?

Adjika with horseradish, above all, is useful because it is prepared only from natural products that are rich in vitamins, minerals and other biologically active ingredients. They also provide seasoning with a mass of useful properties. Horseradish, included in its composition, improves blood circulation, cleans vessels of cholesterol plaques and stimulates immunity. As a result, the body receives reliable protection from microbes and viruses and copes with colds more quickly.

In addition, adzhika with horseradish helps restore a good appetite and normalizes the work of the intestines. One small spoon of this sauce will contribute to the improvement of peristalsis and will have a pronounced toning effect.

Important! However, this seasoning will not be useful to everyone. From its use must be abandoned with peptic ulcer, colitis and gastritis with high acidity! In addition, it contains a lot of salt, which is harmful to people with diseases of the genitourinary system!

General principles for the preparation of

Recipe for Adzhika with horseradish may include various ingredients. Often in this seasoning add tomatoes, chili and bell peppers. The composition may also include garlic, carrots, apples and herbs. Some housewives prepare such adzhika with the addition of berries.

Adjika with horseradish always is prepared from a tomato, and since they are the basis, for this dish it is necessary to choose only ripe vegetables with dense pulp and a minimum amount of seeds. Before laying on them, make cross-cuts, then blanch in boiling water for 30-40 seconds and peel. If the recipe uses Bulgarian pepper, then if desired, you can send it for a while in the oven, then also peel.

Next, all ingredients of the seasoning are placed in a blender and ground or passed through a meat grinder.

The taste of the finished Adzhika with horseradish largely depends on how much greenery and spices you used when cooking. And the more such ingredients, the more vivid and rich the taste will be. In this dish you can put celery, dill, parsley, fresh basil and even spinach.

Adjika with horseradish can be both boiled and raw - it is also called "live".And since it is not subjected to heat treatment, all the products included in its composition, fully retain vitamins and other useful components.

Note! However, remember that the raw adzhika will not be kept as long as cooked, and can not be preserved!

Useful advices

1. If horseradish you will pass through a meat grinder, it is recommended to put a bag on its outlet and fix it with an elastic band. Thus, the pungent aroma does not spread all over the kitchen and you will not experience any discomfort.
2. Adjika with horseradish can be closed with tin and capron cap, only in the latter case it can be stored either in the refrigerator or in a dry cellar.
3. To have a more intense flavor, herbs and spices are better to grind in a mortar. It is also recommended to add garlic and chili.
4. If you are going to prepare a raw adjika with horseradish, then it is necessary to use exclusively fresh products without traces of rot and other damages, otherwise the spice will deteriorate after a few days.

Let's get to the cooking!

Adjika with horseradish "alive"

In order to make a fragrant adzhika with horseradish without cooking, you will need such products:

• horseradish - 0,4 kg;
• tomatoes - 1.25 kg;
• garlic - 0,25 kg;Sweet pepper
• - 0.4 kg;
• chili pepper - pod;
• vinegar - 0,15 l;
• salt 45 g;
• sugar - 120 g.

Tomatoes are washed under cold water and peeled. We cut it with arbitrary pieces and pass it through a meat grinder. Bulgarian pepper cut in half, cleanse the seeds and remove the internal partitions. Grind it with a mincer.

Then mine and clean the roots of the horse-radish and also scroll through the meat grinder. In the resulting mass, we spread chopped or crushed garlic. All vegetables mix, salt and add sugar. After pouring vinegar. We try the seasoning for a taste and if necessary add more vinegar.

Note! Vinegar has the ability to "quench" the excessive severity of the dish!

We spread the adzhika on clean jars and cover with capron lids. We store in the refrigerator.

Adjika acute

To prepare Adzhika with horseradish and garlic, take:

• a quarter kilogram of horseradish;
• 2.4 kg of tomatoes;
• 5 heads of garlic;
• 0.2 kg chili pepper;
• a pound of Bulgarian pepper;
• a glass of vinegar;
• 0,3 l of sunflower oil;
• 0.1 kg of sugar;
• 55 g of salt.

Tomatoes are thoroughly washed, released from the skin, cut into several parts and crushed in a blender. Bulgarian peppers and chili are cut in half, take out the seeds, cut off the white partitions and remove the stems. Also grind everything in a blender.

Tip! Work with chili pepper preferably in gloves and do not touch the skin of the face and eyes!

Transfer the prepared products to a large saucepan, pour in oil, salt, add sugar and mix thoroughly. We put the container on the fire and cook the contents for an hour. For a couple of minutes before the end of the time allotted for cooking, we add to the mass pressed garlic and vinegar.

Turn off the supply of gas and pour the adzhika on previously sterilized jars, cork. We leave it under the blanket for a day, after which we put it in the cellar.

With apple and carrots

Prepare Adzhika with horseradish for the winter can be with the addition of apples and carrots, which will make it taste more soft. For the recipe, take:

• horseradish - 0.3 kg;
• tomatoes - a couple of kilograms;
• Bulgarian pepper - 0,9 kg;
• apples( sweet and sour varieties) - 0,9 kg;Onion onion - 0.9 kg;
• chili pepper - 3 pods;
• garlic - 3 large heads;
• salt - 130-140 g;
• sugar - 190 g;
• half a liter of vegetable oil;
• vinegar - 90-100 ml.

Tomatoes are processed in boiling water, peeled and cut into small pieces. My pepper and clean. Apples rid of seed boxes and cut into several parts. From the onion, we remove the husks and divide into four lobules. Carrots are clean and also grind. All the products are passed through a meat grinder and we spread the resulting mass into a saucepan. We put on the fire, bring to a boil and cook with a minimum gas flow for an hour.



Add salt, sugar, add oil and vinegar to the adzhika, spread the peeled pressed garlic and cook with constant stirring for about five minutes. Then turn off the fire and immediately lay out the seasoning on sterilized jars. We seal with tin lids and send them under the plaid. We sustain the day and determine for storage in the cellar.

Aromatic adzhika with greens

For this recipe, adzhiki with horseradish is:

• tomatoes - 2.4 kg;
• Bulgarian pepper - 0,65 kg;
• chili pepper - 3 pods;
• garlic - 2 large heads;
• horseradish - 0,25 kg;Fresh parsley
• - a small bunch;Dill fresh - small bun;
• basil fresh - a small bunch;
• oil - 90 ml;
• vinegar - a couple of tables.spoons;
• salt - 55-65 g;
• sugar - a pair of tables.spoons.

Tomatoes are mine, scalded with steep boiling water and peeled. Peppers are washed under cold water and cleaned of seeds and pedicels. Horseradish and garlic is cleaned. We cut the prepared products into pieces and pass them through the meat grinder twice. We put everything in a large saucepan and put it on the stove.

We bring the vegetables to a boil, reduce the gas supply to the minimum mark and cook for about half an hour. Do not forget to mix adzhika from time to time with a wooden spatula. We introduce into the mass pressed garlic, finely chopped greens, salt, add sugar. We pour oil and vinegar. Let the mixture boil, boil it for five minutes, then immediately distribute the previously sterilized jars. We seal it and leave it under the rug until it cools down completely.

Note! To improve the taste in this adzhika recommended to add a handful of red currants!

Bon appetit!