Adjika with horseradish is a hot spice used as an addition to many dishes. It takes a lot of time to prepare it, but the result achieved is worth it. No one, even the most expensive, ketchup can be compared to homemade adjika in taste.
It is necessary
-
- 3 kg of tomatoes;
- sugar
- salt
- spice;
- 1 kg of bell pepper;
- greens;
- head of garlic;
- horseradish root.
Instructions
Step 1
Before making horseradish adjika, prepare the starting products. For her, you can use tomatoes in any condition. Often cooking adjika helps to save the remnants of the crop, which is no longer suitable for other types of preservation.
Step 2
Cut out the stems from the tomatoes and remove any tainted parts. Chop the tomatoes into several large slices.
Step 3
Peel the bell pepper from the seeds, cut it into pieces.
Step 4
Place the tomatoes and peppers in a large saucepan and simmer over low heat, covered, for an hour. It is advisable not to use aluminum containers, as tomatoes oxidize this metal, which makes the dish not very useful.
Step 5
After that, rub the resulting mass through a fine sieve to get a delicate and homogeneous mass without skins and seeds.
Step 6
Put the resulting mixture in a saucepan again and cook until thick, stirring occasionally. This will take several hours. If there is no time, you can achieve density by adding starch to the tomato.
Step 7
When the desired consistency is reached, add salt, sugar, chopped garlic, cilantro and horseradish, rolled in a meat grinder to the adjika. Spices, salt and horseradish are taken in arbitrary proportions, since the sharpness of adjika depends on their quantity.
Step 8
Bring the mixture to a boil and pour into pre-sterilized jars, rolled up with tin lids.
