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Adjika was "invented" by the inhabitants of the Caucasus. They are big lovers of hot spices for meat and fish dishes. The word adjika means "salt with something." In the first versions, hot peppers, herbs, garlic and salt were just present. There were no refrigerators in those days, so they did not spare salt in the seasoning.
Gradually, this dish began to be prepared in other regions. Today adjika is cooked with sweet bell peppers, eggplants, red and green tomatoes, apples and various herbs, depending on national characteristics. Adjika with horseradish without tomato has a special place.
Adjika for an amateur
A hot sauce containing horseradish is loved by many people. An appetizer prepared according to this recipe turns out to be not only tasty, but also aromatic. Although there are no tomatoes in it, the color is beautiful, rich red due to the pepper. Adjika with horseradish (sometimes called horseradish) can be used with any meat or fish dish. Even spreading it on bread, you will get real pleasure.
What is required to prepare a spicy aromatic adjika:
- 100 grams of horseradish root;
- 750 grams of bell pepper;
- 150 grams of garlic;
- ½ teaspoon of coarse (not iodized!) Salt;
- 60 grams of sugar;
- 50 ml of 9% vinegar;
- 50 ml of unrefined vegetable oil;
- 3 hot pepper pods.
Attention! In a third of an hour you will become the owner of a liter jar of delicious hot sauce with horseradish.
Features of cooking step by step
- Divide the garlic into cloves, peel it off, cut off the hard bottom, be sure to remove the film from the cloves, rinse well.
- We wash the bell peppers for an appetizer with horseradish for the winter, remove the stalk, cut into two halves. We remove not only the seeds, but also the inner chambers. Rinse thoroughly, cut into large pieces. Choose dark red bell peppers. They will give our horseradish adjika a rich color. After all, according to the recipe, we do not use tomato paste and tomatoes.
- We put on gloves to clean horseradish and hot pepper. It is convenient to remove the skin from horseradish with a fine grater. We cut the large roots into pieces to facilitate the grinding process.
- Grind prepared vegetables for a winter snack with a blender until a homogeneous gruel is obtained. You can use a meat grinder by installing the grill with the smallest holes.
- Put the porridge-like mass in a cooking bowl (choose a thick-walled saucepan or cauldron) and bring to a boil at the maximum temperature. Then we translate the toggle switch, reduce it to a minimum and simmer adjika without tomatoes with horseradish for the winter for no more than 10 minutes. Then add the remaining ingredients and cook for another 5 minutes.
- Roll the finished adjika hot for the winter. To cool down, leave it upside down under the blanket for a day. Thanks to this procedure, additional sterilization of adjika occurs.
Important! You need to store the workpiece with horseradish without tomatoes in a cool place so that the sun does not fall on it.
Spicy seasoning with horseradish and zucchini
Most often, when preparing adzhika with horseradish, ripe fleshy tomatoes are used, but in our version they are replaced with ready-made tomato paste.
What products you need to stock up on in advance:
- zucchini - 3 kg;
- garlic - two medium heads;
- horseradish roots - 0.2 kg;
- parsley leaves - 1 bunch;
- tomato paste - 1 glass;
- vegetable oil - 1 glass;
- salt - 3 heaped tablespoons;
- ground black pepper - 15 g;
- table vinegar - 100 ml.
There are no special difficulties in preparing adjika from zucchini with horseradish. Even novice hostesses can handle this. The main thing is to choose quality products and prepare them appropriately.
- First we wash the zucchini from the earth and grains of sand. This is a very important procedure. The slightest grains of sand will nullify all work. Therefore, we change the water several times or rinse it well under the tap. We cut the zucchini in half, select the inner chamber along with the seeds. Scrub the surface with a spoon. If the zucchini is old, cut off the peel. Old zucchini contain less moisture, the evaporation of adjika with horseradish is faster. Then cut into strips, then into medium-sized cubes. For grinding, it is better to use a blender, then the mass will turn out to be homogeneous. They should stand for three hours.
- Then we shift the squash puree into a cauldron, add tomato paste, chopped parsley, salt and pepper, mix until smooth. We will cook for about an hour and a half with stirring. Zucchini tend to sink to the bottom. If you do not interfere, they will burn.
- We dilute the vinegar with water and add to the boiling mass.
- While the adjika is cooking, peel and chop the garlic as small as possible. You can use a garlic press.
- Rub the peeled horseradish on a fine grater, mix with garlic, then send to adjika. We simmer the vegetable mass for another 10 minutes.
That's it, our squash adjika with horseradish without tomatoes is ready. We lay out in sterile jars, which, together with the lids, are well fried. Be sure to turn it over to check the tightness, and into heat. Our adzhika with horseradish without tomatoes will stand until the contents have completely cooled down.
Secrets of cooking adjika
In order for the conservation to stand out perfectly, you need to know some secrets that we, our hostesses, do not hide from you. Heed our advice, and may your preparations of adjika with horseradish for the winter always succeed:
- Horseradish is one of the important components of spicy adjika. This is a very tricky vegetable. It is not so easy to clean and grind it. As a rule, tearing begins from a pungent odor. Peel the horseradish in a plastic bag.
- Bitter peppers should be washed, peeled and chopped only with gloves to prevent burns on the hands.
- If red tomatoes are not added to adjika, then a bright color can be obtained due to the rich color of sweet bell peppers and red hot peppers.
- The aroma of adjika with horseradish without tomatoes will reveal itself in winter if you take unrefined sunflower oil.
- Tin or screw caps can be used for seaming. The main thing is that the cans are tightly closed and do not let air through.
- You need to try adjika for salt before adding vinegar. Salt if necessary.
- Take salt that is not iodized. With it, the products are not only poorly stored, but also the taste is not very pleasant. Do not overdo it with salt, as cold adjika with horseradish will be saltier than hot.
Cooking adjika with horseradish for the winter does not present any particular difficulties either in terms of purchasing ingredients or in terms of cooking. Everything is simple and accessible even to novice hostesses. The main thing is that the mood is excellent, then you can delight your family all winter with a ready-made spicy snack without tomatoes and horseradish. Bon appetit, everyone.