How to cook adjika with horseradish for the winter without cooking? What is this seasoning? You will find answers to these and other questions in the article. There are many more vegetables on sale now, and the housewives are in a hurry to cook up one of the most famous seasonings - adjika. In the Abkhaz language, adjika means “pepper salt”.
Occurrence
The adjika with horseradish cooked without boiling is very tasty. It was invented by Abkhaz shepherds. In the spring, when flocks were hijacked into the mountains, the owners gave the shepherds salt, which was intended only to sheep as an additive to food. The sheep ate salt, and after that they were very thirsty. Therefore, they began to consume much more grass, as a result of which they gained weight faster.
At that time, salt was very expensive. In order for the shepherds not to season their food with salt, the owners of the flocks added hot pepper to it. Because of this, the salt “salable appearance” was losing, but this nuance did not prevent the shepherds from using it as a seasoning. They even modernized the recipe, adding cilantro, garlic, suneli hops and other spices to improve the taste. This is how adjika was born.
The properties
What qualities does adjika and horseradish cooked without boiling have? This seasoning is not only tasty, but also useful: it stimulates the digestive processes, destroys viruses and enhances metabolism. But this applies only to classical adjika, which is created on the basis of garlic, hot red pepper, salt. These are the main ingredients that are thoroughly ground into a homogeneous mass with the addition of coriander and a variety of spices.
Traditions
Few people know how to cook adjika with horseradish without cooking. Hot red pepper is the main component of this seasoning. It gives adjika a dark red color. Often people are mistaken in thinking that the seasoning is red due to tomatoes. Connoisseurs of traditions say: there should not be tomatoes in adjika!
Peppers in a typical adjika recipe are first dried in the sun, then, using a pair of flat stones (large and smaller), they are ground. The garlic is ground together with pepper and spices, which during the processing of essential oils emit, giving a unique flavor adjika.
Today, progress has gone far. Therefore, instead of stones, a blender or a meat grinder is used. There are many adjika recipes. You can come up with something yourself, or you can use the proven ones. It all depends on the love of spicy foods and taste preferences. Be sure to wear rubber gloves when cooking. With their help, you will protect your hands, as the resulting dish is very spicy.
Adjika with horseradish
So, we present to your attention the adjika recipe with horseradish without cooking cooked. To create this dish you will need: 1 kg of sweet pepper, 2 kg of red tomatoes, 300 g of hot (bitter) pepper, 300 g of fresh horseradish root, one glass of salt, one glass of 9% vinegar, 300 g of garlic.
Grind tomatoes, bitter and sweet peppers, peeled from seeds, in a meat grinder. Peel horseradish and garlic, also twist in a meat grinder. Add vinegar and salt, mix. Arrange in dry and clean cans, cover with simple lids. Keep seasoning in the refrigerator. You will get about 3 liters.
Adjika from horseradish and green tomatoes
And how else can cook adjika with horseradish without cooking? We will tell you another amazing recipe for this blank. Need to buy: one glass of horseradish, a bucket of green tomatoes, 1 glass of vegetable oil, 1 glass of garlic, 6 pcs. bitter pepper, 1 cup of salt.
First you need to chop the tomatoes, chop the garlic, grind horseradish and hot pepper. Next, in a dry pan, gently mix all the ingredients with a wooden spoon, put the mixture in dry jars and close with plastic lids. Then send to the refrigerator.
Easy way
Readers already know how to cook adjika without cooking. Horseradish, tomatoes, garlic and other ingredients in the fall are very easy to find on the market. Consider a simple adjika recipe without heat treatment. To create a 5 liter harvest you need: 6 heads of garlic, 5 kg of tomatoes, 5 horseradish roots, 1 kg of sweet pepper, 1-2 pcs. hot pepper, 100 g of salt.
Wash the pepper, remove the seeds and chop. Hot pepper gently cut. Remove septa and seeds. Peel the garlic. Peel and crush the horseradish root. Wash and chop the tomatoes. Pass all components through a meat grinder, salt and mix. Put the resulting mixture in bottles or jars. Keep cooked seasoning in the refrigerator.
Adjika "Fuck"
Many people wonder how to cook adjika with horseradish and tomatoes without cooking. An excellent seasoning and a wonderful healing remedy in winter is the enchantment adjika “Khrenovina”. To prepare it, you need to have 200 g of horseradish roots, 3-4 heads of garlic, 3 tbsp. l salt, 4-5 pcs. hot pepper (optional), 3 kg of tomatoes.
By the way, the horseradish root is burning eyes. Therefore, some housewives put a plastic bag on a meat grinder and tie it tightly so that there are no gaps. First, wash the tomatoes, cut into two pieces each, cut the stem. Soak the horseradish roots for one hour in water. Then clean them and wash them. Wash the peppers and peel. Also process the garlic.
Next, grind all the components in a meat grinder, salt to taste and mix. Raw adjika “Hrenovina” is ready! Transfer it to dry cans and cover with plastic lids. Keep seasoning in the refrigerator.
Russian horseradish
Agree, it’s easy to cook adjika without boiling with horseradish and garlic. Horseradish (light, hunger, horseradish) for the winter without vinegar and heat treatment is a great and quick sauce for meat dishes. Introducing the classic and simple procurement process. Seasoning is stored for a long time, the main thing is to know the necessary proportions. To create a workpiece you will need: 1 tbsp. l sugar, 1 kg of tomatoes, one hundred grams of horseradish root, one hundred grams of garlic and 1 tbsp. l salt.
Through the meat grinder, pass the garlic, horseradish root and tomatoes into different bowls. Add sugar and salt to the tomatoes, mix. Pour the horseradish garlic here. Allow 30 minutes to infuse and put everything in sterile jars. Clean the finished workpiece in a cool place.
Adjika with herbs
To prepare this variety of adjika, you will need: 100 g of horseradish root, 35 g of salt, five hot peppers, eight heads of garlic, ten bell peppers, 2 kg of tomatoes, 200 g of dill (greens) and 400 g of parsley (greens). You will get 3 liters of seasoning.
First you need to peel and wash the vegetables. Next, chop the bell pepper and remove the seeds from it. Cut hot pepper, remove partitions and seeds. Now wash your hands and peel the garlic, then peel the horseradish and chop. Chop greens, chop tomatoes.
Now you can grind everything in a meat grinder, add dill, parsley and salt. Stir well the mass and arrange in banks. Close them with plastic or metal covers, store in the refrigerator.
Conservation
Every housewife knows that without heat treatment, preservation even in the refrigerator cannot be stored for a long time. However, you can do without boiling when cooking homemade raw adjika with horseradish. There is nothing surprising in this. After all, the sharp root, which is certainly put in this sauce, protects it from harmful bacteria.
While the flow of vegetables from the beds has not dried up, take the time to harvest useful seasoning according to the proposed recipes. In winter, she will warm you with her sharpness and memories of generous gifts and hot summers.