Adjika with horseradish goes well with various dishes of meat and poultry. It is served with dumplings and pilaf. Its taste shades from slightly sweet to spicy make any dish more saturated. This seasoning can be used as a marinade for meat dishes. We offer several recipes.
Adjika is prepared as follows. You need to take one kilogram of carrots, onions, sour apples and bell pepper. Tomatoes will need 2 kilograms. For the recipe, you also need to take a glass of granulated sugar, 100 grams of garlic, half a liter of vegetable oil, half a glass of sea salt (preferably with spices), 100 milliliters of 9% vinegar and three pieces of chili pepper.
All vegetables must be peeled and rinsed well. We also wash the apples. From tomatoes we make tomato paste using a meat grinder or a blender. Pour it into the pan and set it on fire. Meanwhile, we grind all the other vegetables with a meat grinder. We grind the apples, after removing the core.
When the tomato boils, put the vegetables and apples in the pan. Next, pour the vegetable oil, pour salt and granulated sugar. We mix everything very well. The recipe for adjika involves its gradual boiling. Therefore, cook it for an hour, stirring constantly. Next, put the garlic, passed through the press, and pour the vinegar into the pan. After 5 minutes everything is ready. It remains only to pour it into banks and close the lids. When adjika cools, it can be removed to a cooler place. If you do not know what you can cook from tomatoes, then use this recipe.
In some cases, a little deviate from the classic recipe, adding new ingredients. This gives it a more piquant taste. Adjika with horseradish is prepared as follows. It will take two kilograms of tomato, one kilogram of bell pepper (preferably red), 300 grams of horseradish and the same amount of garlic and bitter pepper, two third cups of vinegar 9%. Add salt to taste.
To make adjika with horseradish more homogeneous, remove the skin from tomatoes. To do this, they must be incised crosswise and lowered into boiling water for 2 minutes. After that we transfer the tomatoes into cold water. As a result of this procedure, it will be possible to easily peel them. Cut the tomatoes into 4 parts. We remove the seeds and the stalk from two types of pepper. Rinse it well and cut into pieces.
Now grind the vegetables with a blender or with a meat grinder. The more uniform the consistency, the better. Horseradish root should be cleaned and grated. If adjika with horseradish will be used immediately, then you can simply mix all the prepared ingredients, add garlic, passed through the press, to them and serve. For harvesting for the winter, boil a tomato with vegetables, then add horseradish, garlic and spices. After five minutes of cooking, it will be ready. Pour adjika into the banks and leave to cool. Then we remove the containers in a place having a lower temperature.
It should be noted that the real adjika, which is made in Georgia, does not include tomatoes. She is very spicy and piquant. Therefore, choose a recipe of your choice.