In this article, we will share the best recipe for adjika made with horseradish, which is prepared simply without boiling or vinegar, so that it can be eaten with spoons and stored in the refrigerator all winter.
This recipe is designed for almost 7 liters at once, so you can make about 8 0.5 liter jars and have enough for the whole winter until next season!
If this is a lot for you and you want a smaller portion for four jars, then reduce all ingredients by exactly half.
Ingredients
Tomatoes – 5 kilograms
Bell pepper – 1 kilogram
Horseradish roots – 12 medium-sized pieces (this makes 200-300 grams)
Garlic – 200 grams
Sugar – 100 grams
Salt – 50 grams
1-2 pods of hot red pepper (optional, if you like it spicy)
Easy way to cook
It is important to choose sweet, tasty and sun-ripened tomatoes. After all, the taste of the finished dish directly depends on the tomatoes you choose. The best ones are those grown in a summer greenhouse, in a garden or field without growth stimulants and pesticides.
Tomatoes must be prepared by thoroughly washing them under water and cutting off the ripe core. All tomatoes should be ripe in the middle.
We twist the washed and prepared tomatoes into a meat grinder with a chopper, after which we repeat the procedure with the washed and peeled bell pepper, which has been removed from the seeds and the core in the middle.
Twist the horseradish through a meat grinder until it is a homogeneous grated mass. My recommendation is to grind the horseradish better in a meat grinder, first cut it into small pieces. Grate the garlic or also through a meat grinder on a fine mesh.
Important : if you want a spicier adjika, then grate 300 grams of horseradish per 5 kilograms of tomatoes. However, if you like a non-spicy adjika that can be eaten with spoons or spread on a sandwich, then take 200 grams of horseradish.
Combine all the ingredients (tomatoes, bell pepper, garlic, and the main ingredient, horseradish) thoroughly ground in a meat grinder in one container (preferably a large saucepan).
Mix well several times.
If you wish, you can also add 1-2 pods of hot red pepper (for an additional mix of vitamins and immune protection in winter). But everyone adjusts the spiciness for themselves.
Then add salt and sugar to the finished mass to enhance the natural flavor:
Then mix everything thoroughly again to dissolve the sugar and salt.
Also, be sure to taste to see if there is enough salt and sugar, and if necessary, you can add more to your taste.
If it happens to be spicier than you like, that’s okay, just add a little more crushed tomatoes.
Fill the finished adjika into dry, clean and previously sterilized jars with boiling water. You can choose the volume of the jars to your taste for convenience, from 0.25 to liter or even one three-liter jar for the whole winter.
Cover with lids and store in a cool place until winter or serve immediately for delicious sandwiches.
Let it taste!
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