Tomatoes with Horseradish
Description
No matter how much of this adjika you make, there’s never enough. The perfect recipe, where tomatoes, horseradish, and garlic combine perfectly. Add hot pepper to taste. Some people add herbs and spices to adjika like this — it’s all up to your taste. That’s the recipe. Serve with herbs and sauce.
Instructions
- 1
Step 1
1. I always make adjika from "Slivka" tomatoes, because adjika made from these tomatoes keeps all year long as soon as it's prepared. In addition, these tomatoes are fleshier, so the adjika turns out thick and tasty. The tomatoes should be washed and peeled, then cut into pieces so they're easier to grind.
- 2
Step 2
2. It is best to use peppers of the same red color so that the adjika does not look mottled with different shades. Adjust the amount of hot pepper yourself, since everyone's taste perception is different.
- 3
Step 3
3. Adjust the amount of horseradish to your liking as well. Usually with this recipe I add no more than 100 grams.
- 4
Step 4
4. Now grind all the ingredients through a meat grinder. A blender is not quite suitable for this, so it's better to use a meat grinder. The tomatoes can be ground several times (if necessary).
- 5
Step 5
5. Then transfer the ground mixture to a pot and place it over heat. Bring to a boil, then simmer for about 5 minutes over low heat and pour into sterilized jars. Add one teaspoon of vinegar to each jar (per liter jar), then seal the jars and cover with something warm; once fully cooled, move them to the refrigerator. This adjika can be eaten right away.