This recipe will appeal to fans of spicy seasonings. You can cook adjika with horseradish for the winter with or without tomatoes. I like the first option. At the end of cooking, be sure to add a little vinegar. With it, the workpiece is stored better.
Ingredients
- Tomatoes - 1 kg
- Horseradish Root - 200 g
- Hot red pepper - 200 g
- Garlic - 100 g
- Vinegar - 50 ml
- Hop-suneli - 0,5 tsp.
- Salt (without slide) – 1 tsp.
Step-by-step cooking recipe
Peel the horseradish root. Disassemble the garlic into cloves and peel off the husks.
Cut the hot pepper lengthwise and peel off the seeds.
Mince tomatoes, hot pepper, garlic and horseradish root.
Add salt and hops-suneli. Mix well and leave for 15 minutes.
Boil for 10 minutes, pour in the vinegar and immediately remove from heat.
Fill the prepared jars with hot adjika, roll them up and leave them warm for a day.
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