Adjika with horseradish for the winter

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Adjika is a hot sauce that has many cooking options. The components that make up the composition can be very diverse. It all depends on what kind of taste you want to get in the end. Adjika with horseradish has a rich smell and pronounced pungency, it is difficult to confuse it with anything. In addition, the addition of horseradish makes this seasoning several times more beneficial for the body.

If you are going to store the workpieces at room temperature, be sure to complete the heat treatment process. When stored in the refrigerator, adjika can be rolled up in jars raw.

Ingredients:

Tomatoes - 1 kg.

Bulgarian pepper - 500 gr.

Bitter red pepper - 50 gr.

Horseradish root - 100 gr.

Garlic - 150 gr.

Sugar - 100 gr.

Salt - 1 tablespoon

Vinegar 9% - 50 ml.

Step by step recipe:

Prepare foods from the list. Wash the vegetables thoroughly, dry a little on a towel. Use small storage jars for ease of use.

Cut the bell peppers into large slices, peeling the inside of the seeds.

Place the tomatoes in boiling water for a few minutes, then peel them. Separate the cloves of garlic from the foil. Peel the horseradish root with a knife from the top layer.

Combine all the prepared ingredients in one container, add a pod of hot pepper to them (with seeds).

Alternating vegetables, twist through a meat grinder, getting one mass of medium density.

Pour the mixture into a saucepan set on fire, add salt and sugar, stir.

After boiling the mass, reduce the heat to minimum. Boil adjika for 30 minutes, stir several times in the process. Pour in the vinegar at the very end. Taste the seasoning and add salt or sugar if necessary.

Distribute Adjika into sterilized jars and screw with sterile lids.

Cool (you can under a blanket) and send to the pantry or cellar.

Author: Svetlana Denisova

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