Adjika with horseradish for the winter - 6 cooking recipes

Look for proven recipes for adjika with horseradish on bestrecipes24.com. Choose from great options: green or red peppers, with or without cooking the sauce, very hot or just a little spicy. Cooking time from half an hour.

Adjika is the national dish of the peoples of Georgia and Abkhazia. Traditionally it is red in color and has a pasty consistency. It usually consists of spices, garlic, hot pepper and salt. Once in other countries, the sauce underwent some changes. Tomatoes, horseradish, vinegar and other ingredients began to be added to the composition.

Hot sauce recipe: 1. Wash all vegetables2. Remove the stems from the tomatoes.3. Remove seeds from peppers. Sweet cut into cubes, spicy - finely.4. Pass the garlic through the garlic press.5. Finely grind the peeled horseradish root.6. Grind all ingredients using a meat grinder or in a blender and mix them.7. Add vinegar and sugar.8. Salt.9. Let it brew and pour into pasteurized jars. The product must be stored in the refrigerator or in a cold cellar. Shelf life – up to three months.

Useful tips:• Adjika will be a wonderful addition to almost any main course.• The more hot pepper, vinegar and horseradish in the sauce, the longer it can be stored.• It is recommended to wash and cut hot peppers with rubber gloves to avoid burns to the skin of your hands.• Before When serving, you can add chopped herbs (for example, cilantro or dill) to the sauce. • Adjika is also used instead of mayonnaise in sandwiches. It is lower in calories and will give the dish a pleasant spice.