Gorloder most often prepared from fleshy red tomatoes, giving the necessary consistency and taste to this sauce. Watery vegetables will have to boil longer, or drain excess juice from mashed potatoes. Unripe fruits are also used for harvesting, but in this case the sauce will be less sweet and not so bright as from ripe tomatoes. The main thing is that the tomatoes should be fresh, without cracks or signs of rot.
Without this component, a real horseradder cannot be cooked. The best time to collect the roots is considered the end of August and the first half of autumn. It is during this period that horseradish becomes vigorous, having accumulated a maximum of useful elements. For snacks choose dense juicy roots with a knobby brown peel. Their length should be about 25 cm and a diameter of 1 cm. For the convenience of cooking, horseradish is soaked in cold water, peeled, cut into pieces and slightly frozen in the freezer. So, the fibrous root will be easier to grind for any dish. To avoid the effects of burning phytochemicals released during its processing, it is necessary to use gloves and a dense bag to collect twisted raw materials.
In the cold season, pickled vegetables are a great alternative to fresh ones. Most of all my family loves tomatoes ...
Proponents of natural types of tomato and horseradish preparations will like the fermented version of the recipe. Making garlic snacks will take a little longer, but the original taste and the benefits of the resulting horseradish are worth it. This method completely eliminates product spoilage, as the lactic acid formed during acidification acts as a preservative.
Composition:
Cooking:
We wash the washed tomatoes through a meat grinder. The peeled horseradish roots, garlic and hot pepper without seeds are passed into a plastic bag. We connect the components in an enameled bucket, salt and mix thoroughly. We make sure that at least 5-7 cm remains to the edge of the container. Otherwise, the product may leak out during fermentation. We cover the bucket with a lid and leave it for 5 days at room temperature. Stir the contents periodically so that the rubbed mass that floats to the surface interacts with soured juice. Pour into dry jars, store in a cool dark place.
Sour-hot appetizer of tomato and horseradish, prepared for the winter by the method of natural fermentation, differs significantly in taste from the usual options for this preparation. Make a small portion for the first test to make sure this seasoning option is acceptable.
Mustard will help diversify the taste of horseradish from tomato. It will give the workpiece a bright burning taste. And thanks to its unique properties, it will serve as an additional remedy for acidification of the finished product. Depending on personal preferences, you can change the severity by reducing the amount of one of the spicy ingredients.
Composition:
Cooking:
Using a juicer, or wipe the tomato puree from a meat grinder (blender) through a sieve. We put a saucepan with juice on the fire, cook for about 30-35 minutes. Twist the horseradish rhizomes through a meat grinder (quickly three on a grater). We spread the gruel with mustard powder in a pan, boil for 5 minutes. Add sugar and salt, vegetable oil, vinegar and chopped garlic. Remove the cooker from the stove, pour into sterilized jars and close for the winter. Store savory food in a cool, dark place. The first test is recommended to be removed no earlier than 10-14 days, so that it has time to infuse.
For reference!
For spinning, you can take mustard both in powder and in the form of ready-made hot seasoning.
Ground paprika will help to give a pleasant sweetness and bright red color to a burning snack. This is a great alternative to fresh bell pepper, which may not be present at the time of preparation of the hot seasoning.
Composition:
Cooking:
Squeeze tomato juice from the original amount of tomato. Pour into a saucepan, bring to a boil. 5 minutes after boiling, pour paprika, salt and granulated sugar. Add chopped roots and chopped garlic. Pour in vegetable oil, mix thoroughly. We spread the mixture in small clean jars and sterilize over medium heat for at least 10-15 minutes. Roll the finished snack with lids, cool and store in a cool place.
It is most convenient to use cans up to 0.5 l in volume so that the open workpiece with tomatoes and garlic does not acidify.
The simplest and fastest horseradish with tomatoes is cooked without garlic and cooking. The advantage of such an appetizer is that after its use there is no specific smell that gives garlic. The raw method of harvesting reduces storage time, but retains all the benefits and the pristine taste of tomatoes and burning root.
Composition:
Cooking:
Pre-soak the horseradish roots in cold water for 1-3 hours. Rinse thoroughly and remove the peel.
Pure tomatoes are cut into 2-4 parts, removing the stalks. Twist the tomatoes and roots, salt and mix the mass. We spread the workpiece in small sterilized jars, cover with lids and store in the refrigerator for no more than 1-2 months.
It is worth noting!
To prevent the appearance of mold will help calcined vegetable oil (chilled), poured on the surface of the finished mixture.
It is easy to cook a thick garlic clover with garlic for the winter, which can withstand storage outside the refrigerator. This appetizer, made in a hot way, will appeal to lovers of sharp and spicy preparations.
Composition:
Cooking:
Tomatoes and my sweet pepper, let drain water. We remove the stalks, seeds. Cut the fruit into several parts and grind it in a meat grinder. Peel the garlic, twist and add to the bulk. Washed and peeled roots, burning pepper without a peduncle scroll through a meat grinder in a bag. We shift all the chopped vegetables into the pan, add sugar, salt and oil. Mix the mass until smooth. We put it in a medium heat, after boiling pour in vinegar, and reduce the heat. After an hour, the excess liquid will evaporate. We sterilize the jars in an affordable way. We fill them with hot appetizers, roll them up and cool them down.
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Not a single holiday, not a single feast is complete without a snack. There are so many different options for a traditional festive dish that listing will take a lot of time. However, among them there are those who take first place. Horseradish from tomato with horseradish and garlic, or simply "horseradish", can undoubtedly be called such. And today, we will consider these old Russian recipes.
It uses the most common products, and the taste is wonderful, rich in sharpness.
Despite the fact that the ingredients for the preparation of this dish are standard, there are many recipes for it. However, this is due to the fact that everyone who cooks this appetizer, one way or another, adds something special to it. The result is a great snack. which will please all spicy lovers.
The main secret of this recipe is that only fresh products are used here. You don’t need to cook or sterilize anything.
To prepare this delicious snack, we need the following ingredients:
Based on this amount, we get 2 liters of horseradish.
We start by peeling tomatoes, removing everything superfluous from them, peeling horseradish and garlic
After that, we place all peeled products in a blender (if it is not there, you can use a meat grinder).
Mix everything thoroughly until a homogeneous mass is obtained.
Salt and sugar are added to taste. Pour the finished snack over the banks and put in the refrigerator. Everything, our dish is ready. It is advisable to let it brew for a day and after that you can use it. And it can be stored in this form for a long time.
At the mention of horseradish, everyone will say that it is prepared from horseradish and tomato. However, you can do without them. Horseradish, of course, remains the main component, otherwise this appetizer will not be called horseradish.
As for its second component, in addition to the tomato, you can add other completely unusual components. One of them is pepper.
To prepare such an appetizer, we need the following components:
Based on this number of components, we get 0.5 liters of horseradish.
All prepared components are well washed, cleaned, removing excess. Next, grind everything through a meat grinder. You can do this either individually or alternating components. Pour the mass into the pan, salt and mix.
Now we take prepared cans: well-washed and sterilized. We spread the finished sauce in them and put in the refrigerator.
Another variant of horseradish with tomato substitute. Probably no one would have guessed to use beets for this purpose. However, this vegetable gives a rather peculiar and piquant flavor to the dish.
To prepare such a damn thing we need:
Based on this number of components, we get 700 grams of the finished product.
As in the previous recipes, we clean, chop, and grind all components with a meat grinder. Beets can also be grated
After that, pour all the grated vegetables into a common container and mix well. If the beets are not juicy enough, you can add a little water to the desired consistency.
In well-washed and sterilized jars, spread the sauce and put it in the refrigerator. In winter, and on any holidays, there will be something to feast on.
Horseradish appetizer of fresh vegetables, of course, will not be stored for too long. And what to do if it’s not soon before the holidays, but you don’t want to open this sauce. And too long overexposure threatens the appearance of mold and souring. To extend the shelf life of horseradish, either preservatives are used, or the sauce is cooked. However, this affects the taste and beneficial properties of fresh vegetables.
One of the tricky ways to save a snack is to pour it on top of sunflower oil. You can also grease the lid of the jar with mustard.
So that the horseradish does not turn sour and delight with its taste, do not forget that it must be stored exclusively in the refrigerator. Then mold can be avoided.
Cans should be thoroughly sterilized and the plastic lids well rinsed and, preferably, boiled. Then you do not have to add additional preservatives, such as vinegar, aspirin or citric acid.
Remember, the following result in acidification of a product:
Nylon caps are best for long-term storage of snacks in glass jars. Well, if you will store in a glass container for a long time, and use screw caps, it is advisable to put cellophane in several layers under them. This will reduce air in the can.
A few helpful tips to help you make horseradish snacks.
In general, create, invent your own options and enjoy your meal!
It’s a shame when already packaged in jars and rolled up the starter begins to deteriorate. Unfortunately, this is not uncommon. Everything happens because the following mistakes were made during cooking:
It is imperative to avoid such mistakes, then horseradish with tomatoes and garlic will definitely not turn sour and stand idle for at least 1 year.
The main ingredients that make horseradish (or horlloder, stew) are tomatoes and horseradish. Spices and other vegetables are already added to them at will.
The preparation of tomatoes should occur on the day of preparation of the workpiece. Fleshy fruits are taken, size does not matter. The main condition is a juicy sweet pulp and a thin skin. The skin can be removed from the fruit in advance so that it does not interfere with cooking. Tomatoes need to be chopped. Any kitchen appliance with a knife is suitable for this - a blender, a juicer, a meat grinder.
The second component of the snack is horseradish, or rather its root. If horseradish grows in the country, then you can harvest it yourself. They dig a rhizome in dry weather in mid-August - early September. Then it is thoroughly washed from the ground and dried in the oven at a temperature of 60-80 degrees for 5-6 hours. The dried horseradish root needs to be crushed on the coffee grinder or the blender. Another option - horseradish is used fresh.
To chop the horseradish root, you can rub it on a fine grater.
It is being prepared in literally an hour. Then it is packaged in glass jars with a nominal capacity of 100 to 500 grams, it is possible in liter, but no more. The workpiece is stored in any cool room - in the basement, cellar. You can store horseradish in the refrigerator.
The simplest cooking recipe is suitable for beginners, as it is understandable and does not contain pitfalls. The proportions of the products should not be changed, this may affect the final taste of the seasoning.
Ingredients:
Cooking:
Stems are cut from tomatoes and tomato juice is prepared in any way possible. The resulting liquid is poured into a pan and heated until it boils. Boil the juice for 15-20 minutes, until slightly thickened.
Bulgarian pepper is washed, the grains are removed and finely chopped with a knife or chopped on a blender. Garlic is passed through a press. Shredded vegetables are sent to the tomato mass and mixed.
Sugar and salt are sent to the hot mass, pepper is added last. Without letting cool, pour the mass into jars. Sterilize the container in boiling water for 5-10 minutes and roll the lids.
Before storing, the workpiece must be cooled at room temperature.
Many housewives during the preparation process exclude sterilization of the product. Horseradish and garlic themselves disinfect the workpiece, so you can not worry about storage.
Composition:
How to cook:
Prepared tomatoes are passed through a meat grinder or juicer. Juice is cooked on the stove for 15-20 minutes.
Horseradish, salt and sugar are added to the boiling juice. Garlic is passed through a garlic press and sent to the contents of the pot; vinegar is added at the end of cooking.
Hot products are poured into prepared containers and quickly rolled up with lids. You can try the snack the next day. A stronger taste and aroma are obtained when the workpiece is idle for at least 2-3 weeks.
In addition to garlic and horseradish, red chili peppers can also make a snack more spicy. Sterilization of snacks can be omitted.
Ingredients:
Cooking:
Tomatoes are chopped into a meat grinder and poured into a pan. Put it on fire and evaporate the excess liquid for half an hour.
Seeds are extracted from pepper and its skin is finely chopped. Grind the garlic cloves and mix them with horseradish and chili. Pour the ingredients with sunflower oil and send to tomato juice.
Continue to cook the mixture for another 4-5 minutes, then turn off the heat. The billet is salted and poured into cans.
Sweet fruit is often added to horseradish. They give the appetizer interesting flavoring notes and a bright aroma.
Composition:
How to cook:
Small cuts are made on tomatoes and scalded with boiling water a couple of times, then they are placed under cold water and the skin is removed from the fruits. The pulp is grinded in a meat grinder or passed through a juicer. The resulting mass is poured into a pan and boiled for 10-15 minutes.
The plum is separated from the skin and a bone is removed from it. Grind the pulp to a mushy state and send to cook for tomatoes.
Grind the garlic with a knife, add to horseradish and transfer the ingredients to the contents on the stove. Salt the mixture, add granulated sugar and boil for another couple of minutes. Then the heating is turned off and poured into cans.
Cans with the workpiece are installed in the oven and heated for 10-15 minutes at a temperature of 80 degrees. Then they take out the container and roll up the lids.
The recipe for horseradish with mustard is more like cooking seasoning, as the final product is very sharp. However, to reduce the severity, you can add less horseradish or take not very sharp mustard.
Ingredients:
Cooking:
Juice is made from tomatoes and boiled over medium heat for 20-25 minutes. Mustard and horseradish are added to the mass and continue to boil for another 3-5 minutes.
Chop the garlic, add it to the tomato juice, add oil, vinegar and pour sugar and salt.
Heating is stopped. Pour the liquid hot mixture into a sterilized container and immediately roll the lids.
Mustard can be used both in powder and in a tube. The powder is sharper than the finished product.
A little dilute sharpness will help the addition of carrots. Such an appetizer can be eaten directly with a spoon or spread on bread.
Composition:
How to cook:
Tomatoes and carrots are twisted through a meat grinder or chopped on a blender. A homogeneous mass should be obtained. It is heated on the stove until boiling and boiled for 15-20 minutes, periodically remove the resulting foam.
Sugar and salt are added to the cooking mixture, then chopped horseradish and butter. Squeeze the garlic into the contents. At the end, chopped greens are sprinkled on and mixed.
Transfer the contents of the pan to the jars, then they sterilize them in the microwave for 6-8 minutes, then close them with lids, cool and put away in a cool place.
In the preparation of horseradish, you can use both bell pepper and hot chili. Sometimes they take both varieties, they complement each other and give the snack a multifaceted taste.
Composition:
How to cook:
Tomatoes are twisted in a meat grinder and transferred to a pan. Boil it for 15-20 minutes to remove excess fluid.
Both types of pepper and garlic are chopped with a knife. You need to cut it very finely so that the pieces practically do not taste. Chopped vegetables are sent to the boiling tomato mixture.
Vinegar is added to the tomatoes, salt and granulated sugar are mixed. Heating is stopped. The hot mixture is poured into storage containers and rolled up with disposable lids.
In order not to worry about the shelf life of snacks, more vinegar is added to it. He will give the workpiece sourness, it will neutralize excessive sharpness.
Composition:
How to cook:
They make juice from tomatoes. Put the juice on the fire and bring to a boil. It takes 15 minutes to cook the product.
At the end of cooking, crushed garlic, horseradish and salt with sugar and vinegar are added to the mass. Add oil. All mix and pack the snack in jars.
After cooling, the jars are rearranged in the refrigerator or basement.
You can replace sweet bell pepper with paprika. Paprika gives the workpiece a beautiful red color and a little sweetness.
Ingredients:
Cooking:
Tomato juice is obtained from tomatoes. It is poured into a pan and heated for 10 minutes before boiling. The juice is allowed to boil for 4-5 minutes, after which paprika, salt and granulated sugar are mixed into it. Lastly, add horseradish, heating is not turned off.
Finely chop the garlic with a knife, add it to the oil and allow it to stand for a while so that the oil nourishes the smell. Then pour the oil with garlic to the tomato mass and continue cooking for another 5 minutes.
After cooking, the hot mixture is poured into a container for storage and sterilized over medium heat in a large pan filled with boiling water for 10 minutes. The finished snack is rolled up with lids and stored at a low temperature.
Attention!
So that garlic does not lose its taste and aroma. It must be crushed with a knife, and not rubbed on a grater.
To snack stood for a long time, you need:
Horseradish, horseradish, horlloder, "twinkle", "thistle" - these are all variations on the theme of our popular horseradish and tomato snacks. And although dodgy hostesses adapted spicy ingredients (pepper, garlic) for seasoning, the basis of the classic recipe for preparing horseradish should always be real grated horseradish and tomatoes. However, there are many worthy methods that combine horseradish with plums, bell pepper and other additives. Today we will talk about how to prepare horseradish with various ingredients for the winter.
To make the finished product tasty, healthy, stand as long as possible and not spoil, it is important to use high-quality products.
Tomatoes it is better to take the overripe, but without spoiling. If they are spoiled, the appetizer may ferment before time. If you take tomatoes with greens, then outwardly and to taste the horseradish will be inferior to that made of juicy, dense and ripe fruits. The redder the tomatoes, the brighter the product, the sweeter they are, the more pronounced the taste. The less watery the tomatoes are, the more concentrated the sauce will be. Autumn tomato varieties work great in this recipe, they are suitable for the time of preparation of horseradish, and they are good in density. These are Cream-type varieties that ripen to market ripeness in late August.
Horseradish: you’ll definitely not ruin them. However, if you take sluggish, thin roots, you are tormented to clean and grind them. Find strong, thick, juicy roots, peel them and, for the sake of fidelity, put them briefly in the freezer. How a little harden - get out and twist in a meat grinder, so the process will go much faster. In order not to sob over the meat grinder, put a plastic bag on the pipe at the grate and collect the grated horseradish into it.
Garlic: the larger the heads, the juicier the vegetable. But the smaller they are, the “worse” garlic.
Salt: it should only be coarsely ground. In principle, there should not be any iodized or finely ground salt in the workpieces, including horseradish!
This recipe combines three things - tomatoes, horseradish root and garlic. Horseradish with tomatoes and garlic is the most common recipe, and many do it without adding salt. The result is a spicy spicy sauce or appetizer - whoever calls it what. A distinctive feature of classic horseradish can be called the fact that it should only be raw. Real Siberian horseradish never boiled, was not pasteurized, it was simply stored in a cold cellar. Today, in the absence of a cellar, this sauce can be kept in the refrigerator, in a jar with a nylon cover. If everything is done cleanly, accurately, the correct ratio of salt and garlic is laid, the workpiece will not sour and will not disappear.
So, here's how the fuck is done - a classic recipe for cooking.
Then everything is simple: take a meat grinder, scroll the horseradish root, then separately the tomatoes, then garlic. We advise you to twist the tomatoes in a separate bowl so that you can drain the excess juice - then the horseradish will be more thick and tasty.
Mix everything and add salt to taste. Put the workpiece in the refrigerator for half an hour while sterilizing the jars.
Banks should be clean and dry - the latter is also important! While cooking jars, try the shit on the palate. Maybe too sharp or under salted? Add salt or tomatoes.
To prevent mold from forming inadvertently under the cover, you can provide some tricks. Sprinkle a spoonful of boiled vegetable oil on top. You can also lightly grease the lid of the jar with mustard before closing.
If you want to get a 100 percent fresh taste of sauce, try horseradish with aspirin. Opponents of acetylsalicylic acid will be horrified at this moment, although the harm from aspirin is attributed only to canned food with heat treatment, and that harm has not been so far proven. In this case, the workpiece will be completely raw.
Everything is done in the same way as in the previous recipe, only an antiseptic is added to the finished mixture - aspirin tablets in the amount of 1 tablet per 1 liter of horseradish. The tablet should be crushed and mixed with other components. Pour into dry cans and close with durable nylon caps or roll up metal.
There is another interesting and unexpected way to prepare natural horseradish. Its charm is that it contains only tomatoes, garlic, salt and horseradish, and no chemical preservatives in the form of vinegar. Nevertheless, this method allows you to store seasoning even outside the refrigerator, because it can not be acidified - the principle of fermentation lies at the heart of its preparation. This seasoning has a sharper and sour taste, because it contains a fair amount of lactic acid formed in the process of pickling. Sour, spicy, harsh in taste, it is especially good with meat, for which men usually love it.
Scroll through the meat grinder tomatoes, pass through it and pepper without seeds, horseradish, garlic. Salt to make it tasty. Mix everything, pour into a 12-liter bucket. It is important that there is little space left from the edges of the bucket to the dish under discussion - the seasoning will begin to “play” and foam.
Cover the bucket and leave at room temperature for five days. During this time, a warm tomato with horseradish and other ingredients will begin to ferment. First, bubbles and foam will appear on the surface, then gradually the tomato will rise upward, leaving liquid juice below. Stir occasionally and wait: she should win back her and acquire a sour taste. Seasoning can be considered finished when fermentation stops. This, by the way, can happen sooner or later, depending on the room temperature.
Pour the finished product into clean dry (!) Cans, and pour into plastic bottles. Store in normal conditions, but if it is possible to keep it in the cold, it is better in the refrigerator. This seasoning is usually appreciated precisely for the sharpness and sharpness of taste. It is also sometimes called "tear your eyes out."
There is a hot way to cook this popular condiment. In this case, a 5-minute boil will make it suitable for storage in any home environment.
This sauce is a bit like the famous Caucasian tkemali sauce, which is also made from plums. In this case, a ripe sweet plum is added to the seasoning, which will add its own notes and give a spicy sourness.
For one serving of seasoning, you need to prepare 100 grams of grated horseradish and peeled plums, 1 head of garlic, 2 tablespoons of sugar and salt to taste. The most important component is tomatoes, take 1 kg of them.
Scroll through the meat grinder all components, including plums, pour sugar, salt. Put in jars, close with clean lids, store in the refrigerator.
First, how to make apple horseradish for winter storage. It will take vinegar.
Four apples cut into four parts, peeled from seed boxes and boil in a small amount of water until soft. You can cook them in a slow cooker or, even better, bake in the oven. After that, rub the apples through a fine lattice of a colander or sieve. You should get a gentle puree without a peel. Next, grate, or chop the horseradish root, add to applesauce. Salt everything, a little flavor with sugar, put on fire and, stirring constantly, so as not to stick to the bottom and walls, boil for about five minutes at a low boil. Before completing, drip vinegar. The taste should be sweet-sour, piquant. Fold the finished snack in sterile jars, roll up. It is a fragrant condiment that is savory in taste. Therefore, the layout is best done in small jars, so that is enough for one or two.
If you need a quick seasoning to the table, not for winter, then you can make another very interesting appetizer of apples with horseradish and lemon.
For her, horseradish (1 spine), green apples (4 pcs.), Celery greens (a small bunch), garlic (a few cloves), half a lemon with peel and without seeds, pass through a meat grinder, mix everything. No salt needed!
You can add a little boiled beets to the horseradish cooked in the usual way - this will give an additional flavor to the snack, and the color will become more saturated. However, due to the bright color of this vegetable, beets are often used in sauce prepared completely without tomato. If you want to cook such horseradish, grate or chop horseradish in a meat grinder, boil sweet and maroon beets. Grate it on a fine grater and squeeze the juice, add it to horseradish, salt to taste and pour a little sugar. In conclusion, you need to dilute the seasoning with vinegar to your liking. If the mass is too thick, add boiled cold water. Seasoning is stored in the refrigerator, but it will not stand idle all winter.
Among the unusual recipes for cooking, there are many interesting options for seasoning without tomatoes. Try making a small serving with rye bread! This is an old recipe that our ancestors still knew. It is tasty, although this seasoning is not suitable for winter storage.
Cut the crust from dark bread and brown it in the oven or in a dry frying pan. We clean the radish and scroll through the meat grinder. Juice will stand out from it - drain it by squeezing the radish. Turn also a crust of bread.
Peel horseradish, grind, add everything previously chopped, do not forget to salt and pour a little vinegar. Everything is done by eye, by inspiration. At this stage, you should get a thick sauce in which you add spices and honey. Mix again. The seasoning is ready - vigorous, aromatic, with an unusual and pleasant breading aftertaste and aroma of spices.
With mustard, horseradish acquires simply an unusual sharpness and hotness, therefore we advise scalding the horseradish a little before cooking and cool.
Such a workpiece is stored under normal conditions.
How to do "fucking"? The answer to this question is known to many housewives. After all, the sauce presented is perhaps the most popular in our country. It was prepared by our mothers and grandmothers. If you don’t know how to do “crap” at home, then we will talk about this in detail in the article.
Before telling you how to make "crap", you should tell what this sauce is all about. Depending on the use of certain ingredients, the aforementioned dressing may turn out to be sweet, spicy or vigorous. But in any case, such a sauce is very popular among those who appreciate and love homemade preserves.
Many people know how to make shit. However, not everyone knows what exactly you can use such a sauce with. As a rule, it is served for dinner along with main dishes. Moreover, some gourmets use such a product and just like that, spreading it on a thin slice of bread.
In order to independently make a fragrant and delicious “horseradish”, there is no need to have any culinary experience and relevant knowledge. After all, to prepare such a sauce at home is so easy and simple that even a beginner can carry out the undertaking.
So, before doing the “crap”, you need to prepare:
Before you make the "crap" at home from a tomato, you should process all the ingredients in turn. First you need to wash the tomatoes, and then scald them with boiled drinking water and soak in it for half an hour. After that, carefully remove the film (peel) from the vegetables, as well as cut off all the navels and stalks. As for the cloves of garlic and horseradish root, they need only be well peeled.
Anyone who has ever tasted “shit” at least once in their life knows that this sauce has a bright taste and aroma of the constituent components, as well as a rather liquid consistency. To achieve this result, all processed ingredients should be carefully ground. To do this, you can use either a meat grinder or a blender that has knife attachments.
Thus, chopping tomatoes, garlic wedges and horseradish root, you should get a pretty liquid mass.
After the vegetables are converted to pulp, they must be seasoned with salt and pepper, and then mix thoroughly with a large spoon until the bulk ingredients are completely dissolved. Next, you need to sterilize 750-gram glass jars, and then fill them with fragrant sauce. In conclusion, all containers should be loosely closed with lids (polyethylene) and immediately put away in a cool place.
Some housewives believe that it is possible to store the finished "crap" not only in the refrigerator, but also at room temperature. This is a big mistake. After all, in the warmth, the vegetable mass begins to quite quickly ferment and sour. In this regard, such blanks should only be stored in the refrigerator. Moreover, it is advisable to use the finished product in 3-5 months.
About how to do "crap" for the winter, we described above. However, today there are many other options for making such a sauce. We decided to present you with a not quite standard way, which does not require chopping tomatoes to a state of gruel.
So, we need:
How to make "horseradish" for the winter using vegetable oil? This requires processing all the ingredients in turn. Tomatoes must be washed well, rinsed with boiling water and kept in it for half an hour. After this, remove the peel from the tomato and immediately chop them into cubes. As for the horseradish root and garlic cloves, they must be peeled and chopped to a mushy mass using a blender or meat grinder.
After the tomatoes and other ingredients are processed, they must be combined in one container and mixed thoroughly, after adding sugar and salt. Next, the finished sauce needs to be put in jars (sterilized), pour 1-1.7 large spoons of deodorized oil and close the lids (polyethylene).
As in the previous case, homemade horseradish made on the basis of shredded tomato is not recommended to be stored in a warm room. Filled jars should be placed in a refrigerator and consumed in 3-5 months. By the way, this sauce can not only be used for serving, but also used during the preparation of goulash and other main dishes. Believe me, with "horseradish" your lunch will become much more tasty and aromatic.
Many housewives know how to make horseradish and tomato horseradish. However, not everyone knows how to cook vigorous homemade sauce. If you belong to this category of people, then we will present its detailed recipe right now. For this we need:
Before making such a sauce, it is necessary to prepare an aromatic base. To do this, wash the ingredients well and then clean them. Peel tomatoes from the tomatoes, first scalding them with boiling water, and sweet and burning peppers must be deprived of the stalks and seeds. As for the horseradish root and garlic, you just need to peel them.
In order for homemade “horseradish” to acquire the desired consistency, all prepared ingredients should be well ground. To do this, they can be passed through a meat grinder or beat with a blender.
After all products (tomatoes, hot and sweet peppers, garlic slices and horseradish root) are crushed, salt and not very coarse sugar should be added to them. While mixing the ingredients for a long time, it is necessary to wait until all loose spices are completely dissolved.
After the vigorous sauce is ready, it should be distributed in sterilized jars and immediately close (loose) with plastic covers. Further, all the blanks must be placed in a refrigerator, where it is desirable to store them for about 5-6 months. At the same time, the longer horseradish will stand in a cool room, the more vigorous and tastier it will turn out. That is why we do not recommend using such a sauce immediately after its preparation. It is better to wait a few weeks, and only then enjoy a delicious home-made snack.
