Horseradish with tomatoes and garlic - tasty, spicy and healthy. This is a great appetizer for main courses, but it needs to be prepared properly. If you make mistakes in the recipe, then the finished product cannot be stored for a long time and will quickly deteriorate.
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Classic options
The classic recipe is not very hot. In total, to prepare horseradish, you need to take:
- 1 kg of tomatoes;
- 50 g horseradish roots;
- 50 g of garlic;
- 1 tbsp. l. salt.
Swirl tomatoes are red and of any size. Wash, remove the stalk and cut the tomatoes into large pieces. Peel the garlic. The outer shell of the horseradish is removed, cut into pieces 2 cm long, folded into a small bowl and scalded with boiling water. This will help remove excess bitterness.
Then they send the root into the bowl of the combine and grind at low speeds. Gradually increasing the speed, add the garlic.
Separately, using a blender, they turn the tomatoes into a paste. Combine dry root with garlic and tomato mass. Salt is added last and wait for it to completely dissolve. If the crystals are too large, you can grind them with a coffee grinder.
The spicy mixture is poured into jars and sent to storage in the refrigerator. Glass containers or plastic buckets are used as containers.
With the addition of vinegar and sterilization
The use of vinegar makes it possible to prepare horseradish for the winter. For preservation, it is better to use small jars, the contents of which will be eaten in 2-3 passes. Otherwise, the constant taking out of the refrigerator into a warm room may damage the seasoning.
First, all the components are prepared:
- 1 kg of ripe tomatoes;
- 100 g horseradish rhizome;
- 1 large head of garlic;
- 2 hours l. 9% acetic acid;
- 2 hours l. table salt.
You need to take only stone salt. Seafood, extra or iodized can spoil the taste of the finished dish and reduce its shelf life.
Tomatoes are chosen ripe, but whole and without defects. If you come across at least one fruit with a small area of rot, the horseradish will turn sour.
All vegetables are washed first. The garlic cloves are peeled and cut in half. Tomatoes are cut into slices. The root is divided into small pieces that can easily fit into a meat grinder. Twist vegetables with this device. Salt and acid are added. Stir and let the mixture brew.
Meanwhile, they wash the containers. The jars are sent to be sterilized in an oven heated to a temperature of + 100 ° C. The metal lids are boiled for 5 minutes.
After that, the container is dried and a spicy mixture is placed in it. Sent to storage in a refrigerator. Here the spin will stand until spring.
You can add not only tomatoes to horseradish, but also bell peppers. This makes the taste more spicy and rich. First, all the components are prepared:
- 100 g horseradish;
- 5 cloves of garlic;
- 200 g sweet pepper;
- 1.5 kg of tomatoes;
- 1 tbsp. l. Sahara;
- 1.5 tbsp. l. salt;
- ground pepper - to taste (optional).
This recipe does not use vinegar, but the mixture itself is boiled and the container is sterilized. This preparation allows you to store preservation at room temperature for a long time.
First you need to wash the tomatoes, remove the stalks, cut the fruits themselves into 4 parts and grind them in a meat grinder. Take a saucepan with a thick bottom and send the mass to cook for 20 minutes.
Peel the garlic. Remove the peel from the roots. Cut the horseradish into small pieces. Enough 2-3 cm long. For peppers, choose the center with seeds and cut the fruits in any convenient way. Grind the garlic, horseradish and pepper using a meat grinder. Add to tomato paste. Cook for another 10 minutes. At the end of cooking add black pepper, salt and sugar.
In the meantime, sterilize all jars in a preheated oven or with steam using a special device (disk) with holes, which is placed on top of a pot of boiling water. Boil the tin lids.
Pour the finished crap into the jars and roll up. Turn containers upside down and cover with a tea towel. After cooling completely, move to the closet or cellar.
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