No-Cook Khrenoder for the Winter with Tomatoes and Garlic
Tomato sauce with horseradish! Keeps as long as you like! Make it yourself, too! This is the kind of sauce grandmothers sell at the market. Khrenoder and khrenovina are also called adjika... Whatever you call it, the main thing is that it's tasty and good for you, right?!
Foster
Recipe author
No-Cook Khrenoder for the Winter with Tomatoes and Garlic
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 22 %
2 g
Fats 0 %
0 g
Carbohydrates 78 %
7 g
37 kcal
GI:
100
/
0
/
0
- Peel and wash the horseradish. 2. Dip the tomatoes in boiling water for 30–40 seconds, then transfer them to cold water and remove the skins. 3. Peel the garlic. 4. Run all the ingredients through a meat grinder or grind them with a blender. 5. Add salt and mix well. For better keeping, you can use 25 g per 1 kg of tomatoes — though of course the taste won't improve from it. 6. Spoon the khrenoder with tomatoes and garlic into small sterile jars and close the lids. If there's a lot of juice, add it to the jar to taste, however you like. The yield is about 600 ml. When you open a jar in winter, you can add sugar to taste, but it's better to store it without sugar, of course — that way there'll be no mold on the surface of the sauce. Enjoy!
Caloric content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Garlic - 143 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Salt - 0 kcal/100g
- Horseradish root - 59 kcal/100g
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