Gorloder Without Horseradish, with Garlic and Tomatoes for the Winter

This pungent sauce will make you forget all about chili peppers.

Recipe author

Servings:

Tomatoes

Garlic

600

Table salt

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

38 kcal

GI: 100 / 0 / 0

Cooking method

Our family can't do without this hot sauce, also called khrenovina or gorloder. And though this dish goes by many names, its sharp, distinctive flavor stays the same. In Siberia this sauce is made with tomatoes and garlic, while in Moscow horseradish is added. The southern version of gorloder is made with hot pepper. You couldn't ask for a simpler recipe! This sauce doesn't need to be cooked or sterilized. It keeps beautifully in the refrigerator or cellar for several years. The product is preserved by the garlic, of which there's a great deal. You can adjust the salt in this recipe to your taste, since the main preservative is the garlic. Add the salt in 2–3 stages and don't be afraid to taste the gorloder as you go! Then it's sure to come out delicious. So, for thrill-seekers and anyone who isn't put off by the smell of garlic, here's how to make this sauce.
It's best to peel the tomatoes first, so the sauce turns out smoother. Then run the tomatoes and garlic through a meat grinder and add coarse salt. Mix. And that's it! Spoon the finished gorloder sauce into glass jars or bottles and close the lids. It's best stored in the refrigerator, cellar, or another cool place. Gorloder is great served with meat, fish, and other foods. Enjoy!