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Burning horseradish adjika and tomato with garlic for winter

Spicy Horseradish and Tomato Adjika with Garlic for Winter

A fragrant, moderately hot adjika for any side dish or sandwich! A very tasty adjika with horseradish. It pairs wonderfully with all kinds of side dishes, and you can also simply spread it on bread. A magnificent adjika with horseradish — moderately hot, fragrant, and incredibly flavorful!

Ellisa

Recipe author

Burning horseradish adjika and tomato with garlic for winter

Composition / ingredients

Servings:

Tomatoes

Bell pepper

1.5

Garlic

250

Hot chili pepper

500

Horseradish (fresh root)

250

Vinegar

0.6

Salt

Dill

150

Parsley

150

Sugar

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 20 % 2 g

Fats 0 % 0 g

Carbohydrates 80 % 8 g

39 kcal

GI: 86 / 0 / 14

Cooking method

Cooking time: 30 min

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We start by washing the tomatoes and peppers. Scald the tomatoes with boiling water and peel them; cut the stems off the peppers and clean out the seeds. Then put all these vegetables through a meat grinder. Add salt to taste, the sugar, and the 9% vinegar, and mix everything thoroughly. Once our adjika is ready, pack it into pre-sterilized jars and seal the lids tightly. Adjika with horseradish keeps best in a cool place (a cellar or the fridge). You can start eating the adjika a couple of days after making it. Enjoy!