Seasoning "Horseradish" or "Fire"

Category: Sauces
Seasoning Horseradish or Spark

Ingredients

Horseradish 250 g
Garlic 250 g
Fresh tomatoes 3 Kg

Cooking method

  • Scroll horseradish and garlic through a meat grinder (garlic - if desired - on a garlic press).
  • To protect against the harsh aroma of horseradish and garlic, put a plastic bag on the meat grinder. The cooking process is very effective for treatment during the period of acute respiratory infections and flu.
  • Scroll fresh tomatoes in the same meat grinder. Sometimes green tomatoes are used together with red tomatoes, preferably in a 5: 2 ratio.
  • The number of tomatoes can be varied as desired - depending on how spicy you want the final product. A lot of tomatoes - low pungency, you can eat a lot, with spoons. A little tomato is very spicy, there is a little bit.
  • Salt and pepper the resulting red mass to taste, stir, put in glass jars and refrigerate. Once infused, the shit is ready to eat

Note

"Horseradish, or horseradish appetizer, is a spicy seasoning widespread in Siberia for the second courses of tomatoes, horseradish, garlic and salt passed through a meat grinder. Sometimes black and red ground pepper, bell pepper, vinegar, sugar are also added. Also, shit is sometimes called hrenodera, gorloder, cobra and "fire".

In the cold (in the refrigerator) it is stored for a long time, sealed and without canning. The more horseradish and garlic, the longer the seasoning will last. "
Material from Wikipedia.


That there is such a recipe for seasoning, I was prompted by my husband's grandmother, who lived in Siberia for many years.
I made with tomatoes, horseradish, garlic and hot red pepper.
My men like this adjika.

Aunt Besya
Oh, what a beastly it is
And I haven’t got shit for many years now, they have taken everything clean ...
I wonder if you add horseradish from a can, purchased, will it turn out the same ???
Zhivchik
It will work, but, I think, not quite right.
After all, shop horseradish is not very sharp, but here you need a NUCLEAR one.
Although you can try.
Aunt Besya
Having got hold of a horseradish root on the occasion, immediately muddied "Fucking" !! Mentally! Knocks out a tear ..
Seasoning Horseradish or Spark
lina
Aunt Besya A with round potatoes, and a simple fried / stewed / boiled meat, and even a bowl of sauerkraut
Aunt Besya
In truth so !!!!!!
Zhivchik
Quote: Aunt Besya

Having got hold of a horseradish root on the occasion, immediately muddied "Fucking" !! Mentally! Knocks out a tear ..

Aunt Besya, then this is the correct "crap" turned out.
Looks like hell was good.
RybkA
Once upon a time they treated me to some kind of crap. It was delicious! Here I came across your recipe, I will try. I'll only take a smaller portion, otherwise in the refrigerator soon there will be no place to put the pan)))
Gaby
Zhyvchik, Tanyusha, made your shit, here it is sharp, BUT so cool. Thanks for the recipe.
nut
Girls, how do you store this shit? I would like to do for the winter and store in the cellar - it hurts I love such an acute, shob eyes climbed out: crazy: and a runny nose was not
Albina
Quote: nut

Girls, how do you store this shit? I would like to do for the winter and store in the cellar - it hurts I love such an acute, shob eyes climbed out: crazy: and a runny nose was not
I do it every year in an enamel bucket, when it’s infused, I pour it into 3-liter jars and take it to the cellar. It is stored perfectly in the cellar. But I must say that the tastier the tomatoes, the tastier the horseradish itself. We also put small red hot pepper, you can replace it with ground hot pepper. Naturally salt (something is not indicated in the recipe)
nut
Thank you. And how much should it be insisted and where - in warm or cold? I understand that she should turn sour
Albina
I don't ferment it to sour, as they write here (it's just that everyone has different tastes). At home I stand it for about a day to dissolve the salt. I try, if not enough, I add. Then I take it out onto the balcony (it is usually already cold here). Then it is necessary to have time to pour into banks and take out to the garage before frost
Rusya
As I look, cool crap, this "crap". I took it to the bookmarks. I'll get some horseradish and do it.
Gaby
A nutlet, the recipe says to make and immediately put it in the cold, there is no word about any fermentation in the recipe, is it Lyudmila has a recipe for fermented adjika, maybe they got it mixed up?
Zhivchik
I don’t know why ferment the crap? This is already a drunken shit.

Quote: Gabi

A nutlet, the recipe says to make and immediately put it in the cold, there is no word about any fermentation in the recipe, is it Lyudmila has a recipe for fermented adjika, maybe they got it mixed up?

Nut, Gabi says everything correctly. Why do we need fermented tomatoes?
The mass itself should be infused in the refrigerator so that the products become friends. Well I don’t know how long ... chtoli day. You can, of course, eat right away.
toffee
Yes, yes, yes, yes, yes to such a table
🔗
Well, who's on a diet?
nut
Girls, I don't need sauerkraut Last year I mixed it with sauerkraut, so after using it the "house" was busy all day. I just don't have a place in the cold room, but I would like to make it for long-term storage - I can roll up the cans and put them in the cellar - like do not think they explode?
Gaby
Nut, why roll it up? It's cool in the cellar and you can use it instead of a refrigerator, although it's up to you. It seems that MariV has a recipe where it rolls under the lid of adjika with horseradish, but it's not that, here she seems to be alive and + horseradish is an excellent antiseptic and should not wander.
RybkA
Zhivchik , Yes of course. This year I have collected all similar recipes together and made something in between, for myself, so to speak, moderately spicy. Today I'm going to push through the banks, part for myself, part for takeaway.
Frustrated Fairy
And from my childhood I remember that the crap is kept at room temperature until it ferments, and then it is poured into jars. Don't, don't you?
Just going to do and studying technology
Albina
No, it does not ferment, but simply all the ingredients come into contact: horseradish, garlic and salt, pepper - everything is mixed and infused. But this process is usually short-lived.
Moskvichk @
Seasoning Horseradish or Spark

my shit! Slightly modified recipe - added 3 Antonov apples, a kilogram of red sweet pepper, hot streams and a little vinegar ... probably this is something in between happened between horseradish and adjika)))
makabusha
and horseradish can be somehow blender? there is no meat grinder ....
Zhivchik
Quote: Moskvichk @

probably this is something in between happened between horseradish and adjika)))

Yes, most likely the crap adjika turned out.

But the jars are beautiful, or rather the contents in them.

Quote: makabusha

and horseradish can be somehow blender? there is no meat grinder ....

In general, horseradish rubs on a regular grater. A meat grinder, this is for the lazy. But the blender, I think, will be large.
makabusha
I do not agree to feats with a grater ..)))
Julia V
I have a grater attachment for the meat grinder, and rubbed on it. The husband took on a simple grater to rub, rubbed a few pieces and gave up, hero damn
Albina
Quote: makabusha

I do not agree to feats with a grater ..)))
I, too, do not go to such feats: I make it easier - to a meat grinder and USE
Moskvichk @
Me too for a meat grinder !!! : yes: I played in the fresh air at the dacha without any problems !!
Gaby
Quote: makabusha

I do not agree to feats with a grater ..)))
Makabusha, one girl has already written here that you can grind horseradish with a coffee grinder, well, I tried to grind it, so not any smell that eats away the eyes and everything is fast, so that you can try if you are not afraid for the grinder.
Albina
Quote: Gabi

Makabusha, one girl has already written here that you can grind horseradish with a coffee grinder, well, I tried to grind it, so not any smell that eats away the eyes and everything is fast, so that you can try if you are not afraid for the grinder.
Sorry for the coffee grinder
makabusha
I probably did not carefully read the topic, I did not see about the coffee grinder.I just have an old (still Soviet!) Coffee grinder, I use it to grind spices, it's not a pity.

Although I have already managed to find a broken meat grinder at my mother-in-law, which I will give for repairs on Tuesday. If not for "Fucking", probably no one would have repaired it. Although it may not already be ...

Thanks for the coffee grinder tip.
Rick
I made such a "Spark" today. We have had this recipe for a long time in our family. One difference is that the whole mass is brought to a boil, and then poured into cans. It's a delicious thing!
Lagri
Quote: Gabi

so that you can stay if you are not afraid of the grinder.
So a coffee grinder is still better than a meat grinder? And what will a coffee grinder do if you grind, wash and dry everything quickly?
Summer
Girls, but who knows - do you need to process (soak, freeze) the horseradish? I bought horseradish, I want to cook this yummy
Albina
Olesya, peel the shitty roots, cut into pieces. Pass through a meat grinder. And that's all. But the roots are not easy to miss
Summer
Albinathanks for the hint? And if it's not easy to skip, I won't screw up the electric meat grinder?
Albina
Olesya, to be honest, in this case I really feel sorry for my electric one, and I manually twist it in a regular meat grinder mixed with garlic
Marusya
Olesya, you will not screw up the meat grinder, we always scroll like that, everything is fine, spin it boldly, you won't scroll a ton
Summer
Albina, Marusya, girls thanks for the tips! I will twist!
toffee
The preparations for the winter seem to have been made, but the tomatoes still remain. They are no longer tasty, flabby and generally not in condition. So it's time to process them into crap.
Like this.
Seasoning Horseradish or Spark

Seasoning Horseradish or Spark
Very tasty with dumplings, cutlets and just bread.

Bast1nda
Well, I made this light yesterday and today. I love the classic version of horseradish, without peppers, apples and other inclusions.
Two parties, yes, it knocks out a tear. Great simple recipe, one thing, I add salt and a little granulated sugar. I can splash a tablespoon of vinegar so that it probably does not sour, but this seems to have not been observed.
Last year, I also made this recipe. I regulate the pungency with the amount of tomatoes.
This time - 3 kg. ripe tomato, 250 grams of horseradish and 220 grams of garlic, a tablespoon of sugar, 3 tablespoons of salt, 1 tbsp. l. a spoonful of vinegar 9%. Stirred, stood for an hour on the table and over the scalded cans with boiling water. I will keep it in the refrigerator, so I didn't bother with cans at all. Horseradish turns the meat grinder perfectly, which is in the Bosch Mum combine.
Thanks for the recipe.
Well, and part of the result, which will go from hand to hand.
Seasoning Horseradish or Spark
Bast1nda
Thanks again! I have been making this recipe for the third year. This time the tomatoes are cream. They are not so watery and turned out to be a little smaller. Horseradish a little more)))) 330 grams, 300 garlic, 2500 tomato.
Ready for winter!
Bast1nda
And again thank you))) again I am with crap according to your recipe. Thank you!
This time, horseradish is 400 grams per 3 kg. tomato and 300 garlic. Fine!
ANGELINA BLACKmore
Quote: Gabi
horseradish is an excellent antiseptic and should not ferment.
Even as it wanders ... This is me to the fact that for a long time the shit does not cost (well, so that it is like half a winter)
lettohka ttt
Thank you Tatyana for the recipe! There are tomatoes left, very well attached!
Horseradish was 400g, garlic 300.

Seasoning Horseradish or Spark
M @ rtochka
Quote: ANGELINA BLACKmore

Even as it wanders ... This is me to the fact that for a long time the crap does not cost (well, so that for half a winter like)
How much it costs? Will not get it until the new year?
kortni
Quote: M @ rtochka
How much it costs? Will not get it until the new year?
There is still last year's preparation. Not as vigorous as initially, but still delicious!
lettohka ttt
I don't have time, it eats up quickly!
M @ rtochka
Made half a portion. And it's somehow scary))), I think, maybe add vinegar for reliability?
And at least approximately, how much salt and sugar to put? It is clear what to taste, but you have to push off from something

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