Sauces

Horseradish vigorous


Ingredients for Cooking a Vigorous Chrenoder

  1. Fresh tomatoes 2 kilograms
  2. Horseradish root 100 grams
  3. Garlic 100 grams
  4. Capsicum medium size 2-3 pieces
  5. Coarse salt 2 tablespoons
  • Main ingredients: Pepper, Tomato, Horseradish, Garlic
  • Serving 10 Servings
  • World Cuisine

Inventory:

Cutting board, kitchen knife, tablespoon, medium bowl, cloth towel, vegetable cutter, plate - 2 pieces, a blender or meat grinder, food bag, coffee grinder or hand mortar with pestle, large bowl, glass liter jars - 2 pieces, twisted metal lids, kitchen paper towels, dishwashing detergent, kitchen sponge, refrigerator, scoop, deep serving bowl, deep plate, food grade plastic gloves, saucer, wooden spatula

Cooking a vigorous horseradder:

Step 1: prepare the tomatoes.


Rinse the tomatoes thoroughly under running water and wipe them with kitchen paper towels. We spread the vegetables on a cutting board and cut into four parts. With the help of a knife, we cut off at each piece the place where the peduncle was. Prepared components are transferred to a medium bowl and temporarily set aside.

Step 2: prepare the horseradish root.


We wash the horseradish root under running water, wipe it with kitchen paper towels and put it on a cutting board. Using a vegetable cutter, remove the peel and immediately move the component into a deep plate. Pour boiling water over horseradish so that bitterness is not felt in the sauce. Gently drain the hot water and then put the root back on a flat surface. Using a knife, we cut the component into small sticks and move it to a clean plate.

Step 3: prepare the garlic.


Depending on the size of the garlic 100g, it is approximately 1-2 heads. Therefore, we spread them on a cutting board and with the help of a knife we ​​separate the cloves. Then each is lightly pressed with the tip of the inventory and with clean hands we remove the husk.

Move the prepared component to a free plate and leave it alone for now.

Step 4: prepare the peppers.


We wash the capsicum under running water and put it on a cutting board. Thanks to this ingredient, our hrenoder is called vigorous. Now, in order not to burn our hands, we put on food plastic gloves. Using a knife, cut off the tail of the vegetable and remove the seeds. Then cut the pepper into small pieces and transfer to a clean saucer.

Step 5: prepare jars with lids.


So that our hrenoder does not turn sour, even when it is in a cold place, be sure to process storage containers. Using a kitchen sponge and detergent, we rinse the jars with lids under running warm water until the glass walls of the container begin to creak, if you hold them with wet fingers. Immediately after that, put the jars with the lids upside down on a clean cloth towel and leave to dry to dry.

Step 6: prepare the vigorous horseradder.


Put horseradish root sticks in a blender bowl and grind to a homogeneous mass, gradually adding speed.
Then quickly add the cloves of garlic and continue to chop everything. Attention: we are already doing this action at high speed. Now, using a tablespoon, pour the mixture into a large bowl, and in the blender bowl we place part of the crushed tomatoes. Just like the previous ingredients, grind the vegetable until smooth. Attention: we should get a tomato liquid.

When we put the last portion of tomatoes in the container, add the mixture of garlic and horseradish, as well as capsicum. Again, beat everything in turbo mode until smooth and proceed to the final stage of sauce preparation.
Pour salt into the coffee grinder and grind it to a powder. This must be done so that the component is quickly absorbed into the sauce. If you don’t have such equipment at hand, do not worry! Instead, you can use a hand mortar with a pestle. The only thing to pay attention to is the amount of salt. Add it in small portions to make it easier to crush and not scatter around.

In the end, pour everything and pour into a large bowl, where previously there was a mixture of garlic and horseradish. Using a wooden spatula, mix everything thoroughly until smooth and put in a cool place. Attention: you don’t need to immediately pour the sauce into jars, since all the air that has formed during the whipping of the ingredients in the blender should come out of it. Therefore, from time to time, do not forget to stir the mixture with improvised equipment.

Already at the end, with the help of a scoop, pour the horseradder into glass liter jars, tightly close with metal lids and put the sauce in the refrigerator for long-term storage.
In general, such a refueling can be prepared in several ways. The first option is when we use a blender. In the event that you do not have such an electrical appliance in the kitchen, a meat grinder will do. But for this it is very important to use a food-grade plastic bag, since in the process of chopping the horseradish root, caustic sharp juice is released from it, which, getting into the nose and eyes, just corrodes them. It is for this reason that I always use a blender. In another embodiment, you need to attach a bag to the neck of the meat grinder. This can be done using a regular elastic band or fixing the top with a bow or knot (only one that can be untied later). When you chop horseradish with garlic and chillies, you can remove the bag from the meat grinder and pour its contents into a large bowl. Then you can cook a hrenoder in the same sequence as when using a blender.

Step 7: serve the horseradish vigorous.


We take out the ready-made hrenoder from the refrigerator and use a tablespoon to spread it in a deep bowl. We serve to the dining table along with various meat dishes, including dumplings, as well as pancakes, salted croutons, cooked pasta and just with black or white bread.
Good appetite!

Recipe Tips:

- to make the horseradish tasty and rich, use only very ripe tomatoes and fleshy varieties for its preparation;

- 1 tablespoon of sugar can also be added to the sauce, but then the shelf life of the horseradder will be reduced, since this ingredient can cause fermentation;

- if you are worried that the sauce may turn sour, then cover its surface before closing the cans with lids, a thin layer (3 millimeters) of vegetable oil.