Adjika without cooking with garlic and horseradish

12 servings

60 minutes

Adjika without cooking with garlic and horseradish is a true fiery condiment with roots in Georgian cuisine. It embodies the spirit of the Caucasus by combining the sharpness of garlic, the spiciness of pepper, and the zest of horseradish. Unlike classic adjika, this version requires no thermal processing, preserving the freshness and richness of each ingredient's flavor. Tomatoes add a slight sweetness while vinegar provides necessary acidity for long storage. This adjika perfectly complements meat dishes, roasted vegetables, and even simple rye flatbreads, turning them into a gastronomic delight. Its sharp and rich taste not only warms but also stimulates appetite, making it indispensable on any table.

Energy value per serving

• Calories: 132.1
• Proteins: 5.1g
• Fats: 0.7g
• Carbohydrates: 26.6g

Ingredients

• Horseradish: 500 g
• Tomatoes: 2500 g
• Garlic: 250 g
• Chili pepper: 45 g
• Vinegar 9%: 200 ml
• Sugar: 3 tsp
• Salt: 3 tbsp
• Red sweet pepper: 1 kg

Cooking steps

1. Prepare the necessary ingredients. Wash the 0.5 or 1-liter jars well with soda and dry them.

2. Clean the sweet red pepper from seeds and stems, wash well under running water. Cut into large strips or cubes to pass through a meat grinder.

   Required ingredients:

   • Red sweet pepper: 1 kg

3. Wash the tomatoes well, trim off the excess, and cut into pieces to pass through the meat grinder.

   Required ingredients:

   • Tomatoes: 2500 g

4. Peel the garlic and wash it well under running water.

   Required ingredients:

   • Garlic: 250 g

5. Remove seeds and stems from the hot pepper, wash under running water. Cut to pass through a meat grinder.

   Required ingredients:

   • Chili pepper: 45 g

6. The horseradish root should be well peeled and washed under running water.

   Required ingredients:

   • Horseradish: 500 g

7. Cut into pieces to pass through the meat grinder.

8. Pass the horseradish root through a meat grinder.

9. Pass the hot pepper, garlic, sweet pepper, and tomatoes through the meat grinder in turn. Place all the vegetables in one container with the horseradish. Add salt, sugar, and vinegar. Mix all the ingredients well.

   Required ingredients:

   • Chili pepper: 45 g
   • Garlic: 250 g
   • Red sweet pepper: 1 kg
   • Tomatoes: 2500 g
   • Horseradish: 500 g
   • Salt: 3 tablespoons
   • Sugar: 3 teaspoons
   • Vinegar 9%: 200 ml

10. Place the raw adjika in clean, dry jars and cover with tight nylon lids. Store in the refrigerator.