Tomato and garlic appetizer. Flame tomato appetizer with horseradish and garlic

23.09.2020

When I have a holiday in my house and guests are gathering, I always want to surprise them with something. All standard dishes are cooked, meat is baked, salads are sliced. Everything is satisfying, beautiful, but corny. I opened the cookbook, went through a lot different recipes, and finally settled on one. And I'll cook tomato tulips for a snack! Such a dish has not yet been on my table, guests will definitely notice the novelty, success is definitely guaranteed to me!

There is not much time left before the guests arrive, so I rolled up my sleeves and hurried, the tomato and garlic appetizer should appear on the table on time! The good news is that the recipe is simple, and I don't have to spend a lot of time preparing it. After a while, I enjoy the sight of the center dish on the table. It looks like a bouquet and immediately attracts the eye. And I looked into the water, the guests noticed him immediately, and my flowers disappeared from the table before the meat dishes. And I was very pleased when the guests asked me to cook more such tulips from tomatoes.

In fact, the tomato and garlic appetizer cooks very quickly. All my guests went home very happy, and everyone carried with them my recipe for tulips from tomatoes with cottage cheese.

Tomato tulips

recipe for an appetizer with cottage cheese and garlic

In fact, any cheese or feta cheese will go well with tomatoes, as well as crab sticks... I will share the recipe below.

Ingredients:

Tomatoes - 6 pieces;
Cottage cheese - 200 grams;
Sour cream - 3 tablespoons;
Garlic - 3 cloves;
Ground black pepper - to taste;
Salt to taste;
Parsley greens - a little;
Sprigs of parsley (or greens of young onions) - to decorate the bouquet.

Cooking process:

We buy tomatoes, it is better if they are Cherry. From them, you just need to take out the pulp by making cuts crosswise. I had small round tomatoes.

Thoroughly rinse the tomatoes with water and wipe them off. After them, you need to wash and dry the parsley or green onions, these will be our stems to the flowers.

It remains to quickly prepare the filling for the tomatoes. Place the cottage cheese in a deep plate. If you have it fat-free - not scary, add sour cream to it and mix. If the cottage cheese is fat, then add a little less sour cream. It is better to mix with a fork, trying to knead the cottage cheese so that it becomes a homogeneous mass. It's time to add the garlic, which needs to be squeezed through a press. Garlic is a must, it will add a tomato appetizer mouth-watering aroma and piquant taste. Add black pepper and salt, add them to your liking. It is very important not to oversalt, but to add in moderation.

Parsley, which has been washed and dried out a little, needs to be disassembled into twigs and leaves. Finely chop the parsley leaves and add to the curd. Mix everything well until smooth. We have got a dense mass with green splashes of parsley and a pleasant smell of garlic and pepper.

Now it's time to tackle the tomatoes. They are washed and dry with us. We cut each tomato into two identical halves with a knife.

Cut the core with a knife. We do the same with pulp and seeds, take out with a knife or spoon. We've got tomato cups.

In principle, the container for filling with the filling is already ready, but such tomatoes on the table will not look festive, so we need to make cuts in the form of cloves at the top of each half. From this, the shape of a tulip is obtained. The teeth can be made in various lengths, both long and short. This will make the tulip look more beautiful. It remains to fill our halves with the filling and put the tomatoes with cottage cheese and garlic along the edge of the dish, cut down.

Now sprigs of parsley or green onions will come in handy. We make tulip stems from them and lay out beautifully next to the halves. Tomato tulips with cottage cheese are ready. You can decorate them with greenery, place them on the table and surprise your guests.

Tomato Snack Filling Recipes

In such stuffed tomatoes you can do different fillings, everyone will be good. The following filling will be very original:

Dutch or Russian cheese- 100g;
Crab sticks - 150 grams;
Garlic 3-4 cloves;
Mayonnaise to taste.

Cooking the filling is simple, you need to grate the cheese, chop the crab sticks very finely, or grate it on a coarse grater. Mix with garlic and mayonnaise. Highly delicious filling! It is the same as in the previous recipe, you need to stuff the prepared tomatoes.

Such filling will also be very spicy:

Cheese - 100 grams;
Hard cheese- 150 grams;
Garlic - a couple of cloves;
Ground pepper - to taste;
Salt to taste;
Sour cream - 4 tablespoons.

The filling with two types of cheese is tender and will melt in your mouth.

You can see for yourself that it is not difficult to prepare a delicious tomato and garlic appetizer. This dish will simply be swept off the table. And we, the hostesses, really like it when our efforts are appreciated.

Tomato tulips were prepared by Svetlana Kislovskaya.

Bon appetit and good recipes!

In order to satisfy guests with a delicious and spicy seasoning, it is not necessary to purchase expensive products. Sometimes from the most unpretentious food set, an unusually tasty and spicy appetizer... This category includes horseradish with tomatoes and garlic. This dish is popularly called differently: gorloder, cobra, Siberian adjika, horseradish. It came to us from Siberia and the Urals. It can be used with meat and fish dishes, pasta and vegetables are also suitable. Below are several recipes that will diversify and decorate any festive table.

Before you start making a shitty tomato snack, you need to decide on the choice of products for it. Let's start with the fact that the recipe for making horseradish for the winter includes the ingredients: tomatoes, garlic, horseradish root.

Tomatoes... Experienced housewives do not recommend the use of too sour tomato varieties. Buy tomatoes, preferably well-ripened and sweetish in taste (you can use the "Cream" variety for this purpose). In no case should they be greenish or too watery, otherwise the sauce will be too liquid, sour and will not be stored for a long time. If the tomatoes are chosen correctly, then the seasoning has a sweet and sour taste and medium density.
Horseradish... The latest horseradish harvest is good for this snack. Since the horseradish cooked in the fall is stored longer, and well-ripened horseradish gives it a “throat-cracking” taste. To enhance this effect, you can add a little chili pepper to the main recipe.
Garlic should be ripe, with dense heads and intact teeth, not overstayed, dug out on time and well dried.

1 kg tomato
200 gr. horseradish root
4 cloves of garlic
3 teaspoons of salt (do not use iodized salt!)

The process of preparing horseradish with tomatoes and garlic for the winter begins with the preparation of the horseradish root. It needs to be crushed. There are two ways to do this: mince the root or grind it in a blender. We draw your attention to the fact that when processing horseradish, you need to use only a mechanical meat grinder, in no case use an electric one, as there is a high percentage of the probability of its breakdown. In order not to cry from its sharpness while grinding horseradish, you can put a plastic bag on the meat grinder, fixing it with an elastic band. In general, this procedure is best done outdoors or in a well-ventilated area.

In order to grind horseradish in a blender, cut it into small pieces and load it into a bowl. Grind at medium speed for 1-2 minutes. After that, the root acquires a fine and uniform structure.

With pies and dumplings, it's delicious

The next stage in the preparation of horseradish is the processing of tomatoes. They can be twisted in a meat grinder along with the skin. If they have been lying down for some time, then it is advisable to get rid of the skin. It is not necessary to peel fresh tomatoes from the skin, just wash it with clean, cold water. To prevent the sauce from being too watery, you can drain the excess liquid from the tomato.
Garlic is crushed with a press and salt is added to it. Stir the ingredients and let sit in the refrigerator for half an hour. During this period of time, you can start sterilizing cans. The present sauce must be tasted. If it turns out to be very spicy, you can add a little more tomatoes to it.
Arrange the prepared seasoning in dry sterilized jars. To make the sauce subject to long-term storage, you can pour 1 tablespoon of vegetable oil under the lid. Some housewives cover the jars with simple nylon lids, washed with soda. The seasoning should be stored in the refrigerator or cellar.

it classic recipe horseradish, which consists of tomato, garlic and horseradish. It was according to this recipe that the bulk of Siberians prepared horseradish with tomatoes, who knew how to cook it so that it would be stored all winter. In the cooking recipe, tomatoes and horseradish give the main taste to the dish; due to its thick consistency, the sauce will appeal to most guests.

Horseradish with tomatoes can be cooked on hastily... However, it should be borne in mind that this recipe for harvesting horseradish for the winter is not suitable, so calculate the amount of products so that the excess does not turn sour.

1 kg of tomatoes
300 gr. horseradish
300 gr. garlic
salt, ground pepper
sour cream - to taste

Before preparing a horseradish snack, the skin should be removed from the tomato. Twist through a meat grinder, mix chopped horseradish with scrolled tomatoes and garlic.
Season with salt, pepper and add sour cream. Mix everything well, refrigerate and in an hour you can eat it.

This recipe is suitable for those who, according to the doctor's prescription, are not recommended for too spicy dishes or those who wish to feed this snack to children during the cold season. The recipe for this dish came from Georgia, it is a little softer than the previous ones and is simple to prepare, from it you will learn how else you can cook tomatoes with horseradish and garlic for the winter.

Before storage

Hot and bell peppers are washed under running water, cleaned of stalks and seeds. Peel and wash the horseradish root too.
Tomatoes are doused with boiling water, peeled off. The garlic is peeled and choked with a press.
Tomatoes, horseradish, garlic are passed through a meat grinder. The resulting tomato-garlic mass is brought to a boil and cooked over medium heat for 3-4 minutes.
We put the hot seasoning in well-sterilized jars and roll it up, and after cooling down we store it in the cellar.

A few tips for housewives on how to choose horseradish for cooking tomato and horseradish horseradish for the winter:

wonderful adjika is obtained from the roots of horseradish late harvest, closer to autumn. By this time, it ripens and acquires a vigorous and strong taste. A seasoning made from such a root keeps well during the winter;
if the sauce is made from a root that has been stored for some time, then its shelf life should not exceed three weeks. Otherwise, you should not use it;
The classic horseradish recipe can be varied with other foods, such as apples, gooseberries or bell peppers. They reduce the "baking" of the snack and add piquancy. Adding greens will not only add aroma, but also improve the already rich taste.

Following these simple tips, from the simplest ingredients such as horseradish, tomatoes and garlic, you will get a savory snack with a unique garlic aroma.

On the preparation of horseradish seasoning with tomatoes, housewives have many questions, to which we will try to give answers.

Add sugar to shit or not? If you are preparing a snack for the winter, then it is advisable not to do this, since sugar significantly reduces the shelf life of the finished product. It is better to choose ripe, sweetish tomatoes, they will give it a natural taste, without added sugar.
How to cook a shitty snack so that it doesn't go sour... A properly prepared appetizer, in which all the proportions of the required ingredients are strictly observed, can be stored wonderfully throughout the winter. A prerequisite for storage is a refrigerator or a cellar, since even properly prepared horseradish will ferment in the heat. If it is distributed in well-sterilized jars, then it does not need auxiliary products such as aspirin, citric acid or vinegar. If she still sour, then there may be several reasons for this:

poor quality sterilization of cans;
the proportions of the ingredients are not observed;
not enough garlic or salt;
the snack is kept warm.

For long-term storage, small-volume containers, glass jars, from 250 to 500 ml are well suited. Covers can be polyethylene, washed with soda, or screwed, but polyethylene should be placed so that there is no contact of air with metal.

How to make the shelf life longer... Many housewives use different methods to extend the shelf life of horseradish: some bring the seasoning to a boil, some add a glass of vegetable oil to it, or table vinegar.

Horseradish is not only tasty, but also a healthy snack. During heat treatment, horseradish root and garlic lose their beneficial features... This dish should be kept raw, but if you are worried about its preservation, then we offer you two ways that can increase the shelf life.

in a jar of horseradish, before closing the lid, add 1-2 tablespoons of vegetable oil. It will create a thin film on the surface that will prevent mold from forming;
grease the lid with a thin layer of mustard. It will act in the same way as butter, but will not change the flavor of the seasoning.

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Those who like to tickle their receptors with a hot seasoning are usually crazy about hot horseradish snacks.

And although when cleaning, cooking and eating it literally "hurts the throat", it is still quite useful in the fight against germs, colds and gastrointestinal infections.

This plant is not inferior in its properties to ginger and perfectly helps to cleanse the blood, remove mucus, reduce sugar, stimulate the kidneys and improve appetite, acting on the stomach and intestines. Surprisingly, it contains much more vitamin C than lemon!

However, it should be remembered that in the blanks, it retains its most useful essential oils and active substances for only a couple of weeks, and then its sharpness and usefulness decreases.

Nevertheless, table horseradish is prepared for long-term winter storage with all kinds of additions in the form of "horseradish", "gorloder", adjika, and so on.

There are a great many recipes for this spicy snack, both with and without boiling, with sterilization and normal storage. The essence of the whole cooking process is reduced to grinding and mixing the ingredients with their subsequent storage in closed banks or bottles in a cool place.

The combination of the pungent root pungency with tomatoes is almost a classic version of the "gorlodera" preparation. Why is it called that? Try to cook and immediately understand everything yourself. For a greater effect, more garlic is added to the composition and hot pepper.

Some housewives are afraid that without sterilization and cooking, such a finished product can quickly ferment or mold, so they try to prevent air from reaching the workpiece and pour sunflower oil on top to create a thin film that creates a “vacuum effect”.

Ripe tomatoes - 2 kg.
Horseradish root, garlic cloves - 0.4 kg each.
Chili pepper (hot) - 2 pcs.
Sunflower oil - 10 tbsp l.
Sugar - 6 tbsp. l.
Salt - 5 tbsp l.
9% vinegar - 4 tbsp. l.

1. Ripe tomatoes, rinse well, dry and peel off the stalks. Then carefully cut them into pieces, which will be convenient to twist in a meat grinder.

Horseradish roots also need to be thoroughly peeled, rinsed and cut into small oblong pieces. Garlic cloves must be peeled off.

2. Now you can safely install the meat grinder and start twisting conveniently chopped pieces of tomatoes and roots.

It is advisable to use a hand tool for grinding, since further twisting of tough rhizomes can clog the cutting knife and the electric grinder can fail.

3. To avoid a burning sensation on the mucous membranes of the eyes and nose, it is best to set the dishes with twisted tomatoes to one side, and put on and tie a plastic bag more tightly on the nose of the meat grinder, into which to twist the tough roots and fragrant cloves of garlic.

Then gently untie and pour the contents of the bag into the tomato paste.

4. To make the washed chili pods even more spicy, cut only the stalks and twist together with the seeds in a bowl with the previous ingredients.

Although, if you are afraid of great bitterness, then the seeds can be cleaned.

5. To achieve the fixation of the taste, it remains to pour the salt and sugar and add the vinegar. Mix everything well and pour into previously sterilized jars.

6. Try to pour the "gorloder" in such a way that you can pour a couple of spoons on top sunflower oil to create a protective airtight film.

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7. It remains only to tighten the sterile lids and put spicy dish stored in a cold place.

Such a sharp piece usually keeps well in the refrigerator, or cold basement.

The classic, beloved by many, consists of only four main ingredients: tomatoes, salt and garlic with horseradish. If you plan to store it for a long time, then add another 1 tablet of acetylsalicylic acid per 1 liter of the finished mixture.

If you plan to eat everything pretty quickly, then you do not need to add pills. Moreover, you can use slightly unripe tomatoes, but a prerequisite should be the content of at least a third of ripe tomatoes in order to preserve the taste and color of a classic snack.

Tomatoes - 5 kg.
Horseradish, garlic - 0.450 kg each.
Salt - 8 tbsp l. (depends on its saltiness and taste).

1. Cut the washed tomatoes into quarters. If you use large varieties of tomatoes, then try to cut into pieces that can easily go into the mouth of the meat grinder.

2. If you like "gorloder" like a sauce, it is best to get rid of the skins and seeds by chopping the vegetable to a state of puree in a juicer.

Otherwise, you can get by with an ordinary meat grinder.

3. Garlic and roots must be peeled and peeled.

After cleaning, it is advisable to immediately start grinding, otherwise these components may begin to darken and the kitchen will be saturated with their aroma quite quickly.

4. Twist the peeled rhizomes.

This should be done as quickly as possible, otherwise its essential oils will begin to affect your mucous membranes and what is called "wash with tears and sniff."

5. Do the same with garlic.

6. Stir all ingredients and add salt. It is advisable to taste it right away, because its lack can provoke the fermentation process.

7. It remains only to place the ready-made spicy yummy in jars and put it in the refrigerator. It is advisable to eat it within 1-2 months.

Delicious seasoning ready for any hot dish and you can enjoy its taste as much as you want!

One more wonderful recipe"Raw horseradish", only without garlic, which many do not like because of the smell that persists for several hours after eating.

For 1 kilogram of tomato, only a spoonful of salt and 100 grams of roots are required.

True, you only need to store such a blank in the refrigerator.

Tomatoes - 3 kg.
Horseradish - 0.3 kg.
Salt - 3 tbsp. l.

1. Chop the washed tomatoes, depending on their size, into convenient halves or quarters and peel them off.

2. In order for the sharp roots to be less pungent and to be cleaned faster and easier, they should be soaked for at least an hour in cold water. Then quickly peel off the skin from them and rinse.

3. Twist the tomatoes together with the rhizome, salt and stir until smooth.

4. It remains only to pour the finished mixture into dry clean cans, seal with lids and send for storage in the refrigerator.

It is advisable to eat this seasoning within a month.

For those who are still worried about the preservation of the hot seasoning for a long time, or are unable to store it in the refrigerator, a recipe with a boiling process for an hour is ideal.

Such a blank can be safely stored in the cellar. It goes well with meat dishes and retains its sharpness and richness of aroma for a long time. In fact, it is a kind of adjika. But due to the high content of "burning" roots in it, it is still considered crap.

- Tomatoes - 2.5 kg.
- Bulgarian pepper - 0.5 kg
- Bitter pepper 0.3 kg
- Horseradish - 0.25 kg
- Garlic cloves - 0.15 kg.
- 6% vinegar - 1 cup
- Sunflower oil - ½ cup.
- Granulated sugar - 4 tbsp. l.
- Salt - 2 tbsp. l.

1. Grind well peeled and washed roots in a meat grinder. It is best to twist them into a bag so that all the zeal for canning does not disappear because of the pungent pungent smell that makes you want to cry.

2. Do the same with peeled garlic cloves.

3. Washed hot pepper free from the stalks and twist together with the seeds to the previous ingredients. If you are afraid of excessive pungency, then the seeds can be removed.

4. Cut the washed and dried tomatoes into pieces and chop in the same way as the previous components of our harvest.

5. Bulgarian pepper is better to choose red or orange, so that it does not lighten the color of the snack, and grind it with a meat grinder.

In this case, it is better to get rid of both the stalk and the seed pod. If you like seeds, then the box can not be removed.

6. Put all the chopped vegetables in one container and mix well together until smooth.

7. Pour in oil and vinegar, add sugar and salt and stirring occasionally, bring to a boil over medium heat, and then boil for an hour.

During this time, the excess liquid will evaporate and the snack will become thicker.

8. While the vegetable fragrant mixture is being cooked, it is advisable to sterilize the jars and fill them with the still boiling boiled snack. Close with tight screw caps or roll up. After cooling, send to a cool place.

If you are not a fan of very hot preparations, but still want to prepare a small amount of spicy seasoning for the winter, for example, for mantas, then the amount of "gorloder" per 1 kg of tomatoes is quite suitable for you.

In this case, the entire calculation of ingredients will be minimal.

Ripe tomatoes - 1 kg.
Horseradish root, garlic - 0.1 kg each.
Sugar, salt - 1 tsp each.

1. First, rinse well and clean all ingredients requiring cleaning. Tomatoes can be additionally cut into pieces to make it easier to grind them further.

2. So that you do not have to clean the meat grinder for a long time and it does not absorb the too pungent smell of roots, put a plastic bag on its nose and tie it.

Scroll the roots first, and then, after removing and tying the bag with the contents and setting it aside, proceed to chop the other components.

3. It is best to alternate tomatoes with cloves of garlic so that they can push the stuck small fibers of the roots with them and the meat grinder is completely cleaned.

Tomatoes will partially cope with unwanted odor residues inside the meat grinder.

4. Gently pour chopped horseradish from the bag into the garlic tomato mixture.

5. Season with loose ingredients, mix well until smooth.

6. After pouring the prepared mixture into sterilized jars, close them and send them to a cold place. You can eat in a day, but if necessary, you can save it until spring.

The blank turns out tasty and desirable on the table even for lunch, even for dinner.

Did you know that you can cook classic shit without a tomato? Indeed, you can! Your favorite vegetable can be replaced with juicy beets. It will turn out to be even more spicy and original appetizer.

Although this option can be found in the store, homework will still come out much more economical. In addition, you yourself can adjust the amount of one or another ingredient to get the "very" taste that you like so much.

Beets - 1 kg.
Horseradish - 0.5 kg.
9% vinegar - 175 ml.
Sugar - 0.1 kg.
Salt - 30 gr.

1. In order not to waste time, you first need to soak the roots in slightly warm water for 20 minutes.

While the rhizome skin is softening, rinse and peel the beets. Cut it into round pieces of about a centimeter thick. Clean slightly soaked roots with a vegetable peeler, constantly dipping it in cold water so as not to sting your eyes.

2. Put a bag on the spout of the meat grinder and twist the horseradish into it. It is desirable that the mesh be smaller, so that the root crop is better crushed and in good harmony with its red comrade.

3. Grind the beetroot rounds in the same way.

Then remove the bag from the device, wrap the neck and shake the contents slightly so that it mixes and is not too caustic.

4. Pour the resulting mixture into a saucepan and add the vinegar, sugar and salt. Thanks to granulated sugar, beets will give juice, and salt and vinegar will add the desired piquancy and act as preservatives for long-term storage.

You can cook without vinegar, but then the preparation will look more like beet salad without a pleasant sour, slightly pungent aftertaste.

5. Mix everything well until smooth, lightly pressing down with a spoon, so that the mixture becomes juicier.

6. Arrange in pre-sterilized jars. You can store it in the refrigerator for a couple of months.

Eating with pleasure, of course!

And in this recipe, all the ingredients are not twisted in a meat grinder, but rubbed on a grater. And it is believed that this is the most The right way cook your favorite piece.

Of course, to know this for sure, you just need to pick it up and cook it. different ways.

And the presentation is also good here. Horseradish is served with slices of fresh black bread fried in a small amount. The taste is simply delicious. And the smell ... But what to tell, you yourself know everything.

Having prepared a worthless preparation for the winter, you will no longer have to rack your brains with how to season your favorite meat dish. Especially if there is no time to cook special sauce, or you want to diversify your menu with a pleasant and healthy spice.

You can cook "gorloder" even from the very last, slightly unripe tomatoes, which usually have to be picked at the end of the summer season due to the beginning of cold weather.

And if you have horseradish root in a box with sand in your cellar, then you can prepare an appetizing and very bright in taste snack even from purchased tomatoes in the winter, which will surprise your households indescribably.

And may you not be afraid of any colds in the frosty season!

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Prepare incredibly delicious and interesting snack it will not be difficult for any feast if you know some secrets. In this case, the most common products are used. The taste is phenomenal and rich. Connoisseurs of crap, they will understand what will be discussed as soon as they feel this heady taste and aroma.

There are many recipes with various components that enhance and emphasize this dish. Everyone prefers their own individual recipe. Some prefer classic options, while others will enjoy experimenting. The result is always an unsurpassed appetizer that can delight all spicy lovers.

The secret of the proposed recipe is the freshness of the products used. No boiling or sterilization is needed. Just a natural rich taste that can be preserved for a long time, without any additional tweaks.

Tomatoes - a couple of kilograms.
Garlic - 150 grams.
Horseradish root - 350 grams.
Salt - 15 grams.
Sugar - 10 grams.

1.Rinse the tomatoes thoroughly. Remove all unnecessary. To cut in half. Cut the stalk.

2. Peel the garlic cloves. Peel the horseradish root.

3. Cut the root into small pieces. Place in a blender. Grind thoroughly until smooth.

4. Place the garlic cloves in a meat grinder and process well.

5. Finely chopped tomatoes also pass through a meat grinder. Do not forget to pour the resulting juice into a prepared container.

6.Place all food in a saucepan and stir.

7.Add salt and sugar. Distribute the resulting sauce into previously prepared jars. Close tightly with lids. Place in refrigerator.

8. Horseradish can be consumed immediately. It will acquire a greater number of taste qualities in 3-5 days.

Also watch our video recipe:

Until January, you can provide yourself with a tasty and healthy snack that can diversify any meal and add more flavors to it.

Why resort to store-bought blanks when you can prepare everything yourself in advance? The taste of the dish will only benefit from this, and the result will exceed any expectations. Horseradish, with fresh beets, will become a worthy sauce for any meat dish... She will not only shade any products, but also give them a special piquancy and richness.

Svela - one medium root vegetable.
Horseradish root - 350 grams.
Table vinegar - 10 milligrams.
Filtered water - 1/2 cup.
Salt - 10 grams.
Sugar - 10 grams.

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1. Peel the horseradish root. Grind with a meat grinder.

2. Peel and cut the root vegetable. Pass through a meat grinder or grate on a fine grater.

3. Combine all products and mix thoroughly.

4. If the beets are not juicy, then you can add another 50 milligrams of water to obtain the required consistency.

5. Sterilize the banks. Dry. Pour the sauce and close the lid.

You can store the snack in the refrigerator for 4-5 months. During this time, its taste will be enriched with new notes.

This appetizer will appeal to gourmets and true connoisseurs of spicy tastes. Thanks to the combination of peppers and the absence of tomatoes, the result is excellent. And the main thing is that the palette of this sauce can be either bright yellow or deep orange. It all depends on which gagoshars will be used when preparing blanks.

Gagoshary (bell pepper) - 1 piece
Chili pepper - a couple of pieces.
Horseradish root - 150 grams.
Garlic - 150 grams.
Salt - 5 grams.

1.Rinse the ingredients thoroughly, remove all excess. Pass through a meat grinder.

2.Pour into one container. Add salt and mix well.

3. Pre-sterilize the jars with lids. Dry. Spread out the sauce and refrigerate.

Even for spicy lovers, this sauce will seem incredibly hot. But the amount of taste that he will give can hardly be conveyed in any other way.

Horseradish sauce is delicious and healthy. It perfectly supplies the body with useful vitamins. Sometimes it happens that the snack begins to grow moldy or sour. In this case, in no way can one neglect the well-known rule: the finished product must be stored in the refrigerator.

Placement in sterilized jars and clean plastic lids, prevent the addition of additional preservatives: vinegar, aspirin, or citric acid.

Souring of horseradish can provoke:

Lack of pre-sterilization of cans.
Lack of natural preservatives: garlic or salt.
Spoiled foods.
Storage of the workpiece in a warm place.

Standard nylon caps are great for long-term storage. If you have to store in glass containers for a long time, then it is advisable to put several layers of cellophane under the screw caps - this will reduce the ingress of air.

It is always pleasant to serve such a delicious appetizer to the table. It happens that until some significant dates she does not "live" due to certain circumstances. And this is not the number of prepared blanks, but banal mold and souring. Therefore, some housewives are trying by all available means to extend the shelf life. For these purposes, use additional preservatives or subject the sauce to cooking. As a result, the beneficial properties are leveled, and the taste becomes less bright. But that's not what you wanted to achieve when cooking?

Freshness of vegetables in horseradish is a guarantee of its extraordinary taste and aroma. And adjika can be cooked without it. Therefore, to extend the shelf life of the dish, you should use a well-known trick: pour sunflower oil over the top of the sauce. Some craftsmen use mustard for these purposes, although it is with it that they lubricate the lid.

Which of the ways to choose is worth deciding based on taste preferences. Vegetable oil will make the dish more nutritious, and the mustard will add certain flavor notes.

Horseradish roots should be of the highest quality. Preference should be given to the latest harvest. In this case, the taste will be as rich and strong as possible. In addition, a snack prepared in late autumn has the longest shelf life.
One of the nuances of cooking is a properly preserved root. Taste and useful properties will be preserved for three weeks. In this case, it is preferable to dig it out before harvesting horseradish.
So that when cooking horseradish does not irritate the mucous membrane of the eye, it is worth covering the meat grinder with a handkerchief or a plastic bag. Whenever possible, prepare food outdoors.
You can add to the main recipe different products... An apple or gooseberry can be used to add a special sourness, different kinds peppers diversify taste sensations well. A variety of greens will make the shit a particularly rich sauce.
If a snack is prepared from a dried root, then it is recommended to prepare it correctly: peel, cut, dry in the oven, grind in a coffee grinder. Expand into glass jars and store.

An interesting sauce will appeal to every spicy snack lover. Horseradish is delicious at any time of the year. It can be easily cooked both in season and as a blank for a long time.

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For all lovers of spicy snacks, we suggest making delicious horseradish today. This is such a sauce and even a seasoning that can be eaten either in pure form or added to any dishes. Horseradish goes well with a fried piece of meat, as well as with jellied meat, which will become several times tastier if this seasoning is served with it. Traditionally, horseradish is prepared with the addition of tomato, garlic and horseradish, although there are recipes with the addition of chili peppers to enhance the pungency, as well as carrots, which are also original. There are recipes with cooking, there are without it. Boiled, of course, is guaranteed to keep well, but the heat treatment is not typical for our sauce, during the cooking process both horseradish and garlic will lose their specific taste. Therefore, I recommend that you cook in the classic way but in the process of detailed description with step by step photos I'll tell you what to do to keep the seasoning for a long time. For you today three different recipes- choose according to your taste!

horseradish root - 200 g
tomatoes - 1 kg,
garlic - 2 heads,
chili to taste
9% table vinegar - 2 tbsp. l.
vegetable oil - 80 g,
sugar - 40 g
salt - 30 g.

This is such a crap, it is a hundred times tastier and more aromatic than store horseradish in jars.

500 grams of tomato,
60 grams of horseradish,
4 cloves of garlic
0.5 teaspoon l. salt.

Many people cannot live without hot snacks and seasonings, and today such a recipe is in front of you. Delicious seasoning sauce is easy to make at home, and for a long time. And vinegar will help us with this. You can, of course, buy ready-made grated horseradish in the store, but it cannot be compared with homemade preparations. How much flavor is in homemade seasoning that it is impossible not to try it.

800 grams of tomatoes,
150 grams of sweet pepper,
1 PC. bitter chili,
60 grams of horseradish root,
100 grams of garlic
80 grams of granulated sugar,
15 grams of salt
80 grams of vinegar, 9%.

You won't find any tastier, bon appetit!

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Not a single holiday, not a single feast is complete without a snack. There are so many different options for a traditional holiday dish that listing will take a lot of time. However, among them there are those who occupy the first place. Horseradish tomato with horseradish and garlic, or simply "horseradish", can undoubtedly be called such. And today, we will look at real old Russian recipes.

The most common products are used here, and the taste is wonderful, full of spiciness.

Despite the fact that the ingredients for preparing this dish are standard, there are many recipes for it. However, this is due to the fact that everyone who prepares this appetizer somehow adds something special to it. The result is a wonderful snack. which will delight all spicy lovers.

The main secret of this recipe is that only fresh products are used here. You don't need to cook or sterilize anything.

To prepare this delicious snacks we need the following ingredients:

Tomatoes - 2 kg.
Garlic - 150 g.
Horseradish root - 350 g.
Salt - 15 gm.
Sugar - 10 g.

Based on this amount, we get 2 liters of crap.

We start by peeling the tomatoes, removing all unnecessary from them, peeling horseradish and garlic

After that, we put all the peeled products in a blender (if it is not there, you can use a meat grinder).

Step 1: prepare the ingredients.

First, put all the ingredients you need for the dish on the kitchen table. Then, using a sharp kitchen knife, peel the garlic and rinse it along with the tomatoes, as well as your favorite herbs under trickles of cold running water. Then we dry these foods with paper kitchen towels and continue preparing. Squeeze the cloves of garlic through a press into a small bowl, add mayonnaise there and mix them with a tablespoon until smooth. The sauce is ready!

We remove the hard cheese from the paraffin crust and grind it on a coarse or medium grater.

Cover a large flat dish with lettuce leaves. For tomatoes, remove the place where the stalk was attached, put them on a cutting board, cut them into rings 6-7 millimeters thick and proceed to the next step.

Step 2: prepare the tomatoes with garlic and mayonnaise.

We spread it on lettuce leaves tomato rings. Sprinkle them with salt and black pepper to taste. Leave the vegetables in this form for 2-3 minutes to let the juice start. Then grease each piece of tomato garlic mayonnaise and sprinkle with chopped cheese. If desired, decorate the dish with finely chopped dill, parsley, cilantro or green onions and serve as a snack.

Step 3: Serve the tomatoes with garlic and mayonnaise.

Tomatoes with garlic and mayonnaise are served immediately after cooking or after 10-12 minutes chilled as an appetizer that whetts your appetite. This miracle is served on big platter or a tray, pre-garnished with fresh herbs of dill, parsley, cilantro, green onions, basil, rings of olives or olives can also be a great addition. Delicious and healthy food- a guarantee of health!
Bon Appetit!

Processed cheese can be used instead of hard cheese;

Very often they take small tomatoes, cut them lengthwise into 2 parts, remove the seeds with juice and fill each half with garlic mayonnaise. Then sprinkle with chopped cheese, garnish with fresh herbs and serve;

A good substitute for mayonnaise - heavy heavy cream, fermented milk yogurt without additives or sour cream;

Black pepper can be replaced with allspice or red, or supplemented with any other spices, as well as dried herbs with which vegetables are seasoned;

This dish is not stored in the refrigerator for more than 12 hours, so it is better to cook it in small portions;

Sometimes onion strips are first spread on chopped tomatoes, then hard-boiled egg rings, a slice of ham, and only then mayonnaise, cheese and herbs.

Options: pre-marinated or post-marinated, with heat treatment or without, with the addition of spices, vegetables, herbs. If tomatoes are marinated in vinegar, then it is worth carefully measuring its volume: a smaller one will affect the safety of the dish, and a larger one will simply spoil it. Add 1 tablespoon to half a liter of marinade. 9% table vinegar, which has a neutral aroma. This vinegar is preferable for homemade preparations - it makes vegetables tender and does not clog their taste.

The five most commonly used ingredients in recipes are:

How to diversify the dish?

Adding even common spices and seasonings to the preparation of tomatoes with garlic changes both the taste and aroma of the dish very noticeably. Lavrushka, sweet peas, black peppercorns, hot capsicum, cloves, dill inflorescences, fresh herbs, sugar. Housewives love to diversify the dish with vegetables: onions, bell peppers, cucumbers, zucchini, squash. An interesting version of the preparation with vegetable oil, 1 tbsp. for a 0.5 or 1 liter can.

Unusual selection of products

To surprise friends with an unusual combination of products, they add to tomatoes with garlic:

melissa
sour apples
cinnamon
gelatin
carrot tops

Each recipe for a popular marinade is tested in practice by culinary experts, it is difficult to give specific advice, they will be different. As mentioned above, carefully monitor the volume of vinegar and do not overdo it with bay leaves - one is enough for a jar (it tastes more bitter).

If you are looking for original recipes to diversify your daily diet, then tomato and garlic appetizer at your service. Such a simple set of products allows you to prepare many options for dishes and sauces, which can not only be offered for lunch or dinner, but also put on a festive table. Of course, to get a more complete picture of the taste, you need to add other vegetables - peppers, carrots, onions, eggplants or taverns, and you shouldn't forget about parsley and dill.

It will come in handy if you do not have time to prepare a full dinner. For the same purpose, you can prepare winter seams in advance, which will be stored in the cellar, and if necessary, you can always supplement your dinner with a spicy sauce.

Depending on the amount of garlic, you can get a spicy snack or simply flavor the sweet and sour tomato flavor.

Tomato appetizer with cheese and garlic

- a delicious dish that can become part of the summer menu, and your guests will be delighted if you offer such a snack during a feast. This dish perfectly combines delicate cream cheese and the piquant aroma of garlic, and a sweet and sour tomato complements the palate.

We will cook stuffed tomatoes with a spicy filling: we need eight medium-sized tomatoes of an even shape, 200 grams of processed or hard cheese, five boiled eggs and mayonnaise for filling the filling. Also, add dill and parsley to the filling, salt and pepper it to taste.

Rinse the tomatoes and then dry them with a towel. Cut off the top with a sharp knife and carefully remove the entire core with a spoon, while not injuring the walls.

Hard cheese must be grated, but if you want to take processed cream cheese, then you can simply knead it with a fork.

Add chopped herbs, grated hard-boiled eggs to the cheese. If you want, you can cut the eggs into small cubes. Mix all the ingredients in a bowl, season with mayonnaise and add salt and black pepper to taste.

At the end, stuff the prepared tomatoes with the filling and garnish with a sprig of parsley. Tomato appetizer with cheese and garlic ready and you can serve it to the table, as you can see, it cooks quickly, so if guests unexpectedly come to you, then you can please them just like that delicious dish... Just be sure to warn that you added garlic, because many people do not like the pungent smell that remains after it.

It turns out more gentle tomato appetizer with cottage cheese and garlic: tomatoes can be stuffed with such a filling, or you can cut the tomatoes into circles, and put a pile of cottage cheese and garlic filling on top.

Horseradish appetizer with tomatoes and garlic

- this is spicy sauce, which can be prepared in jars and at any time please yourself and your loved ones tasty addition to any side dish. This sauce resembles tomato adjika, but it tastes spicier thanks to the addition of horseradish.

For cooking, we need three kilos of ripe tomatoes, 300 grams of horseradish root and about 450 grams of garlic, six tablespoons of salt and four - sugar. Instead of vinegar, we will add a tablespoon of lemon juice.

Tomatoes should be sorted out and rinsed thoroughly, dried with a towel, cut in half and the stalk should be cut. Peel the garlic and rinse the horseradish root. All ingredients must be passed through a meat grinder: for garlic and horseradish you need a fine grate, and for tomatoes - a large one. First of all, you need to process horseradish, and then garlic. When you process burning components, you must put a plastic bag on the meat grinder, otherwise tears will come from the smell.

Add salt and granulated sugar to the mixture, pour lemon juice... Stir all ingredients and leave for 20 minutes to steep.

While the sauce is infused, you can tackle the jars, which must be rinsed and put on sterilization. Horseradish appetizer with tomatoes and garlic it will be perfectly stored all winter in a cold place under a nylon lid, you can also pour a spoonful of sunflower oil into each jar so that a mold film does not form on the surface.

Zucchini appetizer with tomatoes and garlic

We all know how to prepare zucchini appetizer with tomatoes and garlic, where it is necessary to cut the zucchini into slices, fry them until cooked on both sides, and then put on a dish, greased with garlic-mayonnaise sauce and put a slice of tomato on each circle. It will take you only 10-15 minutes to prepare such a dish, which can complement a family lunch or dinner, and your loved ones will happily eat this fragrant spicy snack.

We suggest you prepare a dish that will become an appetizing hot side dish for meat and a wonderful cold snack if you want to have a bite to eat, but it's already far from dinner. For this recipe, we need two kilos of zucchini, half a kilogram of tomatoes, two heads of onions, a head of garlic and fatty sour cream for serving. The main feature of this dish is a set of spices and herbs that we will add, we need a bunch of parsley, a bay leaf, a few peas of allspice and ground black, salt and a teaspoon of sugar to taste. We will fry the ingredients in a mixture of vegetable and olive oil, which must be taken in a volume of 100 ml.

It is imperative to take small-sized young zucchini or zucchini so that their pulp is dense and the seeds are small, otherwise it is necessary to remove the inner porous part and large seeds. Cut the vegetable into large cubes, about 4 cm.

Peel the onions and cut them into thin half rings. Tomatoes must be taken with dense pulp and cut into cubes one and a half centimeters.

In a skillet, heat the vegetable oil, put the onion and fry until tender. Then add the slices of zucchini, and add the tomatoes after the zucchini has let the juice out. Stir the ingredients gently with a wooden spatula. At the first stage, stew vegetables over high heat, for about four minutes, then reduce it and add spices: sugar, allspice and black pepper, bay leaf. By the way, peppercorns and lavrushka can be pre-wrapped in a gauze bag. Simmer vegetables for three minutes, and then add salt and gently stir again to stewed ingredients did not turn into a shapeless vegetable porridge. The same principle is used to prepare for tomato acusa with pepper and garlic, only the fleshy pepper must be chosen.

While the vegetables are being prepared, you need to finely chop the parsley and chop the garlic, add the ingredients to the saucepan. As soon as the mixture boils again, the fire can be turned off, and the dish can be served with fat sour cream.

You can cook in the oven as a casserole with a delicious cheese crust.

Eggplant appetizer with tomatoes and garlic

There is nothing better than spicy snack from tomatoes with garlic, complemented by eggplants. It can be prepared in the same way as "turrets" with zucchini, but this vegetable has a number of features that an inexperienced cook should know about.

First, before you cook the eggplants, you need to cut them into slices and sprinkle them with salt. After 15 minutes, the vegetable will lose its characteristic bitterness and you can start the main cooking process.

The easiest option is to make rolls, so spicy eggplant appetizer with tomatoes and garlic will be an addition not only to the everyday menu, but also suitable for a festive table.

You can cut the eggplant into slices, but for rolls, cut them lengthwise into thin slices. It is advisable to pre-soak them in salted water, so that not only all the bitterness will come out, but the porous structure of the vegetable will also be filled with liquid, after which it will absorb less oil during frying.

When you fry each slice on vegetable oil on both sides until cooked, they must be laid out on a dish lined with parchment paper, which will absorb the excess oil.

Separately, you need to prepare the sauce: mix mayonnaise with liquid sour cream, add chopped dill and garlic, first it must be passed through a garlic press. Stir the sauce thoroughly and brush over each slice. Put a slice of tomato in the middle and roll the slice into a roll. When serving, you can decorate the dish with sprigs of dill or parsley.

Green tomato and garlic appetizer

There is no tastier winter salad, how green tomato appetizer with garlic with parsley. It is this combination of ingredients that allows you to achieve the ideal taste, where the freshness of greens, the piquancy of garlic and the dense pulp of still unripe tomatoes will be combined.

Tomato appetizer with herbs and garlic prepared in a marinade, for which you need to take salt, granulated sugar, vegetable oil and table vinegar. Bring the water to a boil and add all the ingredients for the marinade to it.

Green fruits must be thoroughly washed and cut into slices or circles. Rinse the parsley, dry with a towel and chop finely. Garlic can be passed through a garlic press, but it is better to cut it into thin slices, so that all the juice will be preserved in it. Mix all the ingredients, simmer, stirring occasionally, over low heat, adding the marinade, for about 20 minutes, and then put in jars and roll up.

You can also add half rings to this appetizer. onions, grated carrots and pieces bell pepper... Vegetables, along with slices of green tomatoes, must be simmered over the fire until tender, adding salt and sugar. When you put the salad in jars, pour the vinegar and a spoonful of vegetable oil into each one. And if you like more savory salads, then you can also add a red hot pepper, a slice of pepper in each jar will be enough.

Stuffed green fruits are another mouthwatering tomato and garlic appetizer for the winter, where you can not do without parsley and red pepper. They can be prepared in jars or marinated in an enamel pot. Many recipes for vegetable salads for the winter can be found, and you will definitely find that option. winter preparations to your liking.