Ingredients for Making Green Tomato Chroenoder
- Tomatoes green 1 kilogram
- Fresh chili pepper (green) medium size 4 pieces
- Medium size garlic 1 head
- Horseradish root 350 grams
- Coarse salt 1 tablespoon
- Main ingredients: Tomato, Horseradish, Garlic
- Serving 10 Servings
- World Cuisine
Cutting board, knife, tablespoon, large bowl - 2 pieces, a blender or meat grinder, small grater or garlic squeezer, small bowl, plate, saucer - 2 pieces, glass half-liter cans - 2 pieces, twisted metal lids - 2 pieces, deep serving bowl, scoop, cloth towel - 2 pieces, a middle pan with a lid, a stove, a refrigerator, kitchen tongs, dishwashing detergent, a kitchen sponge, food plastic gloves, a food plastic bag
Cooking horseradish from green tomatoes:
Step 1: sterilize the jars with lids.
First, carefully rinse the jars with lids under running warm water. A kitchen sponge with detergent will help us with this. And to check the cleanliness of the container, it is enough to draw wet fingers along the glass inner wall. If it creaks, then the cans are ready for further sterilization. We lay the containers with the neck down on a clean cloth towel. We place the caps next to them.
Now we pour ordinary cold water into the middle pan and put it on a big fire. To make the liquid boil faster, cover the container with a lid. Immediately after this, we reduce the fire to a minimum, and put a small cloth towel folded four times at the bottom of the pan (this is necessary so that the jars do not break during processing). Then gently place jars with lids on top of the fabric and sterilize for 10 minutes. After the allotted time, we get everything out with kitchen tongs and lay it upside down on a dry cloth towel. We leave the container in this position to cool to room temperature.
Step 2: prepare the tomatoes.
Rinse the tomatoes thoroughly under running water and put them on a cutting board. Using a knife, we cut the vegetables into two or four parts and from each we cut off the place to which the tail was attached. The crushed components are moved to a large bowl and temporarily set aside. Attention: green tomatoes - this is a kind of vegetable that has a bright green color on the outside and inside is almost emerald. They are very tasty, juicy and, importantly, sweet. Therefore, when choosing a component in the market or in the grocery store, be sure to taste it so that you are not offered yet unripe tomatoes.
Step 3: prepare the horseradish root.
We wash the horseradish root under running water and put it on a cutting board. Using a knife, peel the component from the skins and then cut into small pieces. The crushed root is moved to a clean plate.
Step 4: prepare the garlic.
We spread the head of garlic on a cutting board and, using a knife, we divide the cloves. Now gently press each edge of the knife and with clean hands remove the husk.
We wash the component under running water and put it in a clean saucer.
Step 5: Prepare Chili Peppers
We wash the chilli under running water and put it on a cutting board. Attention: in order not to burn your hands, it is best to wear food-grade plastic gloves on them. Using a knife, cut off the tail and optionally remove the seeds. Important: they give the dish a more expressive sharpness, so if you want to make the sauce more tender, then I advise you to remove the seeds from the vegetable. Now grind the component into pieces and transfer to a clean saucer.
Step 6: prepare the horseradish from green tomatoes.
In the blender bowl, lay out the pieces of horseradish root and grind at high speed until smooth. Attention: we should get a thin chip. Then we move the component into a large bowl, and instead put the pieces of green tomatoes and chili peppers into the container.
We continue to chop vegetables until mashed potatoes come out of them. Pour the mass into a common bowl and go to the garlic.
Using a garlic grinder or a fine grater, grind the ingredient and also pour it into a container with tomatoes and horseradish. Now pour salt here and, using a tablespoon, mix everything thoroughly until a homogeneous mass is formed.
Important: if you don’t have a blender at hand, don’t worry, you can replace it with a meat grinder. In this case, we use the inventory necessarily with a fine grill, putting a plastic food bag on the edge. This must be done so that the horseradish juice does not get into your eyes or nose, as it is very pungent and sharp.
When the horseradder is ready, with the help of garlic, pour it into half-liter glass jars and tightly close the lids. We put the sauce in the refrigerator for storage and in a day we can serve it to the dining table.
Step 7: serve the horseradish carrot from green tomatoes.
When the green tomato chopper is ready, take the jar out of the refrigerator and put the sauce in a deep bowl. We serve it to the dining table with all kinds of dishes. For example, it can be baked or fried potatoes, meat. Cooked in various ways, aspic, as well as ordinary bread. My husband, for example, loves to spread horseradish on salted bakery products and eat with tea, like adjika. In principle, this is such a dressing, only sharper and cooked a little differently.
- such a sauce can be stored from two weeks to several months;
- it’s best to use green chili peppers to prepare a hrenoder, since it’s not as sharp as red if you don’t use its seeds;
- You can also use the pantry or the cellar to store the sauce. The main thing is that there should not be direct sunlight, and there should also be a cold.