Adjika “Ogonyok”: recipes without cooking, for the winter, with cooking, how to cook from tomatoes, peppers, garlic, with horseradish, raw

How to cook Ogonyok - secrets

Adjika has one more thing in common – the cooking technology.
All ingredients are invariably pureed. Nowadays they work more often with a blender; it works faster and more conveniently. Many people prefer to grind it by passing it through a meat grinder. Many people know that turning horseradish is such a joy, akin to onions, only worse. If the recipe uses horseradish, then I advise you to prepare it by going outside. This will protect your eyes from “evil” essential oils. Or place a tight bag over the neck of the meat grinder.

The flame is made raw or boiled, depending on the purpose of preparation. Each has its own merits. If you want to preserve the seasoning for the winter, choose the boiled version. Then adjika can be placed in the pantry. The raw seasoning will retain more nutrients, but it is advisable to store it for a short time, and only in the cold.

To prevent the seasoning from souring quickly and losing its strength, be sure to dry the washed ingredients by spreading them out on a napkin.
Take selected tomatoes, the ripest ones, with dense pulp. But according to all the suggested recipes, you can make a preparation from green tomatoes.
The strength and spiciness of the snack can be adjusted independently. Add more hot pepper and garlic and you'll get a real eye-popping experience. If you remove a little, you can eat more and not wince.
It’s up to you to choose the seeds from the pepper pods or leave them. But do not forget that the seeds maximize the severity of adjika.
Take coarsely ground black pepper; it is better if you crush the peas yourself.

Classic Ogonyok with tomatoes and horseradish

A traditional recipe for making raw fire with universally selected proportions of ingredients.

You will need:

Tomatoes – 1 kg.
Horseradish root – 100 gr.
Garlic cloves - a couple.
Salt and sugar to taste.

Preparation:

Clean and prepare food for chopping. Cut the root into pieces. Remove the skin from the tomatoes, scalding them to make the procedure easier.
Turn into a paste and place in a common container. Salt and sweeten. Transfer to sterile jars and refrigerate. Jars and lids must be sterilized - this is a condition for long-term, fermentation-free storage.

Adjika “Ogonyok” with horseradish

You can improve the taste and diversify the range of sauces by adding additional ingredients, for example, horseradish. To prepare such a preparation you will need:

several horseradish roots;
3 heads of garlic;
7 bell peppers;
2 hot peppers;
30 g salt;
sugar to taste.

The process of preparing such adjika is as follows:

Wash, peel and coarsely chop the vegetables.
Pass all products through a meat grinder. Finally, add salt and sugar to the mixture and mix thoroughly.
Now the future preparation can be packaged in jars and sent to the refrigerator.

This sauce will not lose its taste throughout the winter, since horseradish is a natural preservative.

Recipe for winter tomato salad Ogonyok

The recipe contains everything that, in principle, can be added to horseradish, right down to nuts. It turns out to be a real adjika salad.

We take:

Tomatoes - kilogram.
Walnuts – 20 pcs. without shell.
Red hot chili – 2 pods.
Sweet pepper – 5 pcs.
Horseradish – 250 gr.
Garlic – 250 gr.
Dill, parsley – total weight 100 g.
Table vinegar – 1.5-2 large spoons.
Salt - a small spoon.
Sugar – 2 tablespoons.

Cooking method:

Pass the ingredients through a meat grinder. Pour spices into the mixture and add vinegar.
Attention! What to do if the flame is too sharp? In the old days, it was customary to dilute the seasoning with sour cream before serving. Take into account the experience of your ancestors; if horseradish is too strong for you, add sour cream.

Pickled horseradish for the winter “Russian”

To prevent the horseradish from souring, we will leaven it. You will have to spend more time on preparation than usual, but the preservation will turn out to be lickable! It may not last until winter, but a sultry autumn will be guaranteed.

We need:

Red tomatoes – 3 kg
Horseradish - 200 g
Garlic – 250 g
Hot pepper - 2 pcs.
Salt to taste

Stages of work.

We grind all the vegetables in a meat grinder and place them in a large enamel bowl. Salt. Mix.
Cover the container with a lid and let the workpiece rest and settle for 5 days. You can keep it in the kitchen.
Stir the fermented mass from time to time.
We package the burning juice into dry jars and store it in a cool basement/cellar.

All! Let's try. The recipe has an unusual taste. We recommend doing a little testing first. Did you like it, but do your family eat it so hard it makes your ears crack? We're preparing the gorloder again, and now there's a lot!

Fire of tomatoes for the winter - a recipe with hot peppers without horseradish

Not seasoning - fire! Although, there are worse recipes. The proportions of adjika are selected for 5 kg. tomatoes.

Take:

Tomatoes – 5 kg.
Capsicum hot pepper – 50-100 gr. (depending on desired spiciness).
Garlic – 200 gr.
Vinegar 9% - 5 large spoons.
Granulated sugar - glass.
Salt – 12-15 teaspoons.

Grind the prepared vegetables until smooth.
Add spices, pour in vinegar.
Pack into sterile containers and store the raw seasoning in the refrigerator.

Eggplant Ogonyok - a recipe for the winter with tomatoes

Amazing boiled eggplant fire. If you want, you can prepare adjika without tomatoes using this recipe.

Take:

Tomatoes – 1.5 kg.
Eggplants - kilogram.
Bell pepper - kilogram.
Garlic – 300 gr.
Hot chili – 3 pods.
Table vinegar – 100 ml.
Sunflower oil - a glass.
Salt.

Step-by-step preparation:

Wash and peel the vegetables, use a blender or meat grinder.
Place on the stove. After boiling, add salt and oil. Cook for about an hour.
Add vinegar, stir, let it boil strongly, remove from heat.
Place the seasoning in hot sterile jars, roll up and store in a cool place.

Adjika with apples

For lovers of hot, sour sauces, the recipe for adjika “Ogonyok” with apples is perfect. To prepare this sauce you need to prepare the following ingredients:

1.5 kg of ripe tomatoes;
0.9 kg sour apples;
0.4 kg carrots;
0.4 kg bell pepper;
0.25 kg peeled garlic;
7 chili pods;
75 g of vegetable oil, preferably olive oil;
75 g vinegar;
salt, pepper to taste.

You need to prepare adjika in the following order:

Wash the tomatoes, remove the stems. Do the same with bell peppers, chili peppers and apples.
Pass all ingredients together with garlic through a meat grinder.
Add salt, oil, vinegar to the resulting mass. You can add sugar to taste. Mix the mixture thoroughly and leave it in the refrigerator to infuse.
Now the adjika can be put into jars and closed with lids.

Adjika “Ogonyok” can be not just a tasty addition to dishes, but also a means of promoting good digestion and strengthening the immune system. The beneficial properties are revealed only with moderate consumption of the sauce, since an excessive amount of it in the diet can lead to the opposite effect, for example, digestive disorders and gastrointestinal diseases.

Fire of tomatoes, garlic and hot pepper

Here is a classic “gorloder”. The coolest, most intense, spicy seasoning for meat and fish. men will appreciate it.

You will need:

Tomatoes - kilogram.
Hot chili – 2 pods.
Garlic - head.
Black pepper – 2-3 teaspoons.
Salt - to taste.

How to prepare spicy food for the winter:

Peel and puree the vegetables. Do not remove the seeds from the chili, this will add more heat to the heat.
Pepper, add salt. Mix well and place on the refrigerator shelf.

Boiled Ogonyok for the winter with tomatoes

Heat treatment will allow you to keep the gorloder without souring all winter. Prepare a delicious spicy salad with the addition of sweet peppers, apples, and carrots.

We take:

Tomatoes – 2.5 kg.
Carrots, bell peppers, sweet apples - 1 kg each.
Garlic cloves – 200 gr.
Hot chili pepper – 100 gr.
Vegetable oil - 2 cups.
Vinegar 5% - ½ cup.
Salt - ¼ cup.
Ground pepper - a tablespoon.
Granulated sugar - glass.

How to cook:

Scald the tomatoes and remove the skins. Grate the carrots on a fine grater. Also finely chop bell peppers, apples, and tomatoes.
Place everything in the pan and start cooking.
When the mixture boils, add salt, black pepper, sugar, and butter.
Cook the mixture for approximately 1 hour 40 minutes. Then add chopped garlic and hot pepper. Stir, pour vinegar. Continue to simmer the mixture over low heat for another 2 and a half hours.
Place the seasoning in sterilized jars.

Video recipe with a step-by-step recipe for preparing delicious Fire for the winter from tomatoes. Do it and enjoy!

“Spark” of tomatoes, garlic and hot peppers for the winter

Do you know what “Ogonyok” sauce is? Some people say it's just plain crap. But there are cooking methods where there is no trace of horseradish. So this is adjika. Yes, there is a recipe for adjika that uses horseradish, but it doesn’t contain hot pepper, a mandatory ingredient.

In general, the story is quite confusing. For me personally, “Ogonyok” is an intermediate sauce between those two, which I take when I want something very spicy, but not too salty and not too mouth-watering.

Fire of tomatoes, garlic and hot peppers with horseradish for the winter

I suggest starting with the classic version, which is most often called horseradish with pepper.

Ingredients for 4 cans of 0.5 l:

Tomatoes – 2 kg
Horseradish root - 110 g
Garlic - 90 g
Hot pepper – 4 pcs
Salt - 4 tbsp.

Preparation:

1. Pour boiling water over the tomatoes to make it easier to peel them. On the other hand, it is not necessary to remove it - it is a matter of taste. If you don’t like to feel the pieces of skin in the finished sauce, remove it.

2. We pass the prepared tomatoes with cut stems through a meat grinder. In the same bowl we also place hot peppers whose tails have been cut off and the seeds removed.

3. Next, add the peeled garlic cloves and horseradish root.

4. Add salt to the resulting sauce, mix everything thoroughly, and then leave the bowl at room temperature for 20 minutes so that the salt dissolves. During this time you will need to stir a couple more times.

Before adding the sauce, taste it and add salt if necessary.

5. Place the light in jars that have been thoroughly washed with soda and a new sponge and cover with clean plastic lids.

Be sure to store the finished sauce in the refrigerator. Shelf life 6-8 months.

Horseradish with chili pepper “Five-minute”

Is five minutes a lot or a little? We won't compare. It’s better to make a long-lasting horseradish snack with five minutes of heat treatment. So that you are guaranteed not to sour, spoil, or ferment. Meet: “Five-minute” charm for the whole winter with you!

Familiar ingredients:

Tomatoes – 2 kg
Horseradish roots - 300 g
Garlic - 3 heads
Salt - 80 g (try!)
Chili pepper - ¼ tsp. dry powder or ⅓ fresh pod
Sugar - 50 g

Output - up to 2.2 liters

How to cook.

Remove the skin from the main vegetables. Remove the peel and husk from the sharp cloves. Grind everything in a meat grinder. Add salt and sugar to the mixture and mix. Put the mix on the stove. Bring to a boil, remembering to stir. Add chili pepper and let the sauce simmer for 5 minutes.

We pack the hot aromatic mixture into jars, roll it up and put it under a blanket so that it cools slowly and is guaranteed not to sour over many months of storage. Store this garlorder in a cool place (cellar, refrigerator). Just the thing to keep you warm on the cold days of winter!

Advice! To remove the extra sharpness of horseradish, add a little sour cream to it just before serving.

Fire of tomatoes and garlic without horseradish with vinegar

And here is the option without horseradish. Its peculiarity is that one of the ingredients will be vinegar. This is due to the fact that horseradish is an excellent antiseptic that preserves food well. And then we removed it. So we need an element that is guaranteed to prevent the growth of pathogenic microflora. And this is precisely the role that vinegar plays.

Ingredients:

2 kg tomato
400 g sweet pepper
150 g garlic
2 hot peppers
2-3 tbsp. Sahara
1-1.5 tbsp. l salt
100 g vinegar 9%
0.5 tsp each red and black pepper

Preparation:

1. The cooking process is similar to the previous recipe and comes down mainly to the preliminary preparation of products. For tomatoes, it is necessary to cut off the stalks, for peppers, cut out the partitions and remove the seeds. Peel the garlic cloves.

And pass everything together through a meat grinder.

2. Then add all the spices to the mixture, including vinegar, mix everything well and let stand for 1 hour so that all the spices dissolve.

After this, we place the light in clean jars, close the lids and store them in the refrigerator.

Lids can be used either metal screw-on or regular plastic.

How to cook horseradish without garlic

Don't like the smell of garlic, but respect the burn? We offer a recipe for everyone’s favorite snack without the spicy cloves. An additional bonus: you don’t have to cook this preparation. Before the horseradish has time to sour, the household will sweep it off the refrigerator shelves in no time.

Ingredients:

Tomatoes – 1 kg
Horseradish roots - 100 g
Salt - 25 g

Yield: about 1 liter

Let's start cooking.

Soak the horseradish roots in cold water for 2–3 hours. Peel and mix with chopped tomatoes. Add salt and mix.

We put the resulting mass into clean jars and put it in the refrigerator. To ensure that the wayward delicacy does not have time to sour, you need to eat it within 2 months.

How else can you protect horseradish so that it doesn’t sour before it’s due? Both in winter and at any other time of the year, the finished seasoning can be stored in the freezer. It will not spoil, and to serve it is enough to defrost it quickly. Another nuance. It's best to freeze in small batches. They took one out and ate it. If you freeze a large volume back and forth, it will spoil the product.

Cooking a fire with cooking so as not to turn sour

Sometimes, despite all our efforts, the workpieces spoil. And most often this is due to insufficiently scrupulous preliminary preparation of products and jars. Carelessly washed vegetables, slightly rinsed jars - all this leads to early souring of the prepared preparations.

One way to avoid sad consequences is to cook vegetables before seaming for effective disinfection.

Here is a method for making fire with cooking.

Ingredients:

5 kg tomato
1 kg sweet salad pepper
0.5 kg garlic
25 pcs hot peppers
0.5 l sunflower oil
2 tbsp. salt

Preparation:

1. Wash the tomatoes thoroughly, remove the stem and pass through a meat grinder.

If desired, you can peel the tomatoes by pouring boiling water over them.

Pour the resulting puree into a deep, thick-walled saucepan and place on medium heat. Boil for 20 minutes, stirring constantly so as not to burn.

“Ogonyok” is not the same

This adjika is prepared by many nationalities. Everyone prepares according to their own way, taste and budget.

Some people add nuts, carrots, and sweet peppers. Someone puts spicy herbs cilantro and parsley, suneli hops and bay leaves, all these preparations have a right to exist and they are delicious.

If the recipe seems very spicy, an apple can soften it without losing taste. By using sour apple, adding 1-2 of it per 1 kg of tomatoes, the taste becomes softer and more refined.

Having prepared a batch of adjika, you will understand that such a preparation will always be small.

Fire from tomatoes for the winter, the best recipes, with garlic and pepper

Already when almost the entire harvest has been harvested, at the end of summer and at the beginning of autumn, summer residents begin to have new troubles. After all, the crop must not only be grown correctly and harvested on time, it must also be wisely preserved for the winter. For this, many recipes have been invented for almost all berries, fruits and vegetables. Tomatoes occupy a place of honor in the garden, and of course they also lead among the preparations. Today we offer you a recipe called “tomato fire”; this preparation for the winter, with the addition of garlic and pepper, will certainly delight you throughout the cold season. This seasoning is served with meat, seasoned with soup, or borscht, or as the basis of sandwiches.

Fire of tomato and garlic without cooking, step-by-step recipe with photos:

Tomatoes - 3 kilograms;
Salt - 2 tablespoons;
Vinegar - half a glass;
Sugar - half a glass;
Garlic - 1 cup;
Ground red, hot pepper - 1 teaspoon.

Wash the tomatoes and all other ingredients.

Pass the tomatoes through a meat grinder, and do the same with the garlic.
Mix everything in one container, pour in vinegar, add pepper, sugar and salt.

Tomatoes - 1 kilogram;
Bell pepper - 1 kilogram;
Garlic - 1 head;
Salt - 2.5 teaspoons.

We perform all the same actions as in the first case.
We wash and peel the vegetables. Pass it through a meat grinder.
Mix the mixture with salt and pour into jars.

Horseradish from green tomatoes with garlic for the winter

Here we will need green unripe or brown fruits. We just pick not small tomatoes, but vegetables of technical maturity. Already reached normal size, but not yet fully reddened.

You will need:

Tomatoes – 1 kg
Horseradish and garlic - 100 g each
Hot pepper - 1 pod
Sugar and salt - to your taste

Output - up to 900 ml

Briefly about preparation.

We do the same as in the recipes above. Scrolled, connected, mixed. Let it sit for a bit so that the vegetables develop a strong friendship. Place in jars and place in the refrigerator. To prevent the horseradish from turning sour, we don’t take too long to grab both cheeks. That's all!

The taste of the roast will be less intense due to unripe tomatoes. Someone will be delighted. For those in doubt, we recommend adding more sugar or diversifying the mixture with carrots and fresh paprika.

Recipe for Horseradish Ogonyok:

A classic recipe for fire with hot and sweet peppers.

Tomatoes - 1 kilogram;
Garlic - 300 grams;
Chili pepper - 400 grams;
Bulgarian red pepper - 1 kilogram;
Salt - 1 tablespoon;

We wash the tomatoes and cut out the stalk.

Wash the bell pepper and remove the seeds.

Bell pepper, photo

Wash the hot peppers and peel the garlic.

We pass the components through a meat grinder. Salt and cover with a lid.
In this state, the mixture should stand for about 4 days; it must be stirred a couple of times a day.

We wash the jars of soda, sterilize them, put a light in the jars and close them with nylon lids.

Adjika with herbs

Dill and parsley will help transform the taste of adjika “Ogonyok”. Their quantity can be adjusted independently, but housewives claim that the optimal amount is 300 g of greens per 1 kg of sauce. This means that to prepare homemade adjika with herbs you will need the following ingredients:

300 g each of dill and parsley;
250 g garlic;
200 g chili;
900 g red bell pepper;
salt.

The cooking process is no different from the classic one. The greens can be either passed through a meat grinder or simply finely chopped. Tomato will help soften the taste of the sauce, which can be replaced with a small amount of bell pepper.