No-Cook Adjika with Horseradish (Cold)
A cold adjika with no cooking at all: all the heat comes from raw horseradish and garlic, while tart apples and the tomatoes’ own acidity stand in for vinegar as the preservative. Since nothing is heated, there are none of those “cooked” notes, and the flavor stays sharp and garden-fresh. Adjika, for the uninitiated, is a fiery Caucasian condiment somewhere between a relish and a hot sauce.
The clever part of this recipe is its “season in parts” idea. The base mass is kept neutral, and salt and sugar go in only to the portion you open before serving. That way the preserve never over-salts, and you can dial the heat up or down for whatever it’s dressing.
- Grate the horseradish last and fold it in at once, before it darkens and loses its bite.
- Use green, tart apples (Antonovka, or any firm cooking apple like Granny Smith); they both preserve and soften the raw edge.
- With no vinegar, this keeps only in the fridge and not for long, so make just a few weeks’ worth.
It’s a natural match for cold cuts, sausages, and roasted meat.
Part of Caucasian cuisine — 10 more recipes in the section.
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Ingredients
Instructions
Run the tomatoes, horseradish, garlic, sour apples, and sweet peppers through a meat grinder.
Mix the mass, pack into jars, and put in the fridge.
Season to taste in parts as needed: add salt and sugar. No vinegar required.
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