How to make “Spark” from tomatoes so that it turns out sour, sweet, and spicy at the same time? To answer this question, you must strictly follow all the recommendations below for preparing a flavorful winter sauce.
Step-by-step recipe for “Ogonyok” from tomatoes and other ingredients
Workpiece components:
- fine table salt - 2 large spoons;
- red fleshy ripe tomatoes - 3 kg;
- young horseradish root - 1 small piece;
- apple cider vinegar 9% - ½ cup;
- granulated sugar - ½ cup;
- large fresh garlic - 1 full glass of peeled cloves;
- red - 1 dessert spoon.
Choosing the right main vegetable
Having learned how to make “Spark” from tomatoes, you should purchase large and fleshy tomatoes. If we use juicier vegetables for such a sauce, the preparation will turn out to be too liquid, which is not entirely suitable for us. In addition, it is better to purchase tomatoes from those people who grow them themselves, without using all kinds of nitrate fertilizers.
Preparing vegetables
To prepare Ogonyok, you need to carefully process each purchased vegetable. To do this, you need to wash the tomatoes well, destem them and dry them completely. Next, peel a small piece of horseradish root and fresh garlic cloves. The last ingredients will give the sauce a special aroma and proper spiciness.
Vegetable processing
To understand how to make “Spark” from tomatoes, you should remember that such a sauce must be homogeneous, in the form of a vegetable pulp. In order to achieve this consistency, you need to take a regular meat grinder and pass all the prepared tomatoes, horseradish root and garlic cloves through it. Next, add hot red pepper, granulated sugar, fine table salt and 9% apple cider vinegar to the vegetables. These components will not only give the sauce a special taste and aroma, but will also allow it to stay fresh for as long as possible.
in a double boiler
You already know how to make “Spark” from tomatoes; all that remains is to figure out how to seal the preparation so that it remains unchanged for the entire winter season. To do this, you need to take several 750-gram jars, wash them well and sterilize them in a double boiler for 10-15 minutes. The same must be done with the lids with which the sauce will be rolled up in the future.
Forming and rolling the workpiece
After the savory snack is ready and all the jars are sterilized, you should immediately begin forming the workpiece. To do this, you need to pour Ogonyok into dishes and roll up their lids using a special device. Next, the workpiece must be placed in the refrigerator and stored there for up to 3-5 months.
How to serve the sauce correctly
“Spark” of tomatoes, horseradish and garlic is served only chilled. This is recommended to be served with main courses, and also to be used when preparing aromatic gravy or goulash. Bon appetit!
- 1 kg. tomato;
- 100 gr. garlic;
- 100 gr. hot pepper;
- 1 teaspoon sugar;
- 1 - 2 teaspoons salt.
Cooking method
- As a rule, tomato fire is traditionally prepared for future use for the winter. However, you can prepare it in small portions for daily consumption in the warm season.
- The products must be peeled and washed thoroughly, the tomatoes must be cut into slices.
- In a meat grinder, alternately grind the tomatoes, garlic and peppers.
- If you don’t like spicy seasonings, you can prepare an excellent homemade Bulgarian sauce for the winter.
- Add salt and sugar, mix everything thoroughly.
- The finished light should be placed in small sterilized jars and closed with sterile lids. The seasoning should be stored in a cool, dark place.
- Tomato fire, despite the fact that it is prepared without heat treatment, can be stored for a long time without spoiling.
This was a recipe without horseradish, but you can also make it with the addition of horseradish and even vinegar.
Video
Look at this recipe. A good video that clearly shows how to cook.
Recipe for the winter with cooking
Ingredients
- kilogram of tomatoes;
- hot red pepper pod;
- one hundred grams of garlic;
- ground black pepper, salt and sugar to your taste (if the tomatoes are sour).
Cooking method
- Peel tomatoes and remove stems. Pass through a meat grinder. Lightly salt and bring to a boil over heat.
- Cook until thickened, remembering to stir. The structure and color of the mass changes. If the seasoning will not be stored for a long time, then boiling for five minutes is enough.
- Preparing for the winter will require more boiling time.
- Squeeze the garlic into the tomato mass using a garlic press and pepper.
- You can use ground black pepper, you can use a mixture of different ground peppers or one chili pepper.
- Stir and add salt to desired taste. If the tomatoes are sour, add sugar.
- Bring to a boil again. Pour hot into jars, close the lids and store in a cool place.
In winter, when the season for vegetables and herbs is long over, you always want a tasty reminder of a good harvest.
To do this, every autumn women prepare food in a variety of forms: vegetables - in pickles, berries and fruits - in preserves, jams, compotes, but for lovers of a brighter and sharper taste - sparkling tomatoes. It is rarely prepared without horseradish for the winter, since this root in the recipe not only gives it piquancy and bitterness, but also helps to cope with the cold period. The fact is that at this time the body is weakened due to a lack of vitamins and is exposed to an even greater danger than usual of contracting various infections. However, if there are no such spicy lovers in the family or there are many children, then they prepare fire from tomatoes without horseradish. For the winter, just a few cans of this product will not be enough, because it can not only be used as a seasoning for meat or fish, but also added to soups and borscht when preparing them. Special gourmets can use it in sandwiches, spreading it on bread and covering everything with sausage or smoked meat.
Simple recipe
If you have never encountered such a seasoning and do not know how to cook tomato fire, use our simple instructions. According to the recipe, we will need: 5 kg of tomatoes, 60-100 g. hot pepper pods, 200 gr. garlic, a glass of sugar, a little salt and vinegar to taste. Now, in order for our tomato fire without horseradish for the winter to turn out pureed for ease of preparation in jars and subsequent consumption, all the main ingredients, thoroughly washed and peeled, need to be twisted through a mechanical or automatic meat grinder into a homogeneous mass. And then add salt and sugar to soften the taste and vinegar for preservation. You, of course, may be surprised why they didn’t carry out any heat treatment, but this is the main trick so that our fire from tomatoes without horseradish for the winter retains all the vitamins unchanged and throughout the cold season is a healing, restorative product for your entire family.
Other options
There is another recipe for sweeter lovers. It contains 1 kg each of tomato and bell pepper (preferably red and fleshy), 1 head of garlic and salt. This option turns out to be very gentle and is suitable even for the smallest family members, because it has a subtle appetizing aroma and a completely mild taste. However, such a preparation should be stored in the refrigerator, since without preservatives it can spoil. Of course, it’s up to you to choose which one to prepare for the winter; it can vary even more and delight you with a variety of options. So, to add a piquant taste, some housewives are happy to add herbs to it - basil, cloves, marjoram, oregano, cilantro or the usual parsley. And to keep it better, it is better to pour it into bottles with a narrow neck and sprinkle salt on top to seal it. Then you can enjoy the fire until spring.
Fans of spicy dishes like to come home from the cold and have a snack, seasoning their food with a hot, warming sauce. This seasoning – “light” from tomatoes – is very easy to make yourself. In the summer you can easily find all the necessary products for her. It is worth noting that the composition of the sauce may vary slightly. Some people prefer to put everything in it that is in the recipe, others do it without horseradish. You can try both options.
Ingredients
Servings: – + 50
- tomatoes 1 kg
- garlic 3-4 cloves
- hot pepper to taste
- horseradish (root) 100 g
- vinegar 9% 1 tbsp.
- sugar 1 tbsp.
- salt 1 tsp
Per serving
Calories: 9 kcal
Proteins: 0.2 g
Fats: 0 g
Carbohydrates: 1.9 g
60 min. Video recipe Print
For this type of snack, the most important thing is the choice of tomatoes. Unripe or watery fruits will ruin your sauce. Therefore, choose fleshy tomatoes that are uniformly red in color and fully ripe. Wash and cut into slices or in half if they are small.
Peel the garlic and remove the peel from the horseradish root.
Next, everything is done quite simply. Grind the tomatoes through a meat grinder and place over medium heat. For cooking you will need a thick-walled saucepan or frying pan. After boiling, turn the heat to low so that the tomato barely simmers. It will cook for 20 minutes.
Grind the garlic and horseradish in a blender or pass through a meat grinder and add to the tomato. Add sugar and salt. Mix all ingredients thoroughly and leave to simmer gently for another 10 minutes.
At the end of cooking, add vinegar and ground hot pepper. The recipe does not specify its quantity for two reasons. First of all, the level of heat of peppers varies greatly. Secondly, everyone has different ideas regarding how “fiery” the appetizer should be (for the same reason, not everyone puts horseradish in the sauce). Add half a teaspoon, mix thoroughly and taste. Add more if needed.
Prepare small jars. Preferably threaded. Wash them first and then put them in a pot of boiling water for about a minute to disinfect. Take them out and turn them over to drain. Place the lids in boiling water for a few minutes.
Now pour the prepared tomato “light” into containers and screw them tightly. Although there is salt and vinegar, it is better to ensure that the snack is wrapped in a thick cloth, with the lid facing down. Let the blanks remain in this state for at least half a day.
Advice: In order for horseradish not to have such a strong effect on the eyes, causing tears, put a regular plastic bag over the outlet of the meat grinder, also completely covering the container into which the product being ground by the device comes. This way the smell of the vegetable will not spread.
Here is your “light” for the winter and it’s ready. You may get a little "cry" from the pungent ingredients while cooking, but you'll end up with a great hot sauce that goes with many of your favorite dishes. Bon appetit!
When talking about the spicy tomato fire seasoning for the winter, different people will call it differently. Some people are accustomed to the name gorloder, others know it as horseradish, horseradish or horseradish appetizer, while others are more familiar with the name adjika made from tomatoes with horseradish. In Siberia you can hear the name - cobra.
One thing remains constant - the spicy taste and tomatoes as the main ingredient.
Fire of tomatoes for the winter - general principles of preparation
Cooking recipes are different, but the common thing is to use a meat grinder (mechanical or electric) to grind the ingredients. There are two fundamentally different methods - without cooking and with heat treatment. It depends on whether the seasoning will be stored exclusively in the refrigerator or in a cool, dark place. More vitamins are retained, of course, in the “raw” seasoning, and after cooking, it is stored longer. The mandatory inclusion of tomatoes in the composition of the dish has already been mentioned. For spiciness, use garlic, horseradish root, bitter (hot) capsicum, ground black pepper or a mixture of different ground peppers.
It should be taken into account that when preparing seasonings without heat treatment, vegetables and herbs that are well washed under cold running water must be dried with paper towels to avoid moisture, which can contribute to fermentation during storage.
Tomatoes(tomatoes) for cooking should be ripe, but firm, with dense pulp, without white streaks. The best varieties of tomatoes are considered to be Abakan and Minusinsk. But, of course, all others will do. You can use both peeled tomatoes and with the skin if it is not thick. It is advisable to remove the green-yellow parts under the stalk and be sure to remove the stalk itself. Before grinding, cut the tomatoes in half or into 4 parts if they are large.
Horseradish root from “grandmother’s garden” is best suited. It is the one that grows on its own, like a weed. Its strength will be greatest. The roots must be thoroughly washed and peeled with a sharp knife until they are light in color, cutting off the dark irregularities. The root must be cut into small (8-10 cm) pieces for further processing.
Garlic gives the dish a spicy taste. Garlic can be added in slightly more or less quantity than indicated in the recipe. It depends on taste preferences. The teeth must be cleaned of dense peel and stalk.
Hot capsicum can be of any size and varying degrees of sharpness. Its amount in the seasoning depends on the strength of the stomach and individual taste preferences. Also, the use of pepper seeds is at the discretion of the cook. We must remember that it is the seeds that maximize the taste of the seasoning.
Salt It is better to use stone or coarse grinding.
Ground black pepper Not used in all recipes. It is advisable to use coarser ground pepper.
Sweet (bell) pepper When cleaning, you need to cut it, remove seeds and partitions from it. Some people prefer not to remove the partitions, believing that this adds more piquancy to the taste of the seasoning.
The finished seasoning is placed in sterile jars, sealed and stored in the refrigerator, cellar or dark, cool place. Jars and lids must be used after sterilization. It is better to put it in small jars (up to 0.5 l), because this is more convenient to use and will allow the seasoning to be stored longer.
Fire of tomatoes for the winter - recipe 1 (classic horseradish)
Ingredients:
kilogram of tomatoes
two cloves of garlic;
approximately 100 grams of horseradish root;
sugar and salt to your taste;
Cooking method:
Add salt and sugar to the prepared vegetables twisted in a meat grinder. It is also possible to grate horseradish if you dare. Place in sterile jars, close with sterile lids and store in the refrigerator or in a cool place in the dark.
Fire of tomatoes for the winter - recipe 2 (with walnuts)
Ingredients:
You will need about a kilogram of tomatoes;
twenty pieces of peeled walnuts;
two pods of hot red pepper;
five sweet red bell peppers;
a quarter kilogram each of horseradish root and garlic;
fifty grams of parsley and dill;
one or two tablespoons of nine percent vinegar;
two tablespoons of refined sunflower oil;
a teaspoon of salt;
two tablespoons of sugar
Cooking method:
We pass the ingredients through a meat grinder. Add salt and sugar, pour in vegetable oil. Add vinegar. Place in jars and store in the refrigerator. If you find the seasoning extremely spicy, then when serving, mix it with sour cream.
Fire of tomatoes for the winter - recipe 3 (with vinegar)
Ingredients:
five kilograms of ripe firm tomatoes;
from fifty to one hundred grams of hot capsicum;
two hundred grams of garlic;
five tablespoons of nine percent table vinegar;
ten to fifteen teaspoons of salt;
glass of sugar
Cooking method:
Pre-prepared tomatoes, garlic and pepper must be ground in a meat grinder to obtain a homogeneous puree-like mass. Put sugar and salt in it. To soften the taste and preserve it, add vinegar. Place in jars and store in the refrigerator.
Fire of tomatoes for the winter - recipe 4 (with bell pepper)
Ingredients:
a kilogram of tomatoes and sweet bell peppers;
one hundred grams of garlic;
two to three teaspoons of salt
Cooking method:
Grind the pre-prepared vegetables in a meat grinder and add salt. We store the seasoning placed in jars only in the refrigerator, since this method of preparation does not contain preservatives. The taste is delicate, and even children can try this treat.
Fire of tomatoes for the winter - recipe 5 (with eggplants)
Ingredients:
one and a half kilograms of tomatoes (preferably cream);
a kilogram of eggplants and sweet bell peppers;
three hundred grams of garlic;
three pods of hot pepper;
one hundred milliliters of table nine percent vinegar;
a glass of refined sunflower oil;
salt - as you like
Cooking method:
We pass all the ingredients through a meat grinder. Add vegetable oil and salt. Boil in a saucepan for about an hour. Add vinegar at the end of cooking. Roll into prepared jars. Store in a cool place in the dark.
Fire of tomatoes for the winter - recipe 6 (with spices)
Ingredients:
you will need ten kilograms of hard ripened tomatoes;
three to four cloves of garlic;
half a kilo of onions (preferably blue);
three hundred milliliters of table nine percent vinegar;
seven hundred and fifty grams of sugar;
one hundred grams of salt;
0.01 grams of cloves, cinnamon, ground black and allspice;
half a gram of mustard powder
Cooking method:
The recipe is slightly different from traditional preparation. Place ripe tomatoes in a saucepan or basin and first pour boiling water over them, then cool under running cold water. Cut the tomatoes into wedges, cutting out the stems. Cut the onion into rings. Place the tomatoes and onions in the pan and cook until the volume is reduced by half. Grind the garlic with salt. Place cloves, cinnamon, ground pepper, and mustard in a gauze bag and throw into a boiling pan. Salt, add sugar and add crushed garlic about fifteen minutes before the end of cooking. Pour into jars while hot and sterilize. It takes a quarter of an hour to sterilize half-liter jars, and half an hour for liter jars. Store in a cool place in the dark.
Fire of tomatoes for the winter - recipe 7 (with fermentation)
Ingredients:
five kilograms of very ripe tomatoes;
eight heads of garlic;
twenty sweet red bell peppers;
eight pods of hot pepper;
a glass of finely grated or minced horseradish root;
salt - as you like
Cooking method:
Salt the ingredients passed through the meat grinder and leave to ferment in a large enamel pan for 10 days. Mix twice a day. Then put into jars, seal and store in the refrigerator.
Fire of tomatoes for the winter - recipe 8 (with fruit)
Ingredients:
three and a half kilograms of cream tomatoes;
a kilogram of carrots, sweet red bell peppers, not very sour apples, white onions and plums;
one hundred grams of garlic;
half a glass of refined sunflower oil;
salt and ground black pepper to your taste;
Cooking method:
We prepare vegetables for twisting in a meat grinder: cut the tomatoes in half and remove the stems, remove the seeds from apples and plums, remove the partitions and seeds from the pepper, peel the carrots and onions. Grind vegetables and fruits in a meat grinder. Pour oil into a wide enameled pan, put the puree into a shaped mass, bring to a boil and simmer over low heat for fifteen to twenty minutes. It is necessary to mix the mixture with a wooden spatula. At the end, add the garlic squeezed through the garlic press, salt, pepper and mix well. When hot, place into prepared jars, seal and wrap until completely cool. Store in a cool place in the dark. This seasoning is not spicy, with a pleasant fruity aroma.
Fire of tomatoes for the winter - recipe 9 (with 3-hour exposure)
Ingredients:
three kilograms of tomatoes (ripened and elastic);
a glass of nine percent table vinegar;
a glass of peeled garlic cloves;
two pods of hot capsicum;
salt at your discretion
Cooking method:
We keep the ground mass at normal temperature (not in the cold) for three hours, stirring occasionally to dissolve the salt. Place into jars. Close tightly. Store in the refrigerator.
Fire of tomatoes for the winter - recipe 10 (with herbs)
Ingredients:
Let’s take a kilogram of selected juicy tomatoes and sweet bell peppers;
one hundred grams of green cilantro and dill;
three hundred grams of hot pepper and garlic;
salt to your taste
Cooking method:
Wash the washed vegetables thoroughly to remove water with a paper towel. Remove the skin of the tomatoes by cutting them and keeping them in boiling water for 5-7 minutes. Cut the tomatoes in half or into 4 parts (if large) and remove the stems. Remove seeds and membranes from sweet peppers. For bitter - optional: if you like a spicier seasoning, then you can leave the seeds. The dish looks more appetizing with them. Grind all the ingredients. Salt. Let it sit for a while to better dissolve the salt. Place in sterilized jars. Let's close. Store in the refrigerator.
Fire of tomatoes for the winter - recipe 11 (complicated)
Ingredients:
you will need two and a half kilograms of tomatoes;
a kilogram of carrots, sour apples and sweet bell peppers;
two hundred grams of garlic;
one hundred grams of hot pepper;
two glasses of refined sunflower oil;
half a glass of five percent vinegar;
a tablespoon of ground black pepper;
a quarter glass of salt;
glass of sugar
Cooking method:
Peel the tomatoes using the above method using boiling water. First grind the peeled carrots on the finest mesh. Place the carrot mixture in a large saucepan and set to simmer over low heat. Then grind the bell peppers, tomatoes and apples and add them to the cooking pot. Salt, add black pepper, add sugar, and add vegetable oil. Grind the garlic and hot pepper separately from the other vegetables. We add them after 1 hour 40 minutes from the start of boiling to the boiling mass. Let's add vinegar. We continue to boil. In total, simmer over low heat for 2 hours 30 minutes. When hot, place into sterilized jars and close with lids. The oil collected at the top of the jars will serve as additional protection against fermentation during storage.
Fire of tomatoes for the winter - recipe 12 (homemade)
Ingredients:
three kilograms of tomatoes;
one hundred and fifty grams of hot pepper;
kilogram of sweet bell pepper;
three hundred grams of garlic;
five tablespoons of nine percent vinegar;
a tablespoon of sugar;
three tablespoons of salt
Cooking method:
We pass the vegetables through a meat grinder with the finest grate. Grind the hot pepper last. Pour the mixture into a stainless saucepan, add salt, add sugar and vinegar and leave until the morning when the mixture settles. The liquid formed on top can be poured into bottles and used as a seasoning for first courses. Place the remaining mixture in glass jars, cover with lids and store in the refrigerator.
Fire of tomatoes for the winter - recipe 13 (with tomato paste)
Ingredients:
half a kilogram of bitter red pepper;
one hundred and fifty grams of peeled walnut kernels;
three hundred grams of garlic;
a pack of Khmeli-Suneli seasoning;
half a kilogram of tomato paste;
seventy grams of salt
Cooking method:
The peculiarity of this recipe is the use of tomato paste instead of tomatoes and more thorough preparation. Grind the hot peppers twice in a meat grinder. Mince the nuts and garlic three times. Let's add suneli hops. Then add tomato paste. Add salt and mix well. Let's put it in jars. We will store it in the refrigerator. This light goes well with pasta and meat.
Fire of tomatoes for the winter - recipe 14 (gorloder)
Ingredients:
Take a kilogram of very ripe tomatoes;
one or two pods of bitter red pepper;
a head of garlic;
two or three teaspoons of ground black pepper and salt;
Cooking method:
Grind tomatoes and peppers in a meat grinder. Squeeze the garlic on the garlic press. If you don't have hot pepper, you can add garlic. If you want to achieve eye-popping spiciness, you do not need to remove the seeds from the hot pepper. Add salt, pepper and mix well. Store only in the refrigerator, divided into jars and carefully closing them with lids.
Fire of tomatoes for the winter - recipe 15 (cobra)
Ingredients:
Let's prepare a kilogram of tomatoes;
hot red pepper pod;
one hundred grams of garlic;
ground black pepper, salt and sugar to your taste (if the tomatoes are sour)
Cooking method:
Peel tomatoes and remove stems. Pass through a meat grinder. Lightly salt and bring to a boil over heat. Cook until thickened, remembering to stir. The structure and color of the mass changes. If the seasoning will not be stored for a long time, then boiling for five minutes is enough. Preparing for the winter will require more boiling time. Squeeze the garlic into the tomato mass using a garlic press and pepper. You can use ground black pepper, you can use a mixture of different ground peppers or one chili pepper. Stir and add salt to desired taste. If the tomatoes are sour, add sugar. Bring to a boil again. Pour hot into jars, close the lids and store in a cool place.
Usually, when preparing fire from tomatoes for the winter, a significant amount of garlic is required. There is a little secret for cleaning it quickly. You need to cut off the stalk of the head of garlic with a knife, place it on a wooden cutting board and hit it four or five times with the edge of your palm. Then place the garlic in a saucepan with a lid and shake well. Most of the husk will separate, but the rest will be easily and quickly removed.
To quickly peel the tomatoes, use a sharp knife to cut each tomato crosswise on the side opposite the stem. Place all the tomatoes in a large container and pour boiling water over them for five to seven minutes. Then drain the water. Let cool. By prying the cut area with the tip of a knife, it is not difficult to remove the skin with four light movements.
It is good to soak horseradish in water before cleaning. At the same time, the soil will fall behind, and the horseradish will be easier to clean. From thin roots (0.5-0.7 cm thick), you don’t need to scrape off the skin, but just wash them very well with a brush.
When grinding horseradish in a manual meat grinder, you need to put a plastic bag on the meat grinder itself. This will reduce or even avoid pain in the eyes and other unpleasant sensations. It is better to grind horseradish last, as it clogs up the grinder. It is advisable to take 10-15 grams more horseradish, since some of it will remain in the meat grinder.
Don't forget to wear rubber gloves when handling hot peppers to prevent your hands from getting hot. Be careful not to accidentally touch your eyes, lips, nose, or forehead.
When choosing between a mechanical and electric meat grinder, you should understand that in an electric meat grinder the products are cut, and in a mechanical one they are ground, which is much preferable when preparing fire from tomatoes for the winter.
It is better to use small jars up to 0.5 liters for storing seasoning.
There is an easy way to sterilize jars in the microwave. Pour 50-70 ml of water into washed jars, place them in a microwave oven, turn them on to microwave mode. When the water has evaporated, remove the jars. They will become dry as they cool.
It is enough to boil metal lids for sealing jars for sterilization for 10 minutes.
By mixing the prepared tomato flame with mayonnaise, you can use it as a pizza sauce.
As you can see, most fire tomato recipes for the winter do not require much time to prepare, and the benefits and pleasure of this seasoning will undoubtedly make it indispensable on your table!
by the materials zhenskoe-mnenie.ru
2015-10-29T09:21:57+00:00 adminhomemade preparationshomemade preparations, useful tips, sauces and dressings