this simple to prepare the workpiece is also called "gorloder."The name she received for a sharp and pungent flavor that sneaks up sweat and facial flushing.Preparing the sauce of fresh vegetables without sterilization and heat treatment, so it retains the useful elements and natural flavor products.The cooking time, including the preparation of the ingredients takes just 1.5 hours.
Ingredients for hot sauce "hrenoder»:
- large green tomatoes - 1 kg;
- horseradish (root only) - 350 g;
- one head of garlic;
- green hot pepper - 2-4 pieces (depending on the severity of the preferred).
Before starting to cook the sauce, banks should be prepared to then immediately without delay could be to package it in a container.The sauce is used in small quantities because of its pungency, so it is best to use small jars at 250-400 ml with screw caps.Their well-washed and dried.Some housewives prefer reliability sterilized jars, but in the case of hrenoderom this procedure superfluous.
Green tomatoes are washed in running water and dried.Cut the tomatoes into 4 pieces and cut out from every quarters attaching a tail - if you do not, the hard part will be felt in the sauce and spoil the impression of the dishes.Hot pepper cut into slices.Seeds can not be removed, and then the sauce will be more acute.If such a pitch is required, the core seeds with better separated.
In the bowl of a blender put the tomatoes with pepper and crushed to the consistency of mashed potatoes.For a time chop all the vegetables will not work, so repeat the process several times.The resulting puree to pour into an enamel bowl with wide margins.
Wash horseradish root, shoot him peel and cut into small pieces.Horseradish put into a blender and pulverized into fine chips.The resulting mass pour in the tomato puree.
share the garlic cloves on and peeled.Rubbed it on a fine grater or crushed in the frog, and also add to the total weight.Pour into a sauce a tablespoon of salt and all is well mixed.Ready sauce is packaged by banks and screw cap.Stored "hrenoder" in the cellar or in the refrigerator for 1 year.
winter, harvesting can be used as a dressing for meat dishes or to garnish.Many people like to spread the sauce on bread and eat together with the first and second courses.