Light pepper for the winter without sterilization. Eggplant appetizer for the winter “Ogonyok. Video "Lazy Light"

Some call this dish an appetizer and bravely eat it with a spoon straight from the jar, while others use it exclusively as a sauce - instead of ketchup, adjika or horseradish. By the way, many people call this spicy preparation made from tomatoes, horseradish and garlic – adjika, although this is not exactly the same thing. You can also find other names, for example, “horserader”, “gorloder” or even “horseradish”. All of them hint at the main property of this snack - spiciness, which perfectly helps to warm up in the cold winter.

However, it is not at all necessary to make the fire very spicy - you can take a little less garlic or omit horseradish or add hot spices. Some tomato fire recipes have exceptionally mild taste, they are quite suitable even for a children's table.

Ogonyok is most often prepared for the winter, but you can also cook it in the summer, in small portions. The best period for preparing a light is July-August, when the shelves of vegetable stores and markets are bursting with tomatoes. It is at this time that you can inexpensively buy at least a whole box of fragrant red or pink tomatoes and start canning. Those whose tomatoes ripen well in their own beds are even luckier - they don’t even need to go to the market.

Recipe for making fire with garlic and horseradish

So, the first and most important ingredient in the fire recipe is tomatoes. Under no circumstances should they be green; on the contrary, it is better to take slightly overripe tomatoes with tender flesh. Pink oxheart tomatoes are perfect, but regular cream or even cherry tomatoes will do. We also need horseradish, garlic, salt and sugar.

Proportions

1 kg tomato
100 grams of horseradish
2-3 cloves of garlic
2 teaspoons salt
1-2 teaspoons sugar

Additional Ingredients

In addition to tomatoes, you can add other vegetables - for example, sweet peppers (2-3 pieces). If you want to make a spicier snack, take hot chili peppers (1-2 small pods). Sometimes carrots, apples, radishes, onions, parsley or cilantro are added, as well as any spices to your taste - black pepper, rosemary, basil or oregano. You can try making several jars with different recipes for the winter, adding new ingredients and experimenting.

Sometimes cooks suggest adding vinegar or vegetable oil to the flame. Of course, this is not necessary if you don't like these foods. This will not affect the shelf life - due to the presence of essential oils, the product does not deteriorate. Although it is still recommended to keep the jars in a cool place. However, if you decide not to put horseradish in the recipe, then you should not give up the vinegar, or you will only have to store the sparkle in the refrigerator. The taste of the fire without horseradish is very delicate, but without horseradish, natural preservation will not work.

However, as with vegetables, you can try cook fire according to different recipes and figure out which way you like best. For example, high-quality extra virgin olive oil will make this seasoning even more aromatic - and who among us doesn’t want to enjoy the smells of hot summer in winter? For a kilogram of tomato, take a tablespoon of vinegar and 2 tablespoons of oil.

Cooking process

Cooking a fire is a breeze– you are unlikely to find a person who would not cope with this task.

By the way, especially careful cooks still prefer the recipe with flame heat treatment. In this case, you will need to boil the entire mixture over medium heat for about two hours before pouring into jars.

So, a wonderful winter appetizer of tomatoes and garlic is ready. As you can see, the recipe is extremely simple. It goes perfectly with meat dishes, hot or cold. Try this seasoning with boiled tongue or jellied meat - the taste is amazing. Eat straight with a spoon, or spread on toasted bread. In winter, light with horseradish is very useful, since helps prevent colds and viral diseases, and it will also help those who are already sick to get better quickly. After all, it is much more pleasant to be treated with a tasty and natural product than to swallow pills and mixtures.

Good afternoon.

Do you know what “Ogonyok” sauce is? Someone says it's ordinary. But there are cooking methods where there is no trace of horseradish. So this is . 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.

So today I want to offer you several interesting recipes for this spicy tomato sauce, so that you can use what suits your taste best.

I tried to consider different combinations and cooking methods to make it more interesting.

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.

Fire of tomatoes and garlic without horseradish with vinegar

And here is a version 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.

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.

2. After 20 minutes of cooking, add the remaining vegetables, also minced.

3. At the same moment, add salt and vegetable oil. Mix everything thoroughly, reduce the heat to low and cook the sauce for 2 hours, stirring occasionally.

4. Place the finished light in pre-sterilized jars, cover with metal lids and leave to cool upside down on a blanket.

After cooling, this sauce should be stored in a cool place, for example, a cellar.

Video on how to make fire from tomatoes without cooking

Well, for those who prefer to watch recipes rather than read, I suggest watching a very detailed video on this topic.

This is how the selection turned out. I hope you saw a recipe that you liked and that will fill up a few jars of this wonderful savory snack.

That's all for today, thank you for your attention.

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.

The spicy seasoning “Ogonyok” made from tomatoes, prepared for the winter, is called differently, but always with humor. Horloder, horseradish, horseradish, adjika, or even a horseradish snack - don’t be surprised to hear. Siberians even speak simply - cobra. There are countless recipes for your favorite seasoning. For strength, they add a variety of peppers - black, bitter, red, bell pepper, a lot of garlic, eggplant, horseradish. But the constant base is tomatoes. And always a very spicy taste.

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.

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.

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.

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.

How to do:

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

Fire with bell pepper without sterilization

A simple recipe for a spicy snack without sterilization. The taste is quite delicate, so the preparation can be given to children. Preserving the flame is difficult; it can only be guaranteed in the refrigerator.

Sweet pepper - kilogram.
Tomatoes - the same amount.
Garlic cloves – 100 gr.
Salt – 2-3 teaspoons.

How to do:

Puree the peeled vegetables with a blender.
Add salt and pack into jars.

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.

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

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, 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!

After a fruitful summer, when the season of vegetables and herbs is over, every housewife wants to keep a tasty reminder of a good harvest. This is not so difficult to do, because there are many recipes for preparing it in various forms: for fruits and berries - jam, compotes, jams, for vegetables - pickles. After all, the housewives didn’t come up with a variety of delicious sauces when trying to prepare tomatoes for the winter. Many of them have become very popular and are used in every home, delighting the whole family. Fans of a sharper and brighter taste will really like a dish like tomato fire. It is often prepared using horseradish, because it is what gives the dish bitterness and piquancy, and also helps to cope with the cold period. 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. Also, a fire with tomatoes helps the body cope with a lack of vitamins and not be at risk of contracting various infections during the winter. But if spicy dishes are not for you, you can prepare fire from tomatoes and without horseradish.

First, let’s find out what is hidden under this rather simple name “light”. This is a seasoning made from tomatoes, which also contains horseradish, garlic, salt, and sugar, resulting in a very spicy dish, which is nicknamed “fire.” Apples, hot peppers, onions, carrots, and sweet peppers are also added to this sauce. And so on.

Usually the light is prepared for the winter, but no one forbids you to eat it throughout the summer, because there are many simple recipes for preparing this dish, but for long-term storage you can choose a more complicated cooking option, believe me, in the winter you won’t regret spending a little more time to cook. But first, you need to master the basic recipe, and only then experiment.

You only need a few cans of sparkle for the winter; you can use it as a seasoning for meat, fish, and add it to soups and borscht during their preparation. Many people use it when making sandwiches, spreading it on bread and covering it with smoked meat or sausage.

The easiest recipe for making tomato fire

You will need:

Tomatoes – 5 kg;
Hot peppers - 60-100 g;
Garlic – 200 g;
Sugar – 1 glass;
Salt - 10-15 tsp;
Table vinegar (9-10%) - 5 tbsp. l.

To begin, prepare all the main ingredients, wash and peel them well, and then pass them through a mechanical or electric meat grinder to obtain a homogeneous mass. Thanks to this, the sauce will turn out to be puree, and you can easily pour it into containers convenient for you. Add sugar, salt and vinegar to the flame to soften the taste of the preserve.

This dish does not require any heat treatment, this of course may surprise you, but in this case all the vitamins are preserved unchanged and the light will be a healing and restorative remedy for the whole family throughout the cold season.

There are also other options for making fire from tomatoes for the winter.

You'll need:

Tomatoes – 1 kg;
Bell pepper – 1 kg;
Garlic - one head;
Salt - 2-3 tsp.

As you can imagine, the flame prepared according to this recipe turns out to be very tender and suitable even for the smallest family members, because it is not at all spicy and has a delicate aroma. Please note that this sauce must be kept in the refrigerator, because it does not contain preservatives and can quickly spoil. The cooking technique is the same as in the previous recipe; first prepare all the ingredients, then grind them using a meat grinder.