Fire of tomatoes and hot peppers. Seasoning light for the winter without sterilization

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.

Choose a recipe you like and treat yourself to a tomato fire on a winter evening.

Bon appetit!

Tomatoes “Ogonyok” - a recipe for a fiery snack

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The spicy, thick preparation for the winter has the consistency of adjika and a sharp, aromatic taste. It goes amazingly with jellied meats and meat dishes. Thanks to essential oils, it is useful in the cold season as a cold prevention. We offer two recipes for preserving Ogonyok tomatoes, which will come in handy for the winter table.

Tomato preparation “Ogonyok” with horseradish addition

Tip: When grinding horseradish root in a meat grinder, you should put a thick plastic bag over the bell of the unit and secure it with an elastic band. This simple device will protect the mucous membranes of the eyes and nose from irritation.

Required products and their quantity:

one kilogram of ripe tomatoes, you should take meatier varieties than for preparing tomato juice;
100 grams of horseradish root, use the thickest rhizomes from the bush for harvesting;
100 grams of garlic;
one or two teaspoons of coarse table salt;
one teaspoon of granulated sugar.

The method and subtleties of preparing a “thermonuclear” horseradish supplement to the diet:

Wash the tomatoes, remove spoiled areas and stems, cut into small pieces that are convenient for grinding in a meat grinder or blender.
Peel and wash the garlic.
Puree the tomatoes in any convenient way at the same time as the garlic cloves.
Wash the horseradish roots thoroughly with a brush and remove the top peel.
Grind the peeled roots in a meat grinder.
Mix garlic-tomato puree and horseradish mixture.
Season the sauce with salt and granulated sugar.
Mix thoroughly and place in dry-sterilized jars.
Seal tightly and store.

Note: The finished sauce does not need sterilization and the addition of vinegar due to the large amount of essential oils, however, after six months it can lose its aroma and pungency in significant quantities.

Required products and their proportions:

five kilograms of overripe tomatoes of various sizes;
one hundred grams of hot capsicum of varying degrees of maturity;
two hundred grams of garlic;
a glass of granulated sugar;
ten level teaspoons of salt;
five large spoons of vinegar.

Cooking method:

Wash the tomatoes, remove spoiled areas and stems, chop into pieces convenient for a meat grinder or food processor.
Wash the pepper thoroughly and dry on a towel.
Wear disposable rubber gloves and clean the pods from seeds and membranes. (Gloves will help avoid burns that are possible when working with hot peppers).
Peel the garlic cloves and rinse them under the tap.
It is best to grind all the vegetables mixed together so that the resulting sauce is homogeneous.
Add vinegar, granulated sugar and salt to the finished puree, stir thoroughly.
It is preferable to sterilize containers for preservation using a dry method, in the oven, and wait until the jars have cooled down, in order to avoid a sharp contrast between the hot dishes and the cool vegetable mass.
The finished sauce does not require additional heat treatment; it is poured into jars and sealed immediately.

The workpiece is stored for a long time in a cellar or basement without any signs of deterioration.

Thanks to the high concentration of essential oils, the dish is useful during the season of colds and viral infections.

Tomato salad “Ogonyok” with bell pepper for the winter

This version of the salad is more gentle and is suitable as a vitamin supplement to the diet even for the youngest members of the family, since it is prepared without horseradish.

Number of required products:

one kilogram of ripe tomatoes, you can take substandard vegetables, that is, different in size and slightly crushed;
one kilogram of sweet pepper;
one head of garlic;
two teaspoons of table salt.

Method for preparing Ogonyok preparation for the winter:

Wash the tomatoes, remove stems and spoiled areas, cut into small pieces.
Wash the pepper thoroughly, remove the seeds and internal membranes, and cut as desired.
Peel the garlic and rinse under the tap.
Grind the vegetables in a food processor or meat grinder, mixing together to obtain a more uniform consistency of the finished product.
Add salt to taste and place in prepared container.
Cover with plastic or screw caps.
Store in the refrigerator.

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, 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!

Vegetables

Description

Ogonyok sauce for the winter- an easy-to-prepare preparation. To create it, you don’t need any special cooking skills, just a little patience. Using the amount of products in the proportions suggested by us, the yield of the finished product is quite large. If the tomatoes are juicy, then you can end up with six liters of delicious homemade sauce. We recommend rolling the seasoning into small jars, because it is not recommended to store the opened sauce for longer than a week due to its naturalness and lack of preservatives.

There are many recipes for making sauce with the mysterious name “Ogonyok” - with and without horseradish, with and without garlic. We really liked this recipe - with a lot of sweet bell red pepper and garlic. The not very dense consistency, due to the small number of components, the subtle aroma of tomato juice and sweet pepper, the somewhat pungent taste of hot pepper - all this creates the impression of a warm autumn evening, which is so lacking in winter.

Another highlight of the recipe we offer is that it does not involve cooking ingredients. This allows you to preserve the maximum amount of vitamins and minerals, the lack of which the body experiences during the winter. The garlic contained in the sauce is a well-known natural antioxidant, number one in the fight against viruses that float in huge quantities in the air on cold and damp winter days. Bell pepper is a storehouse of minerals necessary for the human body, especially the female body. Tomato juice promotes the digestive process and saturates the body with vitamin A, which is called the “vitamin of youth”, improves hematopoiesis and stabilizes cardiac activity, helps the nervous system fight stress and strengthens human bone tissue.

The absence of preservatives makes the sauce attractive to consumers, because it is unlikely to find anything similar in retail chains. We bring to the attention of housewives a simple step-by-step recipe for preparing a delicious sauce with step-by-step photos attached to facilitate the preparation process.

Ingredients

Steps

We sort and thoroughly rinse the tomato fruits under running water. Be sure to dry it on a linen napkin spread on your work table, remove all seemingly suspicious places - dark and yellow spots, bruises. This is due to the fact that our sauce does not involve cooking, and any component can spoil the finished product and negate all the work. We also rinse the red bell pepper and hot pepper pods well. Peel the garlic.

We cut the tomatoes into pieces that are convenient for you in size. We pass it through a meat grinder with a large grid so that the seeds contained in the tomatoes do not clog the device. They will not be a hindrance to us; they contain substances that stabilize the smell of tomato juice. If you have an electric meat grinder, the process will go faster. Pour the tomato juice into a previously prepared clean and dry pan.

Let's take previously washed and dried bell pepper fruits. It is better that they have fleshy walls. The average weight of one pepper is 100 grams, so we suggest you vary the number of units. We separate the stalks and seeds. We pass the pepper through a meat grinder and add it to the tomato juice. It is advisable that the total weight of pure pepper be 1.5 kg, that is, a quarter of the number of tomatoes.

We separate the stalks and seeds of the hot pepper. Pass the pulp through a meat grinder. If you want a hotter sauce, add the seeds to the tomato juice. After this procedure, do not forget to wash your hands thoroughly with soap to avoid touching the mucous membranes of the eyes, which will certainly cause irritation and tearing. Add pepper to tomato.

Grate the garlic on a fine grater. The spicier you want the seasoning, the more garlic you need to grate. Add garlic to tomato mixture. And wash my hands again.

Add sugar, vinegar and mix thoroughly until they are completely dissolved in the tomato. Taste and add salt and ground black pepper. You should not be afraid to under-salt, because after standing, the sauce becomes saturated and becomes a little saltier.

Pour the resulting sauce into prepared sterile jars and seal with sterile lids. Store in a cool place for a maximum of one year. Enjoy your meal!

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.

Required ingredients:

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

Step by step recipe.

Wash the tomatoes and all other ingredients.

Peel the garlic.

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.

Scatter the fire into the jars, and the whole dish is ready!

Don’t be surprised by the lack of heat treatment, this way you preserve the maximum amount of vitamins. However, remember that the jars must be stored in the refrigerator, otherwise the snack will spoil.

Fire of tomatoes and bell peppers.

Ingredients:

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.

Recipe for Horseradish Ogonyok:

A classic recipe for fire with hot and sweet peppers.

Ingredients:

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

Preparation:

We wash the tomatoes and cut out the stalk.

Wash the bell pepper and remove the seeds.

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, put a light in the jars and close them with nylon lids.

Gorloder "crap".

As you can see, there are many recipes, with and without cooking, choose the one you like, and preserve the taste of summer throughout the winter, along with the fire from the tomato. Bon appetit.