Prep 20 mins
Cook 0 mins
This is packed with natural immune boosting ingredients. It is hot. I got this from a health magazine about stimulating your immune system naturally. It really does help especially with anything concerning the respiratory system. The heat depends on your choice of peppers. I highly recommend this to people who love horseradish. It gets better with age as it ferments. It does start to turn dark from the fermentation process after about two or three months. I have made this and it is still great after a year. I make much larger quantities than those that are listed. It is basically all equal parts and I went with a cup due to having to list an amount. I like to start this on a new moon evening or morning but it isn't necessary. You can eat it on the first day, then let it sit in a cool dark place for six weeks. It isn't as great fresh as it is once it ferments. We use this in chili, on taco salads, in beans and all kinds of soups and stews. You can use it as a condiment like you would any salsa.
- 1 cup fresh garlic
- 1 cup yellow onion
- 1 cup jalapeno pepper
- 1 cup habanero pepper
- 1 cup horseradish root
- 1 cup gingerroot
- (raw) apple cider vinegar, as needed to cover
- Vegetables should be fresh when you start.
- Not wilted or going bad.
- Wash and dry all vegetables.
- Remove any bad spots.
- Peel onions and garlic (if desired) but not ginger and horseradish.
- Cut everything into manageable size pieces for your processor.
- Place the Garlic and Onions in the bowl of food processor.
- Add 1/2 cup (or more if necessary) Raw Apple Cider vinegar (ACV).
- Process until it is evenly chopped but not mush.
- Remove from food processor into a clean bowl that will be large enough to mix everything.
- Next process the peppers (I leave the seeds in, but it is your choice) also covering with ACV.
- Add to the onion and garlic.
- Process Ginger and Horseradish seperate but also covered with ACV.
- Add to other ingredients.
- They breakdown at different rates because of texture and firmness.
- Place in large glass jar with tight fitting lid and add enough ACV to have 1/4 inch above solids.
- I do the Horseradish LAST because it is harder on the eyes than any thing else.
- Also don't inhale over the bowl.
- This stuff can take your breath.
- Let it stand in a cool, dark place for 6 weeks or longer.
- I like it best after 3 months.
- It does improve with age.
- To avoid loss of health benefits do not process in hot water bath!
I made this over the 2009 Passover holiday as my favorite Yemenite hot sauce was not available. I made a quarter of the recipe, using one huge Moroccan hot pepper instead of the two types listed in the ingredients, both usually not available in this country. The hot pepper gave it the heat I love on the tongue, and the horseradish gave it that blast to the sinuses that I also love so much. I had this with cold meats, spread on matza and even stirred into my chicken soup. I'm going to make a bigger batch next time, maybe add a handful of parsley or cilantro leaves as well. Thanks so much for a killer recipe!