Fresh Horseradish Hot Stuff

photo by Chef Stacy Lynn





- Ready In:
- 15mins
- Ingredients:
- 4
- Yields:
-
1-2 cups
- Serves:
- 20
ingredients
- 1 -2 lb fresh horseradish root (root about 12 inches, good quality root white, clean, firm, and free from cuts and blemishes)
- 3 ice cubes
- 1 teaspoon salt
- 1⁄4 cup white vinegar
directions
- Place 3 ice cubes in a food processor.
- Remove peel with a sharp knife or vegetable peeler.
- Cut into pieces the size of the ice cubes and rinse.
- Placing root in food processor with salt and pulse till fine.
- Add chilled water only if needed. I try not to because I don`t like it watered down.
- Let sit in processor for 3-4 minutes to produce heat. Then add vinegar and pulse to blend.
- If the heat is not desired go ahead and add the vinegar without waiting.
- Jar the ground horseradish keeping the fumes away from eyes and nose. It`s powerful! So do be careful.
Reviews
-
After you process the horseradish and wait some minutes before adding vinegar it is very hot, which will depend on the root's characteristics. My Polish heritage adds cooked beets to the horseradish mash which smooths out the heat and makes a beautiful red color, especially for Easter ham, kielbasa.
-
Great recipe. I tweaked for GF by using ACV, plus I used Himalayan sea salt. My only problem is that it isn't hot enough. I allowed it to sit for 4 minutes, thinking it would be good and powerful, but it's not. Of course, that could be a matter of preference--horseradish isn't hot enough if it doesn't make my brain explode and my eyeballs pop out of their sockets. The root was super fresh--hubby dug it up just moments before we started. I wonder how long I need to wait before adding vinegar to get it really hot? Anybody?
-
Thank you for this super easy recipe! I substituted Apple cider vinegar to keep this Gluten-Free and needed to add a bit more ice water, mine was a little dry also. It made 5 cups of very hot, and very tasty horseradish! We used some right away in a sauce for Wild Caught Alaskan Salmon. Do be careful of the vapors while blending and bottling - they can be quite overwhelming! This will be my go-to recipe for Horseradish from now on!?
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RECIPE SUBMITTED BY
Rita1652
Jamesburg, New Jersey