Cobra from green tomatoes recipe. Cobra salad from green tomatoes for the winter.
"Cobra" is a spicy appetizer made from tomatoes, with the addition of horseradish, hot chili peppers, garlic and other ingredients.
This appetizer can be prepared from both red and unripe fruits.
Tomato Cobra - the basic principles of cooking
To prepare snacks, take fleshy tomatoes. All vegetables, according to the recipe, are cleaned, washed, chopped in a meat grinder or grated. Tomatoes are chopped separately in mashed potatoes.
The tomato is poured into a saucepan and boiled, then the rest of the ingredients are added and boiled for another 40 minutes. Table salt and sugar are added. Before the end of cooking, pour in hot oil and vinegar.
Also, this appetizer is prepared without heat treatment. In this case, all the crushed ingredients are mixed and left for a while.
The finished snack is poured into prepared glass containers. These can be cans or bottles. Roll up the lids and cool. "Raw" appetizer is corked with nylon lids and stored in a cellar or refrigerator.
Recipe 1. Snack "Cobra" from tomatoes without cooking
Ingredients
red tomatoes - five kg;
kitchen salt;
2 kg of bulgarian peppers;
half a kilogram of horseradish;
five pods of hot red pepper;
half a kilogram of garlic.
Cooking method
1. Wash the tomatoes and bell and hot peppers well. Remove the stalks and seeds from the pepper. Disassemble the heads of garlic into cloves and free each of the husks.
2. Twist everything through a meat grinder. Transfer to a deep container and salt. Leave the snack on for three days. Stir it daily.
3. Wash glass containers with soda and dry. After three days, pour the snack into the jars, close with nylon lids, and store in the refrigerator or basement.
Recipe 2. "Cobra" from fierce green tomatoes
Ingredients
2500 g of green tomatoes;
apples - half a kilogram;
a glass of vegetable oil;
250 g of bulgarian peppers;
70 g of hot peppers;
onions - half a kilogram;
garlic - 100 g.
Cooking method
1. Wash all vegetables except onions and garlic. Peel the apples and cut the seed boxes. Remove stalks and seeds from bell peppers and hot peppers. Peel the onion and garlic.
2. Grind all vegetables, except for garlic and hot pepper, in a meat grinder with a fine grid. Put in a deep bowl, add vegetable oil and salt. Send to the stove. After boiling, simmer for about an hour.
3. While the vegetables are boiling, grind hot pepper and garlic cloves in a meat grinder. Put this mixture with vegetables for a quarter of an hour until cooked. Stir and cook for a few more minutes.
4. Pour the snack into prepared glass containers and seal with tin lids.
Recipe 3. "Cobra" from tomatoes with beets
Ingredients
ripe tomatoes - three kg;
salt;
2 kg of beets;
half a glass of lean oil;
onions - a kilogram;
a pod of hot pepper;
carrots - a kilogram.
Cooking method
1. Wash the tomatoes and cut out the damaged areas. Peel the beets and carrots and rinse well under the tap. Peel the onion and cut into quarters. By the pod hot pepper stalk and remove seeds.
2. Twist all vegetables in a meat grinder. Place everything in a deep, suitable dish and place on the stovetop. Bring to a simmer, simmer and continue simmering for about those hours.
3. Wash the jars thoroughly, rinse and sterilize. Put the appetizer in prepared dishes, twist, cover with a warm cloth and cool for 24 hours. Then put it away in a cool place.
Recipe 4. Cobra salad from green tomatoes
Ingredients
three heads of garlic;
two and a half kg of green tomatoes;
two pods of hot red pepper;
a bunch of parsley;
vinegar 9% - 150 ml;
sugar - 60 g.
Cooking method
1. Sort out and rinse fresh parsley under the tap. Chop it finely with a knife. Wash the hot pepper pods, cut out the stalks and seeds. Cut them into small pieces. Peel the garlic cloves and chop with a garlic press.
2. Rinse green tomatoes and cut into wedges. Transfer everything to a deep bowl, sprinkle with salt and sugar, pour over with vinegar. Stir everything until the sugar and salt crystals dissolve.
3. Wash the glass container thoroughly and place it in the oven for sterilization. Fill the dishes tightly with salad and pour over the juice that came out of the vegetables.
4. Take a wide saucepan, cover the bottom with a cotton napkin, put the jars in it and pour into the pan cold water up to the shoulders. Place a saucepan on a fire and boil water. Sterilize the salad jars for ten minutes. Roll up the jars with sterile lids, turn over and wrap them in a blanket. Leave the snack on for 24 hours until it has cooled completely.
Recipe 5. "Cobra" from tomatoes with bell peppers
Ingredients
red tomatoes - two kg;
horseradish - 100 g;
three heads of garlic;
three pods of red bitter pepper;
0.5 kg of sweet red peppers;
salt;
semi-bitter red pepper - 250 gr.
Cooking method
1. Rinse and cut the tomatoes. Wash the peppers, clean the seeds thoroughly and chop them into large pieces. We clean and rinse horseradish and garlic.
2. Twist the tomato slices in a meat grinder. Pour the tomato mass into a saucepan. Then grind the peppers in the same way. We transfer to a tomato. Horseradish and garlic finely three and spread in the vegetable mass.
3. Pour in salt, at the rate: per liter - 30 g. Mix well. Pour into glassware and close tightly. We send for storage in the refrigerator.
Recipe 6. "Cobra" from tomatoes with horseradish
Ingredients
a kilogram of horseradish root;
two kilograms of dense, fleshy tomatoes;
salt;
red pepper - a kilogram;
garlic - 5 heads.
Cooking method
1. Peel the horseradish root and rinse under the tap.
2. Wash the peppers and tomatoes thoroughly. Peel off the seeds. Cut the vegetables into large chunks. Disassemble the garlic into cloves and free each of the husks.
3. First of all, twist the tomatoes through a meat grinder, alternating them with horseradish root. This is necessary so that the eyes do not burn so much.
4. Put everything in a deep enamel saucepan, salt and stir.
5. Wash glass containers and place in the oven to sterilize. Pour the snack into this dish, cover with nylon lids and put in the refrigerator for storage.
Recipe 7. "Cobra" from tomatoes with herbs
Ingredients
ripe tomatoes - five kg;
parsley - five bunches;
garlic - half a kilogram;
dill - five bunches;
hot pepper - 200 g;
sweet peppers - half a kilogram.
Cooking method
1. Wash meaty tomatoes and chop coarsely. Grind in a meat grinder and pour the tomato mixture into a deep saucepan. Simmer over moderate heat for about an hour.
2. Rinse hot and sweet peppers, remove seeds and cut into large chunks. Grind them in the same way as tomatoes. Put in a mass of tomatoes, stir and cook for another half hour. Sort out the greens, wash under the tap, dry slightly and chop finely with a knife. Pour it into the pepper and tomato mixture.
3. Heat a glass of vegetable oil and pour it into a saucepan 20 minutes before the end of cooking. Salt. The total cooking time is a couple of hours.
4. Pour the snack into the prepared container. Roll up sterile lids and turn over. Wrap in an old jacket and cool.
Recipe 8. Tomato "Cobra" with aspirin
Ingredients
four kilograms of sweet pepper;
salt;
ten kg of fresh tomatoes;
two horseradish roots;
four pods of hot pepper;
six heads of garlic;
aspirin - a tablet per liter.
Cooking method
1. Ripe tomatoes, wash and cut into wedges. Wash sweet and hot peppers and clean the seeds. Cut it into large chunks. Peel the horseradish root. Disassemble the heads of garlic into cloves, and free them from the peel.
2. Pass all vegetables through a meat grinder. Place in a deep enamel bowl, salt and add aspirin, previously ground into powder.
3. Cover and leave the appetizer for three days. Stir daily.
4. Pour over plastic bottles or glass jars. Seal and store in the refrigerator.
Recipe 9. "Cobra" from tomatoes with plums
Ingredients
ripe tomatoes - a kilogram;
horseradish root - 100 g;
plums - 100 g;
coarse salt and sugar;
garlic - head.
Cooking method
1. For this snack, use only ripe tomatoes. Go through them, wash and cut into large slices. Peel the horseradish root and rinse. Rinse the plums, cut in half and remove the seeds. Disassemble the head of garlic into cloves and peel them.
2. Grind prepared vegetables in a meat grinder. Transfer the resulting tomato mass to a suitable dish and place on the stove. Cook the mass for about an hour. Add free-flowing ingredients before finishing cooking.
3. Pour the mixture into sterile glass jars, roll up the lids and turn over. Cool the preservation completely by wrapping it up.
Recipe 10. "Cobra" from tomatoes with carrots
Ingredients
tomatoes - two kg;
vinegar 70% - ten drops;
horseradish root - 100 g;
hot pepper - pod;
garlic - 100 g;
carrots - 600 g.
Cooking method
1. Ripe, fleshy tomatoes, wash and cut into slices. Grind in a meat grinder and pour the mass of tomatoes into a saucepan. Peel the garlic and horseradish root, chop in the same way as tomatoes. Peel the carrots and chop them into fine shavings.
2. Put all vegetables in the tomato paste, salt and stir. Cook the snack for about an hour. Then pour in the vinegar, keep it on fire for a few more minutes.
3. Pour the finished snack over glass bottles or banks. Roll up and cool in the warmth for a day.
Recipe 11. "Cobra" from tomatoes for the winter
Ingredients
ripe tomatoes - five kilograms;
table salt;
bell pepper red - kilogram;
vegetable oil - half a liter;
300 g of garlic;
fresh parsley - 300 g;
the same amount of dill.
Cooking method
1. Rinse the Bulgarian pepper under the tap and clean the seeds. We cut it into large chunks. My tomatoes and cut into slices. Peel the garlic. We sort out the parsley and dill, rinse under the tap, shake off excess moisture and chop finely with a knife.
2. We pass vegetables through a meat grinder separately. Pour the tomato into a suitable saucepan and cook for two hours.
3. Heat the lean oil until smoke appears. Pour it immediately into the tomato-vegetable mixture.
4. Put the pepper and continue to cook for another 45 minutes. Then pour the herbs and cook for another 15 minutes. Add garlic at the end.
5. As soon as the mixture starts to boil, pour them into prepared glass containers and roll them up. Turn the preservation over and cool it warm for a day.
- For this appetizer, use only meaty tomatoes. The fruits must be ripe and free from damage and rot. This is especially important if you are preparing raw "Cobra".
- The amount of hot pepper can be calculated from your preferences. If you are a spicy lover, put more of it.
- It's almost impossible to spoil this appetizer by adding greens. Therefore, you can experiment. Besides parsley and dill, you can add any greens you prefer.
- Tomato "Cobra" goes well with meat. It is added to barbecue marinades.
In a fertile time, when tomatoes are massively ripening in private gardens and fields, it is worth preserving several jars of hot seasoning for the winter, which the housewives do not call “cobra”, and “horseradish”, and “stinging”, and “adjika” ( although this seasoning is somewhat different) and "". Yes, I must admit, and they prepare it in different ways, adding only their proven ingredients.
Canning tomatoes is important point in the life of any housewife, as usually we are puzzled with tomatoes in own juice, and pickled tomatoes, and a question, how to cook a cobra in your own kitchen. I suggest making a "cobra" according to this recipe.
Ingredients: Take 3 kg of ripe tomatoes without wormholes, 1 kg of sweet bell pepper (exactly pepper, although I didn’t make a "cobra" with it before, but it turns out it gives a special piquant taste), 4 heads of garlic, 4 hot peppers. And we will add salt, sugar and ground red pepper to taste.
Cobra recipe
All peeled and prepared ingredients must be cut into convenient slices and twisted in a meat grinder or in a blender - this is a homogeneous sauce, stir well, add spices (make the mixture well salted) and one aspirin tablet. Some housewives experiment with the taste of the "cobra", adding a spoonful of sugar to it. Leave the tomato mixture on the table overnight. Pour into prepared jars or bottles in the morning. Seal. If you are not too lazy and sterilize the banks, then the "cobra" will stand just fine long time without souring. Best of all, of course, to avoid spoilage, keep the "cobra" all winter in the refrigerator. Why it is sometimes called "horseradish" is because sometimes grated horseradish is added to it in the process, which also spices up the seasoning sauce.
This sauce should be served with various meat dishes, especially with dumplings, mantas, steamed, and pasta.
Delicious recipes from our site
Cobra salad of green tomatoes for the winter with horseradish, garlic and pepper - a funky snack, delicious pickle!
Ingredients (for 6 liter cans):
- 2 kg of green tomatoes;
- 0.5 kg of carrots;
- 0.5 kg of sweet bell pepper;
- 3-4 pods of hot pepper;
- 300 g horseradish root;
- 400 g of garlic;
- 2 bunches of fresh herbs (parsley, dill).
for brine:
- 3 liters of water;
- 130 g salt;
- 250 g sugar;
- 200 ml vinegar 6%.
Preparation:
Cobra salad from green tomatoes for the winter is simply incomparable! Sharp tomatoes, delicious pickle and appetizing aroma leave few people indifferent. Convenient way blanks without the tedious canning process are also available to those who have never made twists on their own before.
First, wash and peel all vegetables well. Cut the tomatoes into 4-8 pieces, depending on their size. Grate the carrots, cut the sweet bell pepper into strips, chop the greens with a knife, and chop the garlic, horseradish and hot peppers in a blender or through a meat grinder. Toss all vegetables in a separate bowl.
Spread the mixture over the jars up to the shoulders, compacting with your hand. It is recommended to pre-pour the glass container with boiling water and let it stand until it cools.
Prepare the brine: in a saucepan with cold water add salt and sugar, bring to a boil. Cool to a temperature so that your hand can endure, and pour in the vinegar. Pour the prepared brine over the spicy green tomatoes all the way to the top. Place a square of gauze napkin on each jar and close with screw caps.
The salad is worth a day room temperature, then, transfer to the refrigerator for final ripening. You can try Cobra in about 2-3 weeks. Spicy, vigorous green tomatoes are stored throughout the long winter.
Green tomato salad is the easiest way to prepare unripe tomatoes for the winter. My today's recipe - Cobra salad of green tomatoes for the winter - is suitable exclusively for those who are not indifferent to spicy snacks, because it turns out to be just brutally spicy! To be honest, I roll it up only for my husband - he eats it with great pleasure. I allow myself to eat only a few tomato slices - delicious, but too hot, the salad turns out, in general, it fully justifies its name. Preparing a salad of green tomatoes "Cobra" for the winter is quite simple, there are a minimum of ingredients in the recipe - tomatoes, garlic and hot peppers. You do not need to boil vegetables before rolling, just chop, mix and sterilize the filled jars. It's that simple!
Ingredients:
- green tomatoes - 1.5 kg,
- garlic - 80 g (2 medium heads),
- hot pepper - 70 g (2 medium pods),
- sugar - 2 tbsp. l.,
- salt - 2.5 tbsp. l.,
- sunflower oil - 50 ml,
- vinegar 70% - 1 tbsp. l.,
- bay leaf - 2 pcs.,
- peppercorns (black, allspice or a mixture of peppers) - 8-10 pcs.
The output is about 1.2-1.3 liters.
Method of preparing Cobra salad from green tomatoes for the winter
Let's start with the tomatoes. Wash them thoroughly and let the water drain.
Then cut the dried tomatoes average size slices (as usually cut for salad): cut large tomatoes into 6-8 slices, small ones can be 4.
Pour tomatoes 0.5 tbsp. l. salt, mix and set aside for a couple of hours so that they give juice. In this way, we rid green tomatoes of their inherent bitterness.
Chop the peeled garlic: pass through a press or three on a fine grater. I used a grater. Hot peppers, without peeling seeds, cut into thin rings. Large peppers can be cut into half rings.
When the salted tomatoes are infused, we get rid of the released juice. Then we bring pepper and garlic to them.
Add bay leaves, the remaining 2 tbsp. l. salt, sugar, vinegar and peppercorns (I took ready mix"Five peppers").
Season the salad vegetable oil and knead it well. Important! Stir the salad with your hands, of course, it is more convenient, but it is better to use a spoon or spatula for this. Or put on gloves on your hands, because from hot peppers they (hands) will literally burn with fire!
We try the finished salad, if necessary, add salt to your taste or add sugar and leave it to brew for 30 minutes. During this time, you can prepare a sterile container for the salad. I take jars up to 0.5 liters so that an open jar is eaten in a time or two. Fill the jars with salad as tightly as possible, pour the remaining juice evenly and send it for sterilization.
We boil filled jars, covering them with lids: half-liter and smaller jars (0.3-0.45 liters) - 10 minutes, liter - 20 minutes.
Then we take out, close and turn over onto the lids. We wrap it up warmly and leave it overnight, then you can hide it for storage. The salad will stand perfectly in the cold (cellar, refrigerator), and on the shelf in the pantry.
Spicy lovers have probably at least heard about this recipe. It is difficult to pass by such a seasoning! Moreover, its preparation will not take much time, and it does not include anything expensive, difficult to access or exotic. We can say that the Cobra seasoning was born in our open spaces, by our culinary experts and is created only from our products.
Classic "Cobra"
Six kilos of tomatoes are washed and cut so that they slip into the opening of the meat grinder. Remove the attachment point of the stalks only if they are too rough. The resulting puree is placed on fire and boiled for half an hour. While the sauce is boiling quietly, three hundred grams of garlic and extremely seed-free are twisted in the same meat grinder. Together with them, five tablespoons of salt and 12 tablespoons of sugar are poured into the seasoning. When in doubt about the amount of sand, add gradually, stirring and sampling. The resulting seasoning "Cobra" does not need vinegar for the winter, it is perfectly stored without it. You just need to pour it into sterile jars, seal it and put it in the basement. In theory, the spin does not deteriorate even without coolness, but no one can guarantee this, so if you have a cellar, do not ignore it.
How to do without cooking
Cobra seasoning does not have to be boiled. If you prefer a fresh taste, you can do it differently. All ingredients in the same ratio are passed simultaneously through a meat grinder. The mass is salted; sugar is not provided by the recipe, but if you wish, you can add it. Cobra hot seasoning is packaged in cans, and it should not reach the top. For four days she has been standing in the kitchen, there is no need to hide her in the cool. All this time, the sauce ferments. The speed of the process depends on the temperature in the room, so its readiness is determined visually: how it stratifies, it means ready. It is not necessary to drain the liquid that settles to the bottom. The contents of the jar are simply mixed, the containers are closed plastic lids and put in the refrigerator. Unfortunately, the "Cobra" seasoning made according to this recipe should be consumed within a couple of weeks, at most a month. It is not stored longer. 
Cobra sauce with aspirin
Needed as a preservative. So we can say that this "Cobra" seasoning is for the winter. This time, not only 10 kilos of tomatoes, half a kilogram of garlic and hot peppers will go through the meat grinder, but also horseradish - determine its amount by your sympathy for this root. Three aspirin tablets are ground into dust, along with salt and a glass sunflower oil added to the mass. The "Cobra" seasoning is mixed as thoroughly as possible so that the added is evenly distributed throughout the entire volume. Pour it into sterile jars, roll it up - and into the pantry. Cold storage is not required. 
Cobra from green tomatoes
This seasoning is usually made with red tomatoes and acts as a sauce. However, there is also a green tapas by the same name. For her, two and a half kilograms of small green tomatoes are cut into slices. Two long hot peppers crumble either in squares or in rings (if they are narrow enough). Three heads of garlic are disassembled into cloves and pressed through a press. In a large container, all the components are mixed, half a glass of vinegar is poured into them and sugar and salt are poured - both of which are 3 large spoons each, only the salts are incomplete, and the sugar is heaped. The appetizer is left alone so that all the components let in the juice and are mutually saturated with it. Only after that, the workpiece either begins to be eaten, or is laid out in sterilized jars and rolled up.
So if you are a fan of not only hot sauces, but also spicy snacks, you can prepare both for the winter, and under the same name.
