Cobra from green tomato recipe. Salad cobra from green tomatoes for the winter.
"Cobra" is a spicy snack made from tomatoes, with the addition of horseradish, hot hot pepper, garlic and other ingredients.
Such a snack can be prepared from both red and immature fruits.
"Cobra" from tomatoes - the basic principles of cooking
For cooking snacks take fleshy tomatoes. All vegetables, according to the recipe are cleaned, washed, ground in a meat grinder or grated. Tomatoes are ground in puree separately.
The tomato is poured into a saucepan and boiled, then the rest of the ingredients are laid and boiled for another 40 minutes. Table salt and sugar are poured. Before the end of cooking, pour in hot oil and vinegar.
Also, this snack is prepared without heat treatment. In this case, all the crushed ingredients are mixed and left for some time.
The finished snack is poured into prepared glass containers. These can be cans or bottles. Lidded and cooled. A “raw” snack is sealed with nylon caps and stored in a cellar or refrigerator.
Recipe 1. Snack "Cobra" from tomatoes without cooking
Ingredients
red tomatoes - five kg;
kitchen salt;
2 kg Bulgarian peppers;
half a kilo of horseradish;
five pods of hot red pepper;
half a kilogram of garlic.
Cooking method
1. Wash well the tomatoes and Bulgarian and hot peppers. At the pepper, remove the stem and seeds. Disassemble the heads of garlic into slices and free each from the husk.
2. All twist through the meat grinder. Transfer to a deep container and salt. Leave a snack for three days. It is necessary to mix it daily.
3. Wash glass containers with soda and dry. After three days, pour the snack on the banks, close the capron naps, and store in the refrigerator or cellar.
Recipe 2. "Cobra" from fierce green tomatoes
Ingredients
2500 g tomatoes green;
apples - half a kilo;
a glass of vegetable oil;
250 g Bulgarian peppers;
70 g chilli peppers;
onion - half a kilo;
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 Bulgarian and hot peppers. Free onion and garlic.
2. Grind all vegetables except garlic and hot pepper in a meat grinder with a fine grate. Put in a deep dish, add vegetable oil and salt. Send to the stove. After boiling, simmer for about an hour.
3. While vegetables are boiling, grind hot peppers and garlic cloves in a meat grinder. Put this mixture to the vegetables for a quarter of an hour until cooked. Stir and boil for a few more minutes.
4. Spread the snack on prepared glass containers and seal with tin lids.
Recipe 3. "Cobra" of tomatoes with beets
Ingredients
ripe tomatoes - three kg;
salt;
2 kg of beets;
half a cup of lean oil;
onion - kilogram;
pod of bitter pepper;
carrots - a kilogram.
Cooking method
1. Wash the tomatoes and cut out the damaged areas. Clean the beets and carrots and rinse well under the tap. Onions free from the top peel, and cut into quarters. Cut the stalk of the hot pepper and remove the seeds.
2. Twist all the vegetables in a meat grinder. Fold everything into a deep, suitable dish and put it on the stove. Boil, twist the fire and continue to simmer around those hours.
3. Wash the jars thoroughly, rinse and sterilize. Spread the snack in the prepared dishes, spin, cover with a warm cloth and cool for 24 hours. Then clean in a cool place.
Recipe 4. Salad "Cobra" from green tomatoes
Ingredients
three heads of garlic;
two and a half kg of green tomatoes;
two pods of red hot pepper;
a bunch of parsley;
vinegar 9% - 150 ml;
sugar - 60 g
Cooking method
1. Sort through and rinse fresh parsley under the tap. Finely chop it with a knife. Wash hot pepper pods, cut out stalks and seeds. Cut them into small pieces. Peel the garlic cloves and chop them with the help of a garlic press.
2. Rinse green tomatoes and cut into slices. Put everything in a deep bowl, sprinkle with salt and sugar, pour vinegar. Stir until the sugar crystals and salt dissolve.
3. Wash the glass container thoroughly and place in the oven for sterilization. Fill the dishes tightly with salad and cover with juice, which is separated from the vegetables.
4. Take a wide saucepan, cover the bottom with a cotton napkin, put the jars in it and pour cold water into the saucepan on the hanger. Put the pan on the fire and boil water. Sterilize the salad jars for ten minutes. Roll up the jars with sterile covers, turn them over and cover them with a blanket. Leave the snack for a day until it has cooled completely.
Recipe 5. "Cobra" of tomatoes with sweet peppers
Ingredients
red tomatoes - two kg;
horseradish - 100 g;
three heads of garlic;
three pods of red pepper bitter;
0.5 kg of sweet red peppers;
salt;
semi-bitter red pepper - 250 gr.
Cooking method
1. Wash and slice the tomatoes. My peppers, carefully scrub the seeds and chop large chunks. Horseradish and garlic clean and rinsed.
2. We twist tomato slices in a meat grinder. Pour the tomato mass into the pan. Then grind the peppers in the same way. We shift to the tomato. Horseradish and garlic finely three and lay out in the vegetable mass.
3. Add salt, at the rate of: per liter - 30 g. Mix well. Pour into a glass dish and close tightly. We send in storage in the refrigerator.
Recipe 6. "Cobra" of tomatoes with horseradish
Ingredients
kilogram of horseradish root;
two kilograms of dense, fleshy tomatoes;
salt;
red pepper - a kilogram;
garlic - 5 heads.
Cooking method
1. Clean the horseradish root and rinse under the tap.
2. Peppers and tomatoes thoroughly wash. Pepper clean from the seeds. Cut vegetables into chunks. Disassemble the garlic into cloves and free each from the husk.
3. The first thing is to twist the tomatoes in a meat grinder, alternating them with horseradish root. This is necessary to not so much burned eyes.
4. Put all enameled in a deep pan, salt and mix.
5. Wash the glass container and sterilize it in the oven. Pour the snack in this dish, cover with nylon covers and put in the refrigerator for storage.
Recipe 7. "Cobra" of tomatoes with herbs
Ingredients
ripe tomatoes - five kg;
parsley - five bunches;
garlic - half a kilo;
dill - five bunches;
hot pepper - 200 g;
sweet peppers - half a kilo.
Cooking method
1. Wash and chop meaty tomatoes. Grind in a meat grinder and pour a lot of tomatoes into a deep pan. Cook on moderate heat for about an hour.
2. Rinse hot and sweet peppers, remove seeds and cut into large chunks. Crush them just like tomatoes. Put in a mass of tomatoes, mix and cook for another half hour. Sort out the greens, wash them under the tap, dry slightly and chop finely with a knife. Pour it into a mixture of peppers and tomatoes.
3. Heat a glass of vegetable oil and pour it into the pan 20 minutes before the end of cooking. Salt it. The total cooking time is a couple of hours.
4. Pour the snack in the prepared container. Roll caps sterile and flip over. Wrap in an old jacket and cool.
Recipe 8. "Cobra" of tomatoes with aspirin
Ingredients
four pounds of sweet pepper;
salt;
ten kg fresh tomatoes;
two horseradish roots;
four pods of hot peppers;
six heads of garlic;
aspirin - tablet per liter.
Cooking method
1. Wash ripe tomatoes and cut into slices. Sweet and bitter pepper wash and clean the seeds. Cut it into chunks. Clean the root of horseradish. Head garlic disassemble into cloves, and free them from the peel.
2. Through the meat grinder, skip all the vegetables. Fold in a deep enamel bowl, salt and add aspirin, previously crushed into powder.
3. Cover with a lid and leave the snack for three days. Stir daily.
4. Pour into plastic bottles or glass jars. Cork and store in the refrigerator.
Recipe 9. "Cobra" of tomatoes with plums
Ingredients
ripe tomatoes - a kilogram;
horseradish root - 100 g;
plums - 100 g;
salt coarse and sugar;
garlic - head.
Cooking method
1. For this snack, take only ripe tomatoes. Fetch them, wash and cut into large slices. Clean the horseradish root and rinse. Rinse the plums, cut it in half and remove the stones. Head garlic disassemble into cloves and clean them from the husk.
2. Grind prepared vegetables in a meat grinder. Put the resulting mass of tomatoes in a suitable dish and place on the stove. Boil the mass for about an hour. Before the end of cooking, add bulk ingredients.
3. Pour the mixture into sterile glass jars, roll up the lids, and turn over. Cool the preservation completely, wrapped.
Recipe 10. "Cobra" of tomatoes with carrots
Ingredients
tomatoes - two kg;
vinegar 70% - ten drops;
horseradish root - 100 g;
hot pepper - pod;
garlic - 100 g;
carrot - 600 g
Cooking method
1. Ripe, fleshy tomatoes, wash and cut into slices. Grind in a meat grinder and pour a lot of tomatoes into the pan. Peel the garlic and horseradish root, chop the same way as tomatoes. Peel the carrots, and chop into fine chips.
2. Put all the vegetables in a mass of tomatoes, salt and mix. Cook for about an hour. Then pour in the vinegar, hold for a few more minutes on the fire.
3. Pour the finished snack into glass bottles or cans. Roll up and cool in the heat of the day.
Recipe 11. "Cobra" of tomatoes for the winter
Ingredients
ripe tomatoes - five pounds;
table salt;
paprika - kilogram;
vegetable oil - half a liter;
300 g of garlic;
fresh parsley - 300 g;
as much 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. Parsley and dill we sort out, rinse under the tap, shake off excess moisture and finely chop with a knife.
2. We skip the vegetables through a meat grinder separately. Pour the tomato into a suitable saucepan and set to cook for two hours.
3. Heat oil with oil until smoke appears. Immediately pour it into a 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 begins to boil, pour them into a prepared glass container and roll it up. We turn over the preservation and cool in the heat for a day.
- To make this snack, take only fleshy varieties of tomatoes. Fruits must be ripe and free from damage and rot. This is especially important if you cook a raw Cobra.
- The number of hot peppers can be calculated from their preferences. If you are a fan of little, put it more.
- This snack is almost impossible to spoil by adding greens. So you can experiment. In addition to parsley and dill, you can add any greens that you prefer.
- "Cobra" from tomatoes is great for meat. It is added to marinades for kebabs.
In the blessed time, when tomatoes are ripening en masse in private gardens and fields, it is worth preserving several jars of burning seasoning for the winter, which the housewives do not call as “cobra”, “hrenovina”, and “zhguchka”, and “adjika” ( although this seasoning is somewhat different) and "". Yes, I must admit, and prepare it differently, adding only its proven ingredients.
Canning tomatoes is an important moment in the life of any housewife, because we usually perplex both tomatoes in our own juice, and pickled tomatoes, and the 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, wormhole-free tomatoes, 1 kg of sweet bell pepper (it is pepper, although I didn’t make a cobra with it before, but it turned out it gives a special savory flavor), 4 heads of garlic, 4 hot peppers. We will add salt, sugar and red pepper powder to taste.
Cobra Cooking Recipe
All peeled and prepared ingredients should be cut into convenient slices and twisted in a meat grinder or in a blender - this is how a homogeneous sauce turns out, mix well, add spices (make the mixture well salted) and one aspirin tablet. Some housewives experiment with the taste of the "cobra", adding to it also a spoonful of sugar. Leave the tomato mixture on the table for the night. And in the morning pour into prepared jars or bottles. Cork. If you do not be lazy and sterilize the banks, the “cobra” will stand perfectly for a long time, without souring. Best of all, of course, in order to avoid spoilage, keep the Cobra all winter in the refrigerator. Why it is sometimes called “crap” is because sometimes grated horseradish is added to it in the process, which also makes the seasoning sauce hot.
This sauce should be served with various meat dishes, especially it is suitable for dumplings, mantles, steamed, and pasta.
Very tasty recipes from our site
Salad "Cobra" from green tomatoes for the winter with horseradish, garlic and pepper - awesome snack, tasty pickle!
Ingredients (6 liter cans):
- 2 kg of green tomatoes;
- 0.5 kg of carrots;
- 0.5 kg of sweet bell pepper;
- 3-4 pods of bitter pepper;
- 300 g horseradish root;
- 400 g of garlic;
- 2 bunches of fresh herbs (parsley, dill).
for brine:
- 3 liters of water;
- 130 g of salt;
- 250 g of sugar;
- 200 ml of vinegar 6%.
Cooking:
Salad "Cobra" from green tomatoes for the winter is simply incomparable! Sharp tomatoes, a very tasty pickle and an appetizing aroma leave little to indifferent. A convenient way of harvesting without the tedious process of canning is available to those who have never done the spin themselves before.
First of all, wash and clean all the vegetables well. Tomatoes cut into 4-8 parts, depending on their size. Carrots should be grated, chopped sweet pepper, chopped greens with a knife, and chop the garlic, horseradish and bitter paprika in a blender or meat mincer. Stir all the vegetables in a separate bowl.
Spread the mixture on the banks to the "coat", compacting hand. Glass containers are recommended to pre-fill with boiling water and let stand until it cools.
Prepare the brine: add salt and sugar to the pan with cold water, bring to the boil. Cool to a temperature that the hand could endure, and pour in the vinegar. Pour the sharp green tomatoes with the prepared pickle to the top. Place a square of gauze cloth on each jar and close with screw caps.
Day salad stands at room temperature, then transferred to the refrigerator for the final maturation. Trying "Cobra" can be somewhere in 2-3 weeks. Sharp, vibrant green tomatoes are stored throughout the long winter.
Salad of green tomatoes - the easiest way to prepare for the winter who have not had time to ripen tomatoes. My today's recipe - Cobra salad made from green tomatoes for the winter - is suitable only for those who are not indifferent to spicy snacks, because it turns out to be just brutally spicy! To be honest, I roll it only for my husband - he bursts him 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 very simple, the ingredients in the recipe use a minimum - tomatoes, garlic and hot peppers. It is not necessary to boil the vegetables before seaming, just chop, mix and sterilize the filled jars. That's so 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, fragrant or a mixture of peppers) - 8-10 pcs.
Output - about 1.2-1.3 liters.
The method of cooking salad "Cobra" of green tomatoes for the winter
First let's do the tomatoes. Carefully wash them and let the water drain.
Then we cut the dried tomatoes into medium-sized lobules (as usual cut into lettuce): cut large tomatoes into 6-8 slices, small ones can be cut into 4.
Pour tomatoes 0.5 tbsp. l salt, mix and set aside for a couple of hours, so they gave the juice. In this way, we save green tomatoes from their inherent bitterness.
Chopped garlic chopped: skip through a press or three on a fine grater. I used a grater. Hot pepper, not cleansing from seeds, cut into thin ringlets. Large peppers can be cut into semi-wheeled.
When salted tomatoes infuse, get rid of the released juice. After that, we report to them pepper and garlic.
Add bay leaves, the remaining 2 tbsp. l salt, sugar, vinegar and peppercorns (I took the Five Peppers mix).
Shake the salad with vegetable oil and knead it well. Important! It is certainly more convenient to mix the salad with your hands, but it is better to use a spoon or spatula for this. Either wear gloves on your hands, because they will literally burn with fire from burning peppers!
Ready salad try, if necessary, to your taste, add saliva or fill up with sugar and leave to brew for about 30 minutes. During this time, you can prepare a sterile container for the salad. I take jars of up to 0.5 liters so that an open jar can be eaten at a time or two. We fill the jars with the most tightly with a salad, evenly pour out the remaining juice and send it to sterilization.
Boil filled cans, covering them with lids: half-liter and smaller-volume banks (0.3-0.45 l) - 10 min., Liter - 20 min.
Then take out, close and turn over the covers. Wrap up warmly and leave overnight, then you can hide for storage. Salad will be excellent in the cold (cellar, refrigerator), and on the shelf in the pantry.
Fans of spicy probably have at least heard about this recipe. Past such seasoning pass difficult! Moreover, its preparation does not take much time, and its composition does not include anything expensive, difficult to access or exotic. We can say that the seasoning "Cobra" was born in our open spaces, by our cooks and was created only from our products.
Classic "Cobra"
Six kilos of tomatoes are washed and cut so that they pass through the hole in the meat grinder. Remove the place of attachment of the peduncles only if they are too rough. The resulting puree is placed on the fire and boiled down for half an hour. While the sauce is quietly boiling, in the same meat grinder, three hundred grams of garlic and extremely purified from the seeds are twisted. Together with them, five tablespoons of salt and 12 sugar are poured into the seasoning. If in doubt about the amount of sand, add gradually, mixing and trying. The resulting seasoning "Cobra" for the winter in vinegar does not need, well kept without it. It is only necessary to pour on sterile jars, cork and clean in the basement. In theory, the spin does not deteriorate without coolness, but no one can guarantee this, so if you have a cellar, do not ignore it.
How to do without cooking
Seasoning "Cobra" does not have to boil. If you prefer fresh taste, you can do otherwise. All ingredients in the same ratio are passed through the meat grinder at the same time. Mass salting; sugar recipe is not provided, but if desired, you can add it. Spicy seasoning "Cobra" is packaged in banks, and it should not reach the top. For four days she stands in the kitchen, she does not need to hide her in the cool. All this time the sauce has been roaming. The speed of the process depends on the temperature in the room, so that its readiness is determined visually: how to delaminate means ready. Drain the liquid that settles to the bottom is not necessary. The contents of the jar are simply mixed, the containers are closed with plastic lids and put in the refrigerator. Unfortunately, the Cobra seasoning made according to this recipe should be consumed within a couple of weeks, on the strength of a month. Longer it is not stored. 
Cobra sauce with aspirin
Need as a preservative. So we can say that this seasoning "Cobra" - for the winter. This time not only 10 kilograms of tomatoes will go through a meat grinder, half a kilo of garlic and hot pepper, but also horseradish - its amount is determined by your sympathy for this root. Three tablets of aspirin are ground into dust, together with salt and a glass of sunflower oil are added to the mass. Mixed seasoning "Cobra" as carefully as possible so that the added evenly distributed throughout the volume. You pour it in sterile jars, roll it - and into the pantry. Cold storage is optional. 
"Cobra" from green tomatoes
Usually this seasoning is made from red tomatoes and acts as a sauce. However, there is a green spicy snack with the same name. For her, two and a half kilograms of green small tomatoes are sliced. Two long hot peppers crumble or squares, or rings (if they are quite narrow). Three heads of garlic are disassembled and pressed through a press. In a large container, all the components are mixed, half a cup of vinegar is poured into them, and sugar and salt are poured in — both of which are 3 large spoons, only salt is incomplete, and sugar is with a slide. The appetizer is left alone, so that all ingredients allow the juice to soak in and out with them. Only after this, the harvesting either begins to be eaten, or is decomposed into sterilized jars and rolled up.
So if you are a fan of not only spicy sauces, but also spicy snacks, you can prepare both for the winter, and under the same name.
