Sometimes we like to make hot stuff. Like horseradish and wasabi-style hot stuff. The only problem is that it seems impossible to find organic varieties of either. Instead of continuing on a never ending wild goose chase, we just made our own. Horseradish is useful for creating shrimp cocktail sauce, adding kick to a sandwich, or spicing up scrambled eggs. Bonus: horseradish root is beneficial to both the circulatory and respiratory systems. Are you ready to kick it up a notch?
INGREDIENTS [Yields 2 cups]
2 c. fresh horseradish root peeled and diced
1/3 c. water
4 Tbsp. white wine vinegar
1 tsp. sea salt
Use a sharp knife or vegetable peeler to remove the tough outer layer from the horseradish root. Take a 6” section of the shaved root and chop it into small chunks.
Add the chunks to the food processor along with the 1/3 c. water and pulse until the horseradish is well-ground and pulpy.
Empty the horseradish into medium bowl and add white wine vinegar and salt. Mix with a spoon to combine. If you want it extra hot, add the vinegar immediately. If you prefer it to be milder, wait 5 minutes and then add vinegar. Mix it well and allow it to marinade.
Refrigerate in an air-tight jar. It stays fresh for up to 6 weeks. Warning: it gets increasingly hotter as time passes.
- 2 c. fresh horseradish root (brown outer skin removed & cut into small chunks)
- 1/3 c. water
- 4 Tbsp. white wine vinegar
- 1 tsp. sea salt
- 1. Add horseradish and water to food processor.
- 2. Pulse until well minced.
- 3. Transfer the horseradish to a medium size bowl and add the white wine vinegar and sea salt.
- 4. Store in an air-tight container in the refrigerator for up to 6 weeks.
- Note: Adding the vinegar immediately makes the horseradish hotter. If you would like a more mild horseradish, wait a few minutes then add the vinegar.
- Note: Be careful when touching the horseradish root. Do not touch your eyes or breathe in the air when food processing.