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. The longer that you wait to add the vinegar, the hotter the horseradish will get. If you prefer it to be milder, immediately add vinegar. Mix it well and allow it to marinate.
Refrigerate in an air-tight jar. It stays fresh for up to 6 weeks. Warning: it gets increasingly hotter as time passes.
- Serves: 2
- Calories: 241
- Fat: 3g
- Saturated fat: 0g
- Unsaturated fat: 3g
- Trans fat: 0g
- Carbohydrates: 54g
- Sugar: 38g
- Sodium: 3869mg
- Fiber: 16g
- Protein: 6g
- Cholesterol: 0mg
- 2 c. fresh horseradish root (brown outer skin removed & cut into small chunks)
- ⅓ c. water
- 4 Tbsp. white wine vinegar
- 1 tsp. sea salt
- Add horseradish and water to food processor.
- Pulse until well minced.
- Transfer the horseradish to a medium size bowl and add the white wine vinegar and sea salt.
- Store in an air-tight container in the refrigerator for up to 6 weeks.
Note: Be careful when touching the horseradish root. Do not touch your eyes or breathe in the air when food processing.