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
⅓ 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 ⅓ 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.Print
- Total Time: 15 minutes
- Yield: 2 1x
Vegan, Gluten-Free, Dairy-Free
- 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: Waiting to add the vinegar makes the horseradish hotter. If you would like a more mild horseradish, add the vinegar immediately.
Note: Be careful when touching the horseradish root. Do not touch your eyes or breathe in the air when food processing.
- Prep Time: 15 mins
- Calories: 241
- Sugar: 38g
- Sodium: 3869mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 16g
- Protein: 6g
- Cholesterol: 0mg
i am going to try this out!
Trying this recipe for the 1st time sounds good fresh horse radish saved my fatherinlaws life once .when he was told to take when he was very sick coming down very sick so iam trying this one for the 1st time is better then the brought stuff in the chops these days
Awesome! I hope you enjoy! Horseradish can work magic lol.
Trying this recipe for the 1st time sounds good fresh horse radish saved my fatherinlaws life once .when he was told to take when he was very sick coming down very sick so iam try this one frsh is better then the brought stuff in the chops these days
Great I'm going to the store and get my ingredients. Last time I went they only had sauce so I went home without any. I'll let you know how it turns out. My brother said he can never find any hot enough so I also sent it to him. Thanks for the recipe.
This is definitely hotter than store-bought! Actual horseradish root can be difficult to find, but most Asian markets stock it, as well as Whole Foods, Fresh Thyme, etc.
I think our horseradish root was defective, ours is mild at best. Bummer.
I would recommend making this before you need it and or maybe add vinegar slowly or none at all. And note to self ... I should have bought some as a back up.
For us maybe next time no vinegar - however if we do not add vinegar will it turn brown?
Ugg. I wonder if horseradish is the same as Chile peppers... some are hotter that others?
I'm sorry your horseradish didn't turn out as hot as you wanted! This recipe usually creates some potent stuff. If the horseradish is exposed to air for too long, it can lose it's heat quickly. But I would also assume that some horseradish is hotter than others, just like chiles.
no, i think ,I think it depends how fresh it is,today i bought \some , lets c what happen
Loved tip about waiting to add vinegar!
Glad it helped! :)
Just made some of this horseradish. It is by far the best horseradish I have ever had but warning very hot yummy yummy.
Yes, it's very hot! Glad you enjoyed. :)
Hello. Could you use apple cider vinegar in place of the white wine vinegar?
I've never tried using ACV in place of white wine vinegar but I would assume it would work just fine.
I loved your pictures, really helped me with following your recipe correctly! Thanks for sharing!
Yay! I'm glad to hear that!
Love this recipe. As a person with a corn allergy, I can’t use any of the pre-made versions as they all use distilled white vinegar which is corny. Thanks for sharing.
Ahhh yay! I'm so glad you found an alternative that works for you.
Distilled white vinegar is derived from corn ??
Yes, it is. That's just the process for making horseradish. I haven't found any other way to make it work.
We add the vinegar as we process the root. If it were any hotter it would melt the plastic container.
I don't think waiting to add it would make any difference.
When it reads, wait longer...........how long? Hour, overnight, etc
Hi Jeff – You could add the vinegar immediately or wait 15 minutes to an hour to add it.
Wow cuz this is really excellentexcellent job! Congrats and keep it up
Hi! can't wait to make some! Question...I can't have vinegar of any kind. Do you have an idea for a sub? Lemon juice? thanks :)
Hi Leora –
Unfortunately, I don't think lemon juice would work the same in this recipe. The vinegar is important in the process and lemon would create a different end result. :/ You could try it and see how it turns out, but it will probably be a little different!
The text under the photos contradicts the text in the recipe instructions. One says the horseradish will be hotter if you wait before adding the vinegar, and the other says it will be hotter if you add the vinegar right away. Would you please confirm which is correct? :-)
Hi Kitty –
Thanks for pointing that out, our mistake! The longer you wait to add vinegar, the hotter the horseradish will get. The recipe has been corrected. Thanks again!
You forgot to warn people NOT to take a big whiff of it while they are preparing it. Also, I was under the impression that you waited long to add the vinegar if you wanted hotter sauce. I'll follow your directions though.
Eileen @ Phoenix Helix
This recipe looks delicious AND it fits the paleo autoimmune protocol. So, thank you! I just started a weekly Paleo AIP Recipe Roundtable through my blog, and I would love it if you linked up this recipe. I’m trying to expand resources for the AIP community. Here’s the link: http://www.phoenixhelix.com/2013/12/04/paleo-aip-recipe-roundtable-5/
Eileen, thank you for getting in touch with us! We love your website and what you're doing. Two thumbs up from us :). I just submitted our link for the horseradish. We'll make sure to submit any recipe that fits your guidelines when they come up. Thanks again!