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“The adjika version, which I personally like much more.
Firstly, because this is an absolutely natural product - without vinegar and overcooked, overcooked oil, which often causes heartburn. Secondly - ease of preparation. Well, in general, I love pickled tomatoes! :)
This is also a great dressing for borscht! 2-3 tablespoons – both the acid and the spiciness are just super!”
Very good recipe. Especially recommended for spicy lovers. True, I liked eating this “Cobra” better immediately after cooking - fresh. And my husband said that it’s simply wonderful both fresh and fermented. And he cannot choose which is better.
Zoya, thank you very much for the recipe. Now it is in our “golden collection”.
COMPOUND
2kg tomatoes, 10 bell peppers, 300g garlic, 2~3 hot peppers, salt
Pass all ingredients through a meat grinder.
Add salt to taste.
Pour into jars. Do not fill the jars to the top, because... the mass will increase during fermentation.
Leave for 3~4 days at room temperature to ferment.
Readiness can be determined by the separation of the mass - there should be a thick component at the top, and a liquid at the bottom.
Mix the finished mixture and put it in the refrigerator.
Exit: 3 liters.
Spicy seasonings and sauces:
If you haven’t prepared a couple of jars of this sauce for the winter, it means you haven’t closed the canning season yet. After all, how can you forget about the bright, aromatic, piquant addition that is served with almost all side dishes, meat dishes and sandwiches. “Tomato cobra” is a homemade classic and for good reason!
Ingredients
- Tomato - 5 kg.
- Chili pepper - 3-4 pcs.
- Cilantro - 2 bunches.
- Carrots - 3 pcs.
- Salt - 2.5 tbsp.
- Bell pepper - 2.5 kg.
- Dill - 2 bunches.
- Parsley - 3 bunches.
- Sunflower oil - 1 cup.
- Garlic - 20 cloves.
Cooking method
- Wash the tomatoes, cut them in half, and pass through a meat grinder.
- Pour the resulting puree into a saucepan, put on fire, and cook after boiling for 1 hour.
- Wash the bell peppers, remove the seeds and stems; for chili peppers, remove only the stems. Pass both types of peppers through a meat grinder.
- Grate the carrots using a fine-hole grater.
- Place the pepper and carrot mixture in the pan with the tomatoes and cook for another 25 minutes.
- Peel the garlic, grate it on a fine grater, chop the herbs. Place everything in the pan and continue cooking for 8-10 minutes.
- 2 minutes before the end of cooking, pour in the oil and add salt. Pour the sauce into hot sterilized jars and close with sterilized lids. Turn over, wrap, leave until completely cool. Store in a cool place.
Why "cobra"?
After all, this is a spicy and very hot appetizer, which is prepared from tomatoes, with the addition of hot hot peppers, garlic and other ingredients. And only cobra can be associated with such a “daring” snack. What do you think?
Spicy lovers have probably at least heard of this recipe. It’s hard to pass up such a seasoning! Moreover, its preparation does not take much time, and its composition does not include anything expensive, difficult to obtain or exotic. We can say that the “Cobra” seasoning was born in our open spaces, by our culinary specialists and created only from our products.
Classic "Cobra"
Six kilos of tomatoes are washed and cut so that they fit into the hole in the meat grinder. The attachment point of the stalks should be removed only if they are too rough. The resulting puree is placed on the fire and boiled for half an hour. While the sauce is quietly boiling, three hundred grams of garlic, completely cleared of seeds, are twisted in the same meat grinder. Along with them, five tablespoons of salt and 12 tablespoons of sugar are poured into the seasoning. If you are in doubt about the amount of sand, add gradually, stirring and testing. The resulting “Cobra” seasoning does not need vinegar for the winter and can be stored well without it. You just need to pour it into sterile jars, seal it and put it in the basement. In theory, the twist does not deteriorate even without refrigeration, 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 through a meat grinder simultaneously. The mass is salted; Sugar is not included in the recipe, but you can add it if you wish. Hot seasoning “Cobra” is packaged in jars, and it should not reach the top. It has been standing in the kitchen for four days; there is no need to hide it in the cool. All this time the sauce is fermenting. The speed of the process depends on the temperature in the room, so its readiness is determined visually: when it separates, it means it’s ready. There is no need to drain the liquid that settles to the bottom. The contents of the jar are simply mixed, the containers are closed with plastic lids and placed in the refrigerator. Unfortunately, Cobra seasoning made according to this recipe must be consumed within a couple of weeks, or 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 kilograms of tomatoes, half a kilogram of garlic and hot peppers will go through the meat grinder, but also horseradish - determine its quantity based on your liking for this root. Three aspirin tablets are ground into dust and added to the mass along with salt and a glass of sunflower oil. The Cobra seasoning is mixed as thoroughly as possible so that the added mixture is evenly distributed throughout the entire volume. Pour into sterile jars, roll up and into the pantry. Cold storage is not necessary.
"Cobra" of green tomatoes
This condiment is usually made from red tomatoes and acts as a sauce. However, there is also a green savory snack with the same name. For her, two and a half kilograms of small green tomatoes are cut into slices. Two long hot peppers are crumbled either into squares or 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 ingredients are mixed, half a glass of vinegar is poured into them and sugar and salt are poured in - 3 large spoons of both, only the salts are incomplete, and the sugars are heaped. The appetizer is left alone so that all the ingredients release the juice and become mutually saturated with it. Only after this the workpiece either begins to be eaten, or is put into sterilized jars and rolled up.
So if you are a fan of not only spicy snacks, you can prepare both for the winter, under the same name.
Eggplant "Cobra" for the winter has a bright taste and unique aroma. The appetizer turns out to be quite spicy, which is why it got its original name. For this recipe, it is best to use small, young eggplants with unripe seeds.
If the eggplants are bitter, the eggplant slices must first be salted and left for 20 minutes so that they release the juice. Then dry the vegetables from excess moisture on paper napkins and fry in vegetable oil. From the specified amount of ingredients you get 1.5 liters of preserved food, I advise you to immediately make a double quantity.
Ingredients:
- 1 kg eggplants
- 4 heads of garlic
- 2 pods of hot pepper
- 0.5 kg sweet pepper
- 2 tbsp. l. salt
- 80 ml 9% table vinegar
- 100 ml vegetable oil for frying
How to cook “Cobra” from eggplants for the winter:
Wash the eggplants and trim the stems. Cut the vegetables into slices 0.5 cm thick.
Place the chopped eggplants in a frying pan with heated vegetable oil.
Fry the vegetables until golden brown on both sides. This way we will prepare all the eggplants.
Wash the fleshy red pepper and remove the seed box. To make it more convenient to grind it using a blender or meat grinder, cut the pepper into medium-sized pieces.
Combine peeled garlic cloves and bell peppers in a blender bowl. To make the eggplant “Cobra” appetizer spicy for the winter, add a pod of seeded hot pepper.
Grind the ingredients into a homogeneous mass.
Add table vinegar and salt to it. Mix thoroughly until the salt is completely dissolved.
Dipping the fried eggplant slices into adjika, transfer them to clean glass jars. Fill the blanks with the remaining adjika on top. Cover the jars with sterilized metal lids.
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