Khrenovina

Method

1. 1Wash the tomatoes and remove the stems; for a smoother sauce, blanch and peel them. Peel the horseradish root and garlic and seed the hot pepper.
2. 2Chill the horseradish root in the freezer for 1 to 2 hours; this tames the fumes and makes it easier to grind.
3. 3Working in a ventilated spot, grind the tomatoes, horseradish, garlic, and hot pepper through a meat grinder or blend them. The horseradish fumes are sharp, so tie a bag over the grinder spout or keep the blender lid on.
4. 4Stir in the salt and sugar until fully dissolved. Do not cook the sauce.
5. 5Pack into clean, sterilised jars, close tightly and refrigerate.
6. 6Let it stand in the fridge at least overnight before serving so the heat evens out. Keep it refrigerated and finish it within a week, or freeze it in small jars. Serve with pelmeni, meat, fish, or on black bread.