Author Notes: In my grocery store, under the table, I noticed some green tomatoes. The idea came to me: Let's make green ajvar.
I didn't make or eat some for years. It used to be a regular thing at the end of tomato season. —anka
Food52 Review: This was a very simple recipe to make. I could not find fresh horseradish anywhere, so I ended up using horseradish mustard. It turned out amazing. The flavor is great. I've used it on sandwiches and I love it. I will definitely make it again and this time I will make sure I have fresh horseradish on hand! —Brandy
Makes: about 2 cups
pound green tomatoes
tablespoons horseradish (I prefer freshly ground but prepared will do too; just be sure to drain it )
tablespoons Dijon mustard
cup extra-virgin olive oil
teaspoon sea salt
- Grind vegetables using a hand meat grinder or coarsely chop and then put into food processor, pulsing 4 to 5 times.
- Put the tomatoes in a fine mesh strainer set inside a large bowl, pressing on them to get as much juice out of the tomatoes as possible.
- In another bowl, mix horseradish, Dijon mustard, sea salt, and extra-virgin olive oil. Stir in the tomatoes.
- The ajvar will hold in the fridge for a long time.
- Serve as a condiment at a barbecue. It is delicious with roasted meats or as a topping on your sandwich.
- This recipe is a Community Pick!