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
Test Kitchen Notes
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
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Ingredients
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1 pound
green tomatoes
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3 tablespoons
horseradish (I prefer freshly ground but prepared will do too; just be sure to drain it )
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3 tablespoons
Dijon mustard
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1/2 cup
extra-virgin olive oil
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1/2 teaspoon
sea salt
Directions
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Grind vegetables using a hand meat grinder or coarsely chop and then put into food processor, pulsing 4 to 5 times.
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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.
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In another bowl, mix horseradish, Dijon mustard, sea salt, and extra-virgin olive oil. Stir in the tomatoes.
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The ajvar will hold in the fridge for a long time.
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Serve as a condiment at a barbecue. It is delicious with roasted meats or as a topping on your sandwich.
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