Homemade horseradish is waaaaay more powerful than the store-bought stuff. A little dab’ll do ya, anywhere you want some of its ama-ZING bite. Sandwiches, wraps, hummus, salad dressing, or riding shotgun with your sushi rolls instead of (yep, that’s reconstituted) wasabi…it’s easy to make so why not give it a go? Be sure to work in a well-ventilated room when you make this.
Ingredients
- 1 8-10 inch long piece of horseradish root (4-5 oz.), peeled and chopped
- 2 Tbsp water, plus more as needed
- 1 Tbsp apple cider or white vinegar, plus more if needed.
- Pinch of salt
- Optional: ½ cup peeled, coarsely chopped beets for color
Directions
- In a small food processor or blender, add horseradish and beets (if using), and enough water so mixture turns over and is able to grind well. Process/blend until well ground, adding just enough water as needed along the way.
- Strain out excess water if too liquidy, then add vinegar and a pinch of salt. Pulse to combine. Add more vinegar as needed, 1 tsp at a time.
- Transfer to a glass jar and store in the fridge, it’ll keep about a month. Can be frozen for much longer. Potency diminishes over time.