Homemade Hot Horseradish
Fresh homemade horseradish has a powerful kick that store-bought versions just can't match. The secret to getting that intense heat is to blend the horseradish first, let it rest, and then add the vinegar.
The longer you wait before adding the vinegar, the more heat can develop,
up to a point.
Make sure to wear safety goggles and a mask or you may burn your eyeballs.
Make it outside or a well ventilated kitchen.
Ingredients
1 pound fresh horseradish root
½–¾ cup white vinegar (5% acidity), as needed
1 teaspoon salt
1 teaspoon sugar (optional)
2–4 tablespoons cold water, if needed for blending
1. Wash and peel the horseradish
Thoroughly scrub the roots under cold running water to remove dirt. Use a vegetable peeler or sharp knife to remove the tough outer skin. Trim away any dark spots or woody areas.
2. Cut into small pieces
Chop the peeled horseradish into approximately ½-inch cubes. Smaller pieces will blend more evenly in your Ninja blender.
3. Blend in the Ninja blender
Place the chopped horseradish into your Ninja blender. Add a little cold water only if necessary to help the blades move. Pulse until the horseradish is finely chopped but still slightly coarse.
Do not add the vinegar yet!
4. Allow the heat to develop
Let the ground horseradish rest for 3–5 minutes for a strong, spicy flavor. For an even more intense kick, you can experiment with waiting up to 10 minutes.
The natural compounds in horseradish react when the root is crushed, creating its signature heat.
5. Add the vinegar
Pour in ½ cup of white vinegar, along with the salt and optional sugar. The vinegar helps stabilize the heat and gives the horseradish its traditional tangy flavor.
6. Blend again for a smoother texture
Blend the horseradish and vinegar mixture again until it reaches your desired consistency. Add additional vinegar, a tablespoon at a time, if needed.
For a coarse texture, pulse briefly. For a smoother, spreadable horseradish, blend longer.
7. Jar and refrigerate
Spoon the prepared horseradish into clean glass jars, leaving a little room at the top. Seal tightly and refrigerate immediately.
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