Winter salad Cobra - a spicy, spicy appetizer with a bright spicy taste: recipes with photos and videos

Home Salads for the winter

Salad for the winter “Cobra” is a great way to diversify the table in winter. Spicy snacks are versatile and are often added to first courses or in addition to a variety of side dishes. A magnificent feast, as a rule, is not complete without them, especially in winter.

A small presence of savory snacks in the diet is very beneficial for the body, and vegetable salads are always rich in vitamins.

The salad, called "Cobra", is usually made from eggplant and peppers. There are also salads made from tomatoes and peppers.

When preparing this salad, as a rule, several types of pepper are used; sweet bell peppers, hot peppers are always added, and sometimes hot peppers are added. Also, quite a lot of garlic is often put in this salad. This appetizer goes great with a variety of meat dishes.

Classic winter salad “Cobra” for lovers of hot spicy snacks

Classic Cobra salad with a spicy, spicy taste.

Ingredients:

Eggplants – 1.5 kg
Sweet pepper. - 2 pcs.
Hot pepper and garlic - 1 pc.
Oil grows. – 50 g
Salt – 1 tbsp. l.
Vinegar 9% – 1 tbsp. l.

Preparation:

Cut the eggplants into slices, add salt and let sit for about an hour. They will release the juice, the bitterness will go away, then fry well.

Dressing: cut the sweet pepper into small pieces, chop the hot pepper and garlic and add a little salt. Place the mixture in a saucepan and simmer, stirring, until tender. Then add vinegar.

Dip each eggplant slice in the dressing and place in jars (sterilized). Sterilize 0.5 liter jars for about half an hour. Roll up the lids.

Wrap the jars in a warm blanket. Vegetables will be more tender when soaked in hot sauce. Add tomatoes and herbs to the dressing - it will acquire a spicy, rich taste.

Spicy green tomato salad “Cobra”

It was not in vain that I was warned - the Cobra green tomato salad for the winter is spicy to such an extent that it fully lives up to its name! It doesn’t take your breath away, but it can make you cry. But lovers of spicy snacks will definitely like this green tomato salad. And for those who prefer moderate spiciness, I advise you to reduce the amount of pepper by half. Although it is better to make two servings - one spicy, the second with a milder taste. The Cobra green tomato salad requires a minimum of ingredients, it is easy to prepare, so why not try different options?

Recipe for spicy green tomato salad for the winter

Ingredients:

Garlic – 8-10 large cloves;
green tomatoes – 1 kg;
hot peppers – 2 pcs (medium-sized pods);
laurel leaf – 4 pcs;
table vinegar 9% – 0.5 tbsp. l;
refined sunflower oil – 3 tbsp. l;
sugar – 1.5 tbsp. l;
salt – 1 tbsp. l. with a small slide (to taste);
black peppercorns – 10-15 pcs.

Preparing Cobra salad from green tomatoes for the winter

We cut the tomatoes into slices, removing the part where the branch was attached. Peel the garlic. For a sharper taste, do not shake out the seeds from the pepper; immediately cut the pods into rings. If you don’t want to end up with an eye-catching salad, then first you need to cut the hot pepper pod in half lengthwise and carefully scrape out the seeds with a knife and separate the white membranes. Then cut into pieces.

Place the tomato slices in a bowl and grate the garlic on a fine grater or press the cloves through the garlic clove. Pour in pieces of capsicum, black peppercorns, and bay leaves.

Mix the vegetables with a spoon or spatula, but not with your hands. Or we wear thin culinary gloves, otherwise our hands will burn. Add salt, sugar, vinegar.

Drizzle with sunflower oil. It is undesirable to use flavored or unrefined for preparations; during long-term storage it can give a bitter taste. Mix the vegetables with the dressing, cover the bowl, and leave for 40-45 minutes to release more juice. When it’s brewed, try it, maybe you need to add something to your taste.

We take small jars, considering that the “Cobra” green tomato salad is quite spicy and cannot be eaten right away. Half-liter or 700-gram ones will be just right. We scald the containers with boiling water, wash them with a sponge and soda, and rinse them. Boil the lids for a few minutes. We place the vegetables in the jars, pressing the tomato slices so that there are no empty “pockets” near the walls.

A salad of green tomatoes is prepared with sterilization, but it does not take long, only 10-15 minutes. If you don’t like to bother with sterilization, then look at the recipe for green tomato salad without sterilization. Place a folded towel on the bottom of the pan and place the filled jars on it. We don’t screw the lids on, we put them on top so that no water gets in when boiling. Pour water up to the relief pattern on the jars or up to the “shoulders”; this is about 2/3 of the jar’s height. As soon as the water in the saucepan boils, we note the time. At a gentle boil, sterilize 0.5 liters for 10 minutes, 0.7 - 15 minutes.

Holding them under the bottom, we transfer the jars one at a time to the table and screw the lids on tightly. Wrap it in a blanket and leave it until the next day.

We put the “Cobra” salad from green tomatoes in the pantry for winter storage; it is perfectly stored on shelves at room temperature. Or we lower it into the underground, take it out to the basement, cellar. If you had to pick a lot of unripe tomatoes, prepare caviar from green tomatoes; it doesn’t have to be rolled up for the winter, make it as a cold appetizer for every day. Good luck with your preparations!

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Winter salad “Cobra” with eggplants, tomatoes and zucchini

The salad is prepared from medium-sized fried eggplants, laid out in layers, without sterilization.

Ingredients:

Eggplants – 1.5 kg
Tomatoes – 1 kg
Zucchini – 4 pcs.
Large pepper - 0.7 kg
Hot pepper – 0.15 kg
Oil grows. — 300 ml
Vinegar 9% – 80 ml
Salt

Preparation:

Grind the tomatoes and peppers in a meat grinder. Add salt and vinegar. Cut the eggplants and zucchini into thin slices and fry. Add the remaining oil from frying to the pan, add a layer of eggplant, a little tomato mass, then a layer of zucchini, and so on. Simmer for about half an hour. Place the salad in sterile jars in layers and roll up.

A simple and tasty recipe for adjika from tomatoes and garlic without vinegar

Try making hot, spicy adjika from tomatoes and garlic without adding vinegar. We assure you that this recipe will forever win your love and become a frequent guest on your table.

Ingredients:

Ripe and juicy tomatoes – 1 kg
Hot pepper – 60 g
Sweet pepper – 600 g
Garlic – 150 g
Table salt - to taste

Cooking process:

Preparing adjika without vinegar is more than simple. Start by preparing the vegetables. Sweet bell peppers need to be washed and then cut off the part where the stalk is attached. Carefully remove the seeds from the bell pepper and cut it into small pieces (this will make them easier to chop).
Hot peppers also need to be washed and then cleared of seeds by cutting off the stem. Cut the hot pepper into small pieces.
Separate the garlic into cloves, peel and rinse with cold water if necessary.
Wash the tomatoes in sufficient running water, carefully cut out the stem and cut the pulp into medium-sized pieces.
Now all the prepared vegetables need to be pureed. For this purpose, you can use a meat grinder or blender. Adjika from a blender turns out more tender, especially if you beat it twice.
Pour the resulting vegetable mass into a saucepan and put on fire. When the adjika boils, you will need to reduce the heat to almost a minimum, leaving a slight simmer. Stir the adjika periodically and after about 10-15 minutes you will notice that it begins to thicken. This is the right time to add the amount of salt you need to the adjika and mix everything.
It would be very good if you sterilized the adjika jars in advance. If not, then do it now: wash them with baking soda, and then steam for 10 minutes. Before putting adjika into jars, dry the jars so that there is no water left in them.
Close the jars filled with the aromatic snack with lids and leave to cool upside down (be sure to cover the jars with a blanket). In the future, store such a workpiece in the dark and cool.

Enjoy your meal!

Winter salad “Cobra” with baked eggplants, garlic and honey

The salad is aromatic, appetizing, spicy. It looks great on a casual and holiday table.

Ingredients:

Large pepper – 1kg
Eggplants – 2.5 kg
Hot pepper – 1 pc.
Garlic – 2 pcs.
Honey – 100 g
Salt – 1 tsp.
Oil grows. – 100 ml
Vinegar 9% – 100 ml

Preparation:

Chop the eggplants into pieces, add salt and leave for a while. Drain off any liquid that appears and bake the eggplants in the oven.

Baked eggplants are healthier and use less oil.

To prepare the dressing, grind the garlic and all the peppers (without seeds) in a blender. Place the mixture in a saucepan, add butter, honey, salt, and bring to a boil. Boil for five minutes, add vinegar, boil for another couple of minutes.

Place the eggplants with the filling in hot jars. Place the filling first, then the eggplant layer, the filling on top, and so on. Lightly compact the layers. Sterilize 0.5 liter jars for about half an hour. Roll up the lids. Enjoy winter!

Tomato appetizer for the winter - Georgian style

Like all recipes for Georgian dishes, this appetizer contains a lot of herbs, garlic and spices and will appeal to all men, without exception.

Ingredients:

Tomatoes 1 kg.
Parsley 200 gr.
Celery 200 gr.
Chili pepper 1 pc.
Dill 120 gr.
Garlic 50 gr.
Water 3 glasses
Salt 1 tbsp. spoon
Laurel leaf

Preparation:

Wash vegetables for pickling.
Prick small tomatoes in cold water.
Allow the juice from them to drain into the water, but do not squeeze.
Cut the garlic cloves into 4 parts.
Cut the pepper pod into half rings.
Pour water with tomato juice into a saucepan. Bring it to a boil.
Place bunches of celery, parsley, bay leaf and pepper in a saucepan and boil for five minutes.
Remove the greens and cool.
Salt the broth.
Place tomatoes in dense rows in prepared jars.
While laying the tomatoes, fill all the gaps with sprigs of herbs, as well as garlic and pepper.
Fill the filled jars with brine.
Close the jars and leave them in a dry place to cool.

Winter salad "Cobra" from eggplant - a simple recipe

Prepare a delicious spicy eggplant salad for the winter. It turns out especially tasty if you bake the eggplants in the oven and use honey instead of sugar.

Ingredients:

Eggplants – 2.5 kg
Sweet pepper - 1 kg
The pepper is hot. - 2 pcs.
Garlic - 2 heads.
Vinegar 9% – 120 ml
Grows. oil - 100 ml
Honey or sugar - 80 g
Salt - 1 tsp.

Preparation:

Chop the eggplants into 7-10 mm slices, add salt and place under a press. When they give juice, drain the liquid. Then they need to be fried or baked.

Make the filling: grind the garlic, sweet and hot peppers in a meat grinder or blender. Place the chopped vegetables in a saucepan, add sugar, butter, and salt. Place on the stove and cook for 5 minutes. (after boiling), add vinegar.

Then place the eggplants and filling alternately in clean jars, cover with sterile lids and sterilize the jars with salad for 20-30 minutes. in a large saucepan. Then screw on the lids, turn the jars over and wrap them for a day.

Cobra salad options

The spiciness of the Cobra salad, which requires green or brown tomatoes, is given by garlic and hot pepper. There are various ways to prepare snacks for the winter, and we will tell you about them.

With sterilization

Option 1

To prepare the spicy Cobra salad for the winter we will need:

1 kg 500 grams of green tomatoes;
2 heads of garlic;
2 hot peppers (you can use chili to give it a “fiery” spiciness);
60 grams of granulated sugar;
75 grams of non-iodized salt;
50 ml vegetable oil;
1 tablespoon of vinegar essence;
2 bay leaves;
10 peas of black and allspice or a ready-made mixture of ground peppers.

Subtleties of cooking

Soak green tomatoes for two hours in cold water to remove bitterness. Then we thoroughly wash each fruit and place it on a clean towel to dry. After that, let's start cutting. From large tomatoes we get about 8 segments, and from small ones - 4.
Place the green tomato slices in a wide bowl to make it easy to mix, add half a spoonful of salt and set aside for two hours. During this time, the vegetable will give juice. This procedure is necessary to get rid of bitterness.
While the green tomatoes are brewing, let's deal with the garlic and peppers. We remove the top scales and thin films from garlic, and cut off the tail from peppers and leave the seeds. After this, wash the vegetables. To chop the garlic, you can use a garlic press or a fine-hole grater. As for the hot pepper, according to the recipe you need to cut it into rings. If the peppers are large, then cut each ring in half.

Wear medical gloves when handling hot peppers to avoid burning your hands.
Drain the juice released from the green tomatoes, add garlic and pepper, bay leaves, the rest of the salt, granulated sugar and a mixture of peppercorns. Then pour in the vegetable oil and mix carefully so as not to damage the integrity of the slices. Since one of the ingredients of Cobra salad is hot pepper, it is not recommended to mix it with bare hands. You can perform this procedure with a large spoon or wear rubber gloves.
After tasting the Cobra salad for salt, add this spice if necessary. Leave for half an hour to infuse and begin sterilizing the jars and lids. It is best to use half-liter jars. As for the lids, both screw and tin ones are suitable.
Fill the hot jars with Cobra green tomato salad, add juice to the top and cover with lids.
Place to sterilize in a pan with hot water, placing a towel on the bottom. From the moment the water boils, keep liter jars for a third of an hour, and for half-liter jars 10 minutes is enough.

We immediately seal the removed jars hermetically, place them on the lid and wrap them in a fur coat. After a day, the cooled Cobra salad from green tomatoes can be stored in a cold place. Enjoy your meal!

Option 2

According to the recipe we will need:

2 kg 500 grams of green or brown tomatoes;
3 cooking garlic;
2 pods of hot chili pepper;
1 bunch of fresh parsley;
100 ml table vinegar;
90 grams of granulated sugar and salt.

Preparing vegetables is the same as in the first recipe. After chopping the vegetables, mix them with chopped parsley, sugar, salt and vinegar. Leave the mixture until the crystals completely dissolve and juice appears. After transferring the green tomato salad into jars, we sterilize it.

Without sterilization

Option 1 - “Raw” Cobra salad

Attention!
According to this recipe, cobra is not boiled or sterilized. The appetizer, as always, turns out very spicy and tasty. To prepare a salad from tomatoes that have not had time to turn red, you need the following ingredients:

green or brown tomatoes – 2 kg 600 grams;
garlic – 3 heads;
sprigs of fresh parsley - 1 bunch;
sugar and salt 90 grams each;
table vinegar – 145 ml;
hot pepper - several pods, depending on taste preferences.

Advice! Take non-iodized salt, otherwise the finished product will be spoiled.

We cut the washed and peeled tomatoes into slices, cut the hot pepper into slices, removing the seeds first, otherwise the appetizer will be so fiery that it will be impossible to eat it. Then chop the parsley and garlic.
Place all the ingredients in a large saucepan and mix, then add sugar, salt, and vinegar. Let it brew for two hours so that the juice has time to stand out, and then place the Cobra salad in pre-sterilized jars, topping up with juice. Cover with regular plastic lids and place in the refrigerator.

Attention! You can take a sample and treat your family with spicy Cobra salad for the winter, made from green tomatoes, after 14 days.

Option 2 – Fierce Cobra

An appetizer made from green or brown tomatoes, according to the recipe presented below, will appeal to lovers of very spicy salads. Although the spiciness is somewhat reduced due to sweet and sour apples and sweet bell peppers.

What products will you need to stock up on in advance:

green tomatoes – 2 kg 500 grams;
salt – 2 heaped tablespoons;
apples – 500 grams;
sweet bell peppers – 250 grams;
hot pepper (pods) – 70 grams;
onions – 500 grams;
vegetable oil – 150 grams;
garlic – 100 grams.

Important! Green tomato salad Cobra for the winter is also prepared without sterilization.

Cooking steps

Peel and wash the vegetables, let the water drain. Peel the apples and cut out the core and seeds. Cut off the tails of the peppers and shake out the seeds. Remove the top scales from the onion and garlic.
Cut green tomatoes, apples and sweet bell peppers into pieces and pass through a meat grinder with fine holes. Then put it in a deep container with a thick bottom, add oil and salt. Place on the stove with a lid and simmer over low heat for 60 minutes.
While the vegetable and fruit mixture is preparing, grate the hot peppers and garlic. When an hour has passed, add these ingredients to the Cobra salad, mix and cook for about four minutes.
Place the hot appetizer into prepared sterile jars and cover with glass or tin lids. Place it on the table and wrap it in a towel. A day later, when the Cobra salad has completely cooled down for the winter, put it in the refrigerator. You can serve the appetizer with any meal.

Warning! Cobra salad according to any recipe is contraindicated for children and people with gastrointestinal problems.

Spicy green tomato salad:

Winter salad “Cobra” very spicy with aromatic herbs

The salad is piquant, aromatic, with a bright, rich, unforgettable taste for lovers of especially spicy snacks.

Ingredients:

Eggplants – 1.5 kg
Large pepper – 1 kg
Hot pepper - 1 pc.
Tomatoes – 0.5 kg
Grows. oil -100 ml
Garlic – 2 pcs.
Vinegar 9% – 80 ml
Parsley dill
Salt – 1 tsp.

Preparation:

Chop the eggplants into circles, soak in salted water for about an hour (the bitterness will go away) and rinse.

Grind peppers, tomatoes, garlic and herbs in a blender. To obtain the sauce, add salt to the mixture and stir. Pour oil into a pan and layer eggplant and sauce. Boil the salad for about 20 minutes.

Place the hot salad in jars (sterilized). Wrap the jar in a warm blanket until the salad cools.

Tomato appetizer for the winter – “Witch”

The recipe for an appetizer with the unusual name “Witch” is intriguing in its composition, because it uses red and green tomatoes in combination with beets. And the taste of the snack will enchant everyone who tries it at least once.

Ingredients:

Tomatoes (green) 1 kg.
Tomatoes (red) 0.5 kg.
Bell pepper (red) 0.5 kg.
Carrots (peeled) 0.5 kg.
Beetroot (peeled) 0.5 kg.
Onions 0.5 kg.
Vegetable oil 2 cups
Sugar 1 cup
Vinegar 2 teaspoons
Garlic 2 heads
Ground red hot pepper to taste
Spices to taste

Preparation:

Wash vegetables for pickling.
Grate the beets on a coarse grater.
Grate the carrots on a coarse grater.
Cut two types of tomatoes into slices.
Peel the onion and cut into half rings.
Chop the pepper into strips.
Chop the garlic.
In a suitable sized bowl, carefully mix all the vegetables.
Add chili pepper and spices to taste.
Add vegetable oil and bring to a boil.
Reduce heat and cook the appetizer for 30 minutes.
1 minute before the end of cooking, add vinegar to the appetizer.
Fill sterilized jars with snack food.
Roll up with tin lids.

Winter salad “Cobra” with marinade and cilantro

A salad with a rich taste, spicy, with a specific cilantro smell.

Ingredients:

Pepper – 1 kg
Tomatoes – 2 kg
Hot pepper - 1 pod.
Garlic –125 g
Vegetable oil – 1/2 tbsp.
Vinegar essence. – 1/2 tbsp. l.
Salt, sugar
Cilantro – 2 tsp.

Preparation:

Grind bell peppers and tomatoes in a blender. Transfer to a saucepan, add oil and simmer for about half an hour. Add chopped garlic and hot pepper, cilantro. Boil for 5 minutes, add vinegar, sugar and salt. Place the hot salad in pasteurized jars, roll up and keep under the “fur coat” until the salad cools.

Cobra recipe

All cleaned and prepared ingredients need to be cut into convenient slices and twisted in a meat grinder or in a blender - this produces a homogeneous sauce, stir well, add spices (make the mixture well salted) and one aspirin tablet. Some housewives experiment with the taste of cobra, adding a spoonful of sugar to it. Let the tomato mixture sit on the counter overnight. And in the morning, pour it into prepared jars or bottles. Cork. If you are not lazy and sterilize the jars, then the “cobra” will stand perfectly well for a long time without souring. It is best, of course, to avoid spoilage, to store the “cobra” in the refrigerator all winter. Why it is sometimes called “horseradish” is because sometimes grated horseradish is added to it during the process, which also adds spiciness to the seasoning sauce.

This sauce should be served with various meat dishes; it is especially suitable for dumplings, steamed manti, and pasta.

“Cobra” salad of green tomatoes for the winter with horseradish, garlic and pepper - an awesome appetizer, delicious pickle!