Maror (Horseradish Spread)

I decided to make my own bitter herb dip this year for Seder instead of opening a jar.  I've been toying with the idea of growing horseradish, and figured I should actually make something with one first.

This is a super-simple recipe.  No cooking.  Two ingredients unless you prefer seasonings.  The hardest part is taking the food processor outside.  Don't remember the last non-grilling recipe I read that suggested making it outdoors.

And it actually was kind of hard to carry the processor to the patio.  I managed to ruin my left knee while scrubbing the front entry.  I was mildly sore when I finished, then two hours later couldn't stand on it.  I panicked and went to urgent care because I had to work at 4am the next day.  Exoskeleton of a knee brace later, it was 75% improved in the morning.  I bought a lighter brace to wear whenever it feels weak, but it didn't hurt after that first evening.  Better safe than sorry.  Mainly, I was upset that I wouldn't be able to scrub the kitchen floor.  I carefully scrubbed the worst patches, mopped better than usual, and went over it with a damp cloth to pick up anything I'd missed.

As for how hot to make the horseradish, there's a bit of science behind that.  Grating or processing the horseradish root releases the heat.  Adding vinegar stops that process.  For hot, run it first and add the vinegar later.  For tangy and not as hot, add some of the vinegar while it's running.  I added some of the vinegar first, along with a sprinkle of salt and sugar.  Still ended up ridiculously hot, so I'm not sure what I did wrong.  Maybe 24 hours wasn't a long enough time to rest.

There's always the option to grate the root on a box grater, but it's going to be an instant attack on the nasal passages.  I might try it with some of the root as an experiment.

I wish canning the condiment was an option, but cooking the root destroys all the flavor and heat.  That's why prepared horseradish is in the refrigerated deli case.

4 oz horseradish root
*2 Tb to 1/4 C apple cider or white vinegar
salt and/or sugar as desired
beet juice for red, sweet horseradish

1.  Wash and peel root.  I got the smallest one, and it was almost a pound.  I cut off a portion and put the rest in the fridge to make another batch later.

2.  Chop root in pieces and place in food processor.  Either open all the windows or take it outside.

3.  Add 2 Tb vinegar to processor.  Shut it and process until finely chopped.  This is when I had no idea I would end up hosing down the patio after.  Hold onto the processor.  The root is a lot tougher than ginger, the last fibrous thing I ran through it.  Once broken down, scrape sides and add vinegar as needed for desired consistency and potency.  Add any salt, sugar, or beet juice you choose to flavor it.  Pulse a few times to distribute.

4.  Store in fridge for up to 2 weeks.  The flavor will mellow as it sits, so it's best to make it at least a day ahead.

Makes about 1/2 C

Difficulty rating  π