Be sure to wear gloves for handling the hot peppers.  If you handle hot peppers often,  you will be okay with the heat on your hands but if you inadvertently touch other, more sensitive body parts, you may be in for an uncomfortable ride.  I have experienced habañero eyes more than once and it lasts for hours. You will not need to remove the skin or seeds from the tomatoes. It is much work and they will be strained out after cooking.

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My most vivid childhood memory of the various Passover rituals is my father coming
in from the porch, crying like a baby. It was his job to grate the horseradish.
Every year I salute his efforts by making ‘chrain’ for my own family (and often enough to
give to friends). I use a processor, but cry anyway. Though the window is open, there’s
no escaping the angry fumes. Like a nuclear cloud, they suck up all the oxygen.  So be
advised: when you remove the processor lid (to stir, to taste), stand back, breathe
through your mouth, and if you have them, wear goggles.

Sydney and Ida’ s Horseradish

Makes 355 to 473 ml (1 ½ to 2 cups)

355 ml (1 ½ cups, packed) .7 cm (1/3-inch) dice peeled horseradish root (about 198 grams/7 ounces)
60 ml (1/4 cup) sugar
4 ml (¾ teaspoon) Morton’s coarse kosher salt or 6-7 ml (1 ¼ -1½ teaspoons) Diamond Crystal
177 ml (¾ cup) distilled white vinegar
118 ml (½ cup) finely grated fresh beet (optional)

Blend the first 3 ingredients in a processor until very finely ground, scraping down the
sides of the bowl once or twice. Add the vinegar. Blend until the horseradish is thick and
fluffy. If desired, blend in the grated beet (the texture will be looser). Adjust to taste with
salt and/or sugar by 1/4 teaspoonfuls, and with vinegar by tablespoonfuls. Refrigerate
tightly closed in a glass container for up to 2 weeks.

Now that you’ve made fresh horseradish for Passover, use leftovers after Passover in Skirt Steak with Horseradish Potato Salad.

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*Tip: Buttermilk powder is a great pantry item to keep on hand. (terrific to have for pancakes and baking too)

(We love the pure honey from the family owned Vermont Champlain Valley Apiaries.)

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For the most tender, delicate texture, look for Italian-style 00 flour for the cake batter. For the sauce, be sure to use freshly squeezed orange juice for flavor that is simply sublime.

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This recipe is from The Fresh Egg Cookbook by Jennifer Trainer Thompson, published by Storey Publishing, LLC.

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