The past few years, it seems the harder I try to make hot....extra HOT horseradish I fail to deliver. Mix thoroughly with vinegar and salt using amounts needed and pack into very hot, sterilized jars (I use 4 oz. Wipe rims and threads with a … Learn how to minimize the spread of germs with an extra few seconds of scrubbing. jars). Simple as can be, all it requires is grating fresh horseradish, then soaking it in vinegar with a little salt. The exact, flavorful, extra hot horseradish is now available for your personal use. Ready-made horseradish can be bought in any supermarket, but when fresh horseradish root is available in early spring, prepare it yourself -- the fresher the root, the sharper the bite. Protect your eyes. Most people first discover Atomic in a nice restaurant, ask about it and Google it because Atomic Horseradish is not advertised! In the classic French sauce, “Albert Sauce“, horseradish is boiled for 20 minutes. The sauce ends up with a horseradish background taste, but not the pungency or heat. So while some flavour of the horseradish may come through, little to no “kick” or “pungency” actually will. Nutrition Facts 2 tablespoons: 74 calories, 4g fat (0 saturated fat), 0 cholesterol, 18mg sodium, 6g carbohydrate (3g sugars, 2g fiber), 3g protein. Even better than the jarred stuff, though, is homemade preserved horseradish. I use to be able to make hot horseradish sauce. Grate horseradish (trim skin with a vegetable peeler, wash and grind in a meat grinder or food processor). And, the other ingredients such as oil (I'd use extra-virgen olive oil) & vinegar (some good quality balsamic would make it a gourmet horseradish while some red wine vinegar would probably be good, but plain old white salad vinegar is probably the best for a traditional horseradish) would make it a better product. I am not getting better at this either. The California horseradish is very, very hot. 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