Horseradish is a hot, peppery root that releases its volatile oils when processed. Hot horseradish is best prepared in a food processor to contain its pungent odor, which can sting the eyes. Adapted from Serious Eats’ simple Sauced: Horseradish recipe, this recipe recommends adding Tabasco or a hot sauce of your choosing to create a fiery hot horseradish.

Start to Finish: 10 minutes

Servings: Around 1/2 cup

Difficulty Level: Beginner

• 1/2 to 3/4 cup fresh horseradish, cubed
  
• 2 tablespoons white vinegar
  
• 1 tablespoon apple cider vinegar
  
• Salt, to taste
  
• 1 to 2 teaspoons Tabasco sauce (or hot sauce of your choice), optional
  

Peel the horseradish root with a vegetable peeler, making sure to remove all the tough, dark skin until only the white flesh remains. Cut the root into roughly 1/2-inch cubes, until you have enough to fill 1/2 to 3/4 cup.

Pulse the horseradish in a food processor until finely chopped. Let sit for 5 to 7 minutes; the horseradish will increase in heat the longer it rests.

Add the white vinegar, apple cider vinegar, salt and Tabasco or hot sauce of your choice to the food processor and pulse until just combined.

Scrape the horseradish into an airtight storage container and store in the refrigerator for up to 1 month.

Horseradish is hot on its own, so feel free to leave the Tabasco or hot sauce out if the heat is too much.

If you don't own a food processor, use a blender. You can also use a hand grater to shred the horseradish root, but do so in a well-ventilated area and wear eye protection.

White vinegar has a potent sour tang, whereas apple cider vinegar is more mellow, with underlying hints of sweetness. If you'd prefer a stronger white vinegar taste, go ahead and use a full 3 tablespoons. If you want to mellow the acidity and add more sweetness, use 2 to 3 tablespoons of apple cider vinegar.

Stir in a generous spoonful or 2 of sour cream to make a hot horseradish cream sauce that has a cooling effect.