Once it's all chopped up you throw it in the food processor with a little water and blend it up. That's when you have to decide how hot you want it. To make it hotter...you just wait up to four minutes. At 4 minutes you apparently achieve maximum heat. After it sits for your selected time (we went with 4 minutes by the way!) you add in some white vinegar and salt and mix again. And voila...
Once they are all peeled and clean you dice them up into manageable pieces. This is when things start to get a little hot in the air. See, what activates the heat in horseradish is dicing and chopping.
Each year Bill and I try to do something special in the garden in Davis. We've grown pickles and popcorn, but this year wanted to try something new. We went with horseradish! We planted it loooonnnnng ago, but this weekend it was finally time to harvest. Basically they are roots that you have to dig out of the ground. Once you have it the fun begins. First you have to peel the roots:
you have horseradish! It really just ends up looking like diced up garlic, but trust me...you don't want to put your face anywhere near it. By the end of blending my nose and chest were so cleared out from the fumes I forgot that I had ever been sick! Can't wait to make a yummy pot roast and whip up some horseradish cream sauce to go on top of it!!