Spicy No-Cook Tomato “Cobra” Salad for Winter
Perfect for those who like it hot! You can season almost anything with it! “Cobra” tomato salad for winter is a no-cook recipe. There’s no snake meat - its name comes from its fiery, zesty heat. Made for winter, it can be eaten right away or used as a sauce or meat marinade.
Updated : 12 March, 2026
Easy
About 30 min.
Ingredients
1 kilograms
Tomato
500 grams
Bell pepper
2
Chili pepper
50 grams
Garlic
20 grams
Parsley
20 grams
Basil
1 tablespoon
Salt
2 tablespoon
Vinegar
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you make “Cobra” tomato salad for winter? In fact, it’s more like a sauce, because all vegetables are minced very finely. I always measure by eye: use twice as many tomatoes as bell peppers, and add garlic and hot chili to taste. You can add any herbs to make it more aromatic - parsley, cilantro, basil, dill work well. Choose fully ripe, undamaged tomatoes.
Step 2
Prepare all the vegetables. Wash and pat dry the peppers and tomatoes. Cut the tomatoes into quarters. Peel the garlic. Remove the core and seeds from the bell pepper and cut it into large pieces that are easy to grind. For the hot chili pepper, leave the seeds - that’s where most of the heat is.
Step 3
Grind all prepared vegetables through a meat grinder using the largest plate, alternating different vegetables. This helps prevent the grinder from clogging, especially if you’re grinding herbs.
Step 4
Add salt and vinegar to the tomato mixture. Mix well. Vinegar is necessary so the mixture keeps longer. With vinegar, it keeps in the refrigerator for 1-3 months.
Step 5
Spoon the mixture into clean, dry jars. Since it’s raw (no cooking), the jars don’t have to be sterilized - just make sure they’re clean and dry. Washing with baking soda can slightly extend shelf life.
Step 6
At first I planned to make it without herbs, but then I added half a bunch of parsley and basil at the end. The aroma turned out amazing, and the taste very zesty!
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