Khrenovina sauce

It is prepared by blending fresh tomatoes, horseradish, garlic and salt.

It may be served with traditional Russian meat dishes, including pelmeni.

The sauce is sometimes also called khrenodyor (radish-throttler), gorlodyor (throat-throttler),[1] vyrviglaz (yank-out-the-eye) or ogonyok (flame).

The sauce can be kept in a refrigerator for a long time without preservatives if stored in a sealed jar.

Increasing the amount of horseradish and garlic used extends the length of time for which it can be stored.