I'll share my father's family's maror recipe with you; I hope you'll agree that it's one of the best things on the planet. When my father makes it every year he has to wear swim goggles, because as soon as the blade of the food processor hits that horseradish, things get very real.
UNCLE JOE B. SINGER'S MAROR
(Courtesy of David Fleischaker)
1 pound fresh horseradish root, peeled
1 pound beets, peeled
1/2 cup vinegar
1/3 cup lemon
1/4 cup sugar (or to taste)
1/2 to 1 cup water
pinch of salt
Put on your swim goggles. Put everything in a food processor and combine. The beet is just for color; add until you have the color that you want. I always add a little more lemon and sugar, and sometimes more vinegar. Sometimes I drain it if there's too much liquid. It's really just a little this and that until it tastes right. Also, if you let it sit out a while it loses some strength, which can be a good thing.