Adjika from tomatoes for the winter - 23 cooking recipes

Adjika from tomatoes is prepared in the summer “for the table” and as a preparation for the winter. It can be raw or cooked. Raw is prepared at home - in a meat grinder, contains hot pepper, horseradish, sugar and salt (they serve as preservatives). The boiled one is processed by boiling and the taste is different from the first one, but it is also delicious at home. This product is sour, sweetish, spicy and hot. There are even recipes for children - they contain a minimum of spices, tomatoes, bell peppers, sugar, salt and a little garlic. This sauce can be given to children from 4-5 years old, if there is no allergy to red vegetables. They also add an apple. Abkhazian sauce with apple is loved in many families. This fruit gives sourness, the right puree-like texture and an additional wave of aroma, although it is rich and full of variety initially. Hot chili is added at the very end during cooking. One - we tried it. Two - we try again. We bring it to acceptable sharpness. For winter storage, add vinegar. If you have apple additives and they are sour, you can safely cut back on other acids. This “seasoning” is served with meat and fried vegetables; it is an excellent dressing for soups and stews.