Adjika from zucchini is an economical preparation for the winter. It turns out to be moderately spicy and pleasant to the taste. It flies away fast at home! If you like it sharper, adjust the amount of pepper and garlic at your discretion. As an alternative to store-bought sauces - what you need!
Ingredients
- Zucchini - 1 kg
- Tomatoes - 0,5 kg
- Bell pepper - 250 g
- Carrots - 150 g
- Garlic - 1,5 heads
- Vegetable oil - 75 ml
- Vinegar (9%) – 35 ml
- Salt - 1,5 tsp.
- Sugar - 2,5 tbsp.l.
- Ground red pepper - 1 tsp.
Step-by-step cooking recipe
Wash tomatoes, cut into slices. Peel and slice the zucchini, carrots and bell peppers arbitrarily. Then pass all the prepared vegetables through a meat grinder.
Add salt and pepper to the vegetable mass, add vegetable oil. Put the workpiece on the fire and boil for 40 minutes with a little heat, stirring occasionally.
Peel the garlic, chop it and add it to the vegetable mass. Boil for another 5 minutes.
Pour in the vinegar, mix and remove the workpiece from the heat.
Pour the hot adjika from zucchini into pre-prepared sterile jars, roll it up, turn it upside down, wrap it up and leave to cool. Move the cooled workpiece to a cool, dark place.
