Zucchini adjika with tomato paste for winter
There are a great many recipes for homemade adjika on the web. There are successful and not so, classic and with the addition of additional ingredients, burning and moderately spicy…Today I want to share an interesting recipe for adjika from zucchini with tomato paste.
Ingredients
- Zucchini (cleared) – 1 kg
- Tomato paste - 100 ml
- Bell pepper - 1 pcs.
- Garlic - 30 g
- Vegetable oil - 80 ml
- Vinegar (9%) – 30 ml
- Sugar - 40 g
- Salt - 15 g
- Ground red pepper - 5 g
Step-by-step cooking recipe
Peel the zucchini and seeds, cut them arbitrarily. Peel the Bulgarian pepper from the seeds and cut into pieces.
Pass the prepared vegetables through a meat grinder.
In a saucepan, mix the vegetable mass, salt, sugar, red pepper, vegetable oil and tomato paste. Stir, bring to a boil and boil the adjika over low heat, stirring occasionally, for 50-60 minutes after boiling.
Combine crushed garlic with vinegar. Enter the resulting mixture into the boiling adjika. Stir and boil for another 10 minutes.
Pour the finished adjika into pre-sterilized jars, seal tightly, turn over, wrap and cool completely. Then move the workpiece to a cool, dark place for storage.
