Preparations for winter
05.02.2023
Zucchini adjika with tomatoes, bell pepper and vinegar
1 h. 0 min.
6 servings
Every housewife has her own recipe for adjika, proven over the years. Someone cooks it very spicy, someone does not add garlic. I like to cook adjika from zucchini with tomatoes, bell pepper and vinegar. The degree of burning is regulated by the amount of hot pepper.
Ingredients
- Zucchini - 1 kg
- Tomatoes - 1 kg
- Bell pepper - 500 g
- Garlic - 30 g
- Hot red pepper - 1 pod
- Parsley - a couple of twigs
- Vegetable oil - 50 ml
- Vinegar - 50 ml
- Ground black pepper - 0,5 tsp.
- Sugar - 1 tbsp.l.
- Salt - 1 art.l.
Step-by-step cooking recipe
Prepare zucchini, tomatoes, parsley, hot and bell pepper, pass through a meat grinder.
Mix everything, add butter, sugar, salt and cook for 30 minutes over low heat. Stir from time to time so that the mass does not burn.
Add the garlic passed through the press, pepper and cook for another 10 minutes.
Pour in the vinegar, stir and remove from the heat after 5 minutes. Spread the hot adjika in clean, dry jars and roll up.
Did you like the recipe?
0 comments