Zucchini adjika with tomatoes and pepper for winter
Adjika from zucchini is a fairly budget option for this kind of sauces. Spicy, moderately spicy, appetizing adjika of zucchini with tomatoes and pepper in winter will be a pleasant addition to meat dishes, side dishes and poultry. I share a proven recipe.
Ingredients
- Zucchini (cleared) – 400 g
- Tomatoes - 300 g
- Bell pepper - 2 pcs.
- Garlic - 6 cloves
- Vegetable oil - 2 art.l.
- Vinegar (9%) – 2 tbsp.l.
- Salt - 1 tsp.
- Ground red pepper - 0,5 tsp.
- Ground black pepper - to taste
Step-by-step cooking recipe
Wash the tomatoes, remove the hard cores, cut them arbitrarily. Peel zucchini, Bulgarian pepper - from seeds and stalks and cut into pieces.
Pass the prepared vegetables through a meat grinder.
Place the vegetable mass in a cooking pot and bring to a boil over medium heat, then boil for 30 minutes, stirring occasionally.
Add salt, both types of pepper, crushed garlic, vegetable oil and vinegar. Mix well and cook for another 20 minutes over low heat.
Pour the hot adjika into pre-prepared sterile jars, roll it up, turn it upside down, wrap it up and cool it. Transfer the cooled workpiece to a cool, dark place for storage.
