Spicy adjika from zucchini for winter
Adjika is a traditional Georgian sauce that has undergone many changes and gained many variations over the long history of its existence. Today I want to share a recipe for spicy adjika from zucchini - for those who like it sharper! So, let's get started.
Ingredients
- Zucchini - 1,5 kg
- Tomatoes - 800 g
- Carrots - 3 pcs.
- Bell pepper - 3 pcs.
- Chili pepper - 1 pcs.
- Garlic - 5 pcs.
- Vegetable oil - 100 ml
- Vinegar (9%) – 30 ml
- Ground red pepper - 2 tbsp.l.
- Sugar - 100 g
- Salt - 3 art.l.
Step-by-step cooking recipe
Wash the zucchini, peel and seeds, cut into small pieces. Chop the tomatoes.
Peel the bell pepper and chili pepper from the seeds, cut arbitrarily.
Peel the carrots and garlic and also cut them arbitrarily.
Pass the prepared vegetables through a meat grinder.
Put the vegetable mass in a cooking pot, add salt, sugar, pepper and vegetable oil. Mix well and bring to a boil. Cook the adjika over low heat, stirring, for 40-50 minutes after boiling.
5-7 minutes before cooking, add vinegar, mix.
Pour the boiling adjika into pre-sterilized small jars, seal tightly, turn upside down and cool completely. Store the cooled workpiece in a cool, dark place.
