I want to offer you to cook a spicy adjika from zucchini. The recipe is unconventional, fast and does not require sterilization. The taste of the spicy zucchini adjika is not inferior to the usual tomato adjika. For meat, poultry, potatoes, dumplings - perfect. I recommend it!
Ingredients
- Zucchini - 2 kg
- Garlic - 100 g
- Tomato paste - 350 ml
- Vegetable oil - 250 ml
- Vinegar (9%) – 100 ml
- Bay leaf - 2 pcs.
- Ground red pepper - 1 tsp.
- Sugar - 250 g
- Salt - 50 g
Step-by-step cooking recipe
Wash the zucchini, peel it, cut it arbitrarily, then pass it through a meat grinder.
Put the squash puree in a cooking pot, add tomato paste, salt, sugar, crushed garlic, bay leaf and vegetable oil. Bring the workpiece to a boil and boil over low heat for 30-40 minutes, stirring occasionally.
5 minutes before cooking, add ground red pepper and vinegar, mix.
Pour boiling adjika from zucchini into pre-sterilized jars, seal tightly, turn upside down and cool. Store the cooled adjika in a cool dark place.
