Adjika from zucchini according to this recipe is moderately spicy and pleasant to the taste. From the specified number of products, I get about 2 liters of this inexpensive sauce. Adjust the amount of hot pepper depending on your taste preferences.
Ingredients
- Zucchini - 1,5 kg
- Tomatoes - 800 g
- Carrots - 250 g
- Bell pepper - 250 g
- Garlic - 2 heads
- Vinegar (9%) – 80 ml
- Sunflower oil (refined) – 100 ml
- Ground red pepper - 1 art.l.
- Sugar - 50 g
- Salt - 1 art.l.
Step-by-step cooking recipe
Wash the vegetables, peel and cut them arbitrarily, then pass them through a meat grinder.
Add salt, sugar and vegetable oil to the resulting vegetable mass and cook over low heat for 40 minutes.
Add chopped garlic, ground red pepper, pour in vinegar and boil for another 10 minutes.
Pour the boiling adjika into dry sterile jars, roll it up, wrap it up and cool it upside down. Adjika is ready!
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