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➠ Adjika from zucchini without bell pepper

Adjika from zucchini without bell pepper

2660

Kitchen Caucasian

Calorie content 58 kcal

Portions 1.5 l.

Cooking time 55 minutes

Proteins * 0.6 g

Fats * 3.5 gr.

Carbohydrates* 14.7 g

Adjika from zucchini without bell pepper

Content

You can make excellent adjika from zucchini without adding traditional bell peppers and tomatoes. This sauce requires a minimum of ingredients and effort. Ripe zucchini must be cleaned of coarse skins and large seeds, and young fruits can be used as a whole. The amount of hot red pepper can be adjusted according to your own taste, because not everyone likes a pronounced pungency.

Ingredients

Zucchini (purified) 2 Kg Tomato paste 350 gr. Granulated sugar 250 g Coarse salt 1.5 tbsp Vegetable oil 250 g Garlic (purified) 100 g Bay leaf 1 - 2 pcs. Table vinegar 9% 100 g Ground red pepper 1 tsp

Cooking process

Wash zucchini from dirt and dry. If necessary, cut off the rough skin and remove the seeds. Young fruits can be used together with the skins and inner contents. Peel the garlic, rinse and dry.

Cut the prepared zucchini into small random pieces and pass them together with the chives through a meat grinder. You can also grind vegetables with a blender. We put a mass of zucchini and garlic in a large saucepan, add salt, tomato paste and granulated sugar. Pour in vegetable oil. Put the bay leaf in the mass and put the pan on the stove. Bring the mass to a boil and cook it over medium temperature for forty minutes. Do not forget to stir the adjika periodically to avoid burning. Five minutes before the adjika is ready, pour vinegar into it and add red hot pepper.

We lay out the hot adjika on pre-sterilized dry jars.

We roll up the filled cans with lids using a special key. We turn them upside down to check the tightness and wrap them in a warm blanket. Let the adjika cool completely and then put it in a cool dark place for storage.

Bon Appetit!