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Adjika from zucchini without sterilization

0
1164
Kitchen Caucasian
Calorie content 68 kcal
Portions 6 port.
Cooking time 60 minutes
Proteins * 0.7 g
Fats * 4.1 gr.
Carbohydrates* 17.2 g
* per 100 gr. product
Adjika from zucchini without sterilization
Content

Traditionally, adjika is prepared from tomatoes with the addition of hot spices. But recently, recipes using zucchini have been gaining popularity. The final taste is different, but also goes well with porridge, potatoes, meat and pasta.

Ingredients

Cooking process

step 1 out of 4
Prepare the ingredients you need so they are on hand. Peel the garlic and chop it in any convenient way.
step 2 out of 4
Wash the zucchini, cut off the peel, divide the pulp into several parts. Pass the zucchini wedges through a meat grinder.
step 3 out of 4
Transfer the squash mass to a saucepan, add tomato paste, garlic, bay leaf, salt, sugar and sunflower oil. Bring adjika to a boil, then cook for 30-40 minutes. Five minutes before cooking, add vinegar and hot pepper to adjika.
step 4 out of 4
Pre-sterilize cans and lids for seaming. Spread hot adjika in jars and close them tightly with lids. Such a spicy but tasty adjika goes well with dumplings, fried potatoes, meat and pasta.

Bon Appetit!

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