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Adjika from zucchini and tomatoes

0
2738
Kitchen Caucasian
Calorie content 68.5 kcal
Portions 0.8 l.
Cooking time 130 minutes
Proteins * 0.6 g
Fats * 1.8 gr.
Carbohydrates* 16.6 gr.
* per 100 gr. product
Adjika from zucchini and tomatoes
Content

Delicious homemade adjika made from fresh vegetables is an amazing delicacy. The basis of adjika - zucchini - gives it a soft and delicate taste and airy light texture. Tomatoes add a pleasant sourness to adjika, and garlic adds a pungency that you can regulate yourself. If you want a sharper adjika, feel free to add a pod of hot pepper to it. Let's get started!

Ingredients

Cooking process

step 1 out of 10
For the preparation of adjika, we chose young zucchini, they do not need to peel off the skin and peel them from seeds. We wash them under running water, remove the stalk and rub on a coarse grater.
step 2 out of 10
We clean the carrots, wash and also rub on a coarse grater.
step 3 out of 10
We wash the tomatoes, put them in boiling water for 1-2 minutes, then peel them off. Cut the tomatoes into small cubes.
step 4 out of 10
Peel the garlic, rinse and pass through a press.
step 5 out of 10
When all the vegetables are prepared, we start cooking adjika. Put the zucchini, carrots and tomatoes in a saucepan with a thick bottom. Mix well, add vegetable oil and put on fire. Bring the vegetables to a boil over medium heat.
step 6 out of 10
After the vegetables have boiled, add salt, sugar, red pepper, garlic passed through a press and tomato paste to the pan. Mix everything well, close the lid of the pan and leave the vegetables to simmer for 30-35 minutes. Do not forget to mix them periodically.
step 7 out of 10
After a while, open the lid, add vinegar to the vegetables, mix and continue cooking for another 30-35 minutes without closing the pan lid.
step 8 out of 10
Remove the finished vegetables from the heat and let them cool slightly. At this time, we will prepare the jars: we rinse them with baking soda, rinse them well with water and put them in the oven on the grill with the neck down. We turn on the oven at 120 degrees, close the door and sterilize the jars for 7-10 minutes. We puree the slightly cooled vegetables using an immersion blender.
step 9 out of 10
We lay out the finished adjika in sterilized jars and cover with lids. We put the cans in a pot of water with a cotton napkin at the bottom. We put the pan on the fire and sterilize the cans for 10-15 minutes after boiling the water.
step 10 out of 10
Then, using a grip, carefully remove the jars from the water, tighten them tightly with boiled lids and turn the jars upside down. Leave the adjika at room temperature until it cools completely, then put it in a cool dark place for storage.

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