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Adjika from zucchini You will lick your fingers for the winter

0
4858
Kitchen Caucasian
Calorie content 43.7 kcal
Portions 10 port.
Cooking time 70 minutes
Proteins * 0.5 gr.
Fats * 2.1 gr.
Carbohydrates* 10.3 g
* per 100 gr. product
Adjika from zucchini You will lick your fingers for the winter
Content

I propose to cook a fragrant and moderately spicy zucchini adjika. The name of this adjika speaks for itself - "Lick your fingers!" The combination of vegetables in this appetizer is so perfect that without any ingredient, the taste will not be the same. So I don't recommend changing anything in the recipe.

Ingredients

Cooking process

step 1 out of 8
Prepare all the necessary ingredients for the squash adjika. Wash the squash, pat dry and peel it with a vegetable peeler. Wash the bell peppers and peel them of seeds and core. Peel the garlic and rinse under water. Wash tomatoes and carrots thoroughly. Peel the carrots with a vegetable peeler.
step 2 out of 8
Cut the peeled zucchini lengthways, and use a tablespoon to remove the core with seeds. Grind the peeled vegetables or chop them with a food processor, or you can use a blender.
step 3 out of 8
Cut the tomatoes in half, remove the stalk. Pass the prepared tomatoes through a meat grinder or chop with a food processor.
step 4 out of 8
Mince carrots or chop with a food processor.
step 5 out of 8
Pass the bell peppers through a meat grinder or chop with a blender. Put the chopped vegetables in a metal dish with a thick bottom, in which you will cook adjika. Add the required amount of granulated sugar, table salt and vegetable oil.
step 6 out of 8
Place the container with chopped ingredients over medium heat and bring to a boil. Reduce heat and cook adjika for about 40 minutes, stirring occasionally. In the meantime, wash the jars thoroughly and sterilize in the microwave or oven. Boil the lids in a saucepan or pour over boiling water.
step 7 out of 8
Wash hot peppers and remove seeds and cores. Mince the garlic and hot peppers, or grind with a food processor, or use a blender. Literally 5 minutes before cooking, add chopped vegetables to the pan along with red ground pepper. Mix thoroughly.
step 8 out of 8
Remove adjika from heat and pour in the amount of vinegar indicated in the recipe. Mix well. Spread the hot zucchini adjika in sterile jars. Screw on with sterile caps. Turn hot jars of adjika upside down. Wrap in a warm blanket and leave to cool completely. Then store in a cool, dark place.

Bon Appetit!

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