Adjika from zucchini with hot pepper
0
1821
Kitchen
Caucasian
Calorie content
51.6 kcal
Portions
3 l.
Cooking time
60 minutes
Proteins *
0.8 gr.
Fats *
2.3 gr.
Carbohydrates*
11.8 g
Fans of spicy snacks should like this adjika. In addition to zucchini, the preparation includes many more vegetables and spices. The mixture is rich, juicy and aromatic. And bitter pepper is "responsible" for the characteristic specific note that connoisseurs of spicy things love. Such adjika will find its place both in the everyday menu and on the festive table.
Ingredients
Cooking process
Wash the zucchini and dry it. If the skin is tough, we must cut it off. We also extract the seeds. We use young tender zucchini whole. We clean and wash the carrots. Peel the onions and garlic, wash and dry. Wash the bell pepper and free it from the stalk and seeds. We wash the hot pepper, cut off the stalk, leave the seeds. Wash the tomatoes and cut out the trail from the stalk. All prepared vegetables are cut into pieces of arbitrary shape and passed through a meat grinder. Alternatively, you can use a blender for chopping. We spread the resulting mass in a large saucepan.
I wash the cans with a soda solution and sterilize in any usual way. Wash the lids and boil for two minutes in water. Let the jars and lids dry completely. We lay out hot caviar in the prepared container and roll up the lids using a special key. Turn the rolled up cans upside down and wrap them in a blanket until they cool completely. Then we remove the caviar for storage in a cool, dark place.
Bon Appetit!