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➠ Adjika from zucchini with mayonnaise

Adjika from zucchini with mayonnaise

2569

Kitchen Caucasian

Calorie content 101.7 kcal

Portions 10 port.

Cooking time 60 minutes

Proteins * 1.7 gr.

Fats * 8.8 g

Carbohydrates* 6.1 gr.

Content

Adjika from zucchini with mayonnaise is an unusual and interesting preparation for the winter. In addition to mayonnaise, this recipe provides for the use of tomato paste, in which case the color of the adjika will be beautiful and the taste will be more intense. Garlic and hot peppers will add a real piquancy to adjika.

Ingredients

Cooking process

Zucchini must be washed, peeled, and seeds removed. Next, the vegetables should be minced.

Rinse hot peppers, cut into pieces and also grind with a meat grinder.

Put the chopped ingredients in a saucepan, pour in vegetable oil there, add mayonnaise, tomato paste, red and black ground pepper, salt and granulated sugar. Mix everything and keep the workpiece on fire for about 30-40 minutes.

5 minutes before readiness, we send finely chopped garlic to adjika (you can skip it through a meat grinder or chop it in a blender) and pour in the required amount of vinegar.

Hot adjika is immediately poured into pre-sterilized containers and screwed up with lids. After complete cooling, place adjika for storage in a cool and dark place.