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➠ Adjika from zucchini with tomato paste for the winter

Adjika from zucchini with tomato paste for the winter

1930

Kitchen Caucasian

Calorie content 38.8 kcal

Portions 1.8 l.

Cooking time 100 minutes

Proteins * 0.6 g

Fats * 1.9 gr.

Carbohydrates* 9.1 gr.

Adjika from zucchini with tomato paste for the winter

Content

Adjika is a pasty spicy seasoning that is served with meat dishes. The spicy sauce has a large number of recipes. A common recipe for adjika includes tomatoes. Adjika is also prepared from plums, apples and zucchini. I suggest making zucchini adjika with tomato paste.

Ingredients

Cooking process

Wash the squash, pat dry and peel it with a vegetable peeler. Use a tablespoon to remove the seed core. Wash the bell peppers and peel them of seeds and core. Peel the onions and rinse them under water. Grind the peeled vegetables or chop them with a food processor, or you can use a blender.

Place in a metal dish with a thick bottom, in which you will cook adjika. Wash the carrots thoroughly, peel them with a vegetable peeler, and then grate on a coarse grater. Place with the rest of the ingredients. Add the required amount of drinking water, granulated sugar, table salt and tomato paste.

Put the container with vegetables over medium heat and bring to a boil. Reduce heat and cook adjika marrow for about 40 minutes, stirring occasionally. Peel the garlic, pass through a press, chop with a blender or fine grater. Add to the pan along with black pepper and vegetable oil. Mix thoroughly.

Wash the jars thoroughly and sterilize in the microwave or oven. Boil the lids in a saucepan. Rinse the greens thoroughly, dry and chop. Add to adjika along with dried hot peppers and vinegar. Stir well and remove from heat.

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 for 12 hours. Then store in a cool, dark place.