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➠ Adjika from zucchini with tomato paste for the winter spicy

Adjika from zucchini with tomato paste for the winter spicy

3075

Kitchen Caucasian

Calorie content 56 kcal

Portions 1 l.

Cooking time 90 minutes

Proteins * 0.8 gr.

Fats * 2.8 gr.

Carbohydrates* 3.1 gr.

Adjika from zucchini with tomato paste for the winter spicy

Content

From overgrown zucchini, you can use this recipe to prepare an excellent spicy snack for meat and fish dishes, pasta and potatoes, and just spread it on bread. We cook adjika with hot pepper and tomato paste, and grind the vegetables in a meat grinder so that they are preserved in the form of delicious grains.

Ingredients

Cooking process

Peel the zucchini and cut them into pieces to remove the seeds with the inner pulp. Peel sweet peppers from seeds and partitions. Peel off the husks of the onion. Cut the onion and pepper into medium pieces. Twist all these vegetables in a meat grinder with a medium wire rack. Transfer the vegetable mass to a stewing pan.

Peel, wash and grate the carrots. Transfer the grated carrots to a saucepan with the rest of the vegetables, add the required amount of tomato paste, a glass of water, salt and mix everything well.

Put a saucepan with chopped vegetables on a low heat and simmer the mixture for 45 minutes from the beginning of the boil, without covering the pan with a lid. Stir the mixture periodically with a wooden spoon.

Wash fresh herbs and chop finely. By the end of stewing, transfer the chopped greens, chopped garlic in a garlic to the vegetables and add vegetable oil and vinegar. Then put hot dried peppers in adjika to your liking. Stir again and simmer for 1 minute.

Put the prepared adjika hot in sterile jars and roll up with boiled lids. Turn the jars of adjika onto the lids, cover with a warm blanket for a day and, after cooling, transfer to a storage location.

Happy blanks!