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Adjika zucchini with tomato sauce

0
1112
Kitchen Caucasian
Calorie content 50.7 kcal
Portions 1.5 l.
Cooking time 90 minutes
Proteins * 0.6 g
Fats * 2.6 gr.
Carbohydrates* 12.3 gr.
* per 100 gr. product
Adjika zucchini with tomato sauce
Content

Adjika from zucchini in a matter of minutes - it's easy! A light vegetable snack that is ideal not only for any vegetable and meat dish, but also as a spread on fresh crispy bread! How sharp your adjika will be is up to you. If you like it sharper - boldly double the norm of garlic and hot pepper.

Ingredients

Cooking process

step 1 out of 5
We wash the zucchini under running water, remove the stalk and peel them. If there are already formed seeds in the zucchini, we clean them from seeds. Grind the zucchini with a blender into a puree mass.
step 2 out of 5
We wash the Bulgarian pepper and hot pepper, remove the stalks and seeds. Cut the bell pepper into thin half rings, chop the hot pepper into small cubes.
step 3 out of 5
Add chopped pepper, tomato paste, vegetable oil, salt and sugar to the pan to the zucchini. Mix all the ingredients well and put the pan on the fire. Bring the mass to a boil, reduce the heat and cook for about an hour, not forgetting to stir constantly.
step 4 out of 5
Peel the garlic, rinse and grind it with a blender. 10 minutes before the end of cooking, add garlic and vinegar to adjika, mix well, boil for 10 minutes and remove from heat.
step 5 out of 5
We put the finished hot adjika on sterilized jars, close with boiled lids and turn the jars upside down. We leave the adjika at room temperature until it cools completely, after which we store it in a dark, cool place.

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