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Adjika from zucchini mother-in-law's language

0
4457
Kitchen Caucasian
Calorie content 50.6 kcal
Portions 20 port.
Cooking time 75 minutes
Proteins * 0.6 g
Fats * 2.6 gr.
Carbohydrates* 12.3 gr.
* per 100 gr. product
Adjika from zucchini mother-in-law's language
Content

Adjika is a rather spicy and very aromatic seasoning in itself, which goes well with meat dishes and poultry dishes. I want to share the recipe for adjika from zucchini "Mother-in-law's language". You can adjust the amount of garlic according to your taste preferences.

Ingredients

Cooking process

step 1 out of 7
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 garlic, rinse under water.
step 2 out of 7
Pass the peeled vegetables through a meat grinder or chop with a food processor, you can also use a blender.
step 3 out of 7
Put the tomato paste in a metal dish with a thick bottom, in which you will cook adjika. Add the required amount of drinking water and mix well until completely dissolved.
step 4 out of 7
Place over medium heat and bring to a boil. Then add the required amount of granulated sugar, table salt, vegetable oil and vinegar. Stir well and lay out the chopped vegetables. Bring to a boil. Reduce heat and cook adjika marrow for about 40 minutes, stirring occasionally.
step 5 out of 7
Wash the jars thoroughly and sterilize in the microwave or oven. Boil the lids in a saucepan. 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 about a day.
step 6 out of 7
Then store in a cool, dark place.
step 7 out of 7
Be sure to try the remaining adjika after cooling completely.

Bon Appetit!

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