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Zucchini caviar with mayonnaise and tomato paste Chumak

2401

Kitchen Russian

Calorie content 137.9 kcal

Portions 0.5 l.

Cooking time 70 minutes

Proteins * 2.4 gr.

Fats * 8.9 gr.

Carbohydrates* 21.5 g

Zucchini caviar with mayonnaise and tomato paste Chumak

Content

Chumak tomato paste is one of the best, in my opinion. I would like to suggest a recipe for squash caviar with mayonnaise and this tomato paste. I tried to replace tomato paste with another manufacturer, but something went wrong, and the squash caviar turned out to be completely different in taste than it should be.

Ingredients

Cooking process

First of all, wash the zucchini thoroughly, dry them and peel them with a vegetable peeler. Using a tablespoon, remove the seed core. I didn’t peel, as I used young zucchini. Wash the bell pepper well, dry it and peel it from the core and seeds. Peel the garlic and rinse.

Peel the zucchini and bell peppers through a meat grinder or chop with a food processor. Measure out the required amount of granulated sugar and table salt. Add to chopped vegetables, add red pepper to taste and mix thoroughly.

Then add the Chumak tomato paste and pour in the required amount of vegetable oil. Stir the vegetable mass again.

Transfer the resulting mass to a saucepan with a thick bottom, in which you will cook zucchini caviar.

Put the container with the contents over medium heat, add mayonnaise, and bring to a boil. Then reduce the heat and cook the squash caviar for about 30 minutes, stirring occasionally.

Pass the garlic through a press or chop with a blender, you can also use a fine grater. Put chopped garlic in a container with squash caviar, add vinegar. Stir and cook for another 7-10 minutes. Adjust the amount of garlic depending on your own taste preferences.

Prepare the jars, wash them thoroughly, and sterilize them in a water bath, oven, or microwave. Pour boiling water over the lids or boil in a saucepan. I sterilize cans in a water bath.

Gently place the hot squash caviar in sterile jars so as not to burn yourself.

Roll up sterile lids with a seaming machine. Turn the caviar cans upside down. Leave in this position until it cools completely for about a day, wrapped in a warm blanket.