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Zucchini caviar with mayonnaise and tomato paste and carrots

2647

Kitchen Russian

Calorie content 125.1 kcal

Portions 2.5 l.

Cooking time 135 minutes

Proteins * 2.2 gr.

Fats * 7.4 gr.

Carbohydrates* 19.4 g

Zucchini caviar with mayonnaise and tomato paste and carrots

Content

I want to share a wonderful zucchini snack. Zucchini caviar with mayonnaise, tomato paste and carrots is obtained with a delicate smooth texture and bright color and taste. Such squash caviar will be a wonderful decoration for your table and will surely please all your home and guests.

Ingredients

Cooking process

Prepare all the necessary ingredients for the squash caviar.

Wash the squash thoroughly, dry it and peel it with a vegetable peeler. Using a tablespoon, remove the seed core. Then wash the bell peppers and hot peppers, dry them and peel them of the core and seeds. Wash and peel the carrots with a vegetable peeler. Peel the garlic and rinse.

Pass the peeled vegetables through a meat grinder or chop with a food processor. Place in a metal dish with a thick bottom, in which you will cook zucchini caviar. Place the container with the contents over medium heat and bring to a boil. Then reduce the heat and cook the squash caviar for about an hour, stirring occasionally.

Pass the garlic through a press and put in a container to the squash caviar, Add the required amount of granulated sugar and table salt. Then add the tomato paste. Stir occasionally and cook the snack for about 30 more minutes.

Remove the squash roe from the heat and carefully, using an immersion blender, grind until smooth.

Put on fire again, add mayonnaise, vegetable oil and vinegar essence. Stir and cook for another 7-10 minutes. Prepare the jars, wash them thoroughly and sterilize them in the oven, microwave, or water bath. Pour boiling water over the lids or simmer in a saucepan for about 10 minutes.

Spread the hot squash caviar in sterile jars and roll up with a seamer with sterile lids. Turn the caviar cans upside down. Leave as it is until it cools completely, wrapped in a warm blanket. Then turn the cooled jars of squash caviar over and transfer to a cool, dark place for long-term storage.

Bon Appetit!