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Zucchini caviar with pepper and tomato paste

0
3878
Kitchen Russian
Calorie content 101.2 kcal
Portions 1.5 l.
Cooking time 80 minutes
Proteins * 1.3 gr.
Fats * 2.8 gr.
Carbohydrates* 24.5 g
* per 100 gr. product
Zucchini caviar with pepper and tomato paste
Content

Zucchini caviar is a fairly popular vegetable appetizer that has many recipes and variations. Zucchini caviar with bell pepper and tomato paste turns out to be balanced in taste. Squash caviar can be served with bread or a white loaf as sandwiches.

Ingredients

Cooking process

step 1 out of 9
First of all, wash the zucchini thoroughly, dry them and peel them with a vegetable peeler. Using a tablespoon, remove the seed core.
step 2 out of 9
Then wash the bell pepper thoroughly, dry it and remove the core and seeds. The color of the bell pepper is not important, it will not affect the taste of squash caviar. Take the one you have in stock.
step 3 out of 9
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.
step 4 out of 9
Add the required amount of granulated sugar, table salt and ground red pepper.
step 5 out of 9
Then add tomato paste and vegetable oil.
step 6 out of 9
Place the container with the contents over medium heat and bring to a boil, stirring occasionally. Then reduce the heat and cook the squash for about 30 minutes.
step 7 out of 9
Peel the garlic and rinse, then pass through a press or chop with a blender, you can also use a fine grater. Put the chopped garlic in a container with the squash caviar, add the vinegar essence. Stir and cook for another 7-10 minutes. Adjust the amount of garlic depending on your own taste preferences.
step 8 out of 9
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. Gently spread the hot squash caviar in sterile jars and tighten with sterile lids. Turn the caviar cans upside down.
step 9 out of 9
Leave in this position until it cools completely for about a day, 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. Serve the squash roe in a small bowl.

Bon Appetit!

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