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➠ Favorite adjika from unloved zucchini

Favorite adjika from unloved zucchini

931

Kitchen Caucasian

Calorie content 53.2 kcal

Portions 4 port.

Cooking time 120 minutes

Proteins * 0.5 gr.

Fats * 2.4 gr.

Carbohydrates* 12.6 gr.

Content

Adjika marrow will be a great addition to meat dishes and fish; it can be used in making delicious sandwiches with white or black bread. Due to the red hot pepper in its composition, adjika has a rich pungent taste.

Ingredients

Cooking process

Wash vegetables and herbs. Peel the carrots. Cut off the peel from the apples and remove the core with the seeds. Peel the onion and garlic. Remove the baffles and seeds from the bell pepper. If the zucchini is large, they should also be peeled and seeds removed.

Pass zucchini, bell and hot peppers, apples, carrots through a meat grinder. Transfer the vegetable mixture to a saucepan, put on medium heat and simmer for one hour from the moment of boiling.

Finely chop the greens with a knife, pass the garlic cloves through a press. After an hour, add these ingredients to the adjika, mix and cook for 10-15 minutes.

Then add salt, sugar, sunflower oil and vinegar. Stir the contents of the pan well, turn off the heat and spread the adjika in dry sterilized jars, tighten tightly with screw lids or roll up the metal lids with a seaming machine.

Turn jars with adjika zucchini upside down, wrap them in a warm blanket and leave in this position until they cool completely. After that, remove the seams in a dark, cool place.

Bon Appetit!