Boiled adjika from zucchini with tomatoes is one of the simple options for preparing this canned sauce for the winter. It turns out such zucchini adjika is moderately spicy, satisfying and appetizing, this is a great addition not only to first courses, for example, borscht, but also to meat snacks. Try to close such a blank for the winter, you will not regret it!
- Carrots – 250 g.
- Peeled zucchini – 1.5 kg.
- Sweet pepper – 250 g.
- Garlic – 2 heads.
- Vegetable oil – 100 ml.
- Tomatoes – 750 g.
- Salt – 1 tbsp. l.
- Sugar – 50 g.
- Ground red pepper – 0.5-1 tbsp. l.
- 9% vinegar – 50 ml.
How to cook:
1. Wash the zucchini and peel (for overripe fruits, cut out the middle part with seeds), then grate with a large fraction or grind in a meat grinder.
2. Place grated (ground) zucchini in a saucepan (or other container) with a thick bottom, in which adjika will be cooked.
3. Next, prepare the rest of the vegetables. In particular, clean the sweet pepper from the seeds by removing the stalks, wash it, cut into convenient pieces and chop (it is better to do this with a meat grinder or blender).
4. Peel the carrots, wash them thoroughly, cut into cubes and chop them too.
5. Grind tomatoes into tomato puree.
If you want adjika to come out of a more saturated red color, then use ripe (red) sweet peppers and ripened (fleshy varieties) tomatoes in cooking.
6. Pour chopped vegetables (bell peppers, carrots and tomatoes) into a saucepan with zucchini.
7. Then add salt, sugar and vegetable oil to them. Mix well and put the future adjika to cook. Boil the sauce for 40 – 60 minutes (depending on the desired density of adjika), stirring it occasionally.
8. 5 minutes before readiness, add garlic squeezed through a press into the adjika from zucchini, add red ground pepper (adjust the amount of pepper to your liking, depending on how sharp the adjika you want to get) and pour in 9% vinegar. Mix everything thoroughly and boil for another 5 minutes.
9. Then, still hot, pour adjika from zucchini into clean, pre-sterilized jars.
10. Roll them up and leave them in the room, wrapped in something warm.
11. When the adjika jars are completely cool (after one or two days), take them out for storage in the basement or cellar.