Adjika from zucchini for the winter

Thick, aromatic, spicy and very tasty zucchini adjika will be an excellent addition to your favorite meat and vegetable dishes.

• Recipe author: Irina Sakharova
• After preparation, you will receive 10 servings
• Total recipe preparation time: 60 minutes

Ingredients

• Zucchini 1 500 g
• Sweet pepper 750 g
• Tomatoes 3 pieces
• Garlic 5-6 cloves
• Tomato paste 2 tbsp spoons
• Vegetable oil 100 ml
• Salt 1 tbsp. spoon
• Sugar 100 g
• Ground hot pepper ½ tsp. spoons
• Acetic essence 1 tsp spoon

Cooking method

• Pass zucchini, peppers, tomatoes and garlic through a meat grinder.

  Pre-peel old zucchini from the peel and seeds.

• Transfer the chopped vegetables to a saucepan. Add tomato paste, oil, salt, sugar and pepper.

• Bring to a boil over high heat, and then cook, stirring occasionally, over low heat for 30 minutes. 5 minutes before cooking, pour in the vinegar essence.

• Spread adjika in sterilized jars and cover with lids. Turn the jars over, wrap and leave to cool completely.

  You will get a little more than 2 liters of adjika.

  How to sterilize jars: 6 simple and proven ways

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