Adjika recipes have many variations; it is prepared from tomatoes, bell peppers and zucchini. Adjika from zucchini according to the classic recipe is a delicious appetizer prepared for the winter.
Ingredients for making adjika
- 1 kg of fresh young zucchini;
- 50 grams of garlic cloves;
- 180-190 ml of tomato paste;
- 2/3 cup sugar;
- 120-130 ml of refined sunflower oil;
- a small pod of hot pepper and a bunch of greens (optional);
- 1-2 tablespoons of salt (to taste);
- 55 ml of vinegar (6% or 9%).
Cooking zucchini adjika for the winter
1. Young zucchini must be prepared: wash, thinly cut the peel, remove the seeds from the inside, cut into slices.
2. Slices of zucchini must be twisted in a meat grinder, on a fine wire rack and put in a saucepan.
3. Then add tomato paste, salt, butter and sugar to the squash mass.
4. Boil this whole mixture for about 30 minutes on the stove, over medium heat, stir if necessary.
5. While the zucchini is cooking, you need to prepare the rest of the ingredients for the adjika. Hot peppers, garlic and herbs must also be twisted in a meat grinder.
6. After half an hour, add a mixture of herbs, garlic and pepper, as well as vinegar to the zucchini. Stir in adjika and cook for about 5 minutes.
7. Hot squash adjika should be packaged in sterile jars and rolled up right there. You can also use plastic lids, but in this case, adzhika must be kept in the refrigerator.
