Zucchini Adjika for Winter
Description
Choose young zucchini with thin skin and tender seeds. Instead of chili pepper, you can use dry ground cayenne pepper. Adjust the heat, salt, and sugar to your taste. Adjika is made relatively quickly and easily. The preserve is ready for winter storage.
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
Prepare all the vegetables. Peel the carrots, trim the stems from the tomatoes, and remove the seeds and stem from the bell pepper. You can leave the seeds in the chili pepper if you want a spicier adjika. Cut all the vegetables, except the garlic, into large slices.
- 3
Step 3
Chop the vegetables in a blender or run them through a meat grinder.
- 4
Step 4
Transfer the resulting mixture into a saucepan or sauté pan. Pour in the vegetable oil and add salt, sugar, and black ground pepper.
- 5
Step 5
Mix, bring to a boil, and simmer over low heat for about 40 minutes. Stir occasionally.
- 6
Step 6
Then add the crushed garlic. Cook the adjika for another 5 minutes. At the end, pour in the vinegar and stir again.
- 7
Step 7
Spread the hot adjika into clean sterilized jars.
- 8
Step 8
Screw on the lid, turn upside down, and wrap in a towel. Leave until completely cooled.
- 9
Step 9
After preparation, you can store it in a cool, dark place. Zucchini adjika for winter is ready!