Adjika spicy from zucchini is rarely sold in stores. Therefore, we recommend making such a peculiar sauce at home. To do this, you will need only simple and affordable products, as well as not very a large number of free time.
General information about Abkhazian sauce
Spicy is prepared quite simply. But not every housewife knows what this homemade sauce.
Adjika is called a spicy Abkhazian seasoning cooked in the form of a paste. It usually contains garlic, red pepper with salt, spices And so on. Also, various vegetables are often added to such a sauce.
As a rule, adjika is red. Although often components are added to it that noticeably change it appearance. Therefore, this sauce can be green, and orange, and yellow, and so on.
Usually, spicy adjika, harvested for the winter, does not include tomatoes. Although recently there have also been such options for preparing this product, where the mentioned ingredient is boldly laid out.
In this article, we will present you with several ways to make spicy adjika from zucchini. We will add to it fresh tomatoes, and bell pepper, and carrots, and even sweet and sour apples. But first things first.
Spicy zucchini adjika (for the winter): cooking recipes with fresh tomatoes
There are a lot of options for preparing such a pasty sauce. However, the most popular among them is the one that involves the use fresh tomatoes and other vegetables.
So what components should be purchased so that you get a very delicious adjika from zucchini (spicy) with tomatoes? For this we need:
- young fresh zucchini - 3 kg;
- fresh carrot - ½ kg;
- fresh fleshy tomatoes - 1.5 kg;
- garlic cloves peeled - 1 cup;
- sunflower oil - about 1 cup;
- beet sugar - 130 g;
- fine salt - about 50 g;
- vinegar 9% table - 3 large spoons;
We process the ingredients
How to prepare adjika from zucchini with tomatoes? First of all, all vegetables should be processed. young zucchini, hot pepper, juicy carrots, sweet green peppers and fleshy tomatoes are thoroughly washed, cleaned of seeds, stalks and other undesirable elements. After that, they start grinding them. To do this, use a conventional meat grinder.
Heat treatment of Abkhazian sauce
Having twisted all the ingredients, they are laid out in large saucepan and interfere well. Next, put the dishes on medium heat and gradually bring the contents to a boil.
As soon as the vegetable gruel begins to boil, sunflower oil (without aroma) is added to it and the time is noted. In this composition, the products are cooked for exactly 40 minutes. As time passes, they are laid out in turn beet sugar and salt.
After boiling the vegetables for about 10 minutes, add the garlic grated on a small grater to them and, after mixing the ingredients, boil them for 3-5 minutes and remove from the stove.
How to roll up Abkhazian sauce for the winter?
Adjika from zucchini for the winter spicy is well preserved in small glass jars. They are thoroughly washed and steamed. After that, vegetable gruel is laid out in containers and they are immediately closed.
After keeping the adjika warm for about a day, it is removed to any dark place. It is not necessary to keep such a product in the cold. It is well preserved and room temperature. However, after opening the jar, the shelf life of adjika is noticeably reduced. It should be kept in the refrigerator for no more than 3-4 weeks.
By the way, after seaming, it is advisable to use such a product only after a month. During this time, it will become more saturated and tasty.
Step by step from zucchini
Spicy adjika, cooked at home, is ideal for dumplings, manti and other dishes. However, the use of such a product in large quantities not recommended, as it can lead to the development of diseases of the digestive tract.
Since adjika is prepared from zucchini (spicy) with tomato paste? To do this, you need to purchase:
- small fresh zucchini - 2.5 kg;
- peeled garlic - 2/3 cup;
- hot pepper - 1 pod;
- refined vegetable oil - 200 ml;
- sugar beet sand - 120 g;
- fine table salt - about 80 g;
- tomato paste - about 250 g;
- table vinegar(for getting hot sauce take 9%) - about 50 ml.
Processing of the main components
Before cooking adjika, zucchini is carefully processed. They are washed in hot water, dry, remove the skin, if required, and the pulp with seeds.
Other components are also processed separately. The garlic is peeled and crushed with a press. As for hot pepper, it is rinsed, removing the stalk and seeds.
After the vegetables are prepared, start chopping them. Zucchini, along with hot peppers, is passed through a meat grinder. If you need more homogeneous mass, then the vegetables are chopped with a blender.
Heat treatment of products
How spicy is zucchini? After chopping vegetables, they are laid out in a deep container and put on the stove. Slowly bringing the components to a boil, vegetable refined oil, granulated sugar, tomato paste and salt are immediately added to them.
After mixing the products with a large spoon, the fire is reduced to a minimum. In this composition, adjika is boiled for exactly 60 minutes. At the same time, ¼ hours before turning off the stove, table vinegar is poured into it, and garlic squeezed through the press is also thrown.
The process of rolling adjika
Adjika is spicy from zucchini and rolls up exactly as described in the very first recipe. For this, not very large glass jars are used. They spread the hot vegetable mass and immediately close it.
Turning the containers upside down, they are covered with a thick blanket and left in this form for 24-48 hours. After this time, a thick pasty sauce is removed in a dark place. You can serve it to the dinner table only after a month, when adjika is saturated with the aromas of seasonings and spices, it becomes more rich and tasty.
Making thick homemade apple sauce
Adjika from zucchini (spicy) with apples turns out to be very tasty. It is also used as a snack, applied to a slice of bread, and as a dressing for various meat, vegetable and other dishes.
So, to implement the recipe in question, we need:
- young fresh zucchini - 2.5 kg;
- fresh carrot - ½ kg;
- sweet and sour apples - ½ kg;
- sweet green pepper - ½ kg;
- garlic cloves, peeled - about 100 g;
- sunflower oil - about 250 ml;
- fresh greens - apply to your liking;
- beet sugar - 130 g;
- fine salt - about 70 g;
- vinegar 9% table - 4 large spoons;
- hot red pepper - 1 pod.
We prepare products
The ingredients for this sauce are processed in the same way as in previous recipes. Vegetables and fruits are thoroughly washed and peeled, stalks, seed pods, etc. After that, they start grinding them. To do this, use a meat grinder.
As soon as all the products have been processed, they are combined in a large container and mixed well.
By the way, in addition to the mentioned components, all the remaining ingredients should be prepared. Garlic cloves are peeled and crushed with a press. hot pepper finely chopped or passed through a meat grinder along with other products, and fresh herbs are simply chopped with a knife.
Cooking food on the stove
Putting the vegetable and fruit gruel on medium heat, bring it to a boil. After that, sunflower oil is added to it and boiled for about an hour. Over time, sugar and salt are laid out in the dishes. After ¼ hour, fresh herbs, crushed garlic cloves and table vinegar are added to the vegetables.
After boiling the products for another 5-7 minutes, they are removed from the heat and proceed to seaming.
The final stage in the preparation of adjika
While vegetables and fruits are languishing on the stove, they begin to prepare the jars. In order for open adjika to be stored in the refrigerator for not very long, it is laid out in small containers. They are pre-washed and sterilized over steam. Concerning tin lids, then they are simply boiled.
After preparing the container and preparing the adjika, it is laid out hot in jars and immediately closed. After cooling the pasty sauce with apples at room temperature, it is removed in a dark place. Eat such a product should be only after a month. It is served to the table in small bowls or gravy.
We use ready-made sauce for meat, fish, bread, as a spread for pizza and casseroles, as part of salad dressings. No less.
For a couple of winters, we just got hooked on apple-accented seasoning. It remains pleasantly spicy, but acquires sweetness and a delicate texture. And what a beautiful jar! Let's cook and make sure: at least one of the recipes should be a must-have seaming on your list.
All prescriptions without sterilization, long-term storage. Will be needed. It is more convenient when they are small - 300-750 ml.
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Adjika from zucchini: a classic recipe
Don't forget to leave some seasoning on the table. Just chill and it's ready to use.
- Cooking time - 1 hour 20 minutes
- Calorie content, 100 ml - about 85 kcal
We need:
- Zucchini - 1 kg 300 g
- Tomatoes - 1 kg 300 g
- Carrot - 300 g
- White onion - 300 g
- Hot pepper (fresh) - 2 pcs. medium size (10-12 cm long)
- Vegetable oil (odorless) - 100 ml
- Salt - 1.5 tbsp. spoons
- Sugar - 4 tbsp. spoons
- Garlic - 7-8 cloves
- Hot pepper (fresh) -2 pcs. (10-12 cm long)
- Black pepper (ground) - ½ teaspoon
- Vinegar (9%) - 70 ml
Important details:
- Conservation yield - 2.5-2.7 l
How to cook.
Prepare the components for twisting in a meat grinder.
Onions, carrots and hot peppers are peeled and cut into pieces so that it is convenient to “feed” them to our assistant. We do not clean the zucchini and tomatoes and also cut them coarsely.
We pass the vegetables through a meat grinder - with a fine grate. Once is enough.
We shift into a large saucepan in which we will cook adjika. Add sugar, salt, black pepper and oil.
Place the mixture on the stove over high heat and bring to a boil. Turn down the heat and cook at "low boil" 40 minutes. Stir occasionally. After half an hour, it makes sense to try for spiciness, sweetness, salinity and bring to taste by adding the desired component. It is convenient to grind a small portion of hot pepper in a blender.
After 40 minutes, add vinegar and garlic, which we rub on a medium grater. Let the adjika gurgle for another 10 minutes.
We pack the sauce hot in jars. It is better not to remove the pan from the minimum fire, gaining mass. Large clean ladle and neat stacking 1 cm to the neck. It is convenient to put the jar next to it or keep it on weight in a deep bowl.
Immediately roll up the banks, turn over, wrap. Powerful self-sterilization will occur during slow cooling. When the blanks have cooled, we put them in storage in a dark place at a cool or room temperature.
Adjika from zucchini with apples
The golden recipe of our collection "You'll lick your fingers!" we put in the middle. There will be a little fuss with him, you have to peel the apples. The rest of the process is similar to the previous one. The taste of the finished seasoning is moderately spicy.
- Cooking time - 1 hour 30 minutes
- Calorie content, 100 ml - about 100 kcal
We need:
- Zucchini - 5 kg
- Red bell pepper - 1 kg
- Hot pepper - 10 pcs. (10-12 cm long)
- Tomatoes 300-500 g
- Garlic - 150-200 g
- Apples - 1 kg.
- Carrots - 1 kg.
- Sugar - 200 gr.
- Salt - 5 tbsp. spoons
- Vegetable oil (odorless) - 500 ml
- Vinegar (9%) - 200 ml
- Greens (optional) - 2-3 bunches
Important details:
- Conservation yield - 8-8.5 l
- Do we want less? Proportionately reduce all components.
- All vegetables are weighed clean.
- Ideal apples for adjika Antonovka. Other sour and sweet and sour varieties are also suitable. White filling, Granny Smith, Idared, Jonagold, Pink Lady, Semerenko, etc. Golden and other sugary apples will not work.
- Adjika will turn out medium-sharp, not scalding. Adjust the spiciness to taste. In our experience, 15 pcs. pepper is the fiery adult variant. A 6-8 pcs. - just a childish point, inferior to sweetness. You will lick your fingers, how delicious! You can eat directly from the jar with a spoon.
How to cook.
Peel the garlic and set aside. We will add it to the sauce towards the end of the boil.
We also clean the rest of the vegetables and apples to emphasize the tenderness of the dish. We cut the tomatoes with a “cross” and scald with boiling water. So the skin will come off easily and quickly. We cut vegetables large pieces that will go into the meat grinder. We twist all the components through a small or medium grate.
Now we act in the same way as described in the first recipe. In a saucepan, where we put the crushed mass, add salt, sugar, black pepper. We put on fire - boil - turn the heat to a minimum and cook for 30-35 minutes.
Add vinegar and garlic, passed through a press, and try. Add hot pepper puree to taste (twist in a blender). Another 10 minutes on a low boil. Voila, fragrant boiling adjika is ready to be put into jars. Spread out with a large ladle and roll up hermetically. Turn over, wrap and wait for cooling.
If we use greens, finely chop and lay at the end - along with vinegar and garlic. We tried with parsley and cilantro. Excellent taste! The blanks were normally stored, although greens are sinned as the cause of the explosion of cans. If you don't have experience with herb rolls yet, don't.
Zucchini adjika with tomato paste
The peculiarity of the recipe is the richest tomato flavor. Subjectively, the sauce may seem more satisfying, although its calorie content is still not high. For 100 ml no more than 120 kcal.
We decided to accompany the recipe not with a photo, but with a detailed video. Experienced Hostess and proven recipe. As well as interesting thoughts about best choice zucchini for preparing your favorite sauce. According to the author, it ripe autumn vegetables ideal for sauce preparations. We clean out too large seeds from the middle and put them into action!
In net weight (after cleaning) we need:
- Zucchini - 3 kg
- Tomatoes - 1 kg
- Tomato paste - 380 g
- Drinking water - 1 l
- Bulgarian pepper - 3-4 pcs. (large size, at least 2 red pieces)
- Garlic - 100 g
- Ground bitter pepper - 1 teaspoon, or fresh in pods - 2 pcs.
- Sugar - 1 cup (in 200 ml)
- Salt - 2 tbsp. spoons
- Vegetable oil (odorless) - 200 ml
- Vinegar (9%) - 140 ml
That's all for today. Which of these blanks do you already love, and which have not yet been tried? If new recipes from the series “You will lick your fingers!” useful to you, make reposts and come back to talk about successes with adjika from zucchini for the winter.
And look for updates in "Easy Recipes" - "Homemade". Best Preservation for the winter for you!
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From zucchini - a delicious simple recipe for harvesting and preserving for the winter. Highly tasty snack, but also a universal addition to various dishes.
This unusual snack, as well as, will delight you with its sweet and sour taste, tenderness and at the same time piquant sharpness of the aftertaste. Therefore, adjika from zucchini is rich in flavors, its sharpness is piquant, and the zucchini themselves make it soft in taste and delicate in texture.
Today we will analyze 5 simple and delicious recipes adjika from zucchini.
Ingredients:
- Zucchini - 5 kg.
- Tomato paste - 500 gr.
- Garlic - 2 heads
- Hot pepper - 1-3 pcs.
- Vegetable oil - 2 cups
- Vinegar 9% - 150 ml.
- Salt - 2 tbsp. spoons
- Sugar - 1 tbsp. spoons.
Cooking method:
1. We clean the zucchini from the peel and seeds.
2. We also clean hot peppers from seeds and steps.
3. We pass all this through a meat grinder.
4. Add tomato paste, salt, one tablespoon of sugar, and vegetable oil.
5. Put all the ingredients in a saucepan, cook over low heat, stirring occasionally, the approximate cooking time is 1 hour.
6. Peel the garlic, rub it on a fine grater or pass it through a press.
7. At the end, add chopped garlic, vinegar. And boil for about 5 more minutes. We pour hot adjika into ready-made sterilized jars.
Turn upside down, cover until completely cool. Enjoy your meal.
Spicy adjika from zucchini
Ingredients:
- Zucchini - 1.5 kg.
- Carrots - 300 gr.
- Tomatoes - 1 kg.
- Bulgarian pepper - 300 gr. (sweet)
- Chili pepper - to taste
- Garlic - 2-3 heads
- Vegetable oil - 100 ml.
- Bite 9% - 100 ml.
- Salt - 50 gr. (2 tablespoons)
- Sugar - 50 gr. (2 tablespoons)
Cooking method:
1. We wash all vegetables under running water. We clean them from the skin. Remove the bones from the zucchini. Cut all vegetables into large cubes.
3. We put enamel pan With vegetable puree over high heat and bring to a boil. Reduce heat to medium and cook for 40 minutes.
4. After 30 minutes of cooking, add salt and sugar to adjika.
5. Pour in vegetable oil, vinegar.
6. Mix all the ingredients well and cook for another 10 minutes.
7. We sterilize the jars in the oven at a high temperature for 10 minutes, throw the lids into boiling water and boil for 10-15 minutes.
8. We try our adjika, if suddenly any ingredients seem to be not enough for you, you can add them and boil for another 5 minutes.
9. Pour the finished hot adjika into ready-made dry jars and immediately roll up. We turn them upside down, cover with a warm blanket and, after cooling, put it in the cellar or refrigerator. Enjoy your meal.
Step-by-step recipe for adjika without tomatoes
Ingredients:
- Zucchini - 2 kg.
- Tomato paste - 400 gr.
- Bulgarian pepper - 0.5 kg.
- Hot pepper - 1 pc.
- Garlic - 100 gr.
- Salt - 1 tbsp. spoon (with a slide).
- Sugar - 200 gr.
- Vinegar 9% - 100 ml.
- Vegetable oil - 250 ml.
- Water - 150 ml.
Cooking method:
1. Peel the zucchini and remove the seeds. We pass them through a meat grinder.
2. washed pepper cut in half, remove the seeds and footboard, just pass through a meat grinder.
3. Peel the garlic, grate it on a fine grater and mix with vegetable puree.
4. And put on fire, immediately add sunflower oil, salt, sugar and water.
5. Close the lid until boiling. Approximately, cook for 20 minutes.
6. After this time, add tomato paste and vinegar.
7. Cook over medium heat for about 15 more minutes.
8. Adjika is ready, we roll them into sterilized jars. Turn over, wrap with a blanket, until completely cooled. Enjoy your meal.
Delicious adjika from zucchini with tomatoes
Ingredients:
- Zucchini - 3 kg
- Tomatoes - 1.5 kg
- Carrot - 500 gr
- Bulgarian pepper - 500 gr
- Garlic - 5-6 pcs. (whole heads)
- White granulated sugar - 5 tbsp. l
- Salt - 2 tbsp. l. (with a small hillock)
- Hot red pepper powder - 2 tbsp. l. (With a small hillock)
- Table vinegar 9% - 100 ml
- Refined vegetable oil - 1 cup.
Cooking method:
1. To begin with, all the zucchini vegetables, tomatoes, peppers, carrots are cut under running water, peeled, cut into pieces and chopped with a blender (or meat grinder).
2. We take bulky dishes and transfer the resulting mass into it, pour salt, red pepper, sugar, pour vegetable oil and mix everything until smooth.
3. Put on the stove, bring to a boil over medium heat. Then we switch to a small fire and simmer for 40-50 minutes.
4. Peel the garlic, squeeze it through a garlic press, add it to the boiling vegetable mass and simmer for about 5 more minutes.
5. At the very end, pour vinegar into the adjika and wait until it boils again, and for 3-4 minutes we maintain a slow boil.
6. In already prepared sterilized jars, pour the finished vegetable mix, we also roll up with clean lids and put the lids down on the nightstand.
7. Wrap adjika with a warm blanket or towel. Let's wait for complete cooling, and put the blanks in their place of storage until winter. Enjoy your meal.
Recipe for cooking adjika in a slow cooker
Ingredients:
- Zucchini - 1 kg.
- Tomatoes - 3-4 pcs. (large, red)
- Large Bulgarian pepper - 3-4 pcs. (can be different colors)
- Hot pepper - ½ pod
- Garlic - 1 head
- Vinegar - 2-3 tbsp. l.
- Salt - 1.5 tbsp. l. (without slide)
- Sugar - 2 tbsp. l. (without slide)
- Refined vegetable oil - 80 gr.
Cooking method:
1. We wash the bell pepper, cut it in half, remove the seeds and cut out the footboard. Let's cut enough big chunks(if you want more spiciness, pepper can be used with seeds).
2. We wash the tomatoes, remove the skin from them, dip them in boiling water for a couple of minutes, then pour them over with cold running water. Cut into randomly large pieces.
3. Remove the peel from zucchini, cut into small cubes.
4. Grind tomatoes and peppers with a blender (meat grinder).
5. Add all chopped vegetables (except zucchini) to the multicooker pan, set the stew mode for 2 hours. Pour in vegetable oil. Bring to a boil, add salt, pepper, sugar and vinegar.
6. Put out mine 25 and then add the zucchini.
7. Peel the garlic, and grate on a fine grater.
8. Until fully cooked, add chopped garlic in 30 minutes. Mix everything thoroughly.
9. We finish cooking with the lid closed. At your request, you can add finely chopped greens (parsley, dill, green onions).
10. Pre-sterilize the jars in the oven and boil the lids.
11. As soon as the signal sounds, the zucchini adjika is ready. Immediately pour it hot into jars and wait for it to cool.
Enjoy your meal!!!
Adjika - a spicy Abkhazian spice - has long taken pride of place on our dinner table. Usually, it is prepared from tomato, Bulgarian and hot peppers with garlic. But enterprising hostesses have long improved and diversified the classic adjika recipe by adding the most different vegetables and fruits, for example, carrots, apples, plums.
Today I propose to cook an unusual spicy adjika from zucchini. This recipe will appeal to any cook, as it requires little time to prepare and a small list of products. A step-by-step description with a photo will allow you to quickly make a blank.
Ingredients:
- 2 kilograms of zucchini peeled and seeds;
- 350 grams of tomato paste;
- 250 grams of sugar;
- 250 grams of vegetable oil;
- 50 grams (1.5 tablespoons) of salt;
- 100 grams of peeled garlic;
- 1-2 bay leaves;
- 100 grams of 9% vinegar;
- 1 teaspoon ground red pepper.
How to cook adjika with zucchini for the winter
Wash the zucchini, peel, cut into cubes and pass through a meat grinder and place in a saucepan for cooking the workpiece.
Add all other ingredients to the zucchini, excluding pepper and vinegar. Bring to a boil and simmer for 30-40 minutes. 5 minutes before the end of cooking, pour in table vinegar and add pepper. As long as our squash adjika stew, over the steam cans and boil the lids. At the end of cooking, remove the mixture from the heat, lay out in jars. We fill the jars to the top and roll them up with iron lids.
Since our adjika from zucchini is prepared without sterilization, we turn the rolled cans upside down, wrap them in a warm blanket or blanket until they cool completely.
Such a tasty and spicy adjika from zucchini will decorate any table in winter. It can be served with dumplings, boiled or fried potatoes, to pasta. However, this spicy seasoning good and how independent dish. Enjoy your meal!
Every year, adjika from zucchini is gaining wide popularity and is already able to compete classic recipes. This is because the neutral taste of the fruit forms excellent combinations with other vegetables, spices and even fruits, which leads to a variety of simple and delicious recipes that do not require special skills for cooking.
Zucchini adjika can be done even by an inexperienced hostess. To prepare it, you need to chop the zucchini and its accompanying vegetables, season the mass with spices, salt, sugar and vinegar, put on the stove and cook, stirring, for half an hour. Before putting adjika in sterile jars, you should check it for spices.
- Adjika from zucchini will acquire a uniform, more puree-like consistency if you peel the vegetables. This procedure will not affect the taste of the dish, but it will make the mass softer and more airy.
- Zucchini must be twisted in a meat grinder - whipped in a blender, they turn into porridge.
- To extend the shelf life of the workpiece, vinegar is added to adjika, therefore, adjika from zucchini is preserved without sterilization.
Adjika squash for the winter - a simple recipe
The recipe for adjika from zucchini was created for those who are just starting to master winter preparations, because the classic flavor combination zucchini, carrots and tomatoes are perfectly balanced, and their preparation is so accessible and understandable that even beginners will not be scared away. In the process, you just need to pass all the components through a meat grinder and boil for 30 minutes.
Ingredients:
- zucchini - 1.5 kg;
- carrots - 250 g;
- tomatoes - 550 g;
- head of garlic - 1 pc.;
- hot pepper - ½ pcs.;
- vinegar - 60 ml;
- sugar - 50 g;
- salt - 20 g.
Cooking
- Scroll the peeled vegetables through a meat grinder.
- Add salt, sugar to the mass and put on fire.
- Adjika simple from zucchini is stewed under the lid for 30 minutes.
- After, it is seasoned with vinegar and garlic and laid out in jars.
Adjika from zucchini "Easier than simple"
Most simple recipe adjika from zucchini "Easier than simple" is made from zucchini, tomato paste and crushed red pepper. This snack option can be prepared even in winter, when the harvest fresh tomatoes no longer, but the zucchini is still stored.
Ingredients:
Two kilograms of zucchini;
350 grams of natural tomato paste;
Half a glass of vegetable oil;
A glass of sugar (varie to taste);
50 grams of coarse salt;
Half a glass of vinegar 6%;
Six cloves of garlic;
A teaspoon of red pepper powder.
Cooking method:
Wash the zucchini well. Remove rough skin from old fruits, remove seeds and internal fibers. Young tender zucchini they do not need special cleaning, they can be used as a whole, cutting off only the tip of the stem.
Cut the zucchini into small cubes or chop in a meat grinder.
Transfer the chopped zucchini to a large casserole dish.
Add tomato paste, oil, coarse salt, sugar, garlic to the zucchini and mix well.
Cook the vegetable mixture for half an hour after boiling, remembering to stir with a wooden spatula. A few minutes before the end of cooking, pour vinegar into the sauce, add hot pepper, mix and boil for another three minutes.
Arrange adjika in sterilized jars, roll up and cool upside down under a thick blanket.
Even though in translation from the Abkhazian “adjika” means “salt”, spicy adjika from zucchini for the winter according to this recipe will find its place at the table not only as a seasoning. In it, the hotness of red pepper and garlic is skillfully diluted with the neutral taste of zucchini, and juicy tomatoes are added pleasant sourness, freshness, brightness, and make the sauce not so overpowering.
Ingredients:
- zucchini - 3 kg;
- tomatoes - 1.5 kg;
- Bell pepper- 400 g;
- hot pepper - 2 pcs.;
- sugar - 100 g;
- salt - 50 g;
- garlic clove - 7 pcs.;
- oil - 250 ml;
- vinegar - 60 ml.
Cooking
- Grind vegetables in a meat grinder.
- Put on the fire, pour in the oil and cook for 40 minutes.
- Add sugar, vinegar and salt, and after a couple of minutes - garlic.
- Remove from heat after 10 minutes.
- Adjika spicy from zucchini rolls up and wraps up until it cools.
Delicious preparation for the winter, suitable for quick bite and as a supplement to the main diet.
For this you need:
Young zucchini with a thin skin - 3 kg,
ripe tomatoes, but whole - 1.5 kg,
Bulgarian sweet pepper, it is desirable that it has already turned red - 0.5 kg,
carrots - 0.5 kg,
garlic with large slices- 250 g,
red hot pepper must be put to taste,
salt and sugar can be put in equal proportions- 2 spoons, and
vegetable oil - 200 g.
Cooking:
Initially, vegetables need to be collected together, washed well, peeled and skinned, cut into slices so that it is convenient to scroll in a meat grinder. If the zucchini has large seeds inside, it is advisable to remove them as well. Once the preparation process has passed, you can start grinding in an electric or manual meat grinder.
To save time, it is recommended to start preparing the tomatoes, pour the juice, already grated, into a container prepared in advance, where adjika will be prepared. You can turn on the stove so that the juice can be boiled. The following products for processing are zucchini, carrots, then peppers and garlic.
So that adjika from zucchini for the winter does not burn the recipes “You will lick your fingers”, it is important to stir it well and often. In the already contents of the container, you can add spices and vegetable oil to taste. Bring all products to a boil, simmer over low heat in a container and cover with a lid so that moisture does not evaporate.
Cook, thus, it takes 40 minutes, then taste, maybe add salt, or maybe spiciness. If you had to add something, leave the sauce to boil for another half an hour.
While the adjika is cooking, you can wash glass container: most often it is half a liter or liter cans how convenient. Then turn off the already prepared sauce, you can try again and put it in jars, covering with metal lids. It remains to clog the jars with lids.
Adjika from zucchini with horseradish
Excellent adjika is obtained from zucchini with horseradish. It can be prepared from quick sandwiches with black bread or serve with baked meat.
Ingredients:
Three kilograms of zucchini;
A glass of vegetable oil;
10 tablespoons of tomato paste;
Three tablespoons of salt with a slide;
Ground black pepper (one teaspoon);
4 tablespoons of vinegar 9%;
Two heads of garlic;
200 grams of horseradish;
A bunch of parsley.
Cooking method:
Grind prepared zucchini in any way: in a blender, combine, meat grinder. Leave the puree for two hours - it should be infused.
Transfer the puree to a suitable pan or bucket, mix with oil, salt, pepper, tomato paste and simmer for an hour and a half.
Pour vinegar, previously diluted with a glass of water.
Finely chop the peeled garlic cloves.
Chop the washed parsley.
Washed horseradish carefully and very finely grate.
Add horseradish, parsley and garlic to the zucchini and boil the puree for another 10 minutes.
Now you can decompose into banks hot sauce and immediately roll up
Zucchini adjika with tomato paste
Housewives who do not want to spend energy on zucchini for the winter can replace juicy tomatoes for tomato paste. Such an addition will improve the consistency of the sauce, make a pleasant delicate taste and will save not only time, but also finances, because buying tomato paste is much cheaper than tomatoes and spices.
Ingredients:
- zucchini - 900 g;
- tomato paste - 200 g;
- salt - 20 g;
- sugar - 100 g;
- vinegar - 60 ml;
- garlic clove - 5 pcs.;
- oil - 120 ml;
- black ground pepper- 5 years
Cooking
- Chop the zucchini.
- Mix with pasta, salt and sugar.
- Pour in the oil and simmer for 30 minutes.
- Add garlic, vinegar and ground pepper.
- Sweat for 10 minutes and remove from stove.
- Zucchini adjika for the winter with tomato paste is laid out in sterile jars and rolled up.
Adjika from zucchini with apples for the winter
Adjika from zucchini with apples is full of gastronomic surprises. This original blank has a wonderful aroma, delicate, homogeneous consistency and a special taste, the shades of which depend on the variety of apples. So, with the use of sweet fruits, you can get a pleasant honey note, and from sour fruits, you can get a refreshingly spicy one.
Ingredients:
- zucchini - 5 kg;
- pepper - 800 g;
- apples - 900 g;
- carrots - 250 g;
- hot pepper - 2 pcs.;
- vinegar - 150 ml;
- salt - 80 g;
- sugar - 150 g;
- oil - 450 ml.
Cooking
- Grind vegetables and apples in a meat grinder.
- Add sugar, salt, butter to the mass and simmer for 30 minutes.
- Add vinegar, hold on fire for 5 minutes.
- Adjika from zucchini is laid out in jars, corked and wrapped.
Adjika from zucchini with tomatoes
Adjika with zucchini and tomatoes for the winter - the most popular homemade. Both tomatoes and tomatoes are affordable, very tasty, incredibly healthy and go well with a variety of ingredients, which allows you to experiment with preservation throughout the vegetable season, which lasts several months.
Ingredients:
- zucchini - 3 kg;
- tomatoes - 1.5 kg;
- oil - 200 ml;
- salt - 60 g;
- vinegar - 40 ml;
- ground black pepper - 10 g;
- a bunch of dill - 1 pc.;
- head of garlic - 2 pcs.
Cooking
- Chop zucchini and tomatoes.
- Put oil, pepper, salt and boil for 1.5 hours.
- Add vinegar, garlic, herbs.
- Seal the finished adjika in jars.
Adjika from zucchini and pepper
Adjika from zucchini with red pepper leaves no doubt about its usefulness. Red pepper is rich vitamin composition, which is an indisputable plus for winter stocks. The taste and aesthetic qualities of the vegetable are also on top: pleasant sweetness and bright color make it the main component of sauces, lecho and adjika.
Ingredients:
- zucchini - 1.5 kg;
- red pepper - 750 g;
- tomatoes - 250 g;
- chili pepper - 2 pcs.;
- vinegar - 20 ml;
- sugar - 50 g;
- salt - 20 g;
- oil - 120 ml.
Cooking
- Grind zucchini, peppers and tomatoes.
- Season, pour in the oil and sweat for 30 minutes.
- Add vinegar and chili.
- Remove from heat after 5 minutes and place in jars.
Adjika from zucchini without cooking
Delicious adjika from zucchini for the winter is possible without heat treatment. If earlier, such cooking was in doubt, today many housewives choose the right and healthy preparations, because such vegetables retain vitamins, natural taste, natural flavors and, thanks to modern refrigerators, are perfectly stored.
Ingredients:
- zucchini - 500 g
- tomatoes - 200 g;
- sweet pepper - 3 pcs.;
- horseradish root - 40 g;
- garlic clove - 5 pcs.;
- oil - 125 ml;
- vinegar - 40 ml;
- sugar - 20 g;
- salt - 15 g.
Cooking
- Scroll vegetables through a meat grinder.
- Drain excess juice.
- Add garlic and horseradish.
- Mix vinegar with sugar, salt and oil and pour over the workpiece.
- Put in jars and send to the refrigerator.
Adjika from zucchini in Georgian
