Homemade adjika from zucchini, tomatoes and peppers for the winter

If you don’t have such a unit, you’ll have to tinker a little, but the recipe is worth it. Homemade adjika made from zucchini will be an excellent spicy sauce for fried potatoes, meat or porridge in winter. A step-by-step photo recipe will help you avoid mistakes during the cooking process.

We need products for cooking based on 1 kg of zucchini:

• zucchini 1 kg;
• hot pepper 1 pc.;
• carrots 2 pcs.;
• onion 4 pcs.;
• bell pepper 5-6 pcs.;
• garlic 2 heads;
• tomato paste 4 tablespoons or tomato juice 300 ml;
• sunflower oil 50 g;
• salt and ground black pepper to your taste.

How to make adjika from zucchini for the winter

We take all vegetables of medium size. When starting to cook, you need to wash, peel, chop the onion, and chop the carrots, peppers, and zucchini in a meat grinder.

Heat oil in a deep cauldron or frying pan and add chopped vegetables. Simmer for 20 minutes, stirring a couple of times. Add salt, black pepper, crushed garlic.Dilute the tomato paste with water, pour it over the vegetables, stir and simmer for another 5-7 minutes. Accordingly, if you have tomato juice, then pour it into the vegetable mass immediately.

Place the finished product in sterilized jars, close the lids, put them under a blanket to cool.

Zucchini adjika is slightly different from the traditional one, but in taste it can compete with it on equal terms.

It will be positively appreciated by all lovers of spicy food. Prepare a few jars to try for winter and you are guaranteed to want to prepare more next year.