Original adjika from zucchini and tomato for the winter

Today I propose to prepare an unusual spicy adjika from zucchini. This recipe will appeal to any cook, as it requires little preparation time and a small list of ingredients. A step-by-step description with photos will allow you to quickly make a blank.

Ingredients:

• 2 kilograms of peeled and seeded zucchini;
• 350 grams of tomato paste;
• 250 grams of sugar;
• 250 grams of vegetable oil;
• 50 grams (1.5 tablespoons) salt;
• 100 grams of peeled garlic;
• 1-2 pieces bay leaves;
• 100 grams of 9% vinegar;
• 1 teaspoon ground red pepper.

How to cook adjika with zucchini for the winter

Wash, peel, cut the zucchini into cubes and pass through a meat grinder and place in a pan 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. While our zucchini adjika is stewing, sterilize over steam the jars and boil the lids. At the end of cooking, remove the mixture from the heat and place in jars. Fill the jars to the top and roll them with iron lids.

Since our zucchini adjika is prepared without sterilization, we turn the rolled up jars upside down and wrap them in a warm blanket or rug until they cool completely.

Such a tasty and spicy adjika made from zucchini will decorate any table in winter. It can be served with dumplings, boiled or fried potatoes, and pasta. However, this spicy seasoning is also good as an independent dish. Bon appetit!