Zucchini and Apple Adjika for the Winter – Finger-Lickin' Good
This is a simple step-by-step recipe with photos for an unusual zucchini and apple adjika for the winter. It's absolutely delicious. Zucchini is a very versatile vegetable, as it's used in many winter preparations. Zucchini-apple adjika is sweet and spicy. If you want a spicier sauce, add more hot pepper. This adjika is a great substitute for commercial sauces and ketchups, which aren't very healthy for the body. It can be served with absolutely any main course or side dish. It pairs especially well with meats and potatoes. You can also simply spread the zucchini-apple adjika on a crispy crust of fresh bread and enjoy it to the fullest.
Ingredients:
- zucchini fruits – 5000 g;
- bell pepper (red) – 1000 g;
- hot peppers - 15 small pods;
- garlic – 200 g;
- apples – 1000 g;
- carrots – 1000 g;
- odorless vegetable oil – 500 ml;
- table vinegar – 200 ml;
- granulated sugar – 200 g;
- salt – 5 tbsp.
Yield of zucchini-apple adjika = 8-8.5 liters.
How to make zucchini and apple adjika
We wash all the vegetables and apples, peel them if necessary, and cut them into oblong pieces so that they can be easily passed through a meat grinder.
Pass all ingredients, including garlic and hot peppers, through a meat grinder.
Place the resulting puree into a suitable container, add salt, 200 g of sugar and pour in vegetable oil.
Stir.
Simmer the future adjika for half an hour, once it starts boiling. Then add a splash of vinegar and simmer for another five minutes. Pour the finished product into sterilized jars and seal with lids.
Bon appetit.