The most delicious zucchini adjika with tomato paste for the winter
This delicious zucchini adjika with tomato paste will take pride of place in your pantry this winter, so don't miss the opportunity to prepare this recipe. Besides the zucchini, we'll also need garlic, hot chili pepper, and tomato paste, which will add a vibrant color to the whole dish. Few people would guess at first glance what this seasoning is made from. While summer is still here, we buy young zucchini at the market and cook them into a delicious adjika.
Ingredients for adjika:
- 1 kg of zucchini;
- 4-5 cloves of garlic;
- 1 chili pepper;
- 2 tablespoons tomato paste;
- 1 tablespoon of salt;
- 1 teaspoon granulated sugar;
- 70 g vegetable oil;
- 1.5 tablespoons vinegar.
Making adjika from zucchini with tomato paste
Let's prepare all the vegetables for the zucchini adjika: peel the garlic, trim the stems from the zucchini and hot pepper. Finely chop the ingredients so they fit into a meat grinder. You can use the chili pepper with the seeds for a spicier adjika, as the seeds contain all the bitterness of the chili pepper.
We grind the vegetables through the middle grate of a meat grinder to get the base for adjika.
Add salt, sugar, and vegetable oil to the adjika. Cook over low heat.
Stirring, simmer the adjika for 35 minutes, then add the tomato paste; it will add both flavor and color to today's adjika. Cook for another 10-15 minutes.
Pour in vinegar, bring to a boil, stir and remove from heat.
Place the prepared zucchini adjika into clean, sterilized jars.
Roll up the lids and let cool completely, covering the jars with a blanket.
Zucchini adjika can be stored in a dark pantry or a cool cellar; it does not spoil and will last all winter in jars without any problems.