In the summer there comes a time when there will be so many zucchini that you already know what to do with them. Already and fry enough, and marinated, and cooked caviar, and distributed to the neighbors, and squash all grow and grow. Here is the time to cook an adjika of zucchini with tomatoes "Always small" according to a culinary recipe with the photo "Fingers will lick." This dish is delicious, besides also universal. You can use both as a snack and as a sauce. With squash adjika will be good and pasta, and meat, and buckwheat, and just with a bread adjika from squash will be good. Therefore, we prepare more, it is a great way to find the use of extra zucchini.
Ingredients for adjika:
- 600 g tomatoes;
- 1 kg of zucchini;
- 150 g carrots;
- 250 g red bell pepper;
- 2 tablespoons sugar (or to taste);
- 0.5 tbsp. salt (or to taste);
- 1 head of garlic;
- hot pepper - to your taste;
- 80 ml of sunflower oil.
Cooking adjika from zucchini
Prepare the right products. All adjika components will need to be ground. Tomatoes can be minced, you can just grate. If the tomatoes are not very much, then you can do a grater.
Zucchini skip through the meat grinder. If the zucchini is young, the seeds will also be ground, if mature, then the seed part is not needed.
Zucchini add to the tomatoes and put on a weak fire - let them stew.
And during this time we will process other components of our future adzhika. Skip the carrot through the meat grinder.
Also add to the boiling mass.
Then chop sweet pepper with hot pepper.
Also add to the mass.
Add sunflower oil, sugar and salt to adjika. Continue cooking for another half an hour. In the process of adjika, we will try and add salt and sugar to taste.
Do not forget about the covers and banks. Cover the lid in a teapot with water to sterilize them by boiling.
And on top of the kettle hole, install a jar so that the jar is sterilized simultaneously with steam.
Add garlic to the squash adjika and cook for another 8 minutes.
After that adjika decomposed in jars.
Hot adjika turn.
You can store the adjika from courgettes at home, outside the refrigerator. Adjika turned out to be not only tasty, but also beautiful: the color is unusually rich and appetizing!