Squash adjika with tomato “Yum fingers” paste
Zucchini is so versatile vegetable, it allows the cook to create from it a wide variety of dishes - from snacks to elegant baking! Today I invite you to pay attention to the zucchini adjika with tomato paste for the winter. The recipe of preservation is delicious, you will just lick your fingers, and thanks to the photo and step-by-step description, everything will be easy and fast, no worse than traditional tomato adjika.
If you have never tried this option, I strongly recommend - for meat, poultry, potatoes, or just for bread - the result is just super!
- zucchini - 1 kg,
- tomato paste - 100 g,
- sugar - 2 tbsp.,
- Vinegar 9% - 35 g,
- garlic - 4 cloves,
- hot pepper - 0.5 pods,
- sweet pepper - 1 pc.,
- vegetable oil - 1/3 cup,
- salt - 0.5 tablespoons,
- ground pepper - a pinch.
How to make zucchini adjika with tomato paste
Prepare all the ingredients, immediately wash and trim the tails of zucchini on both sides. Slice zucchini in absolutely random pieces.
Prepare a spicy additive for our adzhika - half of a pod of hot pepper will be enough, for balance, add sweet pepper - clean and wash, randomly chop. Choose a large garlic, peels cloves.
All prepared ingredients lay in the bowl of a blender and grind at high speed. When the result is a homogeneous fine-grained mass, proceed to further action.
Transfer the squash into a thick-walled pot, add tomato paste, salt, sugar and pepper, pour in vegetable oil. Boil the adjika under the lid for about 1.5-2 hours, stirring occasionally.
At the end of cooking add 9% vinegar to the adjika, mix. At this point, sterile jars and lids should be ready.
Prepack adjika in jars, roll up the lids and put the bottom up, cover with a blanket and leave for a day. After a while to remove the workpiece in the cellar for storage.
Enjoy your meal!