It is best to make preparations for the winter from overgrown zucchini, they no longer contain so much moisture in the pulp, they are denser, unlike young zucchini, from which you can cook various dishes -, or. It's time to cook delicious zucchini adjika. You can make spicy zucchini adjika or spicy with herbs, as you like. But we love spicy dishes, so we like this recipe.
What is necessary:
- 3 - 3.2 kg peeled zucchini
- 4-5 bell peppers
- 100 g garlic
- can of tomato paste (380 g) + 350 ml of water
- 1 glass of vegetable oil
- 1 cup of sugar
- 2 tbsp without top salt
- 1 tbsp vinegar essence
- 1 tsp dry hot pepper or 2 fresh pods
Squash adjika for the winter is spicy
Zucchini adjika can be cooked with tomato paste or tomatoes. But if you cook with tomatoes, then I advise you to still add tomato paste, because it gives a richer taste and color. For 3 kg of zucchini, you need to take 1.5 kg of ripe tomatoes + 4 tablespoons of tomato paste.
Today we will cook zucchini adjika with tomato paste.
And, of course, let's start by preparing all the products. Peel the zucchini, remove the seed pulp, chop. The pepper is also sweet, we clean the garlic. The rest of the components should also be prepared immediately so that everything is at hand.
Now vegetables - zucchini, bell pepper and garlic - chop. This can be done with a meat grinder or a blender with a knife. You should not do this on a grater - the consistency of adjika will not be at all what is needed.
We put everything in the largest saucepan.
Add salt, sugar, vegetable oil, essence, hot pepper, tomato paste and water. I spread tomato paste from a jar and pour water into this jar, and it turns out 350 ml. Vegetables will still release enough juice when cooked. In many recipes for squash adjika that you will find on the Internet, water is taken for 380 g of tomato paste - 1 liter. But I don’t like it when there is a lot of liquid in adjika, which then spreads all over the plate. Better if it is less.
We bring the vegetable mixture to the first boiling bubbles and from that moment simmer over medium heat for 30-40 minutes. Cover the pot with a lid. At first it will boil quite a bit. It is necessary to periodically stir the adjika so that it warms up evenly.
As the whole mass warms up, the boil will be quite violent, so be careful when stirring the squash adjika during cooking - it actively “puffs”!
I don’t know if there is a simpler recipe for harvesting in the world than adjika from zucchini for the winter. The recipe for making such an adjika may well fit in one phrase: scroll everything through a meat grinder and cook. The question is, what then, in general, can still be discussed here, and even with step by step photos? But in fact, this has already been tested more than once in practice. Here you read this a short phrase seems to be completely easy recipe adjika from zucchini and fall into some stupor: “Well, how can you scroll and cook like this? And all? No, I definitely can't do that." Yes, this is a known phenomenon: short descriptions perceived as insufficient. It seems that something most important remains behind the scenes, which you were not told about and because of which you will not succeed. The most interesting thing is that these fears are often confirmed in practice. It is difficult to say, in fact, some information was not enough or the quality of the product was not affected in the best way cook's tension. And what do we have the best remedy from stress? That's right: good communication. It's enough just to talk calmly. And about zucchini, and about sweet peppers, and about tomatoes. To tell and show everything, without fail to demonstrate the processes of cutting vegetables, scrolling and cooking.
Ingredients for 3 liters of adjika:
- Zucchini - 2 kg,
- Sweet pepper - 400 g,
- Carrots - 400 g,
- Tomatoes - 1 kg,
- Garlic - 7 cloves,
- Hot red pepper - 2 pods,
- Sugar - 85 g, 3.5 tablespoons,
- Salt - 33 g 1.5 tablespoons,
- Vegetable oil - 2/3 cup,
- Vinegar 9% - 2 tablespoons,
- Ground red pepper - ½ tablespoon (for lovers of burning spiciness).
How to prepare adjika from zucchini for the winter
So, we have a decent mountain of vegetables that we have to process. Clean and cut. And as for the slicing method, it all depends on how you are going to chop the vegetables. If in a meat grinder, like me, then you need to cut vegetables in such cubes that they crawl into the meat grinder socket. I once got carried away and stuffed too thick carrots into the bell. She entered so tightly and stuck tightly. I had to unwind everything and call on my husband, who pulled it out with some frightening-looking tools. Anyway, I hope I was able to get my point across. You can cut long, but thin.
Let's start with zucchini. I have them small with almost imperceptible seeds. So I just cut them. If you have large zucchini with hard seeds, then scrape the middle with a spoon - it will not work for adjika - and cut the flesh.
I also cut carrots into such long sticks.
Remove seeds from peppers and cut lengthwise into quarters.
I cut the tomatoes in half and remove the white core. I decided not to peel the tomatoes, although I usually do this for blanks. I was wondering what adjika from zucchini with such tomatoes would taste like, whether particles of unpeeled skin would be felt. It turned out that it is not felt, because adjika has a structure not pasty, but coarse. More like a very finely chopped lettuce.
Cut the hot pepper in half, remove the seeds and the junction of the seeds with the pulp of the pepper. We clean the garlic from the husk.
We begin to scroll through the meat grinder in random order.
It turns out such beauty that you can't take your eyes off. The scent is appropriate.
We fill adjika with salt, sugar, vinegar, pour in vegetable oil. If you decide to add ground red pepper, then this should also be done now. I didn't add it.
We mix.
We put the pan with chopped vegetables on the fire. Bring to a boil, reduce heat to low, cook for 50 minutes. If you have thick-walled stainless steel pans, then you can not interfere. I have these - sauces never burn in them. If you are not sure about your pan, then stir the adjika several times. One more moment. Some cook adjika from zucchini under the lid, because it “boils” and splashes. I don’t have such processes, so I cook adjika without a lid. Accordingly, it boils well and becomes quite thick. This is noticeable in the photo.
Our adjika is prepared without additional sterilization. Therefore, banks must be carefully sterilized beforehand. I just boil them for fidelity 15 minutes, lids - 5 minutes.
After cooking, I immediately lay out hot adjika in jars. And I tightly twist the lids (or you can roll them up, they say that the banks are even better this way). I turn the jars upside down, wrap them in a blanket and, after completely cooling, put them away for storage.
Adjika turns out superbly tasty. Fragrant. Gaining its taste somewhere on the 4-5th day. Our adjika from zucchini did not last until winter. Next year I plan to make a triple serving.
Bon appetit!
Very tasty, fragrant and spicy adjika can be prepared not only traditional way from tomatoes, peppers and garlic. IN Lately recipes for the popular zucchini sauce are very popular. Moreover, many families have their own favorite recipe for such a dish.
Adjika from zucchini has many valuable properties: it is tasty, healthy, stimulates the appetite and gives a piquant taste to the most simple meals. Even a simple boiled potato with this sauce turns into an exquisite and unusual snack with a rich flavor range. What can we say about cutlets, fried meat or stewed fish? Hot sauce goes well with boiled rice, buckwheat, vegetables. Such adjika can be eaten simply with bread.
We, too, will not stay away from the culinary novelty and clarify how spicy adjika from zucchini is prepared for the winter with tomato paste. Also consider recipes for spicy zucchini sauce with tomatoes, carrots and apples.
Some useful tips cooking
In each of the recipes below, a different amount of hot pepper is indicated. But you can change it yourself by adding pepper to your liking. If you want the product to be sharper, put more and vice versa.
The basis of each recipe is zucchini. To make the sauce thick, dense, choose young, elastic fruits for cooking with seeds that have not yet ripened and a thin skin. You don't need to clean them, just wash them. But if you use old, large fruits, peel them, remove seeds and fibers.
To make adjika homogeneous, grind the ingredients with a meat grinder, and then cook for at least an hour. If you want the sauce to look more like a zucchini appetizer, then cut the fruits into small cubes and cook for 30-40 minutes. Now let's get down to making the delicious hot sauce.
Adjika recipes from zucchini
Spicy zucchini adjika with tomato paste:
For cooking you will need: 2 kg of young zucchini, 250 g of high-quality tomato paste, 0.5 cups of sunflower (refined) oil. You will also need sugar. Take it to taste. For this recipe, you need to take half a glass of it.
Also prepare 50 g of salt, 50 ml (6%) of table vinegar, 1 tsp of ground hot pepper and 8 large cloves of fresh juicy garlic. You can also change the amount of garlic and pepper according to your own preferences.
Cooking:
Wash the zucchini under running water, pat dry with a towel, cut off the bottom where the tail is. Scroll in a meat grinder or cut with a knife into small cubes. Put in a saucepan, add oil, cook until boiling. Now add tomato, salt, sugar, mix.
After boiling, reduce the heat to a minimum and cook for 40 minutes, stirring occasionally with a wooden spoon (shovel). 3 minutes before the end of cooking, add red hot pepper, vinegar and crushed garlic.
Arrange the finished sauce in sterile jars. Using a seamer, roll the lids tightly. Turn over, cover with a thick blanket. When the jars have cooled down on their own, you can put them away for storage.
Fragrant, with tomatoes:
For this recipe, you need to prepare: 2 kg of zucchini, 1 kg of very ripe tomatoes, a pound of sweet pepper, 1-2 pods of hot pepper, 2 tsp of ground paprika, dried coriander and basil from bags.
Still need: half a glass of sunflower oil, 8 large cloves of garlic and a quarter cup (6%) of table vinegar. If you use 9% vinegar, 4-5 tbsp will be enough.
Cooking:
Prepare the zucchini - wash, cut off the tails. If necessary, remove the seeds and remove the peel. Grind with a meat grinder, or just chop finely. Wash sweet and hot peppers, clean the seeds from the fruits. Cut into small cubes (spicy - ringlets). Pass the garlic through a crusher. Scald the tomatoes, remove the skin from them, chop with a blender.
These ingredients, except garlic and ground spices, put in a saucepan, mix, boil. Reduce the temperature to the minimum values, simmer, stirring occasionally. Boil for about an hour. If you want to get not a sauce, but spicy snack, cook for half an hour.
2 minutes before the end of cooking, put garlic, ground coriander, basil, paprika in a saucepan, salt, pour in vinegar, mix well. Pour adjika into sterile jars, roll up tightly.
Piquant, with carrots
For this popular recipe the following products are needed: 2 kg of zucchini, 1 kg of very ripe tomatoes, 3 medium carrots, 4 sweet peppers, 6 large cloves of garlic (you can take more, according to your taste), 150 ml of sunflower oil, and 1 tsp of ground hot pepper , salt - about 2 tablespoons, a quarter cup of sugar.
Cooking:
Prepare zucchini, sweet peppers, remove the skin from the tomatoes. Grind everything with a meat grinder, or chop finely. Peel and wash the carrots well, grate. Pass the garlic through a crusher. Place all ingredients except garlic in a saucepan. Add oil, salt, put sugar, mix. Cook over light heat, stirring occasionally, 40-60 minutes.
A few minutes before the end of cooking, add garlic and ground hot pepper. Pour the finished adjika into boiled jars, roll up.
With apples and onions
For this interesting and unusual recipe we need to prepare: 2 kg of zucchini, 1 kg of ripe tomatoes, a pound of green (sour) apples, the same amount of onions and red sweet peppers. You will also need: 100 ml of sunflower oil, 50 ml (6%) vinegar, 8-10 cloves of juicy garlic, as well as 2 tablespoons of salt, 1 tablespoon of ground red hot pepper, half a glass of sugar (you can change the amount of sugar to your taste ).
Cooking:
Wash the vegetables, peel the onion. Cut apples and peppers, remove seeds. Scald the tomatoes with boiling water, then remove the skin from the fruit. Grind everything in a meat grinder, or finely cut into cubes.
Put in a saucepan, pour in the oil, salt, add sugar, mix. Boil, immediately lower the temperature. Boil 40-60 min. Then put crushed garlic, ground pepper, pour vinegar.
Stir lightly, cook for 2 minutes. Pour hot adjika into boiled jars, roll up. Bon appetit!
If you know others interesting recipes cooking delicious adjika from zucchini, please share them with us. Now, during the period of home preparations, your culinary experience will be useful to many housewives. You can describe your recipes on this page, just below, in the comments. Thank you very much!
Everyone knows about the beneficial properties of zucchini since ancient times. It is not for nothing that this vegetable is currently a very frequent guest in our daily menu. Juicy, tender, sweet - in a salad, raw zucchini is just delicious, but you can cook so many unusual things from them. It may seem surprising, but you can easily cook spicy adjika from unleavened zucchini, the taste of which can strike anyone on the spot.
Zucchini in adjika is an excellent basis for mixing a wide variety of tastes. It goes well with both vegetables and spices, herbs. Each housewife, of course, has a couple of her own recipes for making adjika, but we recommend diversifying them. Lovers of zucchini and not only, treat yourself and your family to this incredible adjika, which has a pronounced aroma and taste. It can be served not only as a seasoning for poultry and meat, but also as an independent product with bread or pita bread. Spicy adjika from zucchini is tasty and savory dish fast food.
In addition, it has a very low calorie content, which especially attracts the representatives of the beautiful half of humanity. The low fat content does not contribute to weight gain, so even dieters can eat this great dish. In addition, such adjika helps to increase appetite and improve digestion, which can be said about. So, cook adjichka according to the suggested recipes and get not only tasty, but also healthy seasoning suitable for almost any dish.
Zucchini adjika with tomato paste
Components:
Adjika according to this recipe is prepared simply and quickly. Cut the zucchini into medium pieces, place in a meat grinder and twist, you can also use a blender. Boil the resulting squash mass over low heat for 45 minutes, adding tomato paste, salt, sugar, sunflower oil and bay leaf after this time. In the meantime, with the help of a garlic chop, chop the garlic, add vinegar, red and black pepper to it, mix well and add to the zucchini-tomato mass, bring to a boil, cook for another 10 minutes. At this stage, the preparation of zucchini adjika ends, pour it into sterilized jars , roll up, wrap with a blanket and wait for complete cooling.
Spicy with greens
Components:
- zucchini - 2 kg
- garlic peeled - 1 cup
- carrots - 2 pcs.
- refined oil - 0.5 cups
- tomatoes - 1 kg
- chili pepper - 70-90 g
- salt - 3 table. spoons
- sugar - 70 g
- coriander - 1 teaspoon
- cilantro - 50 g
- basil - 50 g
First you need to prepare all the ingredients: rinse, chop, remove the seeds. We pass zucchini through a meat grinder, add butter, sugar and salt to this mass, mix and put in a saucepan, add tomato puree and grated carrots. We begin to cook adjika over low heat, make sure that the mass does not stick to the bottom, simmer for 40 minutes. Finely chop the chili and garlic, boil together with the zucchini for another 10 minutes. After this time, add coriander and paprika, chopped cilantro and basil to adjika, which will make it simply incredibly fragrant, bring to a boil and immediately lay it out in sterilized containers and roll it up.
Homemade adjika from zucchini is just an amazing seasoning that has excellent taste rich in aroma and useful properties. If you are ready to accept everything new and unusual, then this dish is created especially for you. Believe me, this is the most The best way surprise guests and make sure that you are simply bombarded with compliments.
