Soon the time will come to tighten the sun and summer into banks – to make Adzhika. But if you all know about the usual, you have done many times and she has already blessed, try to diversify your blanks for the winter – and make a zucchini. It is not so burning, but delicate and fragrant, with natural sweetness. Great for meat, fish, pasta and even just on a piece of bread. It is not difficult to prepare, and the result is always with a bang.
What you need
- 3 kg of zucchini
- 0.5 kg of carrots
- 500 g of sweet pepper
- 5 heads of garlic
- 1.5 kg of tomatoes
- 2 tbsp. l. black pepper
- 100 g of sugar
- 2 tbsp. l. salt
- 200 g of vegetable oil
How to cook
Twist the peeled zucchini and tomatoes in a meat grinder, then add crushed carrots and sweet pepper there. Press the garlic in a mortar or pass through the press. Mix everything in a large pan, add salt, sugar and oil.
Cook the mixture over medium heat for 40 minutes, stirring periodically. Then pour black pepper and hold for another 10 minutes. Lay the finished adjika into sterilized jars, roll up – and leave to cool.
It turns out not very sharp, but incredibly fragrant, eat the first in winter.
Council from TG channel “Simple recipes” (16+):
If you still want to be more awarded, add a little red pepper.
