How to cook zucchini adjika for the winter so that you lick your fingers. 6 proven recipes for zucchini adjika with step-by-step cooking.

 

zucchini adjika

There are very different recipes for adjika from zucchini (zucchini) – spicy, spicy, mild… Everyone can find a cooking method that suits their taste. In particular, adjika with tomato paste and hot hot pepper is very popular – it turns out to be spicy in a Caucasian way.

Among other technologies, adjika with zucchini and tomatoes stands out, where fresh fruits are used instead of the usual puree. Adjika made from zucchini and garlic also has a very interesting aroma – a classic version that is popular in many regions.

With tomato paste

zucchini adjika with tomato paste

This zucchini adjika with tomato paste is one of the simplest recipes. It will take very little time to prepare such adjika from zucchini for the winter.

Composition:

  • zucchini – 3 kg;
  • sweet pepper – 600 g;
  • tomato paste – 300 g;
  • water – 200 ml;
  • onions – 3 pcs.;
  • garlic – 1 pc.;
  • carrots – 200 g;
  • parsley – 1 bunch;
  • sunflower oil – 150 ml;
  • vinegar – 1 tbsp. l.;
  • salt – 1 tbsp. L.;
  • sugar – 1 tbsp. l.

Recipe:

  1. Peel the zucchini. Twist with a meat grinder.
  2. Peel the peppers from seeds and membranes (white pulp). Grind in a meat grinder with chopped onion.
  3. Grate the carrots.
  4. Mix all prepared vegetables in a large container. Add tomato paste, warm water and salt.
  5. With the lid open, turn on the gas. Heat the contents to a boil, stirring regularly.
  6. Immediately after boiling, turn the gas to minimum. Cook for 40 minutes. Stir regularly.
  7. Chop the green leaves finely. Crush the garlic. Pour them into a container along with oil, vinegar and sugar. To stir thoroughly.
  8. Cook for another 1 minute. Turn off the gas.

Then all that remains is to transfer the dish into sterilized jars, turn them upside down and wrap them well. These are standard steps for all recipes.

Often, small changes are made to this classic recipe for adjika made from zucchini and garlic. The paste is often replaced with real tomatoes, and sweet peppers are mixed with hot ones.

With apples

adjika from zucchini and apples

Adjika from zucchini with tomato paste and apples is a simple and tasty adjika recipe. Adjika prepared in this way is finger-licking good!

Composition:

  • zucchini (zucchini) – 3 kg;
  • sweet pepper – 500 g;
  • apples – 500 g;
  • tomato paste – 250 g;
  • garlic – 1 pc.;
  • carrots – 500 g;
  • sunflower oil – 250 ml;
  • vinegar – 100 ml;
  • salt – 1 tbsp. L.;
  • sugar – 100 g;
  • paprika (dried).

Step by step recipe:

  1. Remove all fruits from skins and seeds. Grind them separately with a meat grinder (do not mix).
  2. Pour sunflower oil into a container suitable for cooking. Pour the ground zucchini into it.
  3. Place the container on medium gas. Heat until it boils.
  4. When the zucchini boils, add the chopped fruits and garlic. Add salt, sugar and paprika. Mix.
  5. Add the paste immediately. Stir again.
  6. Turn down the gas a little. Boil the future adjika for 40 minutes, stirring regularly.
  7. Add vinegar and cook for 5 minutes.

Unlike many other recipes, delicious winter zucchini adjika with apples is practically not spicy. Its original sweetish taste with sourness will appeal to those who do not like spiciness too much.

Acute

spicy adjika from zucchini

It’s easy to make truly spicy adjika from zucchini for the winter. This spicy zucchini adjika is extremely hot and will definitely please connoisseurs. To reduce the spiciness of homemade adjika, it is enough to reduce the amount of hot pepper (or combine it with sweet pepper).

Composition:

  • zucchini – 3 kg;
  • tomatoes – 600 g;
  • chilli pods – 300 g;
  • garlic – 2 pcs.;
  • vinegar – 30 ml;
  • salt – 2 tbsp. L.;
  • sugar – 2 tbsp. L.;
  • spices (any – to taste).

How to make adjika:

  1. Peel the zucchini. As for chili seeds, they are incredibly hot, so everyone can decide for themselves whether to leave them or remove them too.
  2. Grind the zucchini and chili with tomatoes (preferably with a blender, but a meat grinder is also suitable).
  3. Place all the fruits in a large container. Boil on medium gas.
  4. As soon as everything boils, add salt and sugar. Turn the gas to minimum. Boil the contents of the pan for 30 minutes, stirring regularly with a spatula.
  5. Grind the garlic with a crush. Pour into a container along with vinegar and any spices of your choice.
  6. Stir the dish. Boil for another 5 minutes (no more).

 

With mayonnaise

Adjika from zucchini and mayonnaise

This non-standard recipe for making adjika from zucchini involves the use of mayonnaise. This adjika at home has an unusual taste, different from more familiar recipes.

Composition:

  • zucchini – 3 kg;
  • chili capsicum – 2 pcs.;
  • tomato paste – 180 ml;
  • mayonnaise – 180 ml;
  • garlic – 1 pc.;
  • sunflower oil – 100 ml;
  • vinegar – 90 ml;
  • salt – 2 tbsp. L.;
  • sugar – 100 g;
  • spices (any).

How to prepare adjika:

  1. Peel the vegetables. There is no need to leave the seeds in the chili – this recipe is too spicy.
  2. Puree with a blender (or meat grinder).
  3. Transfer the resulting puree into a large container. Immediately add mayonnaise, pasta, butter, salt and sugar and any spices of your choice. Mix everything thoroughly.
  4. Place the container on low gas. Boil. After boiling, simmer for 30 minutes, stirring regularly.
  5. Chop the garlic (with a knife or garlic press). Pour into adjika along with vinegar. Heat for another 5 minutes, stirring vigorously.

By the way, you can prepare diet and even vegan mayonnaise for this recipe!

Without tomato paste

Adjika from zucchini with tomatoes is an excellent alternative to tomato paste. Fresh tomatoes and zucchini in adjika for the winter are a source of fresh and interesting flavor that cannot be achieved using store-bought tomato puree.

Composition:

  • zucchini – 3 kg;
  • tomatoes – 1.5 kg;
  • sweet pepper – 500 g;
  • chili capsicum – 2 pcs.;
  • garlic – 1 pc.;
  • carrots – 500 g;
  • sunflower oil – 150 ml;
  • vinegar – 100 ml;
  • salt – 2 tbsp. L.;
  • sugar – 100 g;
  • spices (any).

How to do:

  1. Remove the peel and seeds from the zucchini. For sweet peppers, remove seeds and membranes.
  2. Pass the zucchini along with sweet peppers and carrots in a meat grinder. It is better to use a medium grill (not a large one).
  3. Also twist the tomatoes. It is also possible to remove the skin, but it is not necessary.
  4. Mix all the prepared fruits in a large container. Pour oil into it, season with salt and granulated sugar. Mix well.
  5. Put it on low gas. Heat the contents of the container until boiling. Then turn the gas down to minimum and simmer everything for 40 minutes, stirring regularly.
  6. Chop the hot red pepper finely. Also chop the garlic (in any convenient way). Add to the container and simmer for another 5 minutes.
  7. Season with vinegar and spices to your taste. Mix one last time and turn off immediately.

You can make this delicious zucchini adjika recipe mild by eliminating the chili. You are also allowed to add any spices at your discretion – they absolutely won’t hurt.

With eggplants

Adjika made from zucchini and eggplant is also delicious – you’ll lick your fingers! This zucchini adjika gets an original flavor for the winter thanks to the inclusion of everyone’s favorite “blue ones.”

Composition:

  • zucchini – 1 kg;
  • eggplant – 1.4 kg;
  • tomatoes – 1 kg;
  • sweet pepper – 600 g;
  • chili capsicum – 0.5 pcs.;
  • onions – 2 pcs.;
  • garlic – 1 pc.;
  • carrots – 200 g;
  • sunflower oil – 80 ml;
  • vinegar – 60 ml;
  • salt – 2 tbsp. L.;
  • sugar – 2 tbsp. l..

Recipe:

  1. Remove the peel and seeds from the zucchini. Also remove the seeds from both varieties of pepper, and also cut out the partitions.
  2. Chop the onion finely. Grate the carrots using a large-mesh grater.
  3. Fry the onion and carrots in oil until soft. You need to stir continuously to avoid burning.
  4. Chop the “blue” ones with zucchini into small cubes. Cut the sweet pepper into thin strips, and the chili into as small pieces as possible.
  5. Combine fried vegetables with chopped eggplant, zucchini, chili and bell pepper in a thick-walled container. Pour oil from the frying pan.
  6. Boil for 20 minutes on low gas.
  7. Mash the tomatoes until pureed. Pour into a container and simmer for another 20 minutes.
  8. Crush the garlic. Pour into a container along with all remaining ingredients. Simmer for another 5 minutes.

Eggplants can be quite tough, so there is a chance that after cooking the dish will have to be additionally chopped with an immersion blender. And if you don’t have such a blender, you can simply increase the cooking time so that the vegetables are mashed.

Read also recipes for eggplant sauces!

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