Adjika is a very popular dish that came to European cuisine from the eastern peoples. It is in oriental cuisine that spicy appetizers are generously seasoned, generously seasoned with all kinds of spices and spices. There are a lot of adjika recipes, and each of them is good in its own way. Try making adjika from zucchini - a spicy, aromatic and unusually tasty dish.
Pick your recipe
You will need
- - zucchini - 5 kg;
- - garlic - 200 g;
- - sweet red pepper - 1 kg;
- - hot pepper - 500 g;
- - carrots - 1 kg;
- - apples - 1 kg;
- - vegetable oil - 0.5 l;
- - vinegar 6% - 5 tablespoons;
- - greens (dill and parsley) - 3 bunches;
- - sugar - 150 g;
- - salt - 100 g.
Instruction manual
1
Peel bell peppers and garlic and mince them.
2
Wash the zucchini and also pass them through the meat grinder so that adjika is homogeneous in consistency, it is best to skip the zucchini twice.
3
Scroll the hot pepper in a meat grinder. Grate carrots and apples on a coarse grater and add to the main vegetable mass along with hot pepper.
4
Add finely chopped greens to the vegetables, season with vinegar and oil. Cook adjika for 1.5 hours, until the mass becomes thick.
5
Place hot adjika in pre-sterilized jars and add 1 teaspoon of vinegar per 0.5 liter volume to each jar. Roll up the cans, turn over and cover with a blanket. From the quantity of products indicated in the recipe, you should get 12-13 cans of 0.5 liter each.
note
If you want to put cooked adjika on the table in the coming days, then close it with nylon covers and put in the refrigerator.