When zucchini is everywhere I make such a seasoning out of them.
Ingredients:
5 kg zucchini
1 kg sweet red pepper
200 gr. garlic
0.5 kg hot pepper
1 kg of sweet apples
200 gr. tomato paste
1 kg of carrots
3 bunches of greens (two parsley and one dill)
0.5 l of vegetable oil
1 cup of sugar
5 tbsp. l. 9% vinegar
100 g salt
How to cook:
1. Wash all vegetables and roots. Do not forget about the greens, they need to be flattened and shaken off, slightly dried.
2. Cut the courgettes into cubes and mince 2 times.
3. Peel Bulgarian and hot peppers from seeds, and garlic from husks. Pass the peppers together with garlic once through a meat grinder. Wear gloves!
4. Peel the apples and peel, grate the halves on a coarse grater.
5. Grate the peeled clean carrots as well, but on a medium grater.
6. Combine peppers, zucchini, apples and carrots in a saucepan. Pour in vegetable oil, vinegar and tomato paste.
Also add salt and sugar, greens in bunches (tie with threads and remove at the end).
7. Cook adjika for 1.5 - 2 hours until the desired thickness of the sauce. Then turn off the heat and remove from the stove.
8. Put the finished product in pre-prepared sterilized hot and dry jars. Roll up, turn over and wrap until cool.
Important! If you are going to store adjika in an apartment, then before we roll up the lids, add an additional 0.5 tsp to each jar. l. 9% vinegar (for a 0.5 liter can), for reliability.
Finished adjika output: 12-14 0.5 liter jars.
Enjoy your meal! And successful blanks!
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Thanks for reading to the end!