Spicy zucchini adjika for winter

Step-by-step cooking

1. Step 1:

   

   To prepare adjika from spicy zucchini for the winter, we will need 1.5 kilograms of any zucchini, peeled from the skin and seeds (if the zucchini is young, you can not clean it). And also one kilogram of tomatoes, of any variety, even not beautiful and brown tomatoes will do. You will also need 300 grams of bell pepper and carrots. And no adjika can do without hot hot Chili pepper and garlic (2-3 heads), add them to taste.

2. Step 2:

   

   Prepare all the vegetables. Wash the vegetables, dry, peel and cut into pieces so that they can be ground in a meat grinder. We remove the seeds from the Bulgarian pepper, and we leave the seeds of the chili pepper, they retain all the sharpness.

3. Step 3:

   

   We twist all the vegetables in a meat grinder. The grate on the meat grinder must be large, otherwise it will be difficult to twist the vegetables. First of all, we twist the Bulgarian pepper and garlic. Pepper for adjika is better to take red, so that the finished adjika has a rich red color. It is better to alternate vegetables so that the meat grinder does not clog, and tomatoes do not choke, besides, the adjika is immediately mixed.

4. Step 4:

   

   It takes no more than 5 minutes to twist all the ingredients. Put the fragrant vegetable mixture on the stove and bring to a boil over high heat, stirring constantly. Then reduce the heat to medium and cook the adjika for 30 minutes.

6. Step 5:

   

   After half an hour of cooking, add 2 tablespoons of salt and sugar to the adjika. Salt should be used large or special for salting. We take sugar without a slide or 50 grams.

7. Step 6:

   

   Pour 100 milliliters of vinegar 9% and odorless vegetable oil into the spicy adjika of zucchini. Mix well and cook the adjika for another 10 minutes. At this stage, you need to taste the adjika. If necessary, you can add more spice or salt, then you will need to boil for another 5 minutes.

8. Step 7:

   

   Lay out the finished hot adjika from zucchini in clean, dry jars. I wash the cans with soda and dry them in the oven for 5-10 minutes. It is not necessary to sterilize the jars.

9. Step 8:

   

   Immediately roll up the hot cans with adjika, turn the cans with the lid down, wrap them in a blanket or blanket and leave to cool for 12-24 hours.