Zucchini adjika with tomato paste for winter

Step-by-step cooking

1. Step 1:

   

   How to make adjika from zucchini with tomato paste for the winter? Prepare the ingredients. Zucchini for adjika will suit any — young and not very, they will still need to be crushed. I also took Bulgarian pepper for taste, it's not in the recipe, we just love it. Garlic for this recipe is measured by a glass, the gram is approximate. Pre-wash and dry all vegetables.

2. Step 2:

   

   If you have old zucchini, remove the thick skin from them, and then cut and remove the seeds. Use young zucchini directly with them. Scroll the zucchini through the meat grinder. You can chop them in a blender if there is no meat grinder.

3. Step 3:

   

   If you, like me, decide to add pepper, then scroll through it. And tomatoes with hot pepper, if you use them instead of tomato paste and ground pepper, respectively.

4. Step 4:

   

   I also additionally punched the mass with an immersion blender, we like a more homogeneous adjika. But you can leave it textured.

5. Step 5:

   

   Put the zucchini (in my case, along with the pepper) in a large cooking pot. Try not to use aluminum cookware for this purpose — it can oxidize. It is better to take enameled or stainless steel. Add hot red pepper to the vegetables.

6. Step 6:

   

   Tomato paste.

7. Step 7:

   

   Vegetable oil (it is better to take refined, odorless).

8. Step 8:

   

   Salt and sugar.

9. Step 9:

   

   Mix the ingredients and put the pan on the stove. Make the fire small. Cook the squash mass for about an hour at a low boil, stirring it from time to time.

10. Step 10:

    

    Peel the garlic and pass it through the press.

12. Step 11:

    

    Put the garlic in a separate bowl.

13. Step 12:

    

    Pour vinegar into garlic, mix.

14. Step 13:

    

    When an hour of cooking has passed, add garlic and vinegar to the adjika. Stir and boil the mixture for another 10 minutes.

15. Step 14:

    

    Sterilize jars with lids in any convenient way. I heat them in the oven. For other methods, read the link at the bottom of the recipe.

16. Step 15:

    

    Arrange the hot adjika into jars.

17. Step 16:

    

    Pour it all the way to the top. Immediately seal the jars with prepared lids.

18. Step 17:

    

    Turn the jars upside down, so you will additionally sterilize the lids.

19. Step 18:

    

    Wrap the jars with adjika with something warm and leave it in this form until it cools completely.

20. Step 19:

    

    The squash adjika is ready. It can be stored at room temperature. Bon appetit!