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Zucchini and Pepper Adjika for Winter

Love adjika? Make a batch and treat family and friends! Well, the busy season is here, and every cook (myself included) tries not to miss the moment to put up just enough sweet and savory preserves. I want to share a recipe for a really tasty zucchini-and-pepper adjika — hurry and make some!

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Adjika of zucchini and pepper for winter
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 15 % 2 g
Fats 8 % 1 g
Carbohydrates 77 % 10 g
52 kcal
GI: 70 / 0 / 30
    1. Peel the zucchini and cut out the seeds. Cut the prepped zucchini into pieces.
    1. Seed the bell and chili peppers and remove the stems too (work with the hot pepper in rubber gloves, or you're guaranteed a burn).
    1. Wash the tomatoes well and cut out the stem ends.
    1. Peel the garlic.
    1. Now run all the prepped ingredients through a meat grinder.
    1. Pour the mixture into a heavy-bottomed pot, add the salt and sugar, the paprika and ground black pepper, and the vinegar.
    1. Set the pot over high heat, bring to a boil, reduce the adjika for 10 minutes, then lower the heat and cook for another 45 minutes.
    1. Ladle the hot adjika into dry sterilized jars and seal with lids. Cover the jars with a warm blanket and leave for a day, then move them to permanent storage — a cellar, for example.
  • Cook in good spirits, and may it turn out great for you!

Caloric content of the products possible in the composition of the dish

  • Tomatoes - 23  kcal/100g
  • Zucchini - 23  kcal/100g
  • Sweet pepper - 27  kcal/100g
  • Garlic - 143  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Wine vinegar (3%) - 9  kcal/100g
  • Vinegar 9% - 11  kcal/100g
  • Balsamic vinegar - 88  kcal/100g
  • Apple vinegar - 14  kcal/100g
  • Vinegar - 11  kcal/100g
  • Salt - 0  kcal/100g
  • Paprika - 289  kcal/100g
  • Brown Sugar - 394  kcal/100g
  • Chili pepper - 40  kcal/100g

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