Composition / ingredients
Cooking method
1. Peel the zucchini, cut out the seeds. Cut the prepared vegetable into pieces.
2. Bulgarian pepper and chili pepper are also cleaned from seeds, we remove the pedicels (we work with hot pepper in rubber gloves, otherwise the burn is provided).
3. Tomatoes are thoroughly washed, cut off the attachment points of the pedicel.
4. Garlic is also cleaned.
5. Now we grind all the prepared ingredients using a meat grinder.
6. Pour the resulting mass into a saucepan with a thick bottom, pour salt and sugar, add paprika and ground black pepper, pour vinegar.
7. We send the pan to a large fire, bring it to a boil, boil the adjika for 10 minutes, then turn down the heat and cook for another 45 minutes.
8. We lay out the hot adjika in dry sterile jars, roll up the lids. We cover the blanks with a warm blanket and leave them for a day, after which we transfer them to a permanent place of injury, for example, in the cellar.
Cook with a good mood, let everything work out for you!
Calorie content of the products possible in 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
