Zucchini in Adjika — A Spicy Winter Relish
Zucchini in adjika is a great pick for anyone who loves spicy food. And it's easy to make. I've mentioned before that spicy food does my touchy stomach a world of good. There aren't many truly spicy dishes here, so I make adjika in all kinds of variations and in huge batches. One of them is zucchini in adjika. (Adjika is a hot, garlicky pepper-and-tomato sauce from the Caucasus.)
Anya
Recipe author
Zucchini in Adjika — A Spicy Winter Relish
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 7 %
1 g
Fats 33 %
5 g
Carbohydrates 60 %
9 g
80 kcal
GI:
56
/
0
/
44
- Making any adjika is about as simple as it gets. This version just adds zucchini. First prep the zucchini — wash it, peel it if you like, and cut it into rounds. Wash the rest of the ingredients too. Then run the tomatoes, peppers, and garlic through a food processor. Put the mixture in a pot and add the oil, salt, vinegar, and sugar. Bring it to a boil and add the zucchini. Cook the zucchini in the adjika for no more than 20 minutes. While it's still hot, spoon it into clean, dry jars and seal the lids. You can keep zucchini in adjika at room temperature, though it's best to keep it out of direct sunlight. If this much adjika is more than you need, just scale the ingredients down, keeping the proportions the same. Give zucchini in adjika a try — it's become one of our favorites, so I think you'll like it too!
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
- Granulated sugar - 398 kcal/100g
- Sugar - 398 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
- Vegetable oil - 873 kcal/100g
- Hot capsicum - 40 kcal/100g
- Salt - 0 kcal/100g
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