Zucchini adjika for the winter “You'll lick your fingers”
Let's take the ingredients for a finger-licking good winter zucchini adjika. I think you can adjust the hot pepper to your liking to enhance or tone down the sauce's spiciness. You can also add more or less spices. I often increase the amount of spices at the very end, after I've tasted the adjika.
You can puree the vegetables, but I prefer tomatoes without the skins, so I grate them without the skins. I immediately turn the heat down to the lowest setting to let the tomato mixture simmer while I prepare the remaining ingredients.
Peel the pepper and garlic. Peel the zucchini (you don't need to peel it if it's young). If the zucchini already has ripe seeds, discard the part with the seeds.
Pass the bell pepper and hot pepper through a meat grinder or grind in a blender.
Add pepper to the tomato mixture.
There is not much carrot, so we will grind it together with the zucchini, loading the blender several times.
Add this to the tomatoes as well. Cook the adjika for 45-60 minutes from the moment it boils.
Add salt, sunflower oil, sugar, herbs, and garlic pressed through a garlic press. Cook for another 10 minutes.
Sterilize the jars and lids. I boil the lids in a pot of water, and steam sterilize the jars by placing them on a rack over the same pot. Sterilize half-liter jars for 12-15 minutes from the moment the water comes to a boil. Small jars take 7-10 minutes.
Finally, add the vinegar and simmer for 5 minutes. Taste and, if necessary, adjust the salt, sugar, pepper, and herbs to your taste.
We place the hot adjika into sterilized jars.
We roll up the lids and turn them upside down for a few hours.
Finger-licking good zucchini adjika for the winter is ready. It's just the right amount of spicy. This adjika will add a whole new layer of flavor to every dish. Finger-licking good!
