Summertime is always full of fresh vegetables and fruits. And of course, this is the time of zucchini, many gardeners often have a sharp question: "Where can I put them?" Usually everyone solves this problem in his own way, but the most common and common way out is a home-made caviar squash recipe which is prepared in almost every family. This vegetable caviar in cooking is quite simple and requires virtually no skills and special gourmet ingredients.
Caviar caviar is the most common recipe not only for daily cold snacks, but also for winter preparations. To make it, you need to take about 600 grams (this is about two to three medium zucchini), three sweet bell peppers, 300-400 grams (about five to six medium tomatoes). You also need to add one medium onion, three to four cloves of garlic and a bunch of parsley. To add flavor, add about two teaspoons of vinegar, pepper (red or black ground) and salt.
Homemade caviar squash recipe has the following: you need to wash the squash and cut them with a sharp knife along approximately so that you get three slices of the same thickness. Then you need to cut slices of sweet pepper, tomatoes and onions and fry it all on the grill, you can also in a frying pan for about 20 minutes. When frying vegetables should be periodically turned over so that they are fried evenly on all sides.
Then the fried zucchini, tomatoes, sweet bell pepper and onion must be peeled and transferred to a bowl. All vegetables prepared in this way should be further chopped in a food processor, for this, in extreme cases, you can also use a meat grinder. Put all the resulting mass into a bowl again and add the garlic squeezed in the garlic squeezer, chopped finely parsley, add salt and pepper to taste and mix thoroughly until smooth.
If homemade caviar squash recipe preservation is required for long-term storage or preparations for the winter, then you should add a little vinegar to it - in the amount of about two teaspoons per liter of the resulting vegetable mass. There is also zucchini caviar recipe which allows you to cook it with almost the same taste as the store caviar, which everyone loved. Zucchini (young zucchini) is best suited for its preparation, if they are grown in your garden, then you can even not peel them, just wash them well.
Zucchini and onions should be cut into cubes, grate the carrots on a coarse grater and carefully chop the fresh herbs. All the resulting vegetables and greens need to be fried in a pan in vegetable oil, after cooling, they need to be crushed in a blender. Then you should take a pan with a thick bottom, shift the resulting vegetable mass into it, add tomato paste, salt, sugar and spices to it. Simmer in a saucepan over low heat for 20-25 minutes under the lid, stirring occasionally.
After the caviar is ready, it should, without cooling, shift to pre-sterilized glass jars. Such caviar squash recipe is ideally suited for long-term preservation and harvesting for the winter. Now there are a huge number of various recipes for making squash caviar: with the addition of mayonnaise, tomato paste or fresh tomatoes. Caviar can be cooked spicy or not very, however, with different ingredients, essentially the method of cooking it is almost the same everywhere: you need to fry all the ingredients on an open fire or in any vegetable oil, grind in a blender or through a meat grinder and evaporate the resulting mass to medium density.