Adjika spicy of zucchini is rarely sold in stores. Therefore, we recommend making this kind of sauce at home. To do this, you need only simple and affordable products, as well as not a very large amount of free time.
General information about Abkhazian sauce
Sharp adjika for the winter is procured quite simply. But not every housewife knows what this homemade sauce is.
Adjika is called spicy Abkhazian seasoning cooked in the form of pasta. Usually it consists of garlic, red pepper and salt, herbs and more. Also, various vegetables are often added to such a sauce.
As a rule, adjika is red. Although it is often added to it such components that significantly change its appearance. Therefore, this sauce can be green, and orange, and yellow, and more.
As a rule, acute adjika, harvested for the winter, does not include tomatoes. Although recently there have been such options for the preparation of this product, which boldly lay out and the mentioned ingredient.
In this article, we will present you several ways of making adjika spicy from zucchini. We will add fresh tomatoes, bell peppers, carrots, and even sweet and sour apples to it. But first things first.
Hot zucchini adjika (for winter): recipes with fresh tomatoes
There are a lot of options for making such a pasty sauce. However, the most popular among them is the one that involves the use of fresh tomatoes and other vegetables.
So what components should be purchased so that you get a very tasty adjika from zucchini (spicy) with tomatoes? For this we need:
- young fresh zucchini - 3 kg;
- fresh carrot - ½ kg;
- fresh meaty tomatoes - 1.5 kg;
- sweet green pepper - ½ kg;
- garlic cloves peeled - 1 cup;
- sunflower oil - about 1 cup;
- beet sugar - 130 g;
- small salt - about 50 g;
- 9% table vinegar - 3 large spoons;
- hot red pepper - 1 pod.
We process the ingredients
How is adjika made from zucchini with tomatoes? All vegetables should be processed first. Young zucchini, hot pepper, juicy carrot, sweet green pepper and meaty tomatoes are thoroughly washed, cleaned of seeds, stalks and other undesirable elements. After that, they begin to grind. To do this, use a conventional meat grinder.
Heat treatment of Abkhazian sauce
Having twisted all the ingredients, they are laid out in a large pan and mixed well. Next, put the dishes on medium heat and gradually bring the contents to a boil.
As soon as the vegetable gruel begins to boil, add sunflower oil (without aroma) to it and time is noted. In this composition, the products are cooked exactly 40 minutes. Over time, beet sugar and salt are laid out alternately to them.
After boiling vegetables for about 10 minutes, garlic and table vinegar , grated on a small grater, are added to them . After mixing the ingredients, they are cooked for 3-5 minutes and removed from the stove.
How to roll up Abkhazian sauce for the winter?
Adjika from zucchini for the sharp winter is well preserved in small glass jars. They are thoroughly washed and steamed. After that, vegetable gruel is laid out in containers and immediately closed.
After keeping adjika warm for about a day, it is cleaned in any dark place. Keeping such a product is not necessary in the cold. It is well preserved at room temperature. However, after opening the jar, the shelf life of adjika is noticeably reduced. In the refrigerator, it should be kept no more than 3-4 weeks.
By the way, after seaming, it is advisable to use such a product only after a month. During this time, it will become more intense and tasty.
Step by step recipe for adjika from zucchini
Spicy adjika, cooked at home, ideal for dumplings, manti and other dishes. However, it is not recommended to consume such a product in large quantities, since it can lead to the development of diseases of the digestive tract.
So how is adjika made from zucchini (spicy) with tomato paste? To do this, you need to purchase:
- small fresh zucchini - 2.5 kg;
- peeled garlic - 2/3 cup;
- hot pepper - 1 pod;
- refined vegetable oil - 200 ml;
- sugar beet sugar - 120 g;
- small table salt - about 80 g;
- tomato paste - about 250 g;
- table vinegar (to get hot sauce take 9%) - about 50 ml.
Processing major components
Before preparing adjika, zucchini is carefully processed. They are washed in hot water, dried, peeled, if necessary, and pulp with seeds.
Other components are also treated separately. Garlic is peeled and crushed by a press. As for hot pepper, it is rinsed, removing the stem and seeds.
After the vegetables are prepared, begin to chop them. Zucchini with hot pepper is passed through a meat grinder. If you need to get a more uniform mass, then the vegetables are crushed with a blender.
Heat treatment products
How is hot adjika cooked from zucchini? After chopping the vegetables, they are laid out in a deep container and put on the stove. Slowly bringing the components to a boil, refined vegetable oil, granulated sugar, tomato paste and salt are immediately added to them.
Stirring the products with a large spoon, the fire is reduced to a minimum. In this composition, adjika is cooked exactly 60 minutes. At the same time, ¼ hour before turning off the stove, pour vinegar into it, and also throw garlic squeezed through the press.
Adjika rolling process
Spicy Adjika from zucchini and tomato paste rolls in exactly the same way as described in the very first recipe. For this, not very large glass jars are used. Hot vegetable mass is spread in them and immediately closed.
Turning the containers upside down, they are covered with a dense blanket and left in this form for 24-48 hours. After this time, a thick pasty sauce is removed in a dark place. Serving it to the dining table is possible only after a month, when adjika is saturated with aromas of seasonings and spices, it will become more saturated and tasty.
Making a thick homemade sauce with apple
Adjika from zucchini (spicy) with apples is very tasty. It is used as a snack, applying to a slice of bread, and in the form of dressing for various meat, vegetable and other dishes.
So, to implement the recipe in question, we need:
- young fresh zucchini - 2.5 kg;
- fresh carrot - ½ kg;
- sweet and sour apples - ½ kg;
- sweet green pepper - ½ kg;
- garlic cloves peeled - about 100 g;
- sunflower oil - about 250 ml;
- fresh greens - apply to your taste;
- beet sugar - 130 g;
- small salt - about 70 g;
- 9% table vinegar - 4 large spoons;
- hot red pepper - 1 pod.
We prepare products
The ingredients for this sauce are processed in the same way as in previous recipes. Vegetables and fruits are thoroughly washed and peeled, stalks, seed boxes and more. After that, they begin to grind. To do this, use a meat grinder.
As soon as all products are processed, they are combined in a large container and thoroughly mixed.
By the way, in addition to the mentioned components, all remaining ingredients should be prepared. Garlic cloves are peeled and crushed by a press. Hot pepper is finely chopped or passed through a meat grinder along with other products, and fresh greens are simply chopped with a knife.
Cook products on the stove
Putting the vegetable and fruit gruel on medium heat, it is brought to a boil. After that, sunflower oil is added to it and cooked for about an hour. Over time, sugar and salt are placed in the dishes. After ¼ hours, fresh herbs, decayed garlic cloves and table vinegar are added to the vegetables.
After boiling the products for another 5-7 minutes, they are removed from the heat and begin to roll.
The final stage in the preparation of adjika
While vegetables and fruits languish on the stove, begin to prepare cans. To open adjika kept in the refrigerator for not very long, it is laid out in small containers. They are washed and sterilized over steam in advance. As for tin lids, they are simply boiled.
After preparation of the container and preparation of adjika, it is laid out hot in jars and then closed. After cooling pasty sauce with apples at room temperature, it is removed in a dark place. Eat such a product only after a month. It is served at the table in small bowls or a gravy boat.