Adjika from courgettes with tomato paste

Adjika from zucchini will perfectly complement any dish or become the basis of a delicious sandwich with a fresh slice of bread. In addition, this is a very budgetary procurement, which includes only affordable and inexpensive products.

Thanks to the delicate pulp of the zucchini, the snack is very light, and garlic and pepper add spice and piquancy.

There are a lot of recipes for cooking zucchini adzhika. We offer you options for preparing such a billet with tomato paste.

Recipe for Adzhika from zucchini with tomato paste

Ingredients:

• zucchini - 2.5 kg;
• garlic peeled - 2/3 cup;
• hot pepper - 1 piece;
• vegetable refined oil - 200 ml;
• granulated sugar - 120 g;
• salt - 80 g;
• tomato paste - 255 g;
• vinegar 9% - 50 ml.

Preparation

Before cooking Adjika, rinse the squash, hot pepper and peeled garlic. Eliminate zucchini from the skin and, if necessary, from the core with seeds, at the pepper remove the stalk and cleanse the seeds.

We pass zucchini and pepper through a meat grinder, we determine the mass in an enamel saucepan, add vegetable refined oil, tomato paste, salt and granulated sugar. Warm up the adjika to a boil and cook, stirring, over moderate heat for one hour. Ten minutes before the end of cooking, pour in the vinegar, throw the squeezed through the press garlic and mix.

We pour hot adjika on pre- sterilized jars , roll them up, turn them upside down and wrap them until they cool down completely.

Creamy adzhika for the winter with tomato paste and carrots

Ingredients:

• zucchini - 3 kg;
• carrots - 0,7 kg;
• garlic peeled - 1 glass;
• hot pepper - 1 piece;
• vegetable refined oil - 250 ml;
• granulated sugar - 120 g;
• salt - 2.5 tbsp. spoons;
• tomato paste - 275 g.

Preparation

Zucchini, carrots and hot peppers are washed, cleaned and cut randomly with medium-sized pieces. We scroll all the vegetables through a meat grinder, add them to an enameled pan of the appropriate size, add vegetable oil, salt, sugar and tomato paste, mix and determine for fire. Warm it to a boil, cook it for forty minutes, and let it cool down. Then add the garlic passed through the press, bring it to a boil, wait ten minutes and then spread it over the previously prepared sterile jars, plug it with boiled lids and wrap it thoroughly until it cools down completely.

A sharp adzhika from zucchini with tomato paste and Bulgarian pepper

Ingredients:

• zucchini - 3 kg;
• Bulgarian pepper - 550 g;
• carrots - 500 g;
• garlic peeled - 1 glass;
• red ground pepper - 40-50 g;
• vegetable refined oil - 200 ml;
• granulated sugar - 120 g;
• salt - 2 tbsp. spoons;
• tomato paste - 295 g.

Preparation

The first step is to prepare all vegetables for further processing. Zucchini carrots and peppers are washed and rid of the stems and seeds. Young zucchini simply cut into random pieces, and from the more mature we remove the core. Carrots clean and also cut. We pass the vegetables through a meat grinder and add them to the enameled container. We add vegetable oil, salt, sugar, tomato paste, mix and determine on the stove for moderate fire. After boiling we stand adzhika forty minutes, add the garlic passed through the press, pour the red ground pepper, mix and after ten minutes of boiling, pour out in pre-prepared sterile jars and cap the lids. We put under the warm blanket the lids down for self-sterilization until the cooling is complete.

Cooled jars we define in a pantry to other preparations.