Zucchini adjika with tomato paste

Step-by-step preparation

Cooking time: 1 hr 30 mins

1. STEP 1

   

   How to make adjika from zucchini with tomato paste for the winter? Prepare your ingredients. Any zucchini will be suitable for adjika - young and not so young, they will still need to be chopped. I also used bell pepper for taste, it’s not in the recipe, we just love it. Garlic for this recipe is measured in a glass, the grams are approximate. Wash and dry all vegetables first.

2. STEP 2

   

   If your squash is old, remove the thick skin, then cut and remove the seeds. Use young zucchini directly with them. Scroll the zucchini through a meat grinder. You can grind them in a blender if you don’t have a meat grinder.

3. STEP 3

   

   If you, like me, decide to add pepper, then rotate it too. And tomatoes with hot peppers, if you use them instead of tomato paste and ground pepper, respectively.

4. STEP 4

   

   I also punched the mass with an immersion blender; we like adjika to be more homogeneous. But you can leave it textured.

5. STEP 5

   

   Place the zucchini (in my case along with the peppers) in a large cooking pot. Try not to use aluminum cookware for this purpose - it may oxidize. It’s better to take enameled or stainless steel. Add hot red pepper to vegetables.

6. STEP 6

   

   Tomato paste.

7. STEP 7

   

   Vegetable oil (it’s better to take refined, odorless oil).

8. STEP 8

   

   Salt and sugar.

9. STEP 9

   

   Mix the ingredients and place the pan on the stove. Make the fire small. Cook the zucchini mixture for about an hour at a low simmer, stirring it from time to time.

10. STEP 10

    

    Peel the garlic and pass it through a press.

11. STEP 11

    

    Place the garlic in a separate bowl.

12. STEP 12

    

    Pour vinegar into the garlic and stir.

13. STEP 13

    

    When an hour of cooking has passed, add garlic and vinegar to the adjika. Stir and boil the mixture for another 10 minutes.

14. STEP 14

    

    Sterilize jars with lids in any convenient way. I heat them in the oven. For other methods, see the link at the bottom of the recipe.

15. STEP 15

    

    Place hot adjika into jars.

16. STEP 16

    

    Pour it all the way to the top. Immediately seal the jars with the prepared lids.

17. STEP 17

    

    Turn the jars upside down to further sterilize the lids.

18. STEP 18

    

    Wrap the jars of adjika with something warm and leave it like that until it cools completely.

19. STEP 19

    

    Zucchini adjika is ready. It can be stored at room temperature. Bon appetit!

Comments on the recipe

WhiteSin

14.10.2023

4.9

The preparation is excellent. Thanks to the author for the clear recipe. I like the version of adjika made from bell peppers, tomatoes and hot capsicum. More pungent taste.

mariya

14.10.2023

4.5

Wonderful recipe! Although I don’t prepare much for the winter, I must try to prepare this adjika and roll it up. I recommend this option as well.

Daria ☼

14.10.2023

4.9

Hello! Exclusively to your health!

Anahit

14.10.2023

4.9

Daria aka Gerda, I have always been skeptical about zucchini. Well, at the beginning of spring I cook them a couple of times by frying them in vegetable oil, seasoning with garlic, pepper and herbs. But I was attracted by your recipe for its simplicity of execution (which I am a supporter of) and I decided to make zucchini adjika. And I was pleasantly surprised by the taste of adjika, which I didn’t recognize as zucchini. To begin with, I prepared adjika from 1.5 kg of zucchini, but added a little more tomato paste and chili pepper. And to make the texture uniform, after the meat grinder I beat the zucchini mass with a blender. It turned out to be more than three jars (you can see it in the photo). So, I ate this “extra” and let my son try a little. Well, he opened a half-kilogram jar and ate it all. These are the passions we had in the kitchen about zucchini adjika. Well, but seriously, it turned out very tasty, and most importantly, it was easy and profitable. So I will (repenting of zucchini) cook for the winter. Thanks for the new recipe.

Daria ☼

14.10.2023

4.6

Anait, glad, glad, glad you liked it so much!!!

Nadin

14.10.2023

4.9

In our family, this is one of our favorite winter preparations. I often like to experiment with basic recipes. So I made my own adjustments to this recipe, I want to share them with you. I also added sweet bell pepper to all the ingredients (for this amount of zucchini you need to take 1-1.5 kg of pepper), and instead of tomato paste I took tomatoes, also 1-1.5 kg. I cooked and sealed it the same way. In winter I used it both as a seasoning for meat dishes and as an independent salad.

Olga

14.10.2023

4.5

Please tell me, should I take 9% vinegar? Or another concentration?