Adjika from zucchini will lick your fingers

Step-by-step cooking

1. Step 1:

   

   Prepare the specified products. Wash the vegetables in water, peel the garlic cloves, rinse. The volume of ingredients is calculated for 600 ml of sauce.

2. Step 2:

   

   Peel the bell peppers from the seeds, cut off the tails from the zucchini, cut out the cores from the tomatoes. Thoroughly rinse the peeled vegetables, cut into portions and pass through a meat grinder, installing a nozzle with small or large cells. If desired, tomatoes can be scalded in boiling water for about 5-6 minutes before grinding and peel them off.

3. Step 3:

   

   Pour the chopped vegetable mass into a cauldron or saucepan, place the container on the stove and bring the mass to a boil. Then reduce the heat to a minimum, cover the container with a lid so that the mass does not splash all around, simmer for about 25-30 minutes until a third of the liquid evaporates.

4. Step 4:

   

   Compress the peeled garlic cloves, add ground black pepper and ground red pepper, salt to taste. Pour in 9% vinegar and vegetable oil. It is better not to try hot sauce, as you can burn your tongue - there is a large amount of burning red pepper in the mass. It can be replaced with fresh red pepper, only before adding it to the mass from the pod it is necessary to clean the seeds.

6. Step 5:

   

   Heat the adjika at minimum heat for another 15-20 minutes, stirring periodically so that the mass does not stick to the bottom. At this time, scald the jars and lids with boiling water, planning to seal the adjika for the winter. Since the sauce will turn out to be very vigorous in taste, it is best to preserve it in small portions - in cans of 250-350 ml.

7. Step 6:

   

   Pour the boiling sauce into hot jars, immediately seal them with lids or twist the lids with a key for preservation. Turn the top upside down and let cool.

8. Step 7:

   

   You can store adjika both in the pantry, because it contains vinegar, and in the cellar, basement, etc.