Adjika of zucchini for winter with apples

To begin with, all the vegetables need to be washed and dried well. Bulgarian peppers and spicy cut in half, remove the seeds. If you want the adjika to turn out to be burning, do not remove the seeds from the hot pepper.

Peel the zucchini. Then chop the peppers and zucchini with a meat grinder. For a more uniform consistency, this can be done twice. Transfer the resulting puree into a stainless steel saucepan.

Peel the carrots and grate them on a coarse grater. Rub the apples without cutting off the skin. Add carrots and apples to the mashed peppers and zucchini.

Cut tomatoes into halves, then rub each one on a grater so that the skin does not get into the adjika. Put the tomatoes with the rest of the vegetables.

Put the pan on the stove and cook for 2 hours over low heat, not forgetting to stir from time to time. Chop the finished vegetables with a blender into a puree, add salt, ground black pepper, pour vinegar.

Put the pan back on the stove and cook the future adjika for another 5 minutes. A couple of minutes before the end of cooking, squeeze the garlic into it.

Put the finished adjika into sterile jars, roll up the lids and let it cool in the heat. After that, store the sauce in a cool place.