Adjika spicy from zucchini: cooking recipes with photos

Adjika spicy from zucchini is rarely sold in stores. Therefore, we recommend this kind of sauce at home. To do this you will only need simple and affordable products, as well as not very much free time.

General information about the Abkhaz sauce

Acute adjika for winter is harvested quite simply. But not every housewife knows what this home sauce is.

Adzhika is called an acute Abkhazian seasoning, prepared in the form of pasta. Usually it includes garlic, red pepper and salt, spicy herbs and so on. Also in this sauce often add a variety of vegetables.

As a rule, adzhika is red. Although often it adds components that significantly change its appearance. Therefore this sauce can be green, and orange, and yellow and so on.

As a rule, sharp adzhika, prepared for the winter, does not include tomatoes in its composition. Although recently there were such options for the preparation of this product, which boldly spread and the said ingredient.

In this article, we will introduce you in several ways how to make adzhika spicy from zucchini. In it we will add fresh tomatoes, and Bulgarian pepper, and carrots, and even sweet and sour apples. But first things first.

Adjika from zucchini spicy (for the winter): cooking recipes with fresh tomatoes

There are a lot of variants for preparing such pasty sauce. However, the most popular among them is the one that provides for the use of fresh tomatoes and other vegetables.

So what components should be purchased, so that you get a very delicious adzhika from zucchini (spicy) with tomatoes? For this we need:

• Young zucchini fresh - 3 kg;
• Fresh carrot - ½ kg;
• Tomatoes fleshy fresh - 1.5 kg;
• Pepper sweet green - ½ kg;
• Cloves garlic peeled - 1 cup;
• Sunflower oil - about 1 cup;
• Sugar beet - 130 g;
• Salt is small - about 50 g;
• Vinegar 9% table - 3 large spoons;
• Pepper burning red - 1 pod.

Processing ingredients

How to prepare Adzhika from zucchini with tomatoes? First of all, you should treat all vegetables. Young zucchini, hot pepper, juicy carrots, sweet green pepper and fleshy tomatoes are thoroughly washed, cleaned of seeds, peduncles and other unwanted elements. After this, they start grinding them. For this use an ordinary meat grinder.

Heat treatment of Abkhazian sauce

After twisting all the ingredients, they put them in a large saucepan and hinder it. Next, the dishes are put on medium heat and gradually the contents are brought to a boil.

As soon as vegetable gruel starts to boil, sunflower oil (without flavor) is added to it and time is noted. In this composition, the products are cooked exactly 40 minutes. After a lapse of time, sugar beet and salt are alternately added to them.

After boiling the vegetables for about 10 minutes, they add grated garlic and table vinegar to the grater . After mixing the ingredients, they are cooked for 3-5 minutes and removed from the plate.

How to roll an Abkhazian sauce for the winter?

Adjika from zucchini for the winter spicy is well preserved in small glass jars. They are thoroughly washed and steamed. After that, they spread the vegetable gruel on the containers and immediately close them.

Withstood adzhika in the heat for about a day, it is removed to any dark place. Contain such a product is not necessarily in the cold. It is well preserved and at room temperature. However, after the opening of the jar, the shelf life of Adjika is markedly reduced. In a refrigerating chamber it should be kept no more than 3-4 weeks.

By the way, after sunset such a product is desirable to use only after a month. During this time it will become more intense and tasty.

Step-by-step recipe for Adzhika from zucchini

A sharp adjika, prepared at home, is ideal for dumplings, manti and other dishes. However, to use such a product in large quantities is not recommended, since it can lead to the development of diseases of the digestive tract.

So how is the adjika prepared from zucchini (spicy) with tomato paste? For this you need to purchase:

• Zucchini fresh in small sizes - 2.5 kg;
• Peeled garlic - 2/3 cup;
• Pepper spicy - 1 pod;
• Refined vegetable oil - 200 ml;
• Sand sugar beet - 120 g;
• Salt of small cookery - about 80 g;
• Tomato paste - about 250 g;
• Table vinegar (to obtain an acute sauce to take 9%) - about 50 ml.

Processing of main components

Before preparing the adzhika, carefully prepare the courgettes. They are washed in hot water, dried, peeled, if necessary, and pulp with seeds.

Also, other components are processed separately. Garlic is cleaned and squashed with a press. As for the hot pepper, it is rinsed, removing the stem and seeds.

After the vegetables have been prepared, they start grinding them. Zucchini along with hot pepper is passed through a meat grinder. If you need to get a more homogeneous mass, then the vegetables are ground by means of a blender.

Heat treatment of products

How to cook adzhika spicy from zucchini? After grinding the vegetables, they put them in a deep container and put on a plate. Slowly bringing the ingredients to a boil, they immediately add vegetable refined oil, sugar, tomato paste and salt.

After mixing the products with a large spoon, the fire is reduced to a minimum. In such a composition adzhika is cooked exactly 60 minutes. At the same time, for ¼ hour before the plate is turned off, table vinegar is poured into it, and the garlic squeezed through the press is poured.

The process of Adjika

Adzhika sharp from zucchini and tomato paste rolls in exactly the same way as it was described in the very first recipe. For this use not very large glass jars. In them spread a hot vegetable mass and immediately close.

Turning the containers upside down, they cover with a dense blanket and leave in this form for 24-48 hours. After this time, a thick paste-like sauce is removed into a dark place. You can serve it to the dinner table only after a month, when adzhika will be saturated with the flavors of seasonings and spices, will become more saturated and tasty.

Make a thick home made sauce with an apple

Adjika from zucchini (spicy) with apples turns out very tasty. It is used both as a snack, applying on a slice of bread, and in the form of dressing to various meat, vegetable and other dishes.

So, to implement the recipe in question, we need:

• Young zucchini fresh - 2.5 kg;
• Fresh carrot - ½ kg;
• Apples sweet and sour - ½ kg;
• Pepper sweet green - ½ kg;
• Cloves garlic peeled - about 100 g;
• Sunflower oil - about 250 ml;
• Fresh greens - apply to your liking;
• Sugar beet - 130 g;
• Salt is small - about 70 g;
• Vinegar 9% table - 4 large spoons;
• Pepper burning red - 1 pod.

Preparing products

Ingredients for this sauce are processed in the same way as in previous recipes. Vegetables and fruits are thoroughly washed and peeled, peduncles, seed boxes and so on. After this, they start grinding them. For this use a meat grinder.

Once all the products have been processed, they are put together in a large container and are hindered.

By the way, in addition to these components, you should prepare all the remaining ingredients. The cloves of garlic are cleaned and squashed with a press. Burnt pepper finely shred or pass through the meat grinder along with the rest of the products, and fresh greens are simply chopped with a knife.

Cook the products on the stove

Put the vegetable-fruit slurry on medium heat, it is brought to a boil. After that, sunflower oil is added to it and cooked for about an hour. After a while, sugar and salt are placed in the dishes. After ¼ hours, fresh vegetables, garlic cloves and vinegar are added to the vegetables.

After boiling the food for another 5-7 minutes, they are removed from the fire and proceed to sunset.

The final stage in the preparation of Adjika

While vegetables and fruits are languishing on the stove, they start preparing cans. To open the adzhika was stored in the refrigerator for a very long time, it is laid out on small containers. They are washed in advance and sterilized above the steam. As for tin lids, they are simply boiled.

After the preparation of the container and the preparation of Adzhika, it is put in a hot form in cans and immediately closed. After cooling pasty sauce with apples at room temperature, it is removed to a dark place. Eat this product only after a month. It is served to the table in small kremankochkah or sauce-dish.