Adjika from zucchini - original recipes for a delicious and savory snack. Adjika from zucchini for the winter: You will lick your fingers step by step with a photo of spicy and delicious zucchini adjika

Adjika spicy from zucchini is rarely sold in stores. Therefore, we recommend making such a peculiar sauce at home. To do this, you only need simple and affordable products, as well as not a very large amount of free time.

General information about Abkhazian sauce

Spicy is prepared quite simply. But not every housewife knows what this homemade sauce is.

Adjika is a spicy Abkhazian seasoning cooked in the form of a paste. Usually it includes garlic, red pepper with salt, herbs and more. Also, various vegetables are often added to such a sauce.

As a rule, adjika is red. Although often such components are added to it that noticeably change its appearance. Therefore, this sauce can be green, and orange, and yellow, and so on.

As a rule, spicy adjika, harvested for the winter, does not include tomatoes. Although recently there have also been such options for preparing this product, where the mentioned ingredient is boldly laid out.

In this article, we will present you with several ways to make spicy adjika from zucchini. We will add fresh tomatoes, bell peppers, carrots, and even sweet and sour apples to it. But first things first.

Spicy zucchini adjika (for the winter): cooking recipes with fresh tomatoes

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

So what components should be purchased to make a very tasty adjika from zucchini (spicy) with tomatoes? For this we need:

• young fresh zucchini - 3 kg;
• fresh carrot - ½ kg;
• fresh fleshy tomatoes - 1.5 kg;
• garlic cloves peeled - 1 cup;
• sunflower oil - about 1 cup;
• beet sugar - 130 g;
• fine salt - about 50 g;
• vinegar 9% table - 3 large spoons;

We process the ingredients

How to prepare adjika from zucchini with tomatoes? First of all, all vegetables should be processed. Young zucchini, hot peppers, juicy carrots, sweet green peppers and fleshy tomatoes are thoroughly washed, cleaned of seeds, stalks and other undesirable elements. After that, they begin to grind them. To do this, use a conventional meat grinder.

Heat treatment of Abkhazian sauce

After twisting all the ingredients, put them in a large saucepan and mix well. Next, put the dishes on medium heat and gradually bring the contents to a boil.

As soon as the vegetable gruel begins to boil, sunflower oil (without aroma) is added to it and the time is noted. In this composition, the products are cooked for exactly 40 minutes. Over time, beet sugar and salt are alternately laid out to them.

After boiling the vegetables for about 10 minutes, add the garlic grated on a small grater to them and Mix the ingredients, cook them for 3-5 minutes and remove from the stove.

How to roll up Abkhazian sauce for the winter?

Spicy adjika from zucchini for the winter is well preserved in small glass jars. They are thoroughly washed and steamed. After that, vegetable gruel is laid out in containers and they are immediately closed.

After keeping the adjika warm for about a day, it is removed to any dark place. It is not necessary to keep such a product in the cold. It also keeps well at room temperature. However, after opening the jar, the shelf life of adjika is noticeably reduced. It should be kept in the refrigerator for no more than 3-4 weeks.

By the way, after seaming, it is advisable to use such a product only after a month. During this time, it will become more saturated and tasty.

Step by step from zucchini

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

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

• small fresh zucchini - 2.5 kg;
• peeled garlic - 2/3 cup;
• hot pepper - 1 pod;
• refined vegetable oil - 200 ml;
• sugar beet sand - 120 g;
• fine table salt - about 80 g;
• tomato paste - about 250 g;
• table vinegar (to get a hot sauce, take 9%) - about 50 ml.

Processing of the main components

Before cooking adjika, zucchini is carefully processed. They are washed in hot water, dried, skinned, if required, and pulp with seeds.

Other components are also processed separately. The garlic is peeled and crushed with a press. As for hot pepper, it is rinsed, removing the stalk and seeds.

After the vegetables are prepared, start chopping them. Zucchini, along with hot peppers, is passed through a meat grinder. If you need to get a more homogeneous mass, then grind the vegetables with a blender.

Heat treatment of products

How spicy is zucchini? After chopping vegetables, they are laid out in a deep container and put on the stove. Slowly bringing the components to a boil, vegetable refined oil, granulated sugar, tomato paste and salt are immediately added to them.

After mixing the products with a large spoon, the fire is reduced to a minimum. In this composition, adjika is boiled for exactly 60 minutes. At the same time, ¼ hours before turning off the stove, table vinegar is poured into it, and garlic squeezed through the press is also thrown.

The process of rolling adjika

Adjika is spicy from zucchini and rolls up exactly as described in the very first recipe. For this, not very large glass jars are used. They spread the hot vegetable mass and immediately close it.

Turning the containers upside down, they are covered with a thick blanket and left in this form for 24-48 hours. After this time, a thick pasty sauce is removed in a dark place. You can serve it to the dinner table only after a month, when adjika is saturated with the aromas of seasonings and spices, it becomes more rich and tasty.

Making thick homemade apple sauce

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

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

• young fresh zucchini - 2.5 kg;
• fresh carrot - ½ kg;
• sweet and sour apples - ½ kg;
• sweet green pepper - ½ kg;
• garlic cloves, peeled - about 100 g;
• sunflower oil - about 250 ml;
• fresh greens - apply to your liking;
• beet sugar - 130 g;
• fine salt - about 70 g;
• vinegar 9% table - 4 large spoons;
• hot red pepper - 1 pod.

We prepare products

The ingredients for this sauce are processed in the same way as in previous recipes. Vegetables and fruits are thoroughly washed and peeled, stalks, seed pods, etc. After that, they start grinding them. To do this, use a meat grinder.

As soon as all the products have been processed, they are combined in a large container and mixed well.

By the way, in addition to the mentioned components, all the remaining ingredients should be prepared. Garlic cloves are peeled and crushed with a press. Hot pepper is finely chopped or passed through a meat grinder along with other products, and fresh herbs are simply chopped with a knife.

Cooking food on the stove

Putting the vegetable and fruit gruel on medium heat, bring it to a boil. After that, sunflower oil is added to it and boiled for about an hour. Over time, put sugar and salt into the dishes. After ¼ hour, fresh herbs, crushed garlic cloves and table vinegar are added to the vegetables.

After boiling the products for another 5-7 minutes, they are removed from the heat and proceed to seaming.

The final stage in the preparation of adjika

While vegetables and fruits are languishing on the stove, they begin to prepare the jars. In order for open adjika to be stored in the refrigerator for not very long, it is laid out in small containers. They are pre-washed and sterilized over steam. As for the tin lids, they are simply boiled.

After preparing the container and preparing the adjika, it is laid out hot in jars and immediately closed. After cooling the pasty sauce with apples at room temperature, it is removed in a dark place. Eat such a product should be only after a month. It is served to the table in small bowls or gravy.

Spicy fragrant adjika can be prepared not only in the classic way - from hot and sweet peppers, tomatoes and garlic, but also on the basis of ordinary zucchini. This vegetable is unique: having an amazing bouquet of useful properties, it has a neutral taste and smell, which means it can be easily combined with almost all vegetables, spices, herbs and even fruits.

Cooking delicious, fragrant adjika from zucchini is within the power of any hostess. No special skill is required: a grater, a saucepan and the simplest set of ingredients for this sauce are in every kitchen. To prepare adjika, all vegetables and herbs from a specific recipe should be chopped, mixed, seasoned with salt, garlic, sugar, seasoned with oil, vinegar and boiled.

By adding various ingredients to the main recipe of zucchini, tomatoes and garlic, you can achieve different flavors. You can make adjika from zucchini softer or spicier, give it a classic or spicy flavor, experiment with consistency and color.

Adjika from zucchini can be an independent vegetable snack or served with dishes of meat, poultry, cereals, vegetables. This version of hot sauce is gaining more and more popularity and is able to compete with classic recipes.

Adjika from zucchini "Easier than simple"

The most simple recipe for adjika from zucchini "Easier than simple" is prepared from zucchini, tomato paste and chopped red pepper. This version of the snack can be prepared even in winter, when there is no longer a crop of fresh tomatoes, and zucchini is still stored.

Ingredients:

Two kilograms of zucchini;

350 grams of natural tomato paste;

Half a glass of vegetable oil;

A glass of sugar (varie to taste);

50 grams of coarse salt;

Half a glass of vinegar 6%;

Six cloves of garlic;

A teaspoon of red pepper powder.

Cooking method:

Wash the zucchini well. Remove rough skin from old fruits, remove seeds and internal fibers. Young tender zucchini do not need special cleaning, they can be used whole, cutting off only the tip of the stalk.

Cut the zucchini into small cubes or chop in a meat grinder.

Transfer the chopped zucchini to a large casserole dish.

Add tomato paste, oil, coarse salt, sugar, garlic to the zucchini and mix well.

Cook the vegetable mixture for half an hour after boiling, remembering to stir with a wooden spatula. A few minutes before the end of cooking, pour vinegar into the sauce, add hot pepper, mix and boil for another three minutes.

Arrange adjika in sterilized jars, roll up and cool upside down under a thick blanket.

Adjika from zucchini "Fragrant Autumn"

The most common recipe for adjika from zucchini "Fragrant Autumn" is probably in the cookbook of any housewife. The recipe is very similar to the classic adjika and perfectly complements meat and potato dishes.

Ingredients:

Three kilograms of zucchini;

Half a kilo of carrots;

Half a kilo of any sweet pepper;

Five medium heads of garlic;

Three tablespoons of ground red pepper;

An incomplete glass of sugar;

Two large spoons of salt;

A glass ml of vegetable oil.

Cooking method

Chop the washed tomatoes. If there is no meat grinder, you can do it on a coarse grater, removing the skin.

Pass zucchini, carrots, peppers and garlic through a large meat grinder.

Mix all the vegetables in a large saucepan, add a mixture of salt and sugar, sunflower oil and boil for about half an hour, stirring occasionally.

When ten minutes remain before the end of slow cooking, add red pepper and add adjika.

Arrange in pre-prepared sterilized jars and cool under a blanket.

Adjika from zucchini "Piquant"

Adjika from zucchini "Pikantnaya" is prepared with hot peppers and vinegar, which makes its taste more spicy. It is unlikely to become a separate appetizer, but as a universal sauce it will be good with any dish.

Ingredients:

Two kilograms of zucchini;

Three hundred grams of carrots;

A kilogram of tomatoes;

Three hundred grams of Bulgarian red pepper;

Half a cup of peeled garlic;

Two pods of hot pepper;

Half a glass of oil;

One hundred grams of sugar;

One and a half tablespoons of salt;

Two tablespoons of vinegar 9%.

Cooking method:

Peel the washed vegetables, cut into pieces and scroll in a meat grinder through a large grate.

Grate the garlic or pass through a press separately from the rest of the vegetables.

Boil the prepared vegetable mixture (without garlic) for forty minutes.

Add garlic and continue cooking for another ten minutes.

Ladle into jars, cork and cool.

After two days, remove to a cool place.

Adjika from zucchini with apples

The taste of spicy adjika from zucchini is perfectly set off by fragrant seasonal apples. The hot pepper seeds add a particularly pungent taste to the “Apple Hot” sauce, and parsley greens add an additional spicy note.

Ingredients:

Two and a half kilograms of zucchini;

Six sweet and sour apples;

Seven medium bell peppers;

Half a kilo of carrots;

Three heads of large garlic;

Five pods of red chili pepper;

Two tablespoons of coarse or medium salt;

100 ml of vinegar 9%;

A glass of sunflower oil;

Favorite green.

Cooking method:

Prepare vegetables. Remove the core from the apples. Peel the bell pepper from the tail, seeds and internal partitions. Remove the capsicum from the stalk, and leave the seeds to give the adjika a special spiciness. Cut zucchini and carrots into small pieces.

Pass all the vegetables through a meat grinder and pour the mixture into a large enameled pan. Boil on a small burner for about an hour, stirring constantly.

While the vegetables are stewing, peel the garlic, chop it through a press or grate it.

Finely chop parsley, dill, cilantro or basil.

After fifty minutes from the start of cooking, add garlic and herbs to the pan.

Without stopping cooking, add sugar, diluted vinegar, salt, oil, mix and boil for another two minutes.

Arrange hot adjika in clean half-liter or liter jars, roll up and cool.

Adjika from zucchini "Original"

Adjika from zucchini "Original" has an unusual taste and aroma. The peculiarity of this sauce is that traditional garlic is replaced with onions. Apples make the onion flavor less bright and give adjika a slight sourness.

Ingredients:

Three kilograms of zucchini;

One and a half kilograms of tomatoes;

A kilogram of sour apples;

A kilogram of onions;

Half a kilo of carrots;

Half a kilo of bell pepper;

A glass of sunflower oil;

A glass of peeled garlic;

Half a glass of sugar;

Three tablespoons of salt;

a tablespoon of ground red pepper;

100 ml of vinegar 9%.

Cooking method:

Peel washed vegetables and apples, cut off the peel and remove the core, chop in a meat grinder or grate on a coarse grater.

Transfer the vegetable mixture to a saucepan, add butter, then sugar and salt, mix well and send to medium heat until boiling. When the sauce boils, reduce the fire to a minimum and boil for about forty minutes.

Add garlic and pepper to the sauce, mix and boil for another five minutes.

Pour in the vinegar, mix completely and immediately arrange in jars.

Cool as described above: under a warm thick blanket, neck down.

Adjika from zucchini with celery

The addition of celery makes the taste of zucchini adjika softer. The lack of garlic is compensated by the softness of the celery and the slight sourness of the tomato paste. Adjika "Summer Freshness" is good as a separate snack.

Ingredients:

A kilogram of zucchini;

Large stalk of celery along with leaves;

One large bell pepper;

Half a tablespoon of sugar and salt (to be guided by your taste).

Cooking method:

Grind peeled zucchini and pepper in a meat grinder.

Transfer to a saucepan and simmer over low heat until a homogeneous soft mass is obtained for about half an hour.

Cut the celery together with the cuttings very finely and fry in sunflower oil.

Half an hour after the start of stewing, pour tomato paste diluted with water into the pan, salt, put celery, add a little sugar.

The freshness of celery can be emphasized with any available herbs, black or red pepper, and spicy dried herbs.

Boil the mixture for one to two minutes, arrange in jars and cork them.

After cooling, store adjika in a cool place.

Adjika from zucchini with tomato juice

Spicy taste, delicate texture and amazing aroma are distinguished by adjika from zucchini with tomato juice. To prepare it, you need a minimum of ingredients and two hours of free time.

Ingredients:

Three kilograms of zucchini;

Half a liter of tomato juice;

A glass of sunflower oil;

Four salt spoons of salt;

Five teaspoons of vinegar;

Three teaspoons of black ground pepper;

Two or three heads of medium garlic;

Dill to taste.

Cooking method:

Wash the zucchini, remove the skin and seeds, cut into pieces and twist in a meat grinder.

Pour tomato juice and oil into the zucchini base, salt.

Stew the zucchini on a small burner for about an hour and a half, so that the excess liquid boils away.

Add diluted vinegar, chopped garlic, vinegar, mix and boil adjika for another ten minutes.

Arrange the hot sauce in jars, cork, cool and send to a cool place.

Adjika from zucchini "Tart"

A tart note of green apples gives adjika from zucchini with tomato juice piquancy and sharpness, and apple and tomato juice gives adjika the right acid. With a juicy, fragrant sauce, you can delight your family all winter or take a jar with you when visiting relatives.

Ingredients:

Four kilograms of zucchini;

A liter of natural tomato juice;

A kilogram of green apples;

Half a kilo of carrots;

Half a kilo of sweet bell pepper;

150 grams of peeled garlic;

A pod of hot pepper;

Half a liter of sunflower oil;

Four tablespoons of sugar;

Two tablespoons of salt.

Cooking method:

Wash apples and vegetables, peel, core and seeds.

Remove the hot pepper from the tail, but leave the seeds inside for more spiciness.

Cut apples and vegetables into small pieces and scroll in a meat grinder. A blender is not suitable for this recipe, since adjika will not have the desired consistency, it will turn out to be too liquid.

Pour tomato juice, oil into twisted vegetables, add salt and sugar, mix well.

Pour into a suitable saucepan and wait for the first bubbles to appear. Reduce heat and simmer for exactly one hour, stirring constantly.

Pour into jars, cork, cool and put away for storage.

Adjika from zucchini with horseradish

Excellent adjika is obtained from zucchini with horseradish. From it you can make quick sandwiches with brown bread or serve with baked meat.

Ingredients:

Three kilograms of zucchini;

A glass of vegetable oil;

10 tablespoons of tomato paste;

Three tablespoons of salt with a slide;

Ground black pepper (one teaspoon);

4 tablespoons of vinegar 9%;

Two heads of garlic;

200 grams of horseradish;

A bunch of parsley.

Cooking method:

Grind prepared zucchini in any way: in a blender, combine, meat grinder. Leave the puree for two hours - it should be infused.

Transfer the puree to a suitable pan or bucket, mix with oil, salt, pepper, tomato paste and simmer for an hour and a half.

Pour vinegar, previously diluted with a glass of water.

Finely chop the peeled garlic cloves.

Chop the washed parsley.

Washed horseradish carefully and very finely grate.

Add horseradish, parsley and garlic to the zucchini and boil the puree for another 10 minutes.

Now you can put hot sauce in jars and immediately roll it up.

• Having prepared adjika, you need to wait three to four weeks. That is how long it will take to reveal the full taste of the ingredients that make up the sauce. In addition, adjika that has stood for two or three weeks loses its excessive sharpness and becomes softer.
• Adjika can be prepared from zucchini, be sure to cut off the thick skin from the vegetable. The taste of the prepared sauce will not change at all.
• When peeling zucchini and other vegetables from thick skins and internal fibers, weight loss must be taken into account. This is especially true for too large, overripe zucchini, which, after cleaning out the inside, greatly “lose weight”. If necessary, add a certain amount of ingredients to "align" the recipe.
• Color is very important for adjika, so if possible, use ripe, bright red tomatoes - this will give the sauce a festive appetizing look. For the same reason, it is better to choose red peppers.
• The way you cut vegetables is very important. Zucchini in a blender can turn not even into a puree - into a soup! Adjika will turn out very liquid. If you want to cook a dense, thick sauce with obvious pieces of vegetables, you need to chop the vegetables in a meat grinder.
• It is not necessary to strictly adhere to the recipe, you need to focus only on your taste. Having prepared the sauce, you must definitely taste it for salt. If necessary, adjika can be salted before rolling, add garlic, ground red pepper.
• To get a distinct sweet and sour taste of squash adjika, you can prepare natural tomato puree from tomatoes (if they are in the recipe). It is necessary to grind the tomatoes, salt well, add a spoonful of sugar and boil the tomatoes so that the final mass is half the original. Such a paste will successfully replace a store-bought one if the recipe does not contain fresh tomatoes, and just such an ingredient.

Whatever the hostesses come up with to surprise their household with some yummy prepared for the winter!

Of course, the demand for pickled cucumbers, tomatoes or lecho does not subside, but sometimes you want a spicy seasoning that disperses the blood, and this makes it much warmer on cold winter evenings.

One of these "hot" snacks is adjika. What is it not made of! Tomatoes, peppers, garlic, apples, eggplants and even zucchini are used.

Adjika from zucchini for the winter: the subtleties of cooking

• In appearance, adjika from zucchini resembles zucchini caviar - both in color and in consistency. But once you try it, it becomes clear that this appetizer is not for every eater. It is spicy, salty and very spicy because of the red pepper.
• Despite the fact that each recipe indicates the amount of pepper, housewives can put it to their liking. But the appetizer must remain spicy, otherwise it will be a completely different dish.
• The main ingredients in adjika are zucchini. To prevent adjika from turning out watery, you need to take young elastic greens with a fruit length of no more than 20 cm. Such zucchini have a thin skin and practically no seeds.
• Red hot peppers add spiciness to adjika, ripe tomatoes add color, and thanks to garlic and herbs, adjika turns out to be very fragrant and spicy.
• All vegetables for adjika are ground in a meat grinder, and then boiled in a saucepan for at least an hour. Only then will adjika get a thick and uniform consistency.

Adjika from zucchini with carrots for the winter

Ingredients:

• zucchini - 1.5 kg;
• Bulgarian red pepper - 0.3 kg;
• carrots - 0.3 kg;
• hot red pepper - 3 pcs.;
• tomatoes - 1 kg;
• garlic - 2 heads;
• salt - 1.5 tbsp. l.;
• sugar - 1 tbsp. l.;
• vinegar 9 percent - 70 ml;
• vegetable oil - 100 ml.

Cooking method

• Prepare sterile jars with lids in advance. At the time of pouring adjika, they should be completely dry and warmed up. This can be done in the oven: put clean jars in a cold oven, turn it on at 150 ° and heat for 30 minutes. Boil the lids in water.
• Cut off the stems of the zucchini. Wash the fruits. If the skin is rough, be sure to cut it off. Cut the zucchini in half lengthwise and then cut into slices.
• Wash both types of pepper, cut off the tails, remove the seeds. Cut into pieces. When handling hot peppers, be sure to wear disposable rubber gloves.
• Disassemble the garlic into cloves, peel, wash. Grind in a blender or pass through a garlic press.
• Peel the carrots, wash, cut into wide circles.
• Twist all vegetables (except garlic) through a meat grinder with a fine grate. Drain the resulting puree into a saucepan. Put salt, sugar, pour oil. Bring to a boil over moderate heat, then reduce heat. Simmer the vegetable mixture at a low boil for about an hour.
• Add garlic, pour in vinegar. Cook for another 10-15 minutes.
• Pour hot into sterile jars, seal tightly with lids. Turn the jars upside down, place on a flat surface, wrap with a blanket. Leave until completely cool.

Adjika from zucchini with tomato paste for the winter

Ingredients:

• zucchini - 1.5 kg;
• tomato paste - 100 g;
• garlic - 2 heads;
• salt - 1 tbsp. l.;
• hot red pepper - 2 pcs.;
• sugar - 1 tbsp. l.;
• vinegar 9 percent - 50 ml;
• vegetable oil - 50 ml.

Cooking method

• Thoroughly wash jars with lids, sterilize them.
• Wash the zucchini, remove the stalks, cut off the skin. Cut in half. If the fruit has seeds, scoop them out with a spoon along with some of the pulp. Cut the zucchini into large pieces.
• Wash the pepper, cut the stems, remove the seeds. Peel and wash the garlic.
• Grind zucchini and peppers in a meat grinder. Transfer the puree to a wide saucepan, add salt, sugar, vegetable oil and tomato paste. Mix well and put on fire. With a slight boil, cook adjika for 40 minutes.
• Grind the garlic in a blender and add to the vegetable mass. Cook for another 15 minutes. 5 minutes before cooking, pour in the vinegar.
• Pack hot adjika in dry jars and immediately roll up hermetically with sterile lids.

Adjika from zucchini with tomatoes and tomato paste for the winter

Ingredients:

• zucchini - 1 kg;
• tomatoes - 0.5 kg;
• tomato paste - 100 g;
• Bulgarian pepper - 0.5 kg;
• hot pepper - 2 pcs.;
• garlic - 2 heads;
• salt - 1 tbsp. l.;
• sugar - 1 tbsp. l.;
• vegetable oil - 50 ml;
• vinegar 9 percent - 50 ml.

Cooking method

• Prepare pre-sterilized jars with lids.
• Wash the zucchini, cut off their stalks, cut into small pieces of arbitrary shape.
• Wash both types of pepper, remove the stalks and seeds. Cut into several pieces.
• Wash the tomatoes, cut the stalks, cut into four parts.
• Divide the garlic into cloves, peel, wash.
• Twist the tomatoes and bell pepper through a meat grinder, pour the resulting mass into a saucepan, put on moderate heat. Boil for 40-50 minutes.
• Put tomato paste, sugar, salt, oil. Stir.
• Grind hot pepper and garlic in a mixer or in a meat grinder, add to vegetables and cook for 15 minutes. At the end of cooking, pour in the vinegar.
• Put the finished adjika into dry jars and roll up hermetically with tin lids.

Adjika from zucchini for the winter, without carrots

Ingredients:

• zucchini - 1 kg;
• tomatoes - 0.5 kg;
• red bell pepper - 0.5 kg;
• hot red pepper - 2 pods;
• ground paprika - 2 tbsp. l.;
• salt - 2 tbsp. l.;
• garlic - 2 heads;
• vegetable oil - 50 ml;
• dried coriander - 2 tsp;
• dried basil - 2 tsp;
• vinegar 9 percent - 50 ml.

Cooking method

• Prepare sterile jars with lids.
• Wash the zucchini. Cut the stalks, remove the skin. Cut into several pieces.
• Wash the pepper, remove the stalks and seeds. Cut into four pieces.
• Peel the garlic, wash in cold water.
• Wash the tomatoes, pour boiling water, soak for 2 minutes. Remove the skin. Cut in half, remove stems. Twist through a meat grinder along with pepper, garlic and zucchini. Pour the puree into a saucepan. Put on fire.
• As soon as the mass boils, reduce the heat and cook for 30 minutes. Then add paprika, coriander, basil, salt and oil. Cook another 30 minutes. At the end of cooking, pour in the vinegar and mix.
• When hot, place adjika in jars and seal tightly with sterile lids. Turn upside down, wrap with a blanket, leave to cool completely.

Note to the owner

If you don't like tomato paste, replace it with fresh tomatoes. Instead of 100 g of pasta, take 1 kg of ripe tomatoes, twist them in a meat grinder, put on moderate heat and boil twice.

To give adjika from zucchini a brighter color, add 1-2 tbsp. l. ground paprika.

Almost all recipes contain sugar. But if you do not like sweetish adjika, then you can do without it.

In adjika prepared according to any recipe, add spicy herbs for flavor: parsley, basil, cilantro, as well as suneli hops, coriander or fenugreek.

If you poured properly cooked adjika in boiling form into sterile jars, then it will be well stored in a dark, cool place or in the refrigerator.

Every year, adjika from zucchini is gaining wide popularity and is already able to compete with classic recipes. This is because the neutral-tasting fruit makes great pairings with other vegetables, spices, and even fruits, resulting in a variety of easy and mouth-watering recipes that don't require any special skills to prepare.

How to cook adjika from zucchini?

Zucchini adjika can be done even by an inexperienced hostess. To prepare it, you need to chop the zucchini and its accompanying vegetables, season the mass with spices, salt, sugar and vinegar, put on the stove and cook, stirring, for half an hour. Before putting adjika in sterile jars, you should check it for spices.

1. Adjika from zucchini will acquire a uniform, more puree-like consistency if you peel the vegetables. This procedure will not affect the taste of the dish, but it will make the mass softer and more airy.
2. Zucchini must be twisted in a meat grinder - whipped in a blender, they turn into porridge.
3. To extend the shelf life of the workpiece, vinegar is added to adjika, therefore, adjika from zucchini is preserved without sterilization.

The recipe for adjika from zucchini was created for those who are just starting to master winter preparations, because the classic flavor combination of zucchini, carrots and tomatoes is perfectly balanced, and their preparation is so accessible and understandable that even beginners will not frighten away. In the process, you just need to pass all the components through a meat grinder and boil for 30 minutes.

Ingredients:

• zucchini - 1.5 kg;
• carrots - 250 g;
• tomatoes - 550 g;
• head of garlic - 1 pc.;
• hot pepper - 1/2 pc.;
• vinegar - 60 ml;
• sugar - 50 g;
• salt - 20 g.

Cooking

1. Scroll the peeled vegetables through a meat grinder.
2. Add salt, sugar to the mass and put on fire.
3. Adjika simple from zucchini is stewed under the lid for 30 minutes.
4. After, it is seasoned with vinegar and garlic and laid out in jars.

Even though in translation from the Abkhazian “adjika” means “salt”, spicy adjika from zucchini for the winter according to this recipe will find its place at the table not only as a seasoning. In it, the hotness of red pepper and garlic is skillfully diluted with the neutral taste of zucchini, and juicy tomatoes add pleasant sourness, freshness, brightness, and make the sauce not so picky.

Ingredients:

• zucchini - 3 kg;
• tomatoes - 1.5 kg;
• sweet pepper - 400 g;
• hot pepper - 2 pcs.;
• sugar - 100 g;
• salt - 50 g;
• garlic clove - 7 pcs.;
• oil - 250 ml;
• vinegar - 60 ml.

Cooking

1. Grind vegetables in a meat grinder.
2. Put on the fire, pour in the oil and cook for 40 minutes.
3. Add sugar, vinegar and salt, and after a couple of minutes - garlic.
4. Remove from heat after 10 minutes.
5. Adjika spicy from zucchini rolls up and wraps up until it cools.

Zucchini adjika with tomato paste

Housewives who do not want to spend energy on cooking adjika from can replace juicy tomatoes with tomato paste. Such an addition will improve the consistency of the sauce, bring a pleasant delicate taste and save not only time, but also finances, because buying tomato paste is much cheaper than tomatoes and spices.

Ingredients:

• zucchini - 900 g;
• tomato paste - 200 g;
• salt - 20 g;
• sugar - 100 g;
• vinegar - 60 ml;
• garlic clove - 5 pcs.;
• oil - 120 ml;
• ground black pepper - 5 g.

Cooking

1. Chop the zucchini.
2. Mix with pasta, salt and sugar.
3. Pour in the oil and simmer for 30 minutes.
4. Add garlic, vinegar and ground pepper.
5. Sweat for 10 minutes and remove from stove.
6. laid out in sterile jars and rolled up.

Adjika from zucchini with apples for the winter

Adjika from zucchini with apples is full of gastronomic surprises. This original preparation has a wonderful aroma, a delicate, uniform texture and a special taste, the shades of which depend on the variety of apples. So, with the use of sweet fruits, you can get a pleasant honey note, and from sour fruits, you can get a refreshingly spicy one.

Ingredients:

• zucchini - 5 kg;
• pepper - 800 g;
• apples - 900 g;
• carrots - 250 g;
• hot pepper - 2 pcs.;
• vinegar - 150 ml;
• salt - 80 g;
• sugar - 150 g;
• oil - 450 ml.

Cooking

1. Grind vegetables and apples in a meat grinder.
2. Add sugar, salt, oil to the mass and simmer for 30 minutes.
3. Add vinegar, hold on fire for 5 minutes.
4. Adjika from zucchini is laid out in jars, corked and wrapped.

Adjika from zucchini with tomatoes

Adjika with zucchini and tomatoes for the winter is the most popular homemade preparation. Both tomatoes and tomatoes are affordable, very tasty, incredibly healthy and go well with a variety of ingredients, which allows you to experiment with preservation throughout the vegetable season, which lasts several months.

Ingredients:

• zucchini - 3 kg;
• tomatoes - 1.5 kg;
• oil - 200 ml;
• salt - 60 g;
• vinegar - 40 ml;
• ground black pepper - 10 g;
• a bunch of dill - 1 pc.;
• head of garlic - 2 pcs.

Cooking

1. Chop zucchini and tomatoes.
2. Put oil, pepper, salt and boil for 1.5 hours.
3. Add vinegar, garlic, herbs.
4. Seal the finished adjika in jars.

Adjika from zucchini and pepper

Adjika from zucchini with red pepper leaves no doubt about its usefulness. Red pepper has a rich vitamin composition, which is an indisputable plus for winter stocks. The taste and aesthetic qualities of the vegetable are also on top: pleasant sweetness and bright color make it the main component of sauces, lecho and adjika.

Ingredients:

• zucchini - 1.5 kg;
• red pepper - 750 g;
• tomatoes - 250 g;
• chili pepper - 2 pcs.;
• vinegar - 20 ml;
• sugar - 50 g;
• salt - 20 g;
• oil - 120 ml.

Cooking

1. Grind zucchini, peppers and tomatoes.
2. Season, pour in the oil and sweat for 30 minutes.
3. Add vinegar and chili.
4. Remove from heat after 5 minutes and place in jars.

Adjika from zucchini without cooking

Delicious adjika from zucchini for the winter is possible without heat treatment. If earlier, such cooking was in doubt, today many housewives choose the right and healthy preparations, because such vegetables retain vitamins, natural taste, natural flavors and, thanks to modern refrigerators, are perfectly stored.

Ingredients:

• zucchini - 500 g
• tomatoes - 200 g;
• sweet pepper - 3 pcs.;
• horseradish root - 40 g;
• garlic clove - 5 pcs.;
• oil - 125 ml;
• vinegar - 40 ml;
• sugar - 20 g;
• salt - 15 g.

Cooking

1. Scroll vegetables through a meat grinder.
2. Drain excess juice.
3. Add garlic and horseradish.
4. Mix vinegar with sugar, salt and oil and pour over the workpiece.
5. Put in jars and send to the refrigerator.

Adjika from zucchini in Georgian

Of the zucchini, fans of Caucasian cuisine will like it, the peculiarity of which is in the incredible taste and specific aromas from traditional spices and herbs. In this version, walnuts give adjika rich oiliness, and cilantro - piquancy and spiciness, characteristic of all colorful Georgian dishes.

Ingredients:

• zucchini - 900 g;
• tomatoes - 300 g;
• pepper - 250 g;
• onion - 120 g;
• garlic clove - 7 pcs.;
• vinegar - 20 ml;
• walnuts - 100 g;
• a bunch of cilantro - 1 pc.;
• sugar - 20 g;
• oil - 120 ml.

Cooking

1. Chop the vegetables, add butter, salt and sugar and cook for 35 minutes.
2. Add nuts, cilantro, garlic, vinegar, remove from heat and seal.

Adjika from zucchini in a slow cooker

Zucchini will bring pleasure not only from eating, but also from cooking. It takes little time for the last, the bowl protects from burning, and the dish languishes correctly and evenly. All that is required of the housewives is to put the crushed components in the multicooker, set the "Extinguishing" mode for an hour and wait for the sound signal.

Adjika made from zucchini is an incredibly tasty snack. You can enjoy its spicy taste at any time of the year. Such preparation for the winter will be a great addition to any kind of fried meat and other various dishes.

Homemade adjika can even be used as a paste for various sandwiches. I bring to your attention an understandable recipe for spicy adjika from zucchini, its 4 options.

Adjika spicy from zucchini for the winter: recipe number 1

Ingredients :

• three kg. zucchini;
• one and a half kg. ripe tomatoes;
• half kg. red bell pepper;
• half kg. carrots;
• one hundred gr. Sahara;
• two hundred ml. vegetable oil;
• four to five heads of garlic;
• two and a half st. spoons of beauty ground pepper;
• two st. spoons of salt.

Recipe:

1. Peel the zucchini and chop them by scrolling in a meat grinder. If you are using young zucchini with a thin skin, then you can not peel it, the main thing is to wash the zucchini well before chopping them.
2. Clean and dry tomatoes also need to be scrolled in a meat grinder.
3. After that, scroll the carrots and sweet bell peppers in a meat grinder.
4. Pass the peeled garlic through a special press. Add minced garlic to bowl with minced vegetables.
5. In the same bowl, add refined vegetable oil, as well as salt and sugar.
6. In a suitable dish, put the prepared ingredients on a slow fire and cook for forty minutes, while stirring the mixture occasionally.
7. After the time has elapsed, add red ground pepper and cook for another ten minutes.
8. Spread the finished adjika from zucchini over and roll them up or tightly close them with screw caps (if you use jars with threads). Turn the jars upside down, cover tightly with a blanket and leave it for ten to twelve hours.

Adjika spicy from zucchini for the winter: recipe number 2

Ingredients:

• one kg. tomatoes;
• two cereals. vegetable marrow;
• one cereal. carrot;
• ten teeth. garlic;
• one or two st. tablespoons of refined vegetable oil;
• a small piece of hot pepper (fresh);
• salt and ground pepper to taste.

Recipe:

1. Wash and dry tomatoes, zucchini and carrots. Peel the vegetables and pass in a meat grinder. Transfer the resulting vegetable mass to a wide saucepan. Simmer the contents of the pot for about thirty-five or forty minutes (until excess liquid has evaporated).
2. While the vegetable mixture is stewing, chop the hot pepper and garlic cloves as finely as possible. After the excess liquid has evaporated, throw chopped peppers and garlic into the pan.
3. There you also need to add salt, ground pepper, refined oil and sugar. Stir frequently and simmer for another ten minutes.
4. Put the finished adjika into pre-sterilized and dry jars and close them with lids.
5. According to your taste preferences and if you wish, you can add any chopped fresh herbs. For example, dill, basil or parsley. You can add either one type of greenery or several. If you decide to add greens, then you need to do this a few minutes before the adjika is ready.

Adjika spicy from zucchini for the winter: recipe number 3

Ingredients:

• two kg. zucchini;
• three hundred fifty gr. tomato paste;
  two hundred gr. granulated sugar;
• fifty gr. salt;
• two thirds or one tbsp. refined vegetable oil;
• half st. 6% vinegar;
• five or six teeth. garlic;
• one teaspoon of ground red. pepper;
• salt.

Recipe:

1. Zucchini should be thoroughly washed and cleaned of seeds and peel. After that, scroll through them in a meat grinder. Place the rolled zucchini in a suitable saucepan.
2. In the same pan you need to put garlic, passed through a special press, sugar, salt, refined vegetable oil and tomato paste.
3. Mix thoroughly. Place the saucepan with the prepared ingredients on the stove and bring to a boil. Reduce the fire to a minimum and cook the adjika for thirty minutes, stirring occasionally.
4. At the end of cooking, pour red ground pepper into the pan and pour in the vinegar. Mix thoroughly and cook for another two to three minutes.
5. Put the prepared adjika from zucchini into pre-sterilized dry jars and twist them.
6. Put the jars with the lids down, wrap them in a blanket and leave them like that until they cool completely. Store jars of adjika from zucchini in a cool and dark place.

Adjika spicy from zucchini for the winter: recipe number 4

Ingredients:

• two and a half kg. zucchini;
• half kg. carrots;
• six to seven red bell peppers;
• five to six juicy sweet and sour apples;
• five or six hot peppers;
• three cereals. heads of garlic;
• one hundred ml. 9% vinegar;
• two hundred fifty ml. vegetable oil;
• four st. spoons of granulated sugar;
• two st. spoons with a slide of salt;
• a small bunch of fresh dill and parsley.

Recipe:

1. Rinse the jars in which you will roll up the adjika, as well as the lids for them, thoroughly with soda and sterilize.
2. Wash vegetables and fruits well.
3. Peel carrots and zucchini.
4. Cut apples into quarters and remove all seeds and membranes.
5. Cut the bell peppers in half and remove the cores.
6. Cut off the stalks of the capsicum peppers, and leave the partitions and seeds.
7. Grind the prepared ingredients with a meat grinder.
8. Pour the resulting mass into a suitable large saucepan.
9. Set to maximum gas, bring to a light boil, reduce gas to minimum and, stirring occasionally, cook for sixty minutes.
10. Peel the garlic and mince it through a garlic press. Finely chop the greens with a knife. As soon as the measured time comes out, pour the prepared garlic and herbs into the pan and cook for another eight to ten minutes.
11. Now you need to pour in refined vegetable oil and vinegar, as well as add salt and granulated sugar. Mix thoroughly.
12. Boil for another two to three minutes and turn off the heat. Arrange in prepared dry jars and twist them. Put the jars to the bottom with lids, carefully wrap them with a large blanket and leave it like that until the jars have cooled completely.
13. Store ready-made spicy adjika in a dark, dry and cool place.

According to all the recipes presented above, cooked adjika from zucchini is recommended to be consumed before the onset of cold weather. Of course, you can eat it earlier, but it will become really tasty only when the weather is cold outside.