Features of the preparation of a savory snack, how they regulate the degree of spiciness. TOP 6 best step-by-step recipes for adjika for the winter from zucchini. Video recipes.
Adjika zucchini is a savory appetizer that goes well with any vegetable and meat dish. It gains its taste after 5-6 days, and it can already be served, but also do not forget to save a few jars for the winter. Due to its spicy taste, adjika successfully complements vegetable and meat dishes, pasta and pilaf, improves recipes for soups.
Features of cooking adjika from zucchini
Adjika squash is an excellent alternative to caviar and other preparations based on seasonal fruits. It can be served with any vegetable and meat dishes, pasta, pilaf, toast and used as an ingredient in soups, for example, the best spicy appetizer will emphasize the taste of kharcho and hodgepodge.
Before preparing adjika from zucchini, you should choose them correctly. To prevent the appetizer from getting too watery, take young vegetables - they are more elastic. In addition, they do not contain hard seeds, and the skin is thin, so you do not need to remove it during the preparation of the snack.
In addition to zucchini, tomatoes are often added to homemade adjika, which determine its appetizing red color (some recipes involve the use of concentrated tomato paste), bell peppers, which impart a characteristic aroma, and eggplants, which are responsible for the satiety of the snack. Garlic will help to create a unique taste, and horseradish will help to achieve originality.
If you wish, you can make a very hot adjika from zucchini, complementing the classic set of ingredients with chili pepper. The degree of pungency is adjustable: for example, green hot peppers will make the appetizer spicy and whet your appetite, while red peppers will give a real burning "fire". You can strengthen it even more if you twist the chili together with the seeds.
Cooking squash adjika is a fairly simple and relatively quick process. Vegetables should be thoroughly washed, peeled, removed the stalks and seeds, if any, and then twisted in a meat grinder. If you want to get a more uniform consistency of the workpiece, beat the puree again with a blender. Add salt, pepper, other spices, sugar to the resulting mass, if the recipe suggests, and then send it to the fire.
Prepare zucchini adjika for the winter in a saucepan with a thick bottom, so it will burn less. The whole process lasts 1-2 hours after boiling vegetable puree, depending on the ingredients used. Long-term cooking contributes to the acquisition of a thick consistency in the mass.
A few minutes before readiness, adjust the taste of the workpiece again. You can additionally salt and pepper it. Also at this stage, add garlic, horseradish and dried chili, pour in vinegar. The appetizer is thoroughly mixed and boiled for another 5-10 minutes.
You can also cook adjika using a multicooker. To do this, set the "Extinguishing" mode. Further, the process of preparing the snack does not differ from the procedure described above.
The workpiece is packaged in hot pre-steamed cans. The containers are tightly closed with lids, turned upside down and insulated with a blanket. They are left in this form for 1 day. And then you can transfer it to a permanent place - in the basement or cellar.
Note! Homemade zucchini adjika picks up its taste in about 5-6 days.
TOP 6 recipes for adjika from zucchini
Harvesting adjika from zucchini is not difficult, and the availability of seasonal vegetables makes the venture even more tempting. There are many recipes for such a snack, the most popular, in addition to the zucchini proper, include bell peppers, tomatoes, apples, eggplants. To make the taste of adjika sharper, add chili, garlic, horseradish. Spices are used to taste.
Adjika zucchini with tomato paste
A simple recipe for adjika from zucchini that does not require special culinary skills. But the twist turns out to be no less tasty than the multicomponent one. And thanks to the use of tomato paste, it acquires a rich red color and looks very appetizing.
- Caloric content per 100 g - 90 kcal.
- Servings Per Container - 15
- Cooking time - 1 hour 30 minutes
Ingredients:
- Zucchini - 5 kg
- Vegetable oil - 2 tbsp.
- Sugar - 1 tbsp.
- Salt - 2 tablespoons
- Ground red pepper - 1 tablespoon
- Concentrated tomato paste - 500 g
- Vinegar - 150 ml
- Garlic - a few cloves
Step by step preparation of adjika from zucchini with tomato paste:
- Washed, peeled and sliced zucchini should be rolled through a meat grinder.
- To obtain a more uniform consistency, the mass can then be whipped with a blender.
- At the next stage, add tomato paste, vegetable oil to it, salt, pepper and mix thoroughly.
- Next, we send the squash puree to the stove and cook for about 1 hour, making the fire slow. Stir during cooking without letting the appetizer burn.
- In the meantime, we peel, pass the garlic through a press and add it to the workpiece.
- There, according to the recipe for adjika from zucchini with tomato paste, pour in vinegar, and then boil the mass for another 10 minutes.
- When ready, we put it in preheated jars, close with lids, turn it upside down and leave it in this form until the workpiece has completely cooled down, or better for 1 day. Do not forget to wrap it up thoroughly with a blanket.
- After the specified time, we remove the delicious adjika from the zucchini for storage in a cool place.
Adjika from zucchini with bell pepper
Adjika from zucchini prepared according to this recipe for the winter turns out to be spicy in moderation, despite the use of chili. Its pungent taste is softened by sugar and many different vegetables. Ideal for sandwiches and soups. For cooking, you need a multicooker.
Ingredients:
- Zucchini - 1 kg
- Multi-colored bell pepper - 400 g
- Carrots - 200 g
- Ripe tomatoes - 1 kg
- Garlic - 1 head
- Chile - 1 pod
- Sugar - 2 tablespoons
- Salt without additives - 1 tablespoon with a slide
- Vegetable oil - 50 ml
- Vinegar 9% - 1 tbsp
Step-by-step preparation of adjika from zucchini with bell pepper:
- Zucchini, washed and peeled and peeled, cut into longitudinal slices.
- We clean the carrots and chop them on a grater or longitudinal bars.
- Divide the peppers into parts, remove the stalk and seeds, cut into halves.
- We remove the tails from the tomatoes and cut them into several parts.
- We twist the vegetables prepared in this way in a meat grinder, put the mass in the multicooker bowl.
- Salt and pepper the vegetable puree, add sugar, add vegetable oil.
- Next, add hot chili, cut into pieces, to adjika from zucchini with bell pepper, and mix thoroughly.
- Cooking an appetizer on the "Stew" mode for 1 hour. Stir the contents of the bowl several times during the cooking process.
- A few minutes before readiness, pour vinegar into adjika, add garlic, passed through a press, and simmer for a few more minutes.
- While hot, fill the jars with snacks, which should be steamed in advance, close the lids and turn them upside down.
- We insulate the blanks with a blanket and leave for 1 day, and after a day we transfer them to the cellar for storage.
Adjika from zucchini with eggplant
Adjika prepared according to this recipe turns out to be incredibly satisfying, since among its ingredients there are eggplants, and very appetizing thanks to the use of tomato paste, which gives it a rich red color. The appetizer will perfectly complement pasta, pilaf and steaks.
Ingredients:
- Zucchini pulp - 0.5 kg
- Bulgarian pepper - 2 pcs.
- Eggplant - 1 pc.
- Garlic - 1 head
- Tomatoes - 250 g
- Chile - 1 pod
- Tomato paste concentrate - 2 tablespoons
- Refined sunflower oil - 30 ml
- Vinegar 9% - 20 ml
- Sugar - 1 tablespoon
- Salt to taste
Step-by-step preparation of adjika from zucchini with eggplant:
- Cut pepper, washed and peeled from stalks and seeds, into strips, and hot pepper into half rings.
- Remove the peel from the eggplant and soak in salted water, and after 20 minutes, cut into cubes.
- Wash the adjika tomatoes from the courgettes and cut into quarters.
- Twist the prepared vegetables in a meat grinder. If you want to get a snack with a more uniform consistency, you can additionally beat the mass in a blender.
- Pour the vegetable puree into a heavy-bottomed saucepan, salt and pepper.
- Send the container to the fire, wait for a boil and, according to the recipe for adjika for the winter from zucchini with tomatoes and eggplants, cook for 1 hour. Cooking an appetizer over low heat.
- Meanwhile, peel the garlic from the husk, pass it through a press and add to the workpiece.
- Pour vinegar into it, mix and cook for another 10 minutes.
- If you plan to prepare adjika for the winter, it should be packaged hot in previously sterilized cans.
- The containers are closed with metal lids and wrapped in a thick blanket. Upside down, they cool for about a day.
- A day later, jars with adjika are rearranged to a permanent storage location.
Adjika from zucchini with apples
According to this step-by-step recipe for adjika from zucchini, due to the addition of fruits, an original preparation for the winter with a creamy velvety structure is obtained. The intensity of the taste depends on the sweetness of the apples. It can be served as an appetizer or sauce for various vegetable and meat dishes.
Ingredients:
- Zucchini - 2 kg
- Carrots - 80 g
- Bulgarian pepper - 0.5 kg
- Tomatoes - 0.5 kg
- Apples - 0.6 kg
- Hot chilli pepper - 20 g
- Garlic - 4 g
- Table vinegar - 100 ml
- Ground black pepper - 2 g
- Salt - 2 g
Step-by-step preparation of adjika from zucchini with apples:
- Cut the thoroughly washed Bulgarian and hot peppers in half. For a spicy snack, don't remove the seeds from the chili.
- Peel the zucchini and cut into pieces.
- In the next step, grind the vegetables using a meat grinder.
- Then thoroughly wash and grind apples and carrots into a coarse grater, add to mashed potatoes made from peppers and zucchini.
- Grind the washed, peeled and cut into halves tomatoes and add the mass to the rest of the workpiece.
- According to the recipe for adjika from zucchini with apples, send it to the stove and cook for 2 hours, making the heat slow. Do not forget to stir, otherwise the puree will burn quickly.
- When ready, beat the mass using a blender.
- Add vinegar, garlic passed through a press, salt, pepper and boil for another 5 minutes.
- Put the ready-made spicy adjika from zucchini in jars that must be sterilized first.
- Roll up the lids, wrap up using a thick blanket, and wait until it cools in the warmth.
- Store the jars in a cool place.
Adjika zucchini with chili
This recipe for spicy adjika from zucchini will appeal to lovers of fragrant, "hot" snacks. The pungency can be adjusted: red chili will be more scalding, while green chili will be softer. In addition, the pungency can be increased by not removing the seeds from the pepper.
Ingredients:
- Zucchini - 700 g
- Chili pepper - 70 g
- Bulgarian pepper - 350 g
- Tomatoes - 350 g
- Garlic - 80 g
- Brown sugar - 60 g
- Salt - 60 g
- Ground black pepper - 40 g
- Paprika - 40 g
- Vinegar - 70 ml
Step-by-step preparation of adjika from zucchini with chili:
- Cut the zucchini, peeled from the peel and seeds, into pieces.
- We do the same with chili, bell pepper and tomatoes. Don't forget to remove the stalks.
- At the next stage of cooking adjika from zucchini, step by step grind all the ingredients using a meat grinder.
- We send the vegetable mass to cook for 1 hour in a saucepan with a thick bottom. Do not forget to salt and pepper, and add sugar.
- 5 minutes before the hot squash adjika is ready, add the garlic passed through a press and pour in the vinegar.
- Send the mass to boil a little more.
- Pack hot adjika in jars, which should be steamed in advance.
- Roll up the containers with lids, wrap and wait until they cool completely.
- Transfer to permanent storage after 24 hours.
Adjika from zucchini with horseradish
Another delicious recipe for adjika from zucchini for the winter, among the ingredients of which there is such an original component as horseradish. Spices will help to make the taste richer: in this case, it is best to use suneli hops and dried coriander. Adjika of this type will come in handy during the preparation of kharcho or hodgepodge soup.
Ingredients:
- Zucchini - 1.5 kg
- Vegetable oil - 0.5 tbsp.
- Garlic - 6 g
- Horseradish root - 100 g
- Tomato paste - 0.5 tbsp
- Greens to taste
- Salt - 30 g
- Vinegar - 50 ml
- Dry spices - to taste
Step-by-step cooking of adjika from zucchini with horseradish
- Cut the washed and peeled zucchini into cubes to facilitate further chopping. If you are using young fruits, you can leave the skin on.
- Before making adjika from zucchini, pass them through a meat grinder and transfer to a saucepan.
- Pour vegetable oil into the container after the twisted zucchini.
- Add tomato paste there, salt and pepper, add the selected spices.
- According to the recipe for spicy zucchini adjika, it should be cooked for no more than 1 hour.
- In the meantime, you should peel the horseradish and twist using a meat grinder, and chop the garlic using a press.
- Pour in vinegar a few minutes before the adjika is cooked, add horseradish and garlic.
- Boil the mass for another 15 minutes, and then you can lay it out in banks, which should be sterilized in advance.
- Cover them with lids and wrap them up using a blanket.
- After 1 day, the workpiece can be removed to the cellar.
