Tastier snacks, how adjika from zucchini for the winter, difficult to find! It will delight you at any time of the year with its expressive, moderately spicy and at the same time pleasant taste. In addition, squash adjika can be an excellent spicy addition to other dishes; for example, to fried meat or even serve as a dressing for kharcho. Adjika can be used to decorate sandwiches with black or white bread. In general, adjika from zucchini will be appropriate everywhere, where the cook's imagination will tell.
Like any winter conservation, it has many of its own variations. You can start experimenting with at least the amount of hot pepper added. Or various auxiliary vegetable components and all kinds of spices will perfectly fit into adjika. Therefore, before you complete the preparation, you need to try it, choosing the ideal ratio of products!
Recipe number 1 adjika from zucchini for the winter
For the recipe Adjika from zucchini for the winter. Cooking"universal winter snack for 3 kg of zucchini should be prepared:
- 0.5 kg of sweet pepper,
- 0.5 kg of carrots,
- 4-5 heads of garlic,
- 1.5 kg of ripe tomatoes,
- 200 ml vegetable oil,
- 2 tablespoons salt,
- 100 g of sugar,
- 2.5 tablespoons ground red pepper.
All vegetables necessary for adjika are moved and prepared in this way. Zucchini is peeled and chopped in a meat grinder (young vegetables can not be peeled, but simply washed). Washed and dried tomatoes are turned in a meat grinder in mashed potatoes. Sweet peppers and carrots are skipped next. Garlic is peeled and pressed through a garlic press. Then vegetable puree combined together and salt, sugar and vegetable oil. Raw squash adjika is put to simmer for 40 minutes, stirring occasionally. After that, red pepper is laid in it, and cooking lasts another 10 minutes. Adjika is transferred to sterilized jars and hermetically rolled up. Sunset for the night is turned upside down and wrapped in a blanket.
Recipe #2
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Ingredients for the second option squash adjika:- 2 kg of zucchini,
- 350 g tomato paste,
- 5-6 cloves of garlic,
- 1 tsp ground hot pepper,
- 50 g of salt,
- 200 g of sugar,
- 2/3-1 cup refined vegetable oil,
- ? a glass of 6% vinegar.
To begin with, zucchini is washed, peeled and internal seeds, fibers. After they are scrolled through a meat grinder, and tomato paste, salt, sugar, refined vegetable oil, crushed garlic are added to them. Everything is thoroughly mixed, and adjika is put on fire and brought to a boil. Squash billet is cooked for about half an hour over moderate heat, stirring from time to time. At the end of cooking, vinegar is poured into adjika and ground red pepper is poured. The mass is mixed and boiled for another 2-3 minutes. Finished tasty adjika from zucchini for the winter laid out in dry sterilized jars and rolled up with boiled lids. Until completely cooled, the twist should be inverted and wrapped. Adjika keeps well in a cool, dark place throughout the winter.
"Ajika from zucchini" recipe with photo
The following recipe for squash adjika can be prepared from the following products:- 2 large zucchini
- 1 carrot,
- 1 kg of tomatoes,
- 10 cloves of garlic,
- 1-2 tablespoons vegetable oils,
- piece of fresh hot pepper,
- salt and black pepper to taste.
Vegetables (except garlic and hot peppers) need to be peeled, washed, dried and passed through a meat grinder. Then the vegetable mass is transferred to a wide pan, in which it is stewed until the excess liquid boils out of it (about 35-40 minutes). Next, chopped garlic and hot peppers, salt, sugar and vegetable oil are put into the pan. Adjika is mixed and stewed for another 10 minutes. The finished dish is packaged in jars and rolled up. By the way, in any recipe for winter adjika, greens will not be superfluous. Fresh parsley, dill or basil will give recipes a special aroma and taste.
Recipe " How to cook adjika from zucchini for the winter»
This recipe, of course, is only called adjika. Actually it's sharp squash appetizer, which will require:
- 3 kg of zucchini,
- 3-4 hot peppers,
- 4 sweet peppers,
- 3 cloves of garlic,
- 4 onions,
- 0.5 kg of carrots,
- 1 tbsp salt,
- 200 g of sugar,
- 400 g of tomato paste,
- 200 ml refined vegetable oil,
- 200 ml of 5% vinegar.
Zucchini are cut into small cubes. Sweet and bitter peppers, garlic - crushed. Tomato paste must be diluted with water to a volume of 1 liter, and the resulting tomato sauce zucchini are poured. Grated carrots and chopped onions are separately fried in vegetable oil in a pan, and then poured into zucchini, to which salt and sugar are also added. The mass is put to stew for 15-20 minutes until the vegetables soften. Then 5% vinegar is poured into it, and the stewing continues for another 5 minutes. Hot adjika laid out in glass jars and closes tightly. Before cooling, preservation is wrapped in a blanket.
Recipe for vegetable adjika with celery
For a milder version of adjika, a recipe with celery is offered. We are accustomed to " Adjika from zucchini for the winter. photo recipe"must be sharp, burning. But also gentle version has the right to exist. Some will even like it more. Ingredients for not spicy adjika the following:
- 1 kg of zucchini,
- 100 g of tomato paste,
- 1 celery with leaves and cuttings,
- 1 sweet pepper,
- salt and sugar to taste.
Peeled zucchini for soft adjika are passed in a meat grinder along with sweet pepper, laid out in a saucepan and stewed until tender. Celery is cut into small pieces with leaves and cuttings and fried in vegetable oil. 10 minutes before the end of the stewing of zucchini, fried celery, tomato paste slightly diluted with water, sugar and salt are laid in them. If desired, hot pepper, herbs and other seasonings can be added to adjika for piquancy. Squash adjika is packaged in jars, which are sterilized for 30 minutes and rolled up. Adjika blanks are stored, like other "" in a cool place.
It is best to make preparations for the winter from overgrown zucchini, they no longer contain so much moisture in the pulp, they are denser, unlike young zucchini, from which you can cook various dishes -, or. It's time to cook delicious zucchini adjika. You can make spicy zucchini adjika or spicy with herbs, as you like. But we love spicy dishes so we love this recipe.
What is necessary:
- 3 - 3.2 kg peeled zucchini
- 4-5 pcs bell pepper
- 100 g garlic
- can of tomato paste (380 g) + 350 ml of water
- 1 glass of vegetable oil
- 1 cup of sugar
- 2 tbsp without top salt
- 1 tbsp vinegar essence
- 1 tsp dry hot pepper or 2 fresh pods
Squash adjika for the winter is spicy
Zucchini adjika can be cooked with tomato paste or with tomatoes. But if you cook with tomatoes, then I advise you to still add tomato paste, because. it gives a richer taste and color. For 3 kg of zucchini, you need to take 1.5 kg of ripe tomatoes + 4 tablespoons of tomato paste.
Today we will cook zucchini adjika with tomato paste.
And, of course, let's start by preparing all the products. Peel the zucchini, remove the seed pulp, chop. The pepper is also sweet, we clean the garlic. The rest of the components should also be prepared immediately so that everything is at hand.
Now vegetables - zucchini, bell pepper and garlic - chop. This can be done with a meat grinder or a blender with a knife. You should not do this on a grater - the consistency of adjika will not be at all what is needed.
We put everything in the largest saucepan.
Add salt, sugar, vegetable oil, essence, spicy pepper, tomato paste and water. I spread tomato paste from a jar and pour water into this jar, and it turns out 350 ml. Vegetables will still release enough juice when cooked. In many recipes for squash adjika that you will find on the Internet, water is taken for 380 g of tomato paste - 1 liter. But I don’t like it when there is a lot of liquid in adjika, which then spreads all over the plate. Better if it is less.
Bringing vegetable mix until the first boiling bubbles and from that moment simmer over medium heat for 30-40 minutes. Cover the pot with a lid. At first it will boil quite a bit. It is necessary to periodically stir the adjika so that it warms up evenly.
As the whole mass warms up, the boil will be quite violent, so be careful when stirring the squash adjika during cooking - it actively “puffs”!
Everyone knows about the beneficial properties of zucchini since ancient times. Not in vain, and at present, this vegetable is a very frequent guest in our daily menu. Juicy, tender, sweet - in a salad raw zucchini just an overeating, but you can cook so many unusual things from them. It may seem surprising, but you can easily cook spicy adjika from unleavened zucchini, the taste of which can strike anyone on the spot.
Zucchini in adjika is an excellent basis for mixing a wide variety of tastes. It goes well with both vegetables and spices, herbs. Each housewife, of course, has a couple of her own recipes for making adjika, but we recommend diversifying them. Lovers of zucchini and not only, treat yourself and your family to this incredible adjika, which has a pronounced aroma and taste. It can be served not only as a seasoning for poultry and meat, but also as an independent product with bread or pita bread. Spicy adjika from zucchini is tasty and savory dish fast food.
In addition, it has quite low calorie, which especially attracts the representatives of the beautiful half of humanity. The low fat content does not contribute to weight gain, so even dieters can eat this great dish. In addition, such adjika helps to increase appetite and improve digestion, which can be said about. So, cook adjichka according to the suggested recipes and get not only tasty, but also healthy seasoning suitable for almost any dish.
Zucchini adjika with tomato paste
Components:
Adjika according to this recipe is prepared simply and quickly. Cut the zucchini into medium pieces, place in a meat grinder and twist, you can also use a blender. Boil the resulting squash mass over low heat for 45 minutes, adding tomato paste, salt, sugar, sunflower oil and bay leaf after this time. In the meantime, with the help of a garlic chopper, chop the garlic, add vinegar, red and black pepper to it, mix well and add to the squash-tomato mass, bring to a boil, cook for another 10 minutes. At this stage, the preparation of squash adjika ends, pour it into sterilized jars , roll up, wrap with a blanket and wait for complete cooling.
Spicy with greens
Components:
- zucchini - 2 kg
- garlic peeled - 1 cup
- carrots - 2 pcs.
- refined oil - 0.5 cups
- tomatoes - 1 kg
- chili pepper - 70-90 g
- salt - 3 table. spoons
- sugar - 70 g
- coriander - 1 teaspoon
- cilantro - 50 g
- basil - 50 g
First you need to prepare all the ingredients: rinse, chop, remove the seeds. We pass zucchini through a meat grinder, add butter, sugar and salt to this mass, mix and put in a saucepan, add tomato puree and grated carrots. We begin to cook adjika over low heat, make sure that the mass does not stick to the bottom, simmer for 40 minutes. Finely chop the chili and garlic, boil together with the zucchini for another 10 minutes. After this time, add coriander and paprika, chopped cilantro and basil to adjika, which will make it simply incredibly fragrant, bring to a boil and immediately lay it out in sterilized containers and roll it up.
Homemade adjika from zucchini is just an amazing seasoning with excellent taste, rich aroma and useful properties. If you are ready to accept everything new and unusual, then this dish is created especially for you. Believe me, this is the most The best way surprise guests and make sure that you are simply bombarded with compliments.
Adjika from zucchini for the winter will be an excellent addition to the most various dishes. And despite the fact that classic version the execution of this appetizer does not involve the use of zucchini, modern kitchen still made some adjustments and added spicy sauce this soft product. Let's try, what came of it?
Squash adjika is fragrant winter preparation with unique taste
Classic cooking recipe
We will start the list of recipes for making adjika from zucchini for the winter, perhaps, with the classics. For this dish you need to take:
- zucchini - 2 kg;
- tomatoes - 1 kg;
- carrot - 0.35 kg;
- sweet pepper - 0.35 kg;
- garlic - 2 heads;
- chili - 2 pods;
- oil (odorless) - 150 ml;
- sugar - 110 g;
- vinegar - 35 ml;
- salt - 45 g.
Step by step cooking
Wash vegetables well and dry. We process the tomatoes with boiling water and remove the skin. Grind zucchini, tomatoes, carrots and sweet peppers in a blender or with a meat grinder. Add all the indicated spices, put on fire and let the products boil. Cook everything for 45 minutes.
Peel the garlic cloves and pass through a press. We spread the garlic mass in a saucepan and cook adjika for about a quarter of an hour.
Lay out vegetable snack in sterilized jars and leave under a blanket for a day or two. We take out the cooled adjika for storage in the cellar.
In a slow cooker
cook spicy adjika from zucchini is quite possible in a slow cooker. For the recipe, take:
- a kilo of zucchini;
- chili pod;
- 3 heads of garlic;
- half a kilo of tomatoes;
- two carrot roots;
- 55 g sugar;
- 30 g of salt;
- a couple of bay leaves;
- 15 ml oil (odorless);
- 55 ml of vinegar.
Step by step cooking
First you need to process the main products. Rinse the zucchini thoroughly, pat dry with paper towels and cut into pieces.
On a note! If the zucchini is old, then they must be peeled and all seeds removed!
We blanch the tomatoes in boiling water for 30 seconds, after which we take out and remove the skin. We remove the stalks and divide each into four parts. We disassemble the heads of garlic, free each clove from the husk and chop with a knife, mortar or press. We rub the carrots on a grater. Chili cut into two equal parts, take out all the seeds and finely chop with a knife.
We put tomatoes, zucchini and carrots into the multicooker bowl, pour in the specified amount of oil, season with salt and seasonings. We set the program "Baking", close the lid and cook for 40 minutes. After the beep, add crushed garlic, pour in vinegar, add pepper and bay leaves. Cook for another ten minutes with the lid ajar.
Ready adjika is immediately poured into sterilized jars and corked. We turn them upside down, wrap them in a blanket and leave to cool completely. Then we transfer it to storage in the basement or cellar.
Spicy squash adjika
For those who like very spicy dishes, we offer the following cooking option. So, spicy adjika from zucchini for the winter is prepared from the following products:
- zucchini - 2.7 kg;
- sweet pepper - 0.4 g;
- carrot root - 0.4 kg;
- head of garlic - 3 pcs.;
- tomatoes - 1.5 kg;
- oil (odorless) - 225 ml;
- salt - 55 g;
- sugar - 110 g;
- chili powder - 2.5 table. spoons.
Step by step cooking
We wash the zucchini and, if necessary, remove the peel from them. Blanch the tomatoes in boiling water for 30 seconds, remove and peel. We wash the bell pepper, dry it with a paper towel, cut each into two parts and remove all the seeds, cut off the stalk. We chop the pepper randomly. Carrot cut into large pieces. Remove the husk from the garlic.
Place the vegetables in the bowl of a food processor and puree until smooth. Pour in the oil, season with salt and sugar. We mix everything.
We put a wide saucepan on the fire and pour the vegetable mass into it. Cook at a low boil for 40 minutes. At the end of cooking, add chili pepper and cook for another six to seven minutes.
Pour the finished adjika into sterilized jars and cork for the winter.
With tomato paste
For such adjika from zucchini, we take the following products:
- zucchini - 5 kg;
- oil (odorless) - 210 ml;
- sugar - 210 g;
- salt - 65 g;
- chili powder - 30 g;
- tomato paste - 0.5 l;
- vinegar - 0.15 ml;
- garlic arrows- 150 g.
Step by step cooking
We wash the zucchini, cut them into arbitrary pieces and scroll through a meat grinder. Add salt, sugar, oil to the resulting mass. We clean the pepper and also pass through a meat grinder. Mix the pepper puree with the zucchini mass, spread the tomato paste and knead everything well.
We put a pan on the stove, pour the twisted vegetables into it and cook for an hour, not forgetting to stir occasionally. We introduce chopped garlic arrows, vinegar and cook for about a quarter of an hour. Distribute hot adjika into pre-sterilized jars and cork with clean lids. For a day, conservation should be in the apartment under a blanket, after which it can be lowered into the cellar for storage.
with an apple
Adjika from zucchini with apples is closed for the winter for quite a simple recipe. For him, take:
- zucchini - 2.7 kg;
- apples - 5 pcs.;
- salt - 5-6 g;
- sugar - 10 g;
- black pepper powder - a pinch;
- tomatoes - 5 pcs.;
- sweet pepper - 4 pods;
- carrot root - 1 pc.;
- onion - 2 pcs.
Step by step cooking
I would like to note right away that for this recipe it is necessary to take net weight zucchini, that is, already peeled and without seeds. Otherwise, the taste will not be the same. Other ingredients can be taken in the amount indicated in the list.
We cut the bell pepper pods into two parts, remove the seeds and cut off the stalks. We cut the pulp into thin strips. Chili is also thoroughly cleaned, removing all seeds and white partitions. Remove the husk from the onion heads and cut into several pieces.
Grind zucchini, bell pepper, chili pepper and onion in a blender. We free the carrots from the peel and rub on a grater. Mix it with vegetables. Let's move on to apples. With a sharp knife, peel off the skin, remove the core, rub the flesh on a coarse grater. We do the same with tomatoes.
On a note! It is much more convenient to grate tomatoes without removing the peel from them. Just cut each into two parts and chop - the peel will remain in your hand, after which we throw it away!
We spread all the processed vegetables and fruits in a large saucepan, put on fire and bring to a boil with medium gas supply. Cook with constant stirring for forty minutes. After the mass has boiled down and becomes soft, we interrupt it into a homogeneous puree using an immersion blender. You can use the kitchen machine, only before the products must cool slightly. We return adjika to the fire, add crushed garlic, salt, pepper and cook for about a minute. Remove from the stove and immediately distribute into sterilized jars.
- Adjika prepared according to the above recipes can be served with any meat dishes. But it goes especially well with barbecue meat and barbecue.
- It is much more convenient to use young zucchini, since they do not need to be peeled and seeds removed. In addition, they can be replaced with zucchini, in which the flesh is more tender and the peel is not so hard.
- Handle chili peppers very carefully and do not touch your eyes and nose with your hands in the process. Otherwise, you can earn a strong irritation of the mucous membranes. In addition, it is desirable to work with this product in gloves that will protect the skin of the hands.
- In any recipe, fresh chili peppers can be replaced with powder and vice versa - one chili pod replaces a tablespoon of powder.
- Subject to all the rules, you can store ready-made adjika from zucchini in an apartment, but not more than 2 years.
- Five minutes before the end of cooking, you can add any greens to the vegetable mass: dill, parsley, basil, etc.
- To ready meal had an attractive red color, characteristic of classic adjika, you can put a slightly larger amount of chili pepper in powder and tomatoes.
Bon Appetit!
Adjika from zucchini is distinguished by a special tenderness of taste, even despite the sharpness of the sauce. Seasoning is good at any time of the year and for any dish, except for tea. Just kidding, of course, but the sauce is able to spice up meat, fish, pasta. Many without it do not sit down at the table, managing to flavor even the soup. I present to you TOP best recipes preparations for the winter of squash adjika, awesome in taste. They are rightfully attributed to the well-known brand among conservation, under the general name "You will lick your fingers."
Adjika from zucchini "Lick your fingers" with tomatoes
Keep the traditional version of cooking spicy adjika with tomatoes. The recipe is well-chosen proportions of vegetables and spices.
Would need:
- Zucchini - 2 kg.
- Bulgarian pepper, carrot - 300 gr.
- Tomatoes - kilogram.
- Garlic cloves - 6 pcs.
- Sugar - 2 tbsp. spoons.
- Spicy ground pepper chili - 2 tbsp. spoons.
- Salt - Art. a spoon.
- Acetic acid 9% - 2 tbsp. spoons.
How to cook adjika:
- Prepare clean vegetables for chopping - peel, cut into pieces. Remove the skin from overripe zucchini; dairy specimens may not be peeled.
- Scroll in a meat grinder.
- Put the saucepan on the stove. Add all the spices specified in the recipe.
- Let it boil, cook for 40 minutes. Send chopped garlic to the contents.
- Boil the last 5 minutes, turn off.
- Fill the jars, twist. Turn over and let cool.
Georgian adjika from zucchini with walnuts - awesome recipe
Color awaits you Georgian cuisine, where nuts are always put in adjika. Try the spicy taste of spicy seasoning, you won't regret it.
Take:
- Tomatoes - 350 gr.
- Bulgarian pepper - 300 gr.
- Onion - 150 gr.
- Garlic cloves - 7 pcs.
- Essence - a small spoon.
- Purified walnuts- 100-150 gr.
- Cilantro - a small bunch.
- Sunflower oil - 3 tablespoons.
- Salt is a large spoon.
Cooking:
- Wash and clean zucchini and other vegetables. Remove seeds and membranes from peppers.
- Turn vegetables into a puree by passing through a meat grinder or working in a blender.
- Put in a saucepan, cook after boiling for 40 minutes.
- Chop the nuts with a blender, finely chop the greens.
- Add cilantro, walnuts, garlic cloves to the pan. Pour in the vinegar.
- Boil for 5-10 minutes, turn off the heat. Distribute adjika into banks and roll up.
Recipe for squash adjika with tomato paste
The awesome taste of the sauce will appeal to all lovers of hot spices. According to this recipe, you can cook an appetizer at any time of the year, because fresh tomatoes are not needed, and zucchini are stored for quite a long time.
Take:
- Zucchini - 2.5 kg.
- Red hot chili- half a tablespoon.
- Tomato paste - a glass.
- Sugar - half a glass.
- Table vinegar - 3 large spoons.
- Salt is a large spoon.
Step by step preparation:
- Divide young zucchini into rings, remove the peel and seeds from the "adults".
- Punch with a blender. Add spices from the list to the mass.
- Boil on low heat. Cook on moderate power for 40 minutes.
- If adjika is intended for eating right away, distribute it into jars and hide it in the refrigerator.
Adjika from zucchini with apples without sterilization
The tastiest, sweet adjika. If Antonovka is already ripe, then it is better not to invent it. You will not find, use sweet and sour apples of any variety.
Prepare:
- Zucchini - 3 kg.
- Apples, sweet peppers - 0.5 kg each.
- Carrot - 3 pcs.
- Chili pepper - a pod.
- Acetic acid 9% - 100 ml.
- Lean refined oil - 3 large spoons.
- Salt - 20 gr.
- Sugar sand - 30 gr.
How to prepare delicious adjika:
- From apples and bell peppers, dividing in half, cut out the seeds. Peel the zucchini, cut into rings.
- Chop with a blender. Can be crushed into a bowl. But I like coarse chopping so that you can feel the pieces of vegetables.
- Put the mass into the cooking container. Add chopped chili, salt with sugar, oil. If you like adjika spicier, do not remove the seeds from the chili.
- Boil the workpiece for 40 minutes. Shortly before the end of cooking, pour in the vinegar.
- Fill the jars, twist. Store in the cellar, pantry.
Delicious adjika without vinegar with zucchini
Awesome adjika, one of the best recipes. Delicate, but at the same time spicy taste of the sauce will appeal to everyone without exception. Due to the fact that there is no vinegar in the preparation, seasoning can be given to children, but in moderation and not too small.
Take:
- Zucchini - kilogram.
- Carrots - a couple of pieces.
- Sweet pepper - 5 pcs.
- Hot pepper - a pod.
- Onion - 4 pcs.
- Tomato paste - 4 large spoons (or tomato juice - 300 ml.).
- Heads of garlic - 2 pcs.
- Vegetable oil - 50 ml.
- Ground pepper, salt.
How to cook adjika:
- Wash, cut, remove excess. Grind through a fine grate of a meat grinder (punch with a blender).
- Warm up the oil in a cauldron.
- Send mashed vegetables. Simmer after boiling for 20 minutes.
- Add spices, finely chopped garlic. Dilute the tomato with water, pour into the cauldron. Tomato juice no need to breed.
- Stir and continue to simmer for the last 5-10 minutes.
- Place zucchini seasoning in pre-sterilized jars while still hot. Roll up, cool and send to the cellar.
Secrets of cooking adjika
Harvesting can be made from vegetables of any variety - yellow, green, which we used to call zucchini.
- Be respectful of age. Vegetables of milky ripeness, with unformed seeds and thin skins, are ideal. Completely ripened zucchini will not spoil the seasoning, however, they need to be peeled and the seed part selected.
- Sugar is almost always included in the recipe. Do not love sweet sauce- give it up.
- Instead of tomato paste, you can take fresh tomatoes, and vice versa.
- For flavor, to give a Caucasian flavor to the seasoning where it comes from, put basil, suneli hops, parsley, coriander, cilantro, paprika (the sauce will have a beautiful bright color), fenugreek when cooking.
Videos from step by step recipe preparations for the winter of caviar from zucchini. Good luck in this field!
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