Content
With hot sauce - adjika, any dish becomes tastier and reveals its qualities more clearly. It can be served with meat and fish. The classic spicy dressing is made from tomatoes and sweet bell peppers with the addition of a large amount of garlic and hot pepper. But the imagination of our housewives can be envied, since there are original recipes in which the combination with cabbage, zucchini, eggplant, apples, carrots, leeks gives an amazing and unique taste to adjika.
Pumpkin adjika for the winter is not only tasty, but also healthy. After all, pumpkin has long been considered a dietary vegetable that helps cleanse the liver, kidneys, and blood vessels of toxins. This yellow or orange vegetable contains large amounts of vitamin C.
But it contains a minimum of calories, so it is recommended by nutritionists for people who prefer to go on a diet. Adjika also meets all requirements.
Useful tips
In order for spicy pumpkin adjika to really bring pleasure and enjoyment for the winter, you need to take into account some points:
- Adjika should be bright and thick, so it is best to use dessert varieties of pumpkin with a rich color to prepare it.
- When choosing a pumpkin, do not rush to large specimens. According to knowledgeable housewives, the average pumpkin has less coarse fiber and higher sugar content.
- Since there is a lot of liquid in the ground vegetable, it is better not to use tomatoes. In our recipe they are replaced with tomato paste. This is an excellent preservative that preserves the finished product for a long time together with vinegar. The Pomodorka pasta is very good.
- To prepare any vegetable twists for the winter, it is advisable to use coarse, so-called rock salt. Iodized salt is not suitable because the vegetables begin to ferment and soften. Consequently, all your work will go down the drain, you will have to throw away the adjika so that your family does not have health problems.
- The heat of pumpkin adjika comes from hot pepper. If you use the pods, you can remove the seeds to reduce the heat. You need to wear gloves when working with peppers to avoid burning and burns on your hands.
- Instead of chilli pepper, you can use ground black and red hot pepper, as in our recipe.
- For winter pumpkin adjika, unrefined sunflower oil is more suitable. It gives the sauce a delicious taste.
Spicy adjika recipe
It should be remembered that the weight of the ingredients for spicy pumpkin adjika for the winter is given in the recipe in its pure form, that is, after cleaning.
So, what products will you need to prepare:
- dessert pumpkin – 2 kg;
- garlic – 100 grams;
- tomato paste – 350 grams;
- unrefined vegetable oil – 1 cup;
- granulated sugar - half or a whole glass;
- bay leaf – 8-9 pieces;
- rock salt – 2 level tablespoons;
- ground black and red hot pepper - one teaspoon each;
- table vinegar 9% – 125 ml.
As you can see from the recipe, the set of ingredients is minimal, but the taste of pumpkin adjika for the winter is no worse. It takes 45-50 minutes to cook.
Cooking features
Preparing vegetables
- Since the pumpkin lies on the ground, grains of sand and even small pebbles stick to it. Wash the vegetables thoroughly, changing the water several times. Wipe the pumpkin with a clean napkin and cut it into several pieces. We take out the pulp along with the seeds. Using a regular spoon, scrape the surface well from any remaining fibers.
- Peel the pumpkin and cut into strips. Then we make cubes from them. Grind the vegetable in a meat grinder, food processor or blender. Depending on what tool you have.
Cooking stages
- Place the pumpkin puree in a thick-walled saucepan and first place it on high heat, stirring constantly so as not to burn. Aluminum cookware for cooking adjika is not the best option.
- As soon as bubbles appear, indicating that the pumpkin adjika is boiling for the winter, switch to low temperature and cover the pan with a lid.
- Remove the peel and film from the garlic. Grind in a garlic press. Add it to the total mass 10 minutes after the pumpkin boils.
- Put it in adjika tomato paste, add bay leaf, ground black and red pepper, salt and sugar. Add unrefined sunflower oil. Mix the mass thoroughly. Cook for another 35 minutes. First, pour half a glass of sugar into the mixture, because sometimes pumpkin can be very sweet.
- Taste for salt, sugar and pepper. If these ingredients are not enough, add the required amount. Although many lovers of pumpkin adjika prefer not a sweetish, but a salty-hot taste. Pour in table vinegar and cook for another 5 minutes. Don't forget to constantly stir the contents of the pan.
Sunset for the winter
- Wash the jars and lids (you can use both tin and screw versions) for spicy pumpkin adjika thoroughly in advance, and steam them immediately before laying out the snack for the winter. The jars must be hot.
- When rolling up adjika for the winter, pay attention to the tightness. The entry of air renders the twist unusable. We put the jars on the lid and wrap them in a blanket or fur coat. They should stand in this position for a day until the pumpkin adjika has completely cooled down.
- We put the jars in the basement or refrigerator for storage. The snack can be stored all winter. Although it’s unlikely, pumpkin spice is very tasty!
Variant of spicy seasoning from apples, carrots and peppers:
Conclusion
This is, in fact, the simplest recipe for making pumpkin adjika. But orange jars attract attention. Your family will constantly ask for a delicious seasoning for meat and fish. You can experiment and cook another version of adjika according to the proposed recipe, replacing the pumpkin with zucchini.
