Content
Zucchini preparations are popular among housewives, as the vegetable goes perfectly with other products. A favorite preparation for many is adjika made from zucchini with tomato paste. When preparing this savory dish, several rules must be followed.
Cooking secrets
Preparing adjika from zucchini requires certain knowledge:
- It is better to use young zucchini for seasoning. If seeds have already formed in the fruits, they should be removed. Otherwise, there is a possibility that the jars will explode.
- In order for the preservation to last longer, it is recommended to remove the tails of hot peppers.
- When it is necessary to make the product as spicy as possible, the chili seeds are not peeled.
- Adjika is hot thanks to the garlic and pepper it contains. The seasoning cannot be prepared without these ingredients. When a traditional recipe is too spicy, the amount of hot ingredients can be reduced.
When preparing canned food, tomato paste and herbs are a mandatory ingredient; without them, adjika loses its taste.
Vegetable selection
Experienced housewives prepare a dish not only from peppers and tomatoes. Zucchini seasoning has been gaining popularity lately.
How to choose the right vegetables:
- Agricultural products for winter preparation should be purchased according to the season;
- It is better to choose milky ripe zucchini, when the seeds have not yet appeared in them;
- experts do not advise purchasing products in too bright colors;
- Large specimens with glossy smooth skin should be avoided.
It is necessary to ensure that the surface of the zucchini is not damaged and that there are no rotten spots on it.
Recipe for winter squash adjika with tomato paste
Such preservation is not recommended for use by people suffering from diseases of the gastrointestinal tract.
Those who have mouth ulcers should also avoid.
Ingredients:
- 2 kg of zucchini;
- 400 g tomato paste;
- 125 ml vegetable oil;
- 2 tsp. salt;
- 125 ml table vinegar;
- 2 heads of garlic;
- 250 g sugar;
- 1 tsp. hot ground pepper;
- greenery.
Recipe for adjika with tomato paste:
- Young zucchini is easy to wash. If the vegetables have already lost their milky ripeness, peel them and remove the seeds.
- Zucchini is ground in a meat grinder or on a grater. The product is placed in a container with a thick bottom.
- Tomato paste and other ingredients (except vinegar, garlic and hot pepper) are added to the zucchini.
- Place the pan on the stove, when the adjika boils, turn down the heat.
- The preparation is stewed for 40-50 minutes, sometimes stirred.
- At the end add vinegar, garlic and pepper. Bring to a boil, boil for another 10 minutes.
Adjika is transferred to pre-prepared sterile jars and screwed.
Expiration date and storage rules
If the recipe has been followed, the zucchini has been selected correctly, the jars have been sterilized before adding the products, the maximum storage temperature is +15 ᵒC.
The jars are taken to a cool room and placed away from heat sources. At higher storage temperatures, adjika may turn sour and explode. Do not store the product in areas where frost penetrates. When exposed to cold, jars burst.
Conclusion
Zucchini adjika with tomato paste is not like the classic seasoning. It tastes like caviar, but has the inherent spiciness of adjika.
