Spicy Zucchini Adjika: A Flavorful Winter Delight
Discover the vibrant and spicy zucchini adjika recipe perfect for winter preservation. This versatile condiment pairs wonderfully with meats, poultry, and even simple boiled potatoes. Follow our easy, step-by-step guide to create a delicious homemade spicy adjika that will add zest to your meals all season long.
Experience an irresistible spicy adjika made from zucchini—a perfect winter preserve that will tantalize your taste buds! This fiery condiment complements meats, poultry, boiled potatoes, or can simply be spread on fresh bread. Its bold flavor is sure to delight fans of spicy preserves.
Step-by-Step Preparation
Total preparation time: 1 hour
Step 1:
Gather all necessary ingredients. For mature zucchinis, peel and remove seeds; young zucchinis can be used whole without peeling. Any tomato variety works well. Adjust the quantity of chili peppers and garlic according to your preferred spice level. Choose red bell peppers to give the adjika a rich, vibrant color. Use coarse or pickling salt, and measure sugar precisely without heaping.
Step 2:
Wash and dry all vegetables thoroughly. Chop them into sizes suitable for grinding. Remove seeds from bell peppers, but keep the chili pepper seeds intact to retain maximum heat.
Step 3:
Grind all vegetables using a meat grinder directly into a pot for convenience. Use a coarse grinding plate to ensure easier processing. Alternate feeding bell pepper and garlic to prevent clogging and to mix the adjika evenly.
Step 4:
Place the pot on high heat and bring the vegetable mixture to a boil, stirring constantly. Then reduce heat to medium and simmer for about 30 minutes. Prepare clean jars by washing them with baking soda and drying them in the oven for 5–10 minutes. Sterilization is optional. This recipe yields approximately 3 liters of adjika.
Step 5:
After 30 minutes of simmering, add salt and sugar to the adjika.
Step 6:
Stir in 5% vinegar and odorless vegetable oil. Mix well and continue to simmer for an additional 10 minutes. Taste the adjika at this stage and adjust the spiciness or saltiness as desired, simmering for another 5 minutes if needed.
Step 7:
Pour the hot adjika into sterilized, dry jars.
Step 8:
Seal the jars immediately, invert them upside down, wrap in a blanket or quilt, and let cool gradually for 12–24 hours. Enjoy your homemade spicy zucchini adjika all winter long!
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