Spicy Summer Squash Salad with Tomatoes and Garlic: A Flavorful Winter Delight
Discover the perfect recipe for a vibrant, spicy summer squash salad blended with fresh tomatoes and garlic. This easy-to-make preserved salad will awaken your appetite and bring a burst of flavor to your winter meals.
Experience an irresistibly spicy and flavorful salad that ignites your taste buds! This summer squash preserve combined with tomatoes and garlic, often called "Mother-in-Law's Tongue" for its bold kick, offers a delightful balance of heat and freshness. Adjust the spice to your preference, creating a sweet or fiery flavor profile to suit any palate.
Step-by-Step Preparation Guide
Total time: 40 minutes
Step 1:
Gather your ingredients. Thoroughly wash and sterilize your glass jars and lids using baking soda or your preferred method for canning safety. For a milder version, substitute hot chili peppers with ground black pepper.
Step 2:
Clean the sweet bell peppers by removing seeds and stems, then rinse them well under cold water.
Step 3:
Dice the sweet peppers into small, uniform cubes for even cooking.
Step 4:
Slice the hot peppers into rings. For less heat, remove the seeds before adding them to the mix.
Step 5:
Wash the summer squash thoroughly. Peel if desired, then cut into medium-sized pieces.
Step 6:
Peel and rinse the garlic cloves to prepare for blending.
Step 7:
Wash tomatoes and quarter them before placing into a blender. Add hot peppers, garlic, and sweet peppers.
Step 8:
Pulse the mixture until it reaches a chunky consistency, ensuring visible vegetable pieces remain.
Step 9:
Transfer the blended vegetables into a pot or heavy-bottomed pan. Add sunflower oil and simmer for approximately 10 minutes after boiling.
Step 10:
Add the chopped summer squash and continue cooking for another 10–15 minutes until the squash becomes tender.
Step 11:
Season the mixture with salt and sugar. Stir well and taste to adjust the flavors according to your preference.
Step 12:
Five minutes before finishing, add vinegar and mix thoroughly to balance the flavors.
Step 13:
Carefully ladle the hot salad into sterilized jars in small portions to allow gradual warming of the glass and prevent cracks.
Step 14:
Fill jars to the brim and immediately seal them with lids to preserve freshness.
Step 15:
Invert the sealed jars and cover with a warm cloth. Let them cool slowly for one to two days. Store in a cool, dark place and enjoy your flavorful homemade preserve all winter long!
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