the site offers recipes for adjika from zucchini in different variations for beginners and experienced chefs. Read the recommendations of experienced chefs and cook on a grand scale - prepare zucchini in the form of a delicious sauce for the winter with the addition of various ingredients and spices.

The five fastest recipes for squash adjika for the winter:

Adjika squash differs from the classic by its mild taste and the fact that it should be served in the form of a separate sauce in large quantities. It is less spicy, and therefore eaten faster, so stocks should be made with this fact in mind. In addition, it is great for morning tea sandwiches - you just need to spread it on bread.

Here is a simple and delicious recipe for this sauce.:

1. Scroll the washed and peeled zucchini, carrots, tomatoes, bell peppers and hot peppers through a meat grinder.
2. Add refined vegetable oil, salt and dry spices.
3. Put on fire and simmer, stirring occasionally, for half an hour.
4. Add chopped garlic, cook for another 5 minutes.
5. Pour in uscus, boil for 2 minutes and spread hot in sterilized jars.
   It is clear that everyone adjusts the pungency of adjika for themselves, increasing / decreasing the amount of hot pepper and garlic.

The five most commonly used ingredients in zucchini adjika recipes are:

In addition to carrots, tomatoes and sweet peppers, onions, apples, pumpkin, tomato paste and squash can be added to adjika marrow. The spices required for some recipes, which are difficult to find on the market, can be replaced with others - the taste of the dish will not be greatly affected by this. It is good to add such adjika to hot meat / vegetable sauces. In addition to aroma, they will add thickness. It is also good to use adjika in gravy for cabbage rolls / meatballs.

• it is better to scroll vegetables for adjika through a meat grinder, and not chop in a blender, otherwise you will get zucchini caviar
• bay leaf added during cooking will enrich the flavor of the sauce
• zucchini for adjika is better to take young and strong
• if the zucchini emit too much liquid during cooking, it is better to remove the excess by decanting

In Abkhazian cuisine, you can find many recipes that will appeal to lovers of savory dishes. Adjika from zucchini is one of them. The sauce turns out to be spicy (you can adjust the spiciness yourself by reducing or adding the amount of pepper).

Prepare adjika from zucchini for the winter, rolling it into jars. The sauce can be used to complement any side dish or add to soups - the former will become more aromatic and slightly spicier, and it will take less time to cook when the dressing is ready.

Adjika from zucchini "Lick your fingers"

This sauce does not require long preparation of food. All components are simply ground in a meat grinder. If you do not have an appliance, you can grind vegetables with a blender.

Ingredients:

• a pound of bell pepper;
• 3 kg. zucchini or zucchini;
• a pound of carrots;
• 1.5 kg. tomatoes;
• 10-12 garlic teeth;
• 4 tablespoons Sahara;
• 2 tbsp salt;
• 2 tbsp hot pepper;
• 100 ml vegetable oil.

Preparation:

1. Prepare all vegetables - rinse, peel.
2. Grind each ingredient separately with a blender.
3. Then mix. Season with salt, sugar and garlic.
4. Set the resulting puree to simmer over medium heat, adding oil.
5. Cook, stirring constantly, for 40 minutes.
6. Add hot pepper and cook for another 10 minutes.
7. Divide into jars. Roll up the covers.

Spicy adjika from zucchini

Adjika is good because you don't need to choose young vegetables for her. Ripe fruits are perfect for the composition. If you use such zucchini, then peel off the skin from them.

Ingredients:

• 2 kg. zucchini or zucchini;
• 1.5 kg. bell pepper;
• 2 kg. tomatoes;
• 3 tbsp salt;
• 10-12 garlic teeth;
• 150 ml. vegetable oil;
• 5 tbsp hot pepper;
• 150 ml. vinegar 9%.

Preparation:

1. Rinse the vegetables. Peel off the zucchini.
2. Grind the zucchini first with a blender, then the tomatoes, bell peppers.
3. Mix the resulting vegetable puree. Season with salt and butter. Squeeze out the oil, add hot pepper.
4. Place the mass on the stove with a medium power setting.
5. Cook for an hour. At the same time, stir the adjika periodically.
6. 5 minutes before the end of cooking, pour in the vinegar.
7. Put the sauce in the jars, roll up the lids.

Green adjika

Zucchini softens the pungent flavor of the traditional adjika recipe and allows for much more sauce. Try adding flavored seasonings for a richer flavor.

Ingredients:

• 5 kg. zucchini or zucchini;
• 1 kg. green hot pepper;
• a large bunch of cilantro;
• 1 tsp coriander;
• 200 gr. Sahara;
• 1 head of garlic;
• 150 ml. vegetable oil;
• 100 g salt.

Preparation:

1. Peel the zucchini, chop with a blender.
2. Remove the seeds from the pepper. Also grind with a blender along with the cilantro.
3. Squeeze out the garlic. Add salt and coriander. Pour in the oil.
4. Simmer the vegetable mass for an hour.
5. Arrange in jars, roll up the lids.

Adjika from zucchini in Tbilisi

While preparing this sauce, one cannot but recall the traditional recipe of Abkhaz cuisine. It is spicier, but it goes well with meat dishes.

Ingredients:

• 3 kg. zucchini or zucchini;
• a pound of bell pepper;
• a pound of carrots;
• 1 head of garlic;
• 1.5 kg. tomatoes;
• 3 tbsp hot pepper;
• 50 ml. vinegar 9%;
• 100 ml vegetable oil;
• 3 tbsp Sahara;
• 2 tbsp salt.

Preparation:

1. Rinse all vegetables. Cut the skin from the zucchini, peel the carrots.
2. Grind vegetables with a blender.
3. Squeeze the garlic into the resulting vegetable puree. Season with salt, season and add oil.
4. Place the mixture on medium heat. Cook for 40 minutes.
5. Stir the adjika periodically during cooking.
6. Pour in the vinegar. Cook for another 10 minutes.
7. Pour into jars, roll up.

Adjika from zucchini and apples

Apples add a slight sourness to the sauce, soften the pungency of the pepper. Such adjika turns out to be more tender and aromatic.

Ingredients:

• 5 apples;
• 5 carrots;
• a pound of bell pepper;
• 3 kg. zucchini or zucchini;
• 1.5 kg. tomatoes;
• head of garlic;
• 3 tbsp Sahara;
• 2 tbsp salt;
• 100 ml vegetable oil;
• 2 tbsp hot pepper.

Preparation:

1. Grind the washed and peeled vegetables with a blender.
2. Squeeze out the garlic. Salt, add sugar and butter.
3. Cook on medium power for 40 minutes.
4. Add hot pepper, cook adjika for another 10 minutes.
5. Lay out in banks, roll up.

Add some spice to your everyday kitchen with adjika squash. It will perfectly complement any side dish and will make the first courses and the second courses spicier.

This year I was not going to harvest anything else. September pleased with the harvest of young zucchini, but so abundant, do not throw it away - I decided I should try adjika. We love spicy. It will be just right for meat in winter.

I looked at several recipes. I did it in my own way. Salt and sugar to taste, and I took the ingredients that were at hand.

It turned out burning, but at the same time delicate in consistency adjika. Not thick, but not runny either. I was satisfied with the result.

Let's prepare products for making adjika from zucchini with apples for the winter. From this amount of ingredients, 5 small jars came out. My garlic is small, two heads.

Cut all vegetables.

Scroll vegetables through a meat grinder. I took the smallest strainer.

Add salt, sugar and butter. Mix.

Cook over medium heat for 40 minutes, stir several times. Add vinegar and cook for another 10 minutes.

Arrange hot adjika in sterilized jars. Close. Wrap up and leave to cool. Adjika from zucchini with apples is ready for the winter.

Bon Appetit.

The hostesses broke their heads, wondering what to do with the rich zucchini crop. Adjika from zucchini for the winter will solve the problem.

The article provides simple cooking methods that everyone can handle without difficulty. And step-by-step photos will make the task easier.

Adjika is considered spicy. However, the pungency is self-adjusting, depending on your preference.

Little tip: taste hot peppers before using. This will help establish the desired level of pungency.

Zucchini dressings are delicious. Believe me, even those who supposedly do not like such a vegetable will like it. Ready to get started?

Adjika from zucchini for the winter - lick your fingers

According to this recipe, a moderately spicy and moderately sweet adjika is obtained. One and a half liters comes out of the indicated consumption. However, keep in mind that in a large family, it is recommended to double the number at least. Everything will leave with a bang!

• 200 g of tomatoes;
• zucchini - 1000 g;
• garlic cloves - 200 g;
• 150 g carrots;
• small chili pepper;
• 150 g onions;
• 150 g of red bell pepper;
• tomato paste - three tablespoons;
• black pepper (seasoning), paprika - one tsp each;
• sunflower extraction - half a glass;
• sugar - 2 tbsp. l .;
• apple essence - 75 ml;
• table salt - 1 tbsp. l.

On a note! Squash and zucchini are used as analogues of zucchini.

Description step by step:

We clean the fruits, wash, divide into arbitrary parts.

Grind the pieces with a meat grinder.

Add spices, tomato paste, acetic acid and oil to the twisted mixture. We combine the ingredients.

We send to the stove. We bring it to the boil.

• Next, boil for another 20 minutes.

We spread the sauce hot in jars, which we sterilize in advance.

Delicious zucchini adjika with tomato paste

I propose an unusual recipe for an amazing adjika made from zucchini. The cooking method has been tested over the years. The result is guaranteed to please.

On a note! It is better to use ripe fruits in harvesting. Young zucchini are not quite suitable for such purposes.

We need (the consumption is indicated in a purified form):

• zucchini - 1500 g;
• ground red pepper - 0.5 tsp;
• 100 ml vegetable press;
• half a glass of sugar sand;
• 190 g tomato paste + 500 ml water to dilute it;
• 50 g garlic cloves;
• two bell peppers;
• 1 tbsp. l. salt;
• 0.5 tbsp. l. essences.

Notes! Instead of tomato paste, you can use 750 g of tomatoes. And ground pepper is replaced by chili.

Cooking steps:

1. We divide the zucchini, peppers and tomatoes (if present) into several arbitrary parts - this is more convenient to twist.
2. Pour tomato paste diluted in water into a cooking vessel or add tomatoes twisted in a meat grinder.
3. Grind zucchini (harvester, blender, meat grinder). We shift the mashed potatoes to the tomatoes.
4. Add 4 tbsp. l. tomato paste in the event that you took tomatoes. The product will give the color saturation and consistency.
5. Twist the peppers, then the garlic. We introduce everything into the bulk.
6. Next, add spices, vegetable squeeze, ground pepper (if no chili was added), acetic acid.
7. Mix the ingredients and place on the stove.
8. From the moment of boiling, we boil adjika for half an hour.
9. At this time, we sterilize the jars.
10. After the time has elapsed, put on a minimum fire and pour the liquid seasoning into containers. The mass is needed hot, so do not turn off the stove completely until everything is laid out.

We roll up the covers and leave the blanks turned upside down to cool.

The best tomato and bell pepper recipe

Treat yourself and your loved ones with delicious adjika. The recipe is easy, you only have to tinker with peeling the fruit. The rest is a matter of technology.

Let's take the following components:

• zucchini - half a kilo;
• 1 chili;
• salt to taste;
• 80 g of bulgarian pepper;
• chives - head;
• 250 g tomatoes;
• essence 9% - 20 ml;
• ground black pepper - half a teaspoon;
• carrots - 80 g;
• one and a half glasses of sugar sand;
• vegetable oil - 6 tbsp. l .;
• tomato paste - 2 tbsp l.

Recipe step by step:

1. Peel the vegetables, rinse and cut into several arbitrary parts.
2. We pass them through a meat grinder.
3. Put the twisted vegetable puree over medium heat. We bring to a seething state.
4. We reduce the fire. We boil for 20 minutes.
5. At this time, grind the hot pepper without the stem and seeds. We introduce it after the prescribed boiling.
6. Also at this stage, pour in oil and add spices. We boil for another 10 minutes.
7. Chop the garlic cloves finely and add them after the second stage of boiling. We continue cooking for 5 minutes.
8. Next, pour in the essence.
9. Stir the mass - adjika is ready.
10. We pre-process containers for workpieces with steam. Pour adjika and cool in a warm, dark place.

On a note! As a rule, jars become hot after sterilization. Cool the container before filling it with adjika. Otherwise, the container will burst.

Detailed preparation on video.

Adjika marrow is spicy and very tasty

Reviews say that this recipe produces an awesome vigorous adjika - men are delighted. Try to cook you too.

• tomatoes - 1 kg each;
• zucchini - 1.5 kg;
• 100 ml of vegetable oil;
• salt - 2 tbsp. l .;
• bell peppers, tomatoes - 300 g each;
• chili to taste;
• 3 cloves of garlic;
• 50 g sugar.

Description:

1. Scroll clean vegetables without peels and seeds with a meat grinder, alternating fruits. It is recommended to grind hot ingredients first.
2. Stir the paste and set to simmer.
3. Before the mashed potatoes boil, put on a large fire, then reduce the temperature by half.
4. Boil the dish for 30 minutes.
5. Then we add oil, spices, acetic acid. Simmer for another 10 minutes.
6. We try the workpiece, add spices as needed. After adding additional ingredients, cook for another 5 minutes.
7. Pour the sauce into jars. We turn the blanks down with the lids.
8. Store the cooled twists in a dark place.

Spicy zucchini adjika with apples

Surprisingly, apples and zucchini are a great combination that gives an unusual taste to the workpieces. Adjika turns out to be fragrant, spicy and non-acidic.

We will need:

• 0.5 kg of apples;
• tomatoes - 1.5 kg;
• 5 garlic cloves;
• 2.5 tbsp. l. ground red pepper;
• salt - 2 tbsp. l .;
• a glass of oil;
• 3 kg of zucchini;
• 500 g bell peppers;
• 0.5 kg of carrots;
• 100 g of sugar.

On a note! Too runny due to watery tomatoes? Add potato starch 20 minutes before the end of the process (2 tablespoons per 1 tablespoon of water).

Cooking step by step:

1. We wash the tomatoes, blanch and remove the skin.
2. We pass through a meat grinder.
3. We clean the washed taverns, divide into several parts and grind.
4. Combine with tomato juice.
5. Free the bell peppers from seeds, twist and add in mashed zucchini and tomatoes.
6. We repeat the procedure with carrots and apples. We send the crushed fruits to the rest of the components.
7. Press the garlic through a press and add it to the total mass.
8. Pour in salt, sugar sand, oil.
9. We turn the components into a homogeneous paste. We put everything on the stove.
10. We boil for 40 minutes.
11. Next, add hot pepper. We continue to boil the sauce for 10 minutes.

Pour the adjika into containers, wrap it up and leave it overnight.

A simple recipe with horseradish

We will need:

• a glass of oil;
• 3000 g zucchini;
• 10 tbsp. l. granulated sugar;
• tomato paste - 500 g;
• two heads of garlic;
• 3.5 tbsp. l. salt;
• 4.5 tbsp. l. vinegar 9%;
• black pepper - 3 tsp;
• 200 g horseradish;
• a bunch of parsley.

Cooking step by step:

1. Grind peeled zucchini. We use any device that is available at home.
2. Leave the puree to infuse for about two hours.
3. Then we add spices, oil and paste. Tomato sauce is not necessary if tomatoes are present. In this case, we turn the fruits into a puree-like consistency.
4. We put the mass on the fire. Simmer for an hour and a half over medium heat.
5. Dilute vinegar in a glass of water and add to the sauce.
6. Pass the garlic through a press.
7. Finely chop the washed parsley.
8. We clean the horseradish root and rub it on a fine grater.
9. We add the remaining components to the total mass.
10. We boil for another 10 minutes.

Pour the finished adjika into containers and roll it up.

Adjika from zucchini "Always not enough" - a culinary recipe

My husband found this recipe on the Internet by accident and showed it to me. Immediately the masterpiece caught fire to repeat. It turns out really tasty, so I advise you to make as many of these blanks as possible.

Let's take the following products:

• 400 g tomato paste;
• 200 g sugar;
• zucchini without shifts and peel - 2000 g;
• hot and sweet pepper to taste;
• 100 ml vinegar;
• 100 g garlic cloves;
• a glass of sunflower oil;
• water - 150 ml;
• salt - 1 tbsp. l.

On a note! With the addition of tomato paste, the consistency is thicker than with the use of tomatoes. At the same time, it is good to combine these two components. For example, 1.5 kg tomato + 4 tablespoons of pasta.