Zucchini and apple adjika for the winter
Zucchini and apple adjika for the winter
Adjika is a savory vegetable sauce that makes a great complement to meat and vegetable dishes. A delicious and good adjika recipe doesn't always include just vegetables; it can also include fruits, such as apples. Moreover, the sweeter the fruit, the richer the sauce. Try making adjika according to our recipe, and you'll never want to buy store-bought sauces again.
Ingredients
- 1 kg zucchini
- 1 a small carrot
- 1 bell pepper
- 2 medium tomatoes (about 300–400 grams)
- 2 juicy ripe apples
- 10 G hot peppers
- 3 cloves of garlic
- 50 ml vinegar
- salt (to taste)
- ground black pepper (to taste)
Instructions
- Wash all vegetables thoroughly and discard water.
- Remove the core from the bell pepper and chop finely along with the chilli.
- Peel the zucchini and grind it together with the pepper through a meat grinder until smooth.
- Place the puree in a bowl.
- Grate the carrots and apples, after peeling them.
- Grate the tomatoes and mix all the vegetables and fruits in one bowl.
- Cook the mixture in a saucepan over low heat for 1.5–2 hours, stirring constantly.
- Wait for the adjika to cool and puree it in a blender, adding all the spices and vinegar.
Note
For those who like it spicy, you can increase the amount of pepper to add the desired piquant notes.
You can store adjika in a sealed container for several years. If you simply transfer the sauce to an airtight container, it should stay in the refrigerator for no more than a month.
The preparation can be used for cooking meat or fish as a stewing sauce.
Choose sweet apples for a bright, rich flavor. Green ones will only impart acidity.
