Zucchini adjika with tomatoes, bell peppers and vinegar
Each housewife has her own adjika recipe that has been proven over the years. Someone cooks it very spicy, someone does not add garlic. I like to cook zucchini adjika with tomatoes, bell peppers and vinegar. The degree of hotness is regulated by the amount of hot pepper.
Step by step cooking recipe
Prepare zucchini, tomatoes, parsley, hot and bell peppers, pass through a meat grinder.
Mix everything, add butter, sugar, salt and boil for 30 minutes over low heat. Stir from time to time so that the mass does not burn.
Add minced garlic, pepper and cook for another 10 minutes.
Pour in the vinegar, stir and remove from heat after 5 minutes. Spread hot adjika in clean, dry jars and roll up.
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