Adjika with zucchini

Adjika with zucchini - A savory winter appetizer

Adjika with zucchini is a traditional recipe full of flavor and taste that transforms fresh vegetables into a delicious condiment. This sauce can be used as an appetizer, side dish, or sauce for various dishes, making it a reliable ally in the cold season. Besides its exceptional taste, this recipe is an excellent way to preserve summer vegetables for winter, allowing you to enjoy them in the cold months.

Total preparation time: 1 hour and 30 minutes
Number of servings: approximately 15 jars

Ingredients:
- 3 kg zucchini
- 500 g carrots
- 1.5 kg bell peppers (capsicum)
- 5 cloves garlic
- 1.5 kg tomatoes or 750 g tomato puree
- 2.5 tablespoons hot paprika
- 750 g onion (optional)
- 2 tablespoons salt
- 200 ml oil
- 100 g sugar (if using uncooked tomatoes)

History of the recipe
Adjika is a sauce originating from regions with rich culinary traditions, where vegetables are often used abundantly to create savory dishes. This recipe has evolved over time, with each housewife adding her personal touch. The use of zucchini makes this version not only tasty but also healthy, being low in calories and rich in nutrients.

Preparing the vegetables
1. Tomatoes: If you choose to use fresh tomatoes, peel them of seeds and skins. This step is essential for achieving a smooth texture. An effective method is to blanch them for 1-2 minutes and then transfer them to cold water for easier peeling.

2. Zucchini: Peel the zucchini and grate them using a large grater. Place them in a colander and sprinkle with salt to allow them to release excess water, which will help achieve a better consistency.

3. Carrots and peppers: Grate the carrots, and if you prefer, you can roast the peppers or use them raw, according to your taste. Roasted peppers add an intensified flavor, while raw peppers provide a fresh note.

4. Onion and garlic: Finely chop the onion and crush the garlic. These will help enhance the flavor of the dish.

Cooking
1. In a deep pot of about 8 liters (or a cauldron), add the oil and let it heat. It is important to use a sufficiently large pot to allow the ingredients to cook evenly.

2. Add the chopped onion and sauté for 5 minutes. Add a little water (maximum ½ cup) to prevent burning. This step helps extract the natural sweetness from the onion.

3. Once the onion becomes translucent, add the grated carrots and continue to sauté for another 10 minutes.

4. Now it's time to add the peppers, tomatoes (or puree), crushed garlic, zucchini, salt, and sugar if using uncooked tomatoes. Simmer the mixture over medium heat for about 40 minutes, stirring occasionally to prevent sticking.

5. When the mixture is well cooked and the flavors have combined, add the hot paprika and simmer for another 10 minutes.

Preservation
1. Prepare the jars: Ensure they are well sterilized. You can wash them in hot water or place them in the oven at 100 degrees Celsius for 15 minutes.

2. Fill the jars with the hot mixture, leaving about 1 cm of space at the top. Seal the lids tightly.

3. Place the jars in a large pot of hot water and sterilize for 20 minutes. This step is crucial for ensuring long-term preservation.

4. After sterilization, remove the jars from the water and let them cool covered until the next day. This creates a vacuum that will keep the sauce fresh.

Serving and suggestions
Adjika with zucchini can be served alongside grilled meats, on toasted bread, or as a sauce for various vegetable dishes. It is also excellent in combination with cheeses or as part of an appetizer platter. You can add some fresh herbs, such as parsley or dill, to enhance its freshness.

Calories and nutritional benefits
This recipe is rich in vitamins and minerals due to its vegetable content. Zucchini is a good source of fiber, while carrots provide beta-carotene. In a serving of approximately 100 g, the sauce contains around 70-90 calories, making Adjika with zucchini a healthy choice for appetizers.

Possible variations
- You can add other vegetables, such as eggplant or celery, to diversify the flavor.
- If you prefer a spicier sauce, add more hot paprika or even fresh hot peppers.
- Replace some of the oil with butter for a creamier taste.

Frequently asked questions
1. Can I use frozen zucchini?
Although it is recommended to use fresh zucchini for a more intense flavor, you can also use frozen zucchini, keeping in mind that the texture will be slightly different.

2. What other spices can I add?
You can experiment with oregano, basil, or coriander, depending on your preferences.

3. How long can it be stored in jars?
If properly sterilized, the jars can be stored in the pantry for several months. Once opened, keep them in the refrigerator and consume within 1-2 weeks.

This Adjika with zucchini recipe is not just a way to preserve vegetables but also an opportunity to enjoy the flavors of summer throughout winter. We recommend you try it, add your personal touch, and impress your family and friends with this delicious appetizer!

 Ingredients: 3 kg zucchini 500 g carrots 1.5 kg bell peppers (capsicum) 5 cloves garlic 1.5 kg tomatoes or 750 g tomato paste/juice 2.5 tablespoons hot paprika 750 g onion (optional) 2 tablespoons salt 200 ml oil 100 g sugar if the tomatoes are not cooked

 Tags:  bell pepper onion garlic oil carrots canned vegetables canned food for winter tomatoes zucchini sugar zucchini recipe canning recipes vegetable stew zucchini with vegetables