If there are so many zucchini this year that you no longer know where to put them, do not hurry to give away the entire harvest. There is one preparation that in winter disappears from the table faster than the next jar is opened.

Zucchini adjika turns out thick, aromatic, with a light spiciness and rich tomato taste. The zucchini are almost not felt in it, but they make the sauce tender and very juicy. It tastes wonderful with meat, potatoes, porridges, pasta and even simply with fresh bread.

What you will need

• zucchini — 3 kg;
• tomatoes — 1.5 kg;
• sweet peppers — 500 g;
• carrots — 500 g;
• garlic — 150 g;
• hot pepper — 1–2 pods;
• sugar — 120 g;
• salt — 2 tablespoons;
• vegetable oil — 200 ml;
• vinegar 9% — 100 ml.

How to prepare

Wash and peel the zucchini, tomatoes, carrots and peppers well. Pass all the vegetables except the garlic through a meat grinder or grind in a blender.

Pour the mass into a large pot, add salt, sugar and oil. After boiling cook for approximately 40–50 minutes, stirring periodically.

At the end add the crushed garlic, hot pepper and pour in the vinegar. Simmer for another 10 minutes.

Pour the hot adjika into sterilized jars, seal tightly with lids, turn upside down and wrap well until completely cooled.

A little secret

For a richer taste choose ripe meaty tomatoes, and use young zucchini with thin skin. If you want a spicier adjika, increase the amount of hot pepper or add a pinch of ground chili.

In winter such adjika will become a real find. It will not only complement any dish, but also remind of the taste of summer. No wonder many housewives after the first try start sealing it in a double portion at once.