Zucchini Ajika
Ingredients
- – Zucchini: 3 kg
– Carrots: 500 g
– Sweet peppers: 500 g
– Tomatoes: 15 kg
– Garlic: 5 heads (adjust to taste)
– Ground hot red pepper: 2.5 tbsp (or use fresh hot pepper to taste)
– Tomato paste: 140 g
– Sugar: 100 g
– Salt: 2 tbsp
– Vegetable oil: 120 g
– 9% vinegar: 70-90 ml
Instructions
- Grind tomatoes in a meat grinder.
- Peel and grind zucchini.
- Process sweet peppers, followed by carrots.
- Squeeze or finely chop garlic.
- Combine all vegetables, add salt, sugar, and oil.
- Cook zucchini ajika on medium heat, stirring occasionally, for 40 minutes.
- Add red pepper and simmer for an additional 10 minutes.
- Transfer ajika to sterile warm jars and seal. Invert the jars and cover with a blanket overnight.