Adjika with Zucchini and Tomatoes for Winter: A Simple Recipe for a Beloved Preparation.

Adjika with tomatoes and zucchini is a universal preparation that will become a favorite addition to meat, fish, or simply fresh bread in winter. Its bright color, rich aroma, and delicate consistency make the dish a true decoration of the table. Zucchini adds tenderness, tomatoes add juiciness, and hot peppers create a pleasant spiciness. This adjika is easy to prepare, and the result exceeds all expectations.

You will need:

• zucchini - 3 kg;
• carrots - 500 g;
• sweet red pepper - 500 g;
• tomatoes - 1.5 kg;
• tomato paste - 150 g;
• garlic - 2 heads;
• bitter pepper - 2-10 pcs. (to taste);
• sugar - 150 g;
• salt - 2-3 tbsp;
• oil - 200 ml;
• 9% vinegar - 150 ml.

Cooking Method

Thoroughly wash the vegetables and dry them. Cut the zucchini and chop it in a blender or meat grinder. Also chop the carrots, peppers, and part of the bitter pepper. Chop the tomatoes separately.

Place a large pot with zucchini, carrots, peppers, and tomatoes over the heat, add oil, and cook for about 30 minutes. Then add garlic, bitter pepper, salt, sugar, tomato paste, and the remaining oil. Simmer for another 20 minutes. Then add vinegar, mix, and cook for another 15 minutes.

The presented recipe for aromatic adjika with tomatoes and zucchini will not only offer the reader a unique taste experience, but it will also allow for preserving vegetables for winter. The juiciness of the tomatoes, tenderness of the zucchini, and sophistication of the spices combined with aromatic pepper and garlic create an unparalleled gastronomic bouquet that will surely decorate any festive or daily menu.