Zucchini Adjika

1. 1 Zucchini≈ $3.00 per kg 250 g
2. 2 Tomatoes≈ $4.67 per kg 150 g
3. 3 Bell peppers≈ $6.00 per kg 80 g
4. 4 Tomato pastepack 140 g ≈ $1.00 30 g
5. 5 Garlic≈ $10.00 per kg 10 g
6. 6 Fresh chilipack 100 g ≈ $1.00 8 g
7. 7 Sunflower oilpack 900 ml ≈ $3.50 30 ml
8. 8 Sugar 15 g
9. 9 Salt 7 g
10. 10 Vinegar 9% 15 ml

Grey items are salt, spices and anything under 30 g per jar: you usually have them at home, so they are not in the jar price. Sugar, vinegar and oil from 30 g are counted.

Method

1. Peel and seed the zucchini¹, then cut into chunks. Blend the tomatoes², sweet pepper, hot pepper, and zucchini into a puree.

2. Sterilize the 0,5 l jar and lid: steam the jar or heat it in the oven at 120 °C for 15 minutes, and boil the lid for 5 minutes.

3. Bring the puree to a boil, then add the tomato² paste, oil, sugar, and salt. Simmer over low heat for 40 minutes, stirring often.

4. Press the garlic⁵ through a garlic press, add it to the adjika with the vinegar, and heat for 5 minutes.

5. Ladle the hot adjika into the jar up to the rim, cover with the lid, and sterilize in a pot of hot water for 10 minutes from the moment it comes to a boil.

6. Seal, turn upside down, and wrap until cool. Store in a dark, cool place for up to 12 months, and keep an opened jar in the refrigerator for up to 3 weeks.