Zucchini Adjika

1. 1 Zucchini≈ $3.00 每千克 250 克
2. 2 Tomatoes≈ $4.67 每千克 150 克
3. 3 Bell peppers≈ $6.00 每千克 80 克
4. 4 Tomato paste包装 140 克 约等于 $1.00 30 克
5. 5 Garlic≈ $10.00 每千克 10 克
6. 6 Fresh chili包装 100 克 约等于 $1.00 8 克
7. 7 Sunflower oil包装 900 毫升 约等于 $3.50 30 毫升
8. 8 Sugar 15 克
9. 9 Salt 7 克
10. 10 Vinegar 9% 15 毫升

灰色的是盐、香料以及每罐用量不足30克的配料：这些家里通常都有，不计入罐子价格。用量30克及以上的糖、醋和油已计入价格。

做法

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.