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This adjika recipe uses the most unusual ingredients for this dish: carrots and zucchini. The main spiciness comes from ground red pepper, which is very convenient to work with, because you don’t need to peel the hot pods of regular fresh chili peppers. You can add vinegar and oil to adjika, as well as salt and sugar, which are natural preservatives. This sauce is not too spicy and is more reminiscent of zucchini caviar. Nevertheless, adjika is very piquant and tasty.

Step 1

Cut the zucchini and carrots into small pieces that can be easily chopped in a meat grinder.

Step 2

Put the zucchini, carrots and garlic through a meat grinder.

Step 3

Pour the vegetable mixture into a saucepan and place on the fire. Simmer the vegetables on low heat for 40 minutes.

Step 4

Add vegetable oil, sugar, salt, ground red pepper and vinegar to the vegetables. Stir and simmer for another 10 minutes. The adjika is ready.

Step 5

Before preserving adjika, be sure to sterilize the jar. To do this, fill the jar with water so that the water completely covers it. Bring the water to a boil and boil for 15-20 minutes. Carefully remove the jar with tongs and place it on a dry, clean towel so that all excess water drains off and it dries. Sterilize the lid in the same way - boil it for 5-10 minutes. Screw the jar and put the lid down for a day.