Adjika from squash for the winter: 6 recipes

Adjika has long been a popular hot sauce. It is prepared from several types of pepper with the addition of many spices. Adjika from squash for the winter is an original recipe that not every housewife knows about. Meanwhile, the taste of this sauce is not inferior to the classic. Even a novice cook can cook this dish.

Secrets of cooking adjika from squash

Squash sauce, otherwise plate squash, is prepared in the middle or late summer, when there are seasonal vegetables. It is from these products that it turns out the most delicious.

To prepare the sauce, carrots, black and red peppers, dill, parsley are used. They are chosen of good quality, without damage and wormholes.

Patissons can be used both small and large. Large and mature fruits are best. They are more saturated with starch and less water – adjika will turn out thick. And if you take young fruits of a small size, the sauce will turn out to be more tender. There are fewer seeds in young vegetables and they are not as coarse. And from large patissons, you can make other blanks for the winter.

The classic recipe for adjika from squash

For this recipe, you can take squash of various sizes. The main thing is to get rid of the peel. Such fruits are easier to grind, the puree will be softer and more uniform.

Products and spices for harvesting for the winter:

• patisserie – 2-2,5 kg;
• red peppers: Bulgarian and hot – 2-3 pcs.;
• well-ripened tomatoes – 1-1,5 kg;
• small carrots – 2 pc.;
• garlic – 7 denticles;
• table salt – 20 g;
• granulated sugar – 30 g;
• deodorized sunflower oil – 100 ml.

Stages of preparation:

1. Peeled patissons are cut into several parts.
2. Carrots are washed, chopped into strips.
3. Two types of peppers are de-seeded and chopped into small strips.
4. Washed tomatoes are cut into large pieces.
5. All vegetables are chopped in a meat grinder or blender. The puree is stirred until smooth.
6. The vegetable mixture is laid out in a deep saucepan and sent to the fire. Add spices and oil to the puree, mix thoroughly.
7. The mixture should boil, after which the fire is reduced and the vegetables are stewed for about 40 minutes.

For harvesting for the winter, the sauce is placed in sterilized jars, closed and left to cool in a warm place.

Delicious adjika from zucchini and squash

This dish resembles classic zucchini caviar, but its taste is more multifaceted. Vegetable puree is homogeneous and tender. In winter, patisson adjika will be a real find and a healthy quick snack. For this recipe, you can harvest large squash for the winter.

Vegetables and seasonings for harvesting for future use:

• zucchini, squash – 2 kg each;
• onions, carrots – 1 kg each;
• Bulgarian sweet peppers and tomatoes – 0,5 kg each;
• salt – 2 Art. l .;
• sugar – 4 st. l .;
• tomato paste – 2 tbsp. l .;
• refined sunflower oil – 0,5 l;
• vinegar (9%) – 80 ml.

Vegetables must be washed and peeled before stewing. On zucchini and squash, the peel is cut off. Then they are chopped into small straws. The onion is cut into cubes, the garlic is crushed.

Next, the caviar is prepared as follows:

1. Finely chopped vegetable mixture of zucchini and plate pumpkin is laid out in a deep saucepan with a thick bottom. Add 250 ml of oil to the vegetables and simmer, reducing the heat, for about 1 hour. During this time, the liquid from the vegetables should evaporate.
2. After this time, cut steel vegetables, pasta and seasonings are introduced into the caviar, mixed.
3. The vegetable mixture is stewed for a little less than an hour.
4. A few minutes before readiness, vinegar is added to the puree, mixed.

Ready caviar is distributed in a clean, sterilized container, rolled up and sent to a warm place to cool.

Spicy adjika from squash

This side dish goes well with any second course. Sauce is good for snacks too. You can just spread a small piece of bread with it and a hearty dinner is ready.

Main Ingredients:

• large and small patissons – 4-5 kg;
• red pepper (hot) – 3 pcs.;
• bell pepper, onion, carrot – 1 kg each;
• tomatoes – 1,5 kg;
• garlic – 1 medium head;
• parsley, ground black pepper, dill, suneli hops – to taste;
• sugar – 4 st. l .;
• salt – 5 Art. l .;
• vegetable oil – 1 glass;
• apple cider vinegar – 50 ml.

All vegetables must be washed, peeled and cut into small pieces. Next, the sauce for the winter is prepared as follows:

1. The onion is put into boiling oil and stewed until transparent.
2. Peeled plate pumpkin is finely chopped and stewed separately from the onion.
3. Then the carrots and bell peppers are fried separately.
4. Tomatoes are peeled and interrupted with a blender along with garlic, hot peppers and herbs.
5. All spices and seasonings are added to the spicy tomato puree, mixed thoroughly.
6. The toasted ingredients must be combined and stewed for no more than a quarter of an hour.

After adjika is clogged in jars for the winter, as usual.

Adjika recipe from squash with herbs

This sauce is spicy with an unusual spicy taste. It’s all about the large amount of greens that are added to vegetable puree.

To prepare this dish, take 2 kg of squash, other vegetables and herbs:

• onions – 3-4 pcs.;
• pepper “Spark” or “Chili” – a couple of pods;
• garlic – 3 heads;
• parsley and dill – 1 large bunch each.

Also, according to the recipe, you need to take a certain amount of spices and seasonings:

• tomato paste – 400 g;
• vinegar – 2 st. l .;
• vegetable oil – half a glass;
• coriander – 1 tsp;
• sugar and salt – 2 tbsp. l.

It is not difficult to prepare adjika for the winter in this way. According to the recipe, vegetables are first washed, peeled and cut into large pieces.

Next, the sauce with herbs for the winter is prepared as follows:

1. Prepared patissons and peeled onions are passed through a meat grinder.
2. After you need to add tomato puree or tomato paste, mix well.
3. Pour the mixture into a heavy bottomed saucepan and bring to a boil.
4. Caviar is stewed over low heat for about half an hour.
5. After that, dry ingredients and oil are added to the mixture, stew for no more than 10 minutes.
6. Grind the greens with garlic and red pepper and add to the boiling puree, pour in the vinegar.

After the sauce is cooked no more than 5 minutes and poured into jars. For preparations for the winter, the containers are closed with tin lids. After the jar, you need to turn the neck down and wrap.

Squash adjika with coriander and garlic

For the preparation of this dish, not only small fruits are used. You can cook adjika for the winter from large squash. Just before grinding, they are peeled and the seeds are cut out. They are tough and can spoil the taste of the finished dish.

The main products for spicy squash caviar for the winter:

• squash – 1 kg;
• carrots – 2 pcs .;
• tomatoes – 2-3 large fruits;
• 1 bulb medium size;
• oil for frying – half a glass;
• salt and sugar – 1 tbsp. l.;
• vinegar (9%) – 2 tbsp. l .;
• Garlic – 3-4 cloves;
• coriander – ½ tsp.

Dumplings are washed, peeled and cut into small cubes, like tomatoes. Grind the rest of the products.

Cooking process:

1. Take a deep frying pan, heat it up on the stove, pour in the oil. After 1-2 minutes, spread the patissons, fry for 5 minutes over low heat.
2. After that, carrots, onions and garlic are added to the stewed vegetables, the mixture is kept on fire for no more than 10 minutes.
3. Tomatoes are introduced and the mixture is simmered over low heat for a few more minutes.
4. Then the vegetable mixture is transferred to the bowl of a food processor, the rest of the seasonings and spices are added. The vegetable spice mixture is thoroughly crushed.
5. The resulting puree is again poured into the pan and stewed for half an hour.

After the specified time, the adjika will be ready, you can already feast on it. For preparations for the winter, caviar is transferred to jars and rolled up, observing all the rules. Adjika from fried squash with vegetables for the winter is ready.

The original recipe for adjika from patissons with cilantro

This recipe uses a small amount of ingredients to make adjika. To make the yield of the finished product greater, the amount of ingredients is increased proportionally.

Ingredients:

• patisson, onion, carrot – 1 pc.;
• tomatoes – 2 pcs .;
• Garlic – 2-3 cloves;
• refined vegetable oil – 50 g;
• cilantro – 1 sprig;
• hot pepper pod – optional.

Dumpling pumpkin is peeled and chopped on a grater along with carrots. Finely chop the onion, garlic and cilantro. Tomatoes are immersed in boiling water for 1 minute so that you can easily remove the skin, cut into small cubes.

Preparation:

1. Heat the pan, add oil, wait 1 minute.
2. The onion is fried until it brightens, then all vegetables and herbs are added to it, except for tomatoes and cilantro.
3. Simmer the vegetable mixture for about half an hour until tender.
4. Then add chopped tomatoes and cilantro, salt to taste.

Vegetable adjika is ready for the winter.

Rules for storing adjika from squash

The finished product is stored in the refrigerator for no more than a week. If adjika was subjected to heat treatment and rolled up in sterile jars for the winter, it can be stored in a pantry or cellar. It won’t spoil within a year.

Conclusion

Adjika from squash for the winter is an easy-to-prepare and tasty dish. Having opened a jar of such caviar in winter, it can be eaten with mashed potatoes, fried fish or meat. Many people prefer to spread vegetable caviar on bread. The composition of adjika from squash is varied. Such food will not be superfluous in winter, when live, healthy vegetables and herbs must be introduced into the diet during beriberi.