Adjika with pumpkin for the winter

With spicy sauce – adjika, any dish becomes tastier, reveals its qualities brighter. It can be served with meat and fish. The classic spicy dressing is prepared from tomatoes and sweet bell peppers with the addition of a large amount of garlic and hot peppers. But the fantasies of our hostesses can be envied, because there are original recipes in which the combination with cabbage, zucchini, eggplant, apples, carrots, leeks, gives an amazing and unique taste to adjika.

Adjika from pumpkin for the winter is not only tasty, but also healthy. After all, pumpkin has long been considered a dietary vegetable that helps cleanse the liver and kidneys, blood vessels from toxins. This yellow or orange vegetable is rich in vitamin C.

But the calories in it are at a minimum, therefore it is recommended by nutritionists to people who prefer to go on a diet. Adjika also meets all the requirements.

Useful Tips

In order for spicy pumpkin adjika for the winter to really bring pleasure and enjoyment, it is necessary to take into account some points:

1. Adjika should be bright, thick, so it is best to use dessert varieties of pumpkin with a rich color for its preparation.
2. When choosing a pumpkin, do not rush to large specimens. According to knowledgeable housewives, in an average pumpkin, the fiber is less coarse, and the sugar content is higher.

   

3. Since there is a lot of liquid in the ground vegetable, it is better not to use tomatoes. In our recipe, they are replaced by tomato paste. This is an excellent preservative that preserves the finished product for a long time, coupled with vinegar. Very good pasta “Tomato”.

   

4. To prepare any vegetable twists for the winter, it is advisable to use coarse, so-called rock salt. Iodized salt is not suitable as vegetables begin to ferment and soften. Consequently, all your work will go down the drain, adjika will have to be thrown away so that the household does not have health problems.
5. The hotness of pumpkin adjika is provided by hot pepper. If you are using the pods, you can remove the seeds to reduce the spiciness. Wear gloves when handling peppers to avoid burning and burning your hands.
6. Instead of hot peppers, you can use ground black and red hot peppers, as in our recipe.
7. For adjika from pumpkin for the winter, unrefined sunflower oil is more suitable. It gives the sauce a delicious taste.

Recipe for spicy adjika

It should be remembered that the weight of the ingredients for spicy pumpkin adjika for the winter is given in the recipe in its pure form, that is, after cleaning.

So, what products will have to be prepared:

• dessert pumpkin – 2 kg;
• garlic – 100 grams;
• tomato paste – 350 grams;
• unrefined vegetable oil – 1 cup;
• granulated sugar – half or a whole glass;
• bay leaf – 8-9 pieces;
• rock salt – 2 tablespoons without a slide;
• ground black and red hot pepper – one teaspoon each;
• table 9% vinegar – 125 ml.

As can be seen from the recipe, the set of products is minimal, but the taste of pumpkin adjika for the winter is no worse than this. It takes 45-50 minutes to cook.

Features of preparation

Preparation of vegetables

1. Since the pumpkin lies on the ground, grains of sand and even small pebbles stick to it. We thoroughly wash the vegetable, changing the water several times. We wipe the pumpkin with a clean napkin, cut into several parts. We take out the pulp along with the seeds. With a regular spoon, we scrape the surface well from the remnants of the fibers.

   

2. Peel the pumpkin and cut into strips. Then we make cubes from them. We grind the vegetable in a meat grinder, combine or blender. Depending on what tool you have.

   

Cooking steps

1. We spread the pumpkin puree in a thick-walled pan and put it first on a strong fire, stirring constantly so as not to burn. Aluminum cookware for cooking adjika is not the best option.
2. As soon as bubbles appear, indicating that adjika from pumpkin is boiling for the winter, we switch to a low temperature and cover the pan with a lid.
3. Remove skin and film from garlic. Grind on a garlic press. Add it to the total mass 10 minutes after boiling the pumpkin.

   

4. We spread tomato paste in adjika, add lavrushka, black and red ground pepper, salt and sugar. Pour in unrefined sunflower oil. We mix the mass well. Cook for another 35 minutes. First, pour half a glass of sugar into the mass, because sometimes the pumpkin is very sweet.

   

5. Taste for salt, sugar and pepper. If these ingredients are not enough, add the right amount. Although many lovers of pumpkin adjika prefer not a sweetish, but a salty-burning taste. Pour in table vinegar and cook for another 5 minutes. Do not forget to constantly stir the contents of the pan.

Sunset for the winter

1. Jars and lids (you can use both tin and screw versions) for spicy pumpkin adjika thoroughly wash in advance, and steam immediately before laying out the snack for the winter. Banks must be hot.
2. When rolling adjika for the winter, pay attention to tightness. The ingress of air causes the twist to become unusable. We put the jars on the lid, wrap them in a blanket or a fur coat. In this position, they should stand for a day until the pumpkin adjika has completely cooled down.
3. For storage, we remove the jars in the basement or refrigerator. The snack can be stored all winter. Although it is unlikely, pumpkin seasoning is very tasty!

Variant of spicy seasoning from apples, carrots and peppers:

Conclusion

This is, in fact, the easiest recipe for making pumpkin adjika. But jars of orange color attract attention. Your family will constantly ask for a delicious seasoning for meat and fish. You can experiment and cook another version of adjika according to the proposed recipe, replacing pumpkin with zucchini.