Zucchini Caviar with Hot Pepper
1 hour 30 min. Recipe Yield:
1,5 l Difficulty:
Medium recipe
Zucchini caviar with hot pepper is a recipe from Ukrainian cuisine, simple and delicious. There are many recipes for zucchini caviar, some add pumpkin, there are recipes with sweet pepper. This recipe does not contain anything extra, only what emphasizes and possibly improves the delicate taste of zucchini. A small amount of hot pepper gives zucchini caviar brightness and a slight piquancy.
Recipe Ingredients
Cooking Recipe
The recipe for zucchini caviar with hot pepper is very simple. Grate the carrots, cut the onion into small cubes. Heat the vegetable oil in a frying pan and put the chopped onion.
When the onion becomes transparent, add grated carrots, stir and after 2 minutes add tomato paste, stir again.
Simmer the carrots and onions over medium heat for another 1-2 minutes. Wash the zucchini, peel it and cut it into small cubes. Add the zucchini to the onions and carrots, salt, pepper and sugar. Cover and simmer until the zucchini is fully cooked, stirring occasionally.
When the zucchini is cooked and soft, add the chopped garlic and hot pepper. Pour in the vinegar, stir and cook for another 2-3 minutes.
Without removing from heat, use an immersion blender to grind everything to a puree state. Heat the zucchini caviar for a few more minutes, stirring occasionally over low heat, all excess liquid should go away.
While zucchini caviar is being prepared, sterilize the jars and lids. Place the caviar in the prepared jars, cover with lids and turn over until completely cool.