What could be tastier than squash caviar in winter? Each housewife cooks in her own way. I also have my own secrets, which I will tell you about in this video.
#zucchini_caviar #delicious_cuisine #zucchini_caviar
Ingredients for 2.25 liters of caviar:
2 kg zucchini
700 g carrots
600 g onion
1-2 hot peppers
1 large head of garlic
170 ml vegetable oil
200 g tomato paste
2 tbsp. l. Sahara
2 tsp. salt
1 tbsp. l. vinegar 9%
Preparation:
1. Peel the zucchini (otherwise the caviar may have a greenish tint). If the zucchini is overripe, remove the seeds. Cut into cubes. Grate the carrots on a coarse grater. Cut the onion into cubes. Remove seeds from hot peppers and cut into half rings. Chop the garlic.
2. Place the pan over high heat, pour in the vegetable oil, add the carrots and fry, stirring, first over high heat, and then slightly above medium for 10 minutes. During this time, the carrots will lose color and acquire a light nutty aroma.
3. Reduce heat to medium, add onion and fry, stirring, for 5 minutes. Add tomato paste, stir and fry for 1 minute.
4. Add zucchini, stir and simmer covered for 30 minutes, stirring occasionally. Add pepper, garlic, sugar, salt, vinegar, stir and simmer covered for 10 minutes. Remove from heat. Beat the mixture well with a blender.
5. Return to the heat and, stirring constantly, bring to a boil over low heat. The boiling process will take approximately 25 minutes. The mixture gurgles and splashes a lot, so keep the lid ready, and when it boils, immediately cover and remove from heat.
6. Pour into sterilized jars and seal. I store caviar in the cellar and do not pasteurize it. For storage at room temperature, it is better to pasteurize for 7-10 minutes.