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Video: Zucchini Caviar - Lick Your Fingers! Step-by-step Recipe With Photo
The squash caviar prepared according to this recipe is so delicious that you will lick your fingers! I have been preparing this “delicacy” for many years, I have come up with a bunch of different recipes, in general, there are enough secret developments. I hasten to share my secrets with those who wish. Firstly, although the caviar is squash, you don't need much squash in the recipe, it will be difficult to achieve a watery and thick consistency.
Secondly, you need a lot of carrots and onions. Carrots give color, density. She, like onions, adds sweetness. Third, tomatoes. They will add a sour note and, again, color. Fourthly, fragrant sweet peppers, plus a few chili pods and a head of garlic - without these, like “cherries on a cake,” any vegetable stew will seem bland.
Next, you need to rely on your taste. I indicate salt and sugar, so to speak, theoretically. The natural sweetness of vegetables is different, and the final result depends on it, so salt, taste, add sugar to balance the flavors.
- Cooking time: 1 hour 15 minutes
- Quantity: several cans with a capacity of 0.5 l
Ingredients for making squash caviar:
- 2 kg of zucchini;
- 1 kg of carrots;
- 0.5 kg of onions;
- 0.5 kg of tomatoes;
- 0.5 kg of bell pepper;
- 2 chili pods;
- 1 head of garlic;
- 50 g granulated sugar;
- 35 g table salt;
- 10 g ground red paprika;
- 250 ml of sunflower oil.
Method for cooking squash caviar
Young zucchini with tender skin, without seeds, cut into slices. If you harvested in late autumn, and the vegetables have grown gigantic, then the peel must be peeled off, and the seed bag must be cut out along with the seeds.
Cut carrots into strips, onions into rings. To speed up the process, carrots can be grated on a coarse vegetable grater.
We clean the sweet red bell pepper from seeds, cut the pulp into cubes. Add chili pods with its seeds if you need spicy caviar, and without seeds and membranes if you don't like the hot taste.
The largest amount of capsaicin (bitterness) is found precisely in the membrane and chili seeds.
Cut the tomatoes into several parts, cut out the stalk with a seal.
Pour refined sunflower oil into a deep frying pan, throw in the chopped vegetables, add sugar and salt.
Close with a lid, simmer for about 20 minutes under the lid.
After 20 minutes, remove the lid, boil the vegetables over moderate heat so that as much moisture as possible evaporates. This will take another 15-20 minutes.
Grind ready-made vegetables with an immersion blender until the consistency of a thick, homogeneous puree. Bring the vegetable mass to a boil again.
We process the cans with steam. You can also dry washed jars in the oven at about 100 degrees. Put hot vegetable puree in a warm dish.
Place the rag on the bottom of the pan. We put banks. Pour hot water up to the shoulders of the cans. We sterilize a jar with a capacity of 500 g for 15 minutes.
We twist tightly, do not forget to sign the date of manufacture on the lid.
After cooling, we remove the squash caviar in a cool basement or cellar.
By the way, you can come up with tasty or funny names for homemade products, for example, "Caviar - lick your fingers!"
The squash caviar is ready. Bon Appetit!