Zucchini caviar - a real "Zamora". Step by step recipe from a real professional

3 kg peeled zucchini;

800 g carrots 🥕

800 g onions 🧅

2 tbsp salt;

2 tbsp sugar;

250 ml vegetable oil without odor;

125g tomato paste;

2 tbsp vinegar 9%.

Spices - ground red and black pepper, garlic if desired.

The output is 6 cans of 0.5L.

Wash the vegetables. Dice zucchini and onions, grate carrots.

Add salt to the zucchini, stir and place over low heat.

Onions and carrots are lightly sauteed until golden.

Zucchini stew in its own juice.

When the onion is golden, add the tomato paste.

For the caviar to be thick, the liquid must be regulated by the juice from the zucchini. First, put a small amount of zucchini in a colander and transfer it to a container with onions, carrots and tomato paste.

Simmer the vegetables until smooth. Stir regularly, adding the juice from the zucchini. Once everything has become like a homogeneous mush, at this point proceed to whip with a blender without removing from the fire.

After whipping well with a blender add 2 tablespoons of vinegar. Boil more caviar for 5 minutes. After adding the vinegar, be careful, the caviar splashes a lot, you can get burns. Be sure to cover with a lid.

The result is a homogeneous mass with a tangy flavor.

While the caviar is hot, spread it into sterile jars and seal with sterile lids.

It turns out a real zucchini caviar "Zamora".