Usuba
Chopped Zucchini Caviar
Home appetizer made from stewed zucchini, tomatoes, and onions, minced into a puree. Served cold, stored in the refrigerator. Perfect with bread, meat, and as a standalone dish.
- Prep
- 180 min
- Cooking
- 240 min
- Total
- 420 min
- Standard serving
- 146.1 g
Ingredients
Total 8
Instructions
- 1
Step 1
Prepare all ingredients.
- 2
Step 2
Clean the zucchini from seeds and cut into medium-sized cubes.
- 3
Step 3
Slice the onion into rings.
- 4
Step 4
Chop the tomatoes into large pieces. If desired, blanch them and remove the skin.
- 5
Step 5
Chop the garlic coarsely.
- 6
Step 6
Heat vegetable oil in a cast iron cauldron, arrange the vegetables and stew over medium heat under a lid for about 3 hours. Stir occasionally.
- 7
Step 7
Let the cooked vegetables cool to a warm state.
- 8
Step 8
Place the vegetables on a cutting board and chop with a knife until puréed.
- 9
Step 9
Salt, pepper, add vegetable oil and vinegar. Mix well.
- 10
Step 10
Spread the zucchini caviar into sterilized jars and store in the refrigerator.
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