Zucchini – Salsa
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 ½ liter ketchup
- 1 ½ kg zucchini
- 0.5 kg ½ bell pepper (s)
- 0.5 kg ½ onion (s)
- 2 teaspoon Tabasco
- 2 teaspoons Worcestershire sauce
- 1 clove garlic
- 400 ml olive oil
Print Recipe
Pin Recipe Instructions
- Cut the ingredients into small pieces and put them in a large saucepan with the spices (or even better, divide them into two pots). Let the whole thing boil for about 1 hour and then immediately pour it hot into prepared glasses.
- The recipe is great if you don`t know what to do with the zucchini from the garden. Very easy.
- Note: This sauce can be kept for about 1 year. It tastes good cold with meat or bread and warm with pasta, rice, with minced meat, etc.
- Tip: I recently poured the sauce over meatballs in a baking dish, spread pieces of mozzarella on top and baked them in a preheated oven at 180 ° C to 200 ° C for about 20 to 25 minutes. It`s super delicious.
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