Zucchini Spread Recipe (Ikra)

Ingredients

• 6 small zucchini
• 3 red bell peppers ((finely chopped))
• 1 onion ((diced))
• 1 head garlic ((crushed))
• 4 carrots ((grated))
• 1 1/4 cup sunflower oil ((divided))
• 1 1/4 Tbsp sea salt
• 1/2 tsp black pepper
• 1 1/2 Tbsp cane sugar
• 2 Tbsp white distilled vinegar
• 1 tsp jalapenos* ((finely diced))

Instructions

1. 1

   --- Directions: ---

2. 2

   chop the vegetables: Chop the zucchini and bell peppers. Dice the onion and grate the carrots.

3. 3

   fry the zucchini: Heat a 12-inch frying pan with 1/3 cup of oil. Heat another 10-inch pan with 3 Tbsp of oil. Divide and cook the zucchini for 25 minutes over medium-low heat, stirring occasionally.

4. 4

   fry the carrot and onion: Transfer the zucchini from the pans to a large bowl and add the carrots and onion to the 12-inch pan with 8 Tbsp of oil. Saute for 15 minutes.

5. 5

   fry the bell peppers: Meanwhile, in the 10-inch pan, add 2 Tbsp of oil and the diced bell peppers. Saute for 15 minutes.

6. 6

   add remaining ingredients: Add the sautéed bell peppers and reserved zucchini to the carrot and onion mixture. Add the remaining ingredients (salt, pepper, sugar, vinegar, crushed garlic, and jalapenos).

7. 7

   cook all together and serve or store: Cook everything for an additional 10 minutes, then pack it into glass jars. This makes 1 quart and 1 pint of zucchini spread. Enjoy cold or warm.