Classic Zucchini Caviar

Courgettes, Onion, Sunflower oil, Vinegar 9%, Table salt, Black pepper, Chili pepper

Slice: 20 min. Blend with a blender: 10 min. Heat on the stove: 5 min. Fry: 15 min. Braise: 1 h. Mix: 10 min. To boil: 1 h. Let it stand: 30 min. Cool down: 30 min.

Ingredients: courgettes (10000 g), onion (1000 g), sunflower oil (300 g), table salt (30 g), black pepper (5 g), chili pepper (5 g), vinegar 9% (45 g).

Wash the courgettes and onions, roughly chop the courgettes and blend them in a blender until smooth.

Heat the sunflower oil and fry the onion until golden.

Add the onion to the courgette puree, season with salt and pepper, and stew over low heat until the mixture is reduced by half.

Arrange the hot caviar in jars, cover them and boil the filled jars in water for one hour. Seal the jars, turn them upside down, leave them and cool them completely.