The middle of August is the perfect time for canning vegetables. In addition to traditional recipes, I recommend making lecho from peppers, tomatoes and onions. The billet can be served as a side dish or salad, and also used for cooking various dishes.
Ingredients
- Bell pepper - 1 kg
- Tomatoes - 2 kg
- Onion - 500 g
- Garlic - 1 head
- Vegetable oil - 150 ml
- Apple cider vinegar - 100 ml
- A mixture of peppers with peas - 1 tsp.
- Salt - 1,5 art.l.
Step-by-step cooking recipe
Peel the bell pepper and onion, cut into large pieces.
Peel the tomatoes and pass them through a meat grinder.
In a deep saucepan, mix the tomato juice, oil, pepper mixture and salt. Boil for 15 minutes.
Add onion, bell pepper and garlic passed through the press. Continue to cook everything together for another 20 minutes.
Pour in the vinegar and turn off the heat after 1 minute.
Put the lecho in prepared jars, roll it up and leave it in a warm place for a day.
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