Today I want to share with you a unique recipe for canned lecho, which will be a real find for everyone who appreciates the combination of taste and benefits. Its plus is that it is prepared with tomato juice, which is much easier and faster than with fresh tomatoes.
Ingredients
- Tomato juice - 1.5 l
- Bell pepper - 1.2 kg
- Hot red pepper - 200 g
- Salt - 1 tbsp.l .
- Sugar - 2 art.l.
- Vinegar - 1 tbsp.l.
- Spices and seasonings - 1 art.l.
Step-by-step cooking recipe
Bring the tomato juice to a boil, add salt and sugar, and boil for 15 minutes.
Chop both types of pepper and send it to the juice. Simmer the lecho for another half hour.
5 minutes before the end, add spices and vinegar.
Roll up the lecho in sterilized jars for the winter.
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