Bell pepper lecho with tomatoes and garlic
Catch a simple recipe for cooking lecho from Bulgarian pepper with tomatoes and garlic. A sweet and sour, savory snack will take pride of place in your pantry and will be an excellent addition to festive feasts. Choose only juicy ripe vegetables!
Ingredients
- Tomatoes - 500 g
- Bell pepper - 500 g
- Garlic - 4 cloves
- Vegetable oil - 25 ml
- Vinegar (9%) – 20 ml
- Sugar - 20 g
- Salt - 1,5 h.l .
Step-by-step cooking recipe
Wash the tomatoes, cut them arbitrarily, chop them with a blender to a homogeneous puree.
Put the tomato mass in a cooking pot, add salt, add sugar and vegetable oil. Boil, stirring, 5-7 minutes after boiling.
Peel the bell pepper from the seeds and stalks, cut into slices.
Put the pepper in a saucepan with boiling tomato mass, boil for 15 minutes on low heat, stirring occasionally.
Add chopped garlic.
5 minutes before cooking, add vinegar and mix.
Pre-sterilized jars fill with hot lecho, roll up, turn upside down, wrap up and leave to cool completely. Transfer the cooled workpiece to a cool, dark place for storage.
