Fragrant bell pepper is what you need on cold and gray winter days. I tell you how easy and quick it is to cook an appetizing and savory lecho. I advise you to choose pepper of different shades – and it will be even more beautiful.
Ingredients
- Bell pepper - 3 kg
- Tomatoes - 2 kg
- Sugar - 100 g
- Salt - 2 tbsp.l .
- Vinegar - 2 art.l.
- Vegetable oil - 100 ml
Step-by-step cooking recipe
Cut the pepper into large chunks, and peel the tomatoes and pass through a meat grinder.
Add sugar, salt and vegetable oil to the tomato mass.
Pour the pepper juice, bring to a boil and cook for 30 minutes over low heat.
Pour in the vinegar, mix and roll the lecho into sterilized jars.
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