Bell pepper lecho with tomatoes, carrots and onions
At the height of the vegetable season, are there many tomatoes and bell peppers left? It would be right to prepare several jars of delicious, sweet and sour, fragrant lecho for the winter. The recipe is simple, cooking will not take much time, and the result will pleasantly surprise you.
Ingredients
- Bell pepper - 1 kg
- Tomatoes - 2 kg
- Onion - 350 g
- Carrots - 350 g
- Vegetable oil - 150 ml
- Vinegar (9%) – 100 ml
- Salt - 1 art.l.
- Sugar - 130 g
Step-by-step cooking recipe
Wash the tomatoes, cut them arbitrarily and pass them through a meat grinder.
Put the tomato mass in a cooking pot, add salt, sugar, vegetable oil and vinegar. Stir, bring to a boil and cook over medium heat for 5 minutes.
Peel the carrots, grate them on a coarse grater and add them to the tomato mass. Boil, stirring, for 15 minutes.
Peel the bell pepper from the seeds, cut into medium slices. Cut the onion into half rings. Add the vegetables to the pan with the preparation and cook over low heat for half an hour.
Pour the hot lecho into pre-sterilized jars, seal tightly, turn over, wrap and cool. The cooled billet can be stored at room temperature, but for reliability I advise you to move the jars to a cool dark place.
