I want to share a proven recipe for a delicious and fragrant Bulgarian pepper lecho for the winter. As a rule, this blank ends faster than it can be stored. Sweet and sour lecho is suitable for various side dishes and meat dishes. I advise you to cook!
Ingredients
- Bell pepper - 2 kg
- Tomatoes - 2 kg
- Garlic - 1 head
- Vegetable oil - 100 ml
- Salt - 1 art.l.
- Sugar - 3 tbsp.l.
- Bay leaf - 3 pcs.
- Allspice (with peas) – 8 pcs.
- Black Pepper (polka dots) – 8 pcs.
- Carnation - 4 pcs.
Step-by-step cooking recipe
Cut tomatoes into slices, then beat with a blender until smooth. Place the tomato mass in a cooking bowl and cook over medium heat for 20 minutes after boiling.
Add salt to the mass, add sugar and vegetable oil. Stir and bring to a boil again.
Peel the pepper from the seeds and cut into medium cubes.
Place the prepared pepper in the boiling tomato mass. In the same place, send the bay leaf, cloves and both types of pepper peas. Bring the workpiece to a boil and boil for 15-20 minutes over low heat.
Chop the garlic and add it to the boiling vegetable mass, mix well.
Put the hot lecho in pre-sterilized jars, roll it up, turn it upside down, wrap it up and leave it to cool completely. Lecho is perfectly stored at room temperature.
