Pepper lecho with tomato paste for winter
Lecho with tomato paste is faster and easier to cook than lecho with tomatoes. The snack turns out to be bright, fragrant, moderately spicy, with appetizing slices of Bulgarian pepper. Tip: choose a high-quality tomato paste, then lecho will come out - you'll lick your fingers!
Ingredients
- Bell pepper - 1 kg
- Tomato paste - 300 g
- Garlic - 2 cloves
- Hot red pepper - 1 pcs.
- Vegetable oil - 2 art.l.
- Vinegar (9%) – 2 tbsp.l.
- Allspice (peas) – to taste
- Black Pepper (with peas) – to taste
- Carnation - 2 pcs.
- Sugar - 1,5 art.l.
- Salt - 1 tsp.
Step-by-step cooking recipe
Dilute the tomato paste with water in a ratio of 1:3 (depending on the density of the tomato paste, you may need less water - the sauce should be thick enough), add cloves and both types of peppers. Put the sauce on the fire and bring to a boil.
Peel the pepper from the seeds and stalks, cut into strips or medium slices.
Place the prepared pepper in the boiling tomato sauce, bring to a boil, remove the foam. Add salt to the lecho, add sugar and vegetable oil, stir and boil for 20-25 minutes over medium heat.
Chop garlic and hot pepper and send it to a saucepan with boiling lecho.
5 minutes before cooking, add vinegar, mix.
Pack the boiling lecho into pre-prepared sterile jars, seal tightly, turn upside down, wrap it up and leave it to cool completely. Store the cooled workpiece in a cool, dark place.
