Bell pepper lecho with tomatoes is a delicious and very easy-to-prepare dish that will easily replace vegetable salad in winter. Lecho will perfectly complement a variety of meat dishes, will be a delicious addition to a side dish of porridge and potatoes.
Ingredients
- Tomatoes - 2 kg
- Bell pepper - 2,5 kg
- Sugar - 0,5 tbsp.l .
- Salt - 1 tbsp.l .
- Vinegar (9%) – 30 ml
- Vegetable oil - 150 ml
- Black Pepper (peas) – 10 pieces
Step-by-step cooking recipe
Wash the tomatoes and twist them in a meat grinder.
Peel the pepper and cut into small pieces.
Boil the tomatoes until boiling, then leave for another 20 minutes after boiling with the lid open.
Add salt, sugar and vegetable oil, and mix thoroughly.
Add the pepper pieces and simmer for another 20 minutes over medium heat, stirring regularly.
5 minutes before cooking, add the peppers and vinegar.
Pour the lecho into jars. Turn the jars upside down and wrap them with a blanket until completely cooled.
