Tomato and bell pepper lecho is a favorite preparation of many housewives. In winter, this snack significantly diversifies your diet, replacing salads with fresh vegetables. Serve as a cold appetizer, as an addition to side dishes and meat dishes.
Ingredients
- Bell pepper - 2,5 kg
- Tomatoes - 2 kg
- Black Pepper (with peas) – 10 pcs.
- Vegetable oil - 150 ml
- Vinegar (9%) – 30 ml
- Salt - 1 tbsp.l.
- Sugar - 0,5 glasses
Step-by-step cooking recipe
Peel the pepper from the seeds, cut into medium-sized slices.
Wash the tomatoes, cut them arbitrarily and pass them through a meat grinder. Bring the tomato mass to a boil over high heat, then reduce the heat and boil for 20 minutes.
Add salt, sugar and vegetable oil, mix.
Place the pepper slices in the tomato mass and cook the lecho over medium heat under the lid for 20 minutes after boiling. Do not forget to stir occasionally!
5 minutes before cooking, add peppercorns to the lecho and add vinegar.
Put the hot lecho in sterile jars. First, lay out the pepper slices, lightly tamping, then pour the remaining tomato sauce to the top of the cans. Roll up the jars with the blank, turn upside down, wrap and cool. Store the lecho in a cool, dark place.
