I decided to continue my culinary experiments with preserves and made lecho from green tomatoes. So that the workpiece does not change its color, tomato paste should not be added. In addition, it is desirable to choose Bulgarian pepper yellow or green.
Ingredients
- Green tomatoes - 2 kg
- Bell pepper - 1 kg
- Onion - 500 g
- Garlic - 50 g
- Vinegar - 100 ml
- Vegetable oil (odorless) – 120 ml
- Allspice - 4 peas
- Ground coriander - 0,5 tsp.
- Ground black pepper - 0,5 tsp.
- Sugar - 120 g
- Salt - 80 g
Step-by-step cooking recipe
Chop tomatoes, peeled bell peppers and onions.
Mix everything in a deep saucepan, add sugar, salt and boil for 15 minutes.
Add oil, garlic and spices passed through the press. Reduce the heat to low and simmer for another 15 minutes.
Pour in the vinegar, stir and remove from the heat after 1 minute.
Fill the prepared jars with hot lecho, roll them up and wrap them with a warm blanket.
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