Pepper and Tomato Winter
Lecho is a delicious dish of bell pepper and tomato. It is prepared in the summer, and canned for the winter. When fresh vegetables abound on market stalls, it’s hard to pass by and not buy what you like. A common guest at our tables is just the bell pepper, which is rich in vitamins and has excellent taste.
Today we will consider a recipe on how to cook lecho from peppers and tomatoes for the winter. It is with the addition of fresh tomatoes that the lecho tastes perfect. There is a slight acidity and rich aroma. Sweet peppers and tomatoes are the perfect duo. The pepper is soaked in juice and tastes wonderful. Lecho for the winter is a great appetizer and just a full-fledged vegetable dish for lunch or dinner. You can treat your family and guests gathered at your home. In winter, fresh vegetables are in short supply, but in canned form they are not devoid of vitamins and benefits, so be sure to roll jars of lecho for the entire period of cold weather.
Ingredients:
- bell pepper - 0.5 kg;
- onion turnip - 0.25 kg;
- tomatoes - 0.5 kg;
- salt - 0.5 tea l .;
- sugar - 0.5 tables. l .;
- peppercorns - 4-5 pcs.;
- laurel leaf - 1 pc.;
- table 9% vinegar - 1 tables. l .;
- vegetable oil - 40 grams.
How to cook lecho from peppers and tomatoes
How to cook lecho we take sweet bell pepper of any shade: from yellow to red. We clean the pepper, then cut into strips of medium thickness. In this form, pepper is perfectly cooked, it will be tender and soft.
We clean and rinse the onion, then chop it: cut it into cubes with a sharp knife.
Wash the tomatoes and twist either through a meat grinder or in a blender bowl, we get tomato juice for lecho.
Pour the juice into a saucepan, bring to a boil and pour there all the remaining vegetables: onions and peppers.
We add salt and granulated sugar to the lecho according to the recipe so that the vegetables acquire a balanced taste.
We also pour in vegetable oil and put spices: peppercorns and a bay leaf for aroma.
We simmer for 40 minutes, set the fire so that the ingredients simmer slightly, at the same time mix with a spoon several times, and pour vinegar at the very end of the preparation. We are waiting for the vegetables to boil and remove from the heat.
In clean, sterilized jars, we lay out the hot lecho, fill it up to the shoulders.
We roll up the cans in the usual way, insulate with a blanket and let stand in this form for at least 5 hours.
We put the finished workpiece in the pantry or other storage place that you have: a cellar, a basement. Here is such a simple recipe with a photo.
Bon Appetite!
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