Pepper and tomato lecho for the winter - a simple recipe
The season of preparations has begun, and I wondered how to make lecho of pepper and tomato for the winter, so that it was simple and easy. And I found such a simple recipe that helped me and would help a novice chef to make delicious vegetable blanks.
The main secret of this recipe is vegetables. Pepper is only red and fleshy, with no signs of spoilage, with elastic skin and thick-thick flesh. Tomatoes also choose red, tomatoes can be overripe, slightly soft, but also without rot and damage. It will take a meat grinder or blender to turn the tomatoes into mashed potatoes, and a large pan with a thick bottom for cooking.
Such blanks can be stored in a city apartment at room temperature, but to improve preservation, it is desirable to sterilize jars of vegetables.
It takes 45 minutes to cook. From the ingredients listed in this recipe, you get 1 l lecho.
Ingredients:
- sweet red pepper - 1 kg;
- tomatoes - 650 g;
- vegetable oil - 50 ml;
- sugar - 30 g;
- salt - 15 g;
- Vinegar 9% - 20 ml;
- ground red pepper or sweet paprika.
How to make pepper and tomato lecho
Put pepper pods in cold water and rinse thoroughly. Then cut the peppers in half, cut the stalk, remove the seeds. Flush the pods with running water.
Tomatoes are also mine, cut the vegetables in half, cut the stalks. Making tomato puree. Grind tomatoes in a blender or skip through a meat grinder.
Pour vegetable oil into the pan. Peeled peppers cut into strips, put in a saucepan with butter.
Next, add the grated tomatoes, sprinkle the salt without additives and granulated sugar. Put leko on the stove, bring to a boil.
Cover the pan with a lid, cook on moderate heat for 35-40 minutes. 5 minutes before the end of cooking add vinegar, heat and remove from heat.
Banks for blanks carefully wash, dry in the oven. Hot lecho laid out in dry jars, tightly corked, cover with warm, leave overnight. After cooling, remove the storage in a cool place.
If your apartment is warm, then in order to ensure that canned vegetables do not explode, I advise you to sterilize them - 15 minutes for half-liter cans is enough.
(No ratings yet)
Loading...
