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Pepper lecho without vinegar

2226

Kitchen Russian

Calorie content 67.3 kcal

Portions 2.5 l.

Cooking time 40 minutes

Proteins * 0.6 g

Fats * 3.4 gr.

Carbohydrates* 11.5 g

Content

Today we will prepare a very tasty lecho, which consists of only two ingredients: pepper and tomatoes. These vegetables perfectly complement each other with their taste. Bay leaves, cloves and peppers add pleasant spicy notes to the lecho flavor. We will use only sugar and salt as preservatives - they successfully emphasize the taste of vegetables. Using our recipe, you will prepare an excellent lecho!

Ingredients

Bell pepper 2.5KG Fresh tomatoes 1 kg Granulated sugar 3 tbsp Salt 1.5 tbsp Vegetable oil 150 ml. Bay leaf 2 pcs. Black peppercorns 8 - 10 pcs. Carnation 3 - 4 pcs.

Cooking process

For the preparation of lecho, we have selected ripe juicy tomatoes. We rinse them under running water and put them on a kitchen towel so that they dry out a little. Then cut the tomatoes in half and remove the stalks.

We wash the pepper well, remove the stalks, cut in half and remove the seeds. Cut the peppers into pieces of arbitrary shape.

Puree the tomatoes with a blender.

Add sugar, salt, bay leaf, pepper and cloves to the resulting tomato puree, pour vegetable oil. Mix all the ingredients well and put the pan on fire. Bring the tomato mass to a boil over medium heat, reduce heat and simmer for 10 minutes.

After the time has elapsed, add chopped peppers to the tomato sauce, mix and continue to cook the lecho for another 15 minutes.

While the lecho is being cooked, we will prepare the jars: we rinse them with baking soda, rinse them well with water and sterilize them in a way convenient for you.

We lay out the finished hot lecho in sterilized jars and tighten them tightly with boiled lids.

We turn the jars with lecho upside down, cover with a warm blanket and leave to cool completely at room temperature. Then we put the cans in a cool dark place.