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➠ Pepper and tomato lecho for the winter without vinegar

Pepper and tomato lecho for the winter without vinegar

4291

Kitchen Russian

Calorie content 81.4 kcal

Portions 1.5 l.

Cooking time 90 minutes

Proteins * 0.7 g

Fats * 0.1 g

Carbohydrates* 19.6 gr.

Pepper and tomato lecho for the winter without vinegar

Content

Lecho from peppers and tomatoes for the winter is one of the many aromatic winter preparations that can be used as a sauce for hot dishes. A beautiful appetizer turns out to be bright and rich in taste. Each housewife has her own recipe. I suggest preparing lecho for the winter without vinegar.

Ingredients

Fresh tomatoes 3 Kg Garlic 8 tooth. Bell pepper 10 pieces. Granulated sugar 1 tbsp. Salt 1.5 tbsp Pepper mix 1 tsp

Cooking process

Wash ripe tomatoes thoroughly in running water, dry and remove the stalks. Divide the tomatoes in half. Cut one half as small as possible. Cut the other half into arbitrary large pieces.

Wash and dry the bell peppers thoroughly, then peel them of seeds and core. Choose the method of slicing bell peppers yourself.

Peel the garlic and then rinse. Chop finely with a knife or pass through a press.

Put chopped tomatoes and chopped peppers in a saucepan with a thick bottom, put on medium heat, bring to a boil, reduce heat and cook for 10-15 minutes. Then add coarsely chopped tomatoes, granulated sugar, table salt, pepper mixture and chopped garlic. Simmer for about 30 minutes.

Wash the jars thoroughly and sterilize in the microwave or oven. Pour boiling water over the lids or boil in a saucepan for about 7-10 minutes.

Remove the lecho from the heat. Gently pour the hot pepper and tomato lecho, screw tightly with screw caps or roll up with a seaming machine. Turn the cans upside down, wrap them in a warm blanket, leave them to cool completely. Then move the jars of the flavored snack to a cool, dark place for storage.

Bon Appetit!