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Pepper and tomato lecho with garlic

0
2684
Kitchen Russian
Calorie content 63.5 kcal
Portions 0.5 l.
Cooking time 70 minutes
Proteins * 0.8 gr.
Fats * 1.8 gr.
Carbohydrates* 15.3 g
* per 100 gr. product
Pepper and tomato lecho with garlic
Content

Lecho from pepper, tomatoes and garlic is one of the simple harvesting options that even novice cooks can handle. Lecho turns out to be very fragrant, in addition, it is distinguished by bright colors, which undoubtedly increase the appetite. As for the choice of ingredients, preference should be given to large tomatoes, which will be much easier to peel off. It is better to refuse green bell pepper, since this color does not combine well with the main lecho color scheme.

Ingredients

Cooking process

step 1 out of 13
Prepare the necessary foods that we will use to make lecho.
step 2 out of 13
We wash the tomatoes, from the side opposite to the stalk, with a sharp knife it is necessary to make a cross-shaped incision. This will make it easier for us to peel the fruit.
step 3 out of 13
Then put the tomatoes in a deep bowl, fill them with boiling water. We leave the tomatoes in this position for fifteen minutes.
step 4 out of 13
Let's take care of carrots. It must be washed, slightly dried, peeled. Next, the carrots should be cut into medium-sized cubes.
step 5 out of 13
The onion peeled from the husk must be cut into half rings.
step 6 out of 13
We wash and dry the bell pepper, remove the seeds and the stalk from it, and then cut it into a strip about one millimeter thick.
step 7 out of 13
In the meantime, we return to the tomatoes. We drain the water from them, and then remove the peel from each fruit. We send the peeled tomatoes to a separate saucepan.
step 8 out of 13
The next step is to get puree from peeled tomatoes. This can be done with a blender or with a meat grinder.
step 9 out of 13
Next, we send the chopped vegetables to the saucepan with tomato puree. Add sugar, salt and spices there.
step 10 out of 13
In addition, vegetable oil must be added to the vegetable mass. Then we cover the pan with a lid and send it to the fire. After the lecho boils, cook it for half an hour. While the lecho is boiling, you can sterilize the cans.
step 11 out of 13
After half an hour, add the garlic passed through a press to the vegetable mass. You have five more minutes to go. Mix everything, remove the vegetables from the heat and add vinegar to them. It is thanks to the vinegar that our workpiece will be stored for a long time.
step 12 out of 13
We put lecho in sterilized jars.
step 13 out of 13
We roll up the lids and send for storage.

$ Bon appetit!

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