Pepper lecho with tomato sauce
0
1699
Kitchen
Russian
Calorie content
66.9 kcal
Portions
3 l.
Cooking time
50 minutes
Proteins *
0.8 gr.
Fats *
0.2 g
Carbohydrates*
11.1 gr.
Cooking tomato sauce from fresh tomatoes takes a lot of time, and during the period of active harvesting, every minute counts. Therefore, to save time and effort, we suggest making tomato sauce from ready-made tomato paste. Lecho with such a sauce turns out to be rich and very tasty. For spiciness, you can additionally add a little red hot pepper - we do this at the end of cooking, five to ten minutes before cooking.
Ingredients
Cooking process
Thoroughly wash the peppers, cut each into two halves. We remove the seeds, cut out the stalk. Cut the pulp into small pieces. Add chopped peppers to the sauce, stir and continue cooking for another twenty minutes. At the end of the indicated time, add vegetable oil and vinegar. If you want to cook a spicy lecho, add red ground pepper at this stage. Cook the mixture for another five minutes and remove from the stove.
Banks for lecho with my soda solution and sterilized in any usual way. Wash the lids and boil for a couple of minutes in water. Let the jars and lids dry completely. We lay out the hot lecho on the prepared jars and immediately roll up the lids using a special key. Turn the rolls upside down to check the tightness and wrap them in a warm blanket. In this state, let the lecho cool completely, after which we put it in a cool, dark place for storage.
Bon Appetit!