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➠ Pepper lecho with apples

Pepper lecho with apples

2173

Kitchen Russian

Calorie content 51.2 kcal

Portions 3 l.

Cooking time 60 minutes

Proteins * 0.4 gr.

Fats * 0.1 g

Carbohydrates* 8.2 gr.

Content

Apples go well with fruits and vegetables. They are added to compotes, salads, jams and sauces, they can be marinated whole and mashed from them. Many vegetable salads begin to play with new colors and tastes thanks to apples.

Ingredients

Fresh tomatoes 4 Kg Bell pepper 1.5 - 2 kg Apples 5 pieces. Granulated sugar 5 tbsp Garlic 4 - 5 teeth. Vinegar essence 1 tbsp Salt taste Seasoning (optional) taste

Cooking process

Wash the tomatoes well, dry and cut them into quarters. Transfer the tomatoes to a saucepan and cook until tender. Cool the tomato mass and rub it through a fine sieve.

Put the tomato puree on the fire again, add salt and sugar. Wrap dry spices in clean cheesecloth, tie it up and put in tomato paste. Cook for 15-25 minutes.

Wash the apples, peel and seeds. Grate the pulp with a coarse grater. Add apples to the saucepan to the tomatoes.

Wash the peppers, peel them of partitions and seeds, cut the pulp into thin strips. Transfer vegetables to a saucepan. Bring lecho to a boil and simmer for 15 minutes.

Pass the garlic cloves through a press, add it to the pan, stir and cook for another 10 minutes. Add acetic acid at the end.

Remove the spice gauze bag from the blank. Arrange the hot lecho in sterilized jars and roll them up with metal lids. Turn the seams upside down, wrap them in a blanket and leave to cool completely. Then cans of lecho can be transferred to a cool place for storage.

Bon Appetit!