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Yellow tomato lecho

2165

Kitchen Russian

Calorie content 82.2 kcal

Portions 1.5 l.

Cooking time 6 h

Proteins * 0.8 gr.

Fats * 2.4 gr.

Carbohydrates* 21.2 g

Content

Yellow tomatoes are usually sweeter and fleshy. You can also make a lot of seams out of them and they look brighter and more sunny. The well-known lecho also turns out to be very thick, with crispy pepper, moderate pungency and sweetness.

Ingredients

Fresh tomatoes (yellow) 1.5KG Bell pepper 0.5KG Onion 0.5KG Table vinegar 9% 30 ml. Granulated sugar 125 gr. Salt 1 tbsp Sunflower oil 150 ml.

Cooking process

Wash and dry the tomatoes and peppers. Cut the tomatoes into wedges.

Pepper, peel from partitions and seeds, cut the pulp into four parts.

Remove the husk from the onion and cut into thin half rings. Heat the sunflower oil, but do not boil, add vinegar, sugar and salt to it, this mixture will serve as a marinade.

Mix tomatoes, peppers and onions, cover with marinade and leave for 6 hours. Then put the vegetables on the fire. After the lecho boils, cook it for 20-25 minutes. Pour hot lecho into dry sterilized jars, roll up and leave to cool completely at room temperature. Then transfer the yellow tomato lecho to a cool place.

Bon Appetit!