Lecho with Tomatoes and Peppers
Description
A preservation recipe without unnecessary complications. Everyone loves delicious lecho made from bell peppers and tomatoes! How could you not love it? And making it is pure pleasure — everything is easy and simple! Choose fleshy, preferably sweet peppers for lecho, and medium tomatoes that aren't too watery. Below I'll provide a step-by-step recipe for making lecho from tomatoes and peppers. Store in a cool, dark place.
Instructions
- 1
Step 1
Prepare the main ingredients. Rinse the vegetables thoroughly under water.
- 2
Step 2
Coarsely chop the tomatoes and pepper. Remove all unnecessary parts.
- 3
Step 3
Grind the tomatoes through a meat grinder. Put the resulting pulp into a saucepan.
- 4
Step 4
Boil the tomatoes over low heat for 15 minutes; add pepper, sugar, salt, and vegetable oil. Simmer for 20 minutes. At the very end, add peppercorns, a bay leaf, and vinegar. Boil for another 5–7 minutes.
- 5
Step 5
The jars must be sterilized in the oven.
- 6
Step 6
Spread the lecho into jars and seal with lids. Turn upside down, wrap in a blanket, and leave until completely cooled. Done!