Bell pepper lecho for the winter “Lick your fingers” is fully consistent with its name. The billet according to this recipe has a rich taste and rich aroma.
The cooking process is not particularly difficult, the components are used the simplest, which are most popular in the summer season. However, to obtain an excellent result, several important conditions must be observed, for example: choose ripe, fleshy and juicy peppers (preferably multi-colored); use soft tomatoes and hot spices; be sure to add vinegar; use only sterile containers and lids for storage. If you use these tips, take quality products and strictly follow all the points of my step-by-step recipe, you will prepare a delicious lecho that will be worthy of a family feast.
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Ingredients:
Bulgarian pepper - 1.5 kg.
Tomatoes - 1 kg.
Bulb onions - 500 gr.
Garlic - 3 wedges
Sugar - 100 gr.
Vinegar 9% - 50 ml.
Vegetable oil - 10 ml.
Peppercorns - 4 pcs.
Salt - 1 tablespoon
Ground pepper - to taste
Step by step recipe:
Prepare food and containers - 2 cans of 700 ml each.
Wash the tomatoes well, cut into slices, place in a blender bowl.
Beat them until you get a homogeneous tomato mixture.
Pepper the seeds and thick veins. Wash the pulp, cut into pieces of the same size.
Pour the tomato mixture into a saucepan, set on fire. When it boils, dip the pepper slices into it.
Remove the husk from the onion head, cut the vegetable into strips, throw it into a container after the pepper, stir.
Add sugar, salt and pepper (peas and ground), pour in oil. Stir the mixture thoroughly, reduce heat to minimum. Cook lecho for 40 minutes. Cover the container with a lid so that the tomato does not splash.
Stir the lecho periodically so that it does not burn. Add minced garlic 5 minutes before the end of cooking, taste the mixture. Add the missing spices if necessary. After removing from heat, pour in the vinegar.
Distribute the hot lecho on sterile jars, remove air spaces, and instantly tighten the lids. To completely cool the workpiece, cover with a blanket.
In a day, send the jars to the pantry shelf.
Bon Appetit!
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