Recipe lecho from peppers and tomatoes - as in childhood, because many still remember the Hungarian jars of salads and vegetable caviar. So, among these, at that time, overseas delicacies, lecho took first place. The smell that spread through the kitchen when mom opened a jar of lecho remained in memory until now. I advise you to take for cooking the most ripe and red tomatoes, which can be found on the market and green bell pepper. It is in such a combination that the desired result will turn out - the pepper will remain whole, and the tomatoes will turn into a thick tomato puree. No other ingredients other than seasonings need to be added. I pour a tablespoon of olive oil, respecting the advice of nutritionists, who insist that some trace elements and vitamins contained in tomatoes are better absorbed by the body in combination with vegetable fats.
- Cooking time: 1 hour
- Quantity: 3-4 cans of 350 ml
Ingredients for making peppers and tomato tomatoes:
- 1, 5 kg of tomatoes;
- 800 g Bulgarian green pepper;
- 10 g sweet ground paprika;
- 35 g of sugar;
- 15 g of table salt;
- 15 g of olive oil.
Method of cooking lecho from peppers and tomatoes.
We start with tomatoes: wash, make a cross-shaped incision on the reverse side, place in a deep bowl. Next, pour boiling water, leave for a couple of minutes. Putting tomatoes in a container with ice water. This contrasting dipping makes it easy to get rid of tomato skin.
Remove the skin, cut the tomatoes in half, cut the stem and seal near it.
We cut tomatoes into small cubes: the smaller the size, the faster they will turn into mashed potatoes when stewing.
Cut the green pepper in half, remove the seeds and the membrane. The flesh of the pepper is cut into small cubes. You can chop the peppers into slices, but I use these blanks as a sauce for pasta, so I cut it finely.
Now we take a deep pan, a thick-walled pan or a roaster. Pour olive or vegetable oil on the bottom. We throw vegetables, we pour large table salt, sugar and ground sweet paprika.
Stew vegetables first 25 minutes under the lid, then remove the lid and cook another 10-15 minutes on low heat to allow the moisture to evaporate.
We taste the finished dish, add sugar or salt if necessary.
Purely washed jars and blanks covers are dried in the oven at a temperature of about 120 degrees for 10 minutes.
We pack up peppers and tomatoes in warm jars. Screw tightly. We cover the hot banks with a blanket, leave to cool in the room.
Finished lecho from peppers and tomatoes, clean in a dry and cold place for storage. Storage temperature from +1 to + 9 degrees Celsius.
If for some reason you doubt the safety of the lecho, then we sterilize the canned food. Put the cotton cloth on the bottom of the sterilization tank, put the tightly closed jar, pour hot water (about 50 degrees), bring to a boil. Sterilize jars with a capacity of up to 500 ml - 15 minutes, up to 1 l - 22 minutes. Twist tightly, cool and store in a cold cellar.