Kitchen appliances and utensils
- kitchen stove (hob);
- meat grinder;
- cutting board;
- knife;
- tablespoon;
- kitchen scales;
- a wide pan with a thick bottom with a capacity of 3 l;
- wooden spoon or spatula;
- mortar and pestle for spices;
- 3-4 0.5-liter cans with screw, hermetically sealed lids, or 3-4 tin lids and seaming machine;
- casting spoon.
Ingredients
- Bulgarian pepper - 1 kg
- Tomatoes - 1.5 kg
- Table vinegar 9% - 1 tbsp. l
- Salt - 1 tbsp. l
- Sugar - 2 tbsp. l
- Black peppercorns - 4 amount
- Allspice - 4 amount
- Carnation - 2 pcs.
Step cooking
- Prepare cans for preservation: Wash 4 0.5-liter cans thoroughly with baking soda or laundry soap, and sterilize. Simply do this by placing clean cans on a baking sheet in a cold oven. Then heat the oven to a temperature of 110 ° C and hold the cans for 10-15 minutes. Or you can use a sterilizer - a disk with a hole, which is placed on a pot of boiling water, and the neck of the can is inserted into the hole. 0.5 liter cans are steamed for 10 minutes. Rinse lids for preservation and soak in boiling water for 2-3 minutes.
- Wash all vegetables well, peppers to remove stalks and seeds. Pass through a meat grinder 1.5 kg of tomatoes.
- Cut into rings 1 kg of bell pepper.
- Put the tomato puree in a wide saucepan with a thick bottom on the stove. After boiling, leave over low heat for 15 minutes, stirring with a wooden spoon or spatula.
- Add chopped bell pepper and cook, stirring, 5 min.
- In a mortar, grind 2 cloves, 4 peas of black and allspice.
- To pepper and tomatoes add crushed spices, 1 tbsp. l with a slide of salt and 2 tbsp. l Sahara.
- Mix everything and cook for another 15 minutes.
- Add 1 tbsp. l table 9% vinegar, stir and cook for another 5-10 minutes.
- Arrange the banks on the banks, close with clean lids and tightly seal. Turn the closed jars upside down, wrap them in a blanket and leave to cool completely.
Useful Tips
- Banks can also be sterilized in a slow cooker or microwave.
- Instead of a meat grinder, you can use a blender (chopper) or a juicer.
- To make the workpiece look brighter and more beautiful, take peppers of different colors - yellow, green, red.
- For lecho, you need to select fleshy varieties of tomatoes and peppers.
- Before mashed tomatoes, it is better to peel the peel by immersing them first in boiling water, and then in cold water.
- Peppers can be cut lengthwise into 4-6 parts.
- For flavor, on the bottom of each jar, you can put a clove of garlic cut into plates and a small bay leaf.
- And if you like spicy dishes, put in each jar a piece of hot pepper.
Video recipe
A pepper and tomato lecho will teach you how to cook this video recipe. All operations are shown in detail - preparing tomato puree, slicing pepper, especially laying spices, packing the finished lecho.
Do you make preparations for the winter? Try to cook lecho with this recipe? Write in the comments.
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