The combination of bell pepper with tomatoes is very successful. It's delicious and healthy.
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There are many interesting recipes where pepper and tomato juice are present.
We offer you three recipes for preparing a delicious winter dish.
It is due to the fact that the pepper is poured with natural tomato juice, it acquires a bright color with many bright shades and taste.
These vegetables work together flawlessly. There is nothing complicated in the preparation of lecho, the main thing is to observe all the subtleties of the recipe. Any housewife can learn how to cook lecho!
Recipe number 1
Ingredients:
- tomatoes - 4 kg;
- pepper - 5 kg;
- sugar - 250 g;
- salt - 50 g;
- vegetable oil - 250 ml;
- table vinegar (9%) - 2.5 tbsp. l.
Preparation
Tomatoes must be peeled and chopped. Try to grind to the maximum degree of homogeneity. Cut large bell peppers into thin long strips. At this stage, you need to add granulated sugar there, salt to taste, you can put seasoning, but this is at your discretion. Bring to a boil, stirring constantly, so as not to burn. Put on fire, stirring constantly. It is better to use a saucepan with a thick bottom to prevent the vegetable mass from burning.
As soon as the contents of the pot boil, add the pepper and oil to it. Wait for everything to boil, reduce heat and simmer for 30 minutes. Then add vinegar to the mixture and mix.
As a chopper for tomatoes, you can use a blender, meat grinder or mixer. With this method of processing, lecho does not need additional sterilization.
We immediately roll up the jars with lecho, turn it upside down, wrap it up and leave it until it cools completely.
Recipe number 2
Ingredients:
- fresh bell pepper - 3 kg;
- carrots - 3 pcs.;
- eggplant - 4 pcs.;
- tomatoes - 3 kg;
- garlic - 2 heads;
- fresh parsley - 150-200 g.
Preparation
Prepare vegetables. Remove the middle from the pepper, place in boiling water for 3 minutes, then remove and cool. Cut the eggplants into slices, place in salt water for half an hour, then fry until soft. Thanks to this, all the bitterness leaves them.
Fry the carrots and onions, add chopped garlic and parsley to them, season with salt, simmer for another 5 minutes. Mix the peppers with eggplant and carrots and roll them up.
Fill the prepared jar with the peppers by arranging the vegetables vertically so that there is no empty space in the jar.
Tomatoes must be chopped to a liquid state, adding salt, sugar and citric acid to them. Add hot tomato juice to vegetables.
The fill should be at the maximum temperature. The cans are sterilized for 10 minutes, after which they are closed. Lecho turns out to be very tasty, appetizing - so that you lick your fingers.
Recipe number 3
Ingredients:
- bell pepper (any colors) - 1 kg;
- tomatoes - 4 kg;
- sugar - 2 tbsp. l .;
- salt - 1 tbsp.
Preparation
Remove the skin from the tomatoes, cut into pieces, core and pour into a saucepan.
For cooking, it is better to take fleshy ripe tomatoes and thick-walled peppers. If this is not the case, you can use any, and in different colors. So the appetizer will be even more interesting and beautiful.
Simmer over low heat until cooked.
Peeled tomatoes should be rubbed through a colander, removing all seeds from them. You will get tomato puree.
Then pour it into a saucepan and cook for another 2.5 hours over low heat until a liter of ketchup remains.
Put pepper in boiling juice, salt and pepper. To make the pepper soft, it must be cooked for about half an hour. Put lecho in prepared dry jars, roll up. Put the jars in a warm place and be sure to wrap them in a warm blanket or something similar.
For this dish, the tomatoes must be overripe without rotting. Peppers of different colors look beautiful.
Cooled jars should be stored in the refrigerator or in the pantry.
Try these recipes. Share your secrets of cooking peppers and tomatoes for the winter.
Do you cook lecho for the winter?
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