Good afternoon, my reader. Today I offer you a recipe for an excellent appetizer that you can enjoy with pleasure at any time of the year. And even more so in winter.
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We are talking about lecho made from peppers, tomatoes and garlic. The basis of such a dish is, of course, Bulgarian pepper, which in an amazing taste combination with juicy tomatoes creates a slightly sour preparation. The third ingredient, garlic, fills this culinary masterpiece with notes of magical pungency and piquancy. Preservatives in lecho are sunflower oil, granulated sugar, salt and vinegar.
Pepper and tomato lecho (with garlic)
Required products: - bell pepper (different colors) - 5 kg, - tomatoes - 4 kg, - head of garlic, - granulated sugar - 1 glass, - salt - 2 tbsp. l., - sunflower oil - a glass, - vinegar (9%) - 2 tbsp. l.
Cooking method
- Wash the peppers, trim the stalks around the edges, and peel the seed boxes. Halve the pods themselves, then chop each half across with beautiful straws.
- Wash the tomatoes selected for lecho, tear off all their tails and cut off the corneas of the peduncles.
- Peel the entire head of garlic and chop (or rub) into small pieces.
- Next, carefully fold all the tomatoes into a saucepan, pour all the granulated sugar and salt into it. Stir the mixture well.
- Set the saucepan over low heat, close the lid on top and, stirring constantly, bring to a boil. Then reduce the heat to low and cook the tomatoes for another 10 minutes, remembering, again, to stir them constantly.
- Toss in all the peppers and garlic chunks and add the oil immediately.
- Again, bring the mass in a saucepan to a boil and cook over low heat for another half hour. Then pour in the vinegar, cook for another minute and you can put the lecho in glass containers.
- At the end of the process, close the jars, turn them over and cover them with a blanket or blanket.
- This lecho will be a great addition to boiled potatoes, rice or mashed potatoes.
Recipe number two
You can cook this lecho in a slightly different way.
Rinse the tomatoes, peel them off and cut out the stalk corneas. Then cut them into pieces and toss them into a meat grinder. Then continue the process as in the first recipe.
Useful Tips
- Before harvesting, lecho cans must be rinsed with baking soda. Then they need to be sterilized in any way: in the microwave, over the kettle or in the oven. The lids also need to be boiled.
- It is better to cook lecho in an enamel or ceramic dish, at worst, in a stainless steel pan. In this case, aluminum dishes are categorically not suitable, because the lecho will get a very unpleasant (metallic) taste.
Good appetite!
Do you cook lecho from tomatoes and bell peppers?
Original articleand many other materials, you can find on ourwebsite.
You can also read about pickled eggplants in the following article:Pickled eggplant - lick your fingers