Good afternoon, my reader. Fans of spicy snacks can hardly imagine their own menu without lecho. For example, I know several recipes for such a delicious dish at once. And today I am happy to share with you one of them. In this version, I am very impressed with the fact that with a minimum amount of ingredients, the lecho turns out to be simply magnificent.
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This is due to the fact that the salad pepper included in the recipe is very spicy and pleasant in itself, and all its best qualities are perfectly preserved with this method of processing. If you wish, you can also make the marinade of this blank by adding pepper even more spicy. And here you can take almost any variety of salad peppers. For example, I usually use fruits of different colors, which makes the dish very colorful and extravagant. You can also choose tomato paste or ketchup in the store to your liking.
Such an appetizer is served with very many dishes: fish, meat, chicken. I often use it as an addition to various sauces.
Pepper and tomato paste lecho
Required products (for 7 or 8 cans, 0.5 l each): - salad pepper - 4 kg, - water - 0.5 l, - tomato paste - 0.5 ml, - sugar - 125 g, - salt - 1 table. spoon, - sunflower oil (odorless) - 125 ml, - vinegar (6%) - 125 ml, table or fruit.
Cooking method
- First, prepare the salad peppers. We wash it in cold water, then cut the fruits in half, cut off the unnecessary stalk from them and carefully clean all the seeds. Then we cut the pepper into beautiful strips (you can also slices, here it is not important).
- Then we take out a large saucepan and pour some water into it. Next, put tomato paste (ketchup, sauce) in a saucepan, pour coarse salt there, then sugar and pour in refined butter. Mix the whole mixture thoroughly.
- Then put pepper strips into the resulting marinade, mix them too and close the saucepan with a lid. Turn on low heat and cook the lecho blank for 50 minutes.
- While the cooking process is in progress, we prepare the glass containers. We wash and sterilize the jars and boil the lids for them.
- About five minutes before the end of cooking, pour table vinegar (fruit vinegar is also possible) into a saucepan.
- Next, turn off the tile and put all the lecho into prepared jars. Then we immediately finally roll them up with clean caps.
- We now let the workpiece cool completely at home temperature and take it to the place of permanent storage (to the basement, to the cellar, to the pantry). Done!
In conclusion, I will add that only one portion of preservation is usually not enough here. The recipe for this recipe is simply excellent and ends very quickly. At least I judge by my family.
Enjoy your meal too!
Do you make lecho from lettuce and tomato paste?
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