Lecho from bell pepper and tomatoes - Lifehacker

Garlic, parsley and dill give this preparation a bright taste and aroma. Be sure to make the pepper and tomato lecho in the fresh season.

• Recipe author: Daria Rodionova
• After preparation, you will receive 15 servings
• Total recipe preparation time: 600 minutes

Ingredients

• Tomatoes 3–3¹⁄₂ kg
• Bell peppers 3–3¹⁄₂ kg (peeled weight)
• Hot peppers 2-3 pieces
• Garlic 1 head
• Sugar 200-300 g
• Salt 3 tbsp. spoons
• Vegetable oil 3 tbsp. spoons
• Dill 1 bunch
• Parsley 1 bunch
• Vinegar essence 70% 1-1¹⁄₂ tbsp. spoons

Cooking method

• Grind the tomatoes with a meat grinder or blender along with the skins.

  For the recipe, you need 3 liters of tomato mass - for convenience, you can measure it in a three-liter jar.

• Pour the tomato paste into a large saucepan. Put on low heat, bring to a boil and cook for 30 minutes.

• Meanwhile, remove the seeds from the bell peppers. Cut into small pieces.

• Chop hot peppers into thin slices and chop the garlic into small pieces.

• Add sugar, salt, oil and both types of pepper to a saucepan with tomatoes.

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  The amount of sugar can be adjusted to your liking. If your vegetables are unsweetened, add 300 g, and if sweet, then take less sand.

• Stir, bring to a boil and cook for 10 minutes. Stir occasionally.

• Chop the herbs finely, add them to the vegetables and boil for another 10 minutes.

• Then add garlic and vinegar and stir. Arrange the lecho in sterilized jars without removing the pan from the stove.

  How to sterilize jars: 6 simple and proven ways

• Roll up the cans, turn over, and wrap something warm.

• After complete cooling, store the workpieces in a cool dark place.

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