Pepper and tomato remedy - as in childhood
The recipe for lecho from peppers and tomatoes is like in childhood, because many still remember Hungarian cans with salads and vegetable caviar. So, among these, at that time overseas delicacies, lecho took first place. The smell that spread throughout the kitchen when my mother opened a jar of lecho was still remembered. I advise you to take the most ripe and red tomatoes that are on the market and green bell pepper for cooking. It is in such a combination that the desired result will be obtained - the pepper will remain intact, and the tomatoes will turn into a thick tomato puree. No other ingredients, except seasonings, need to be added. I pour a tablespoon of olive oil, respecting the advice of nutritionists who assure that some trace elements and vitamins contained in tomatoes are better absorbed by the body in combination with vegetable fats.
- Cooking time: 1 hour
- Quantity: 3-4 cans of 350 ml
Ingredients for cooking lecho from peppers and tomatoes:
- 1.5 kg of tomatoes;
- 800 g of green bell pepper;
- 10 g of sweet ground paprika;
- 35 g of sugar;
- 15 g of salt;
- 15 g of olive oil.
The method of cooking lecho from peppers and tomatoes.
We start with tomatoes: wash, make a cross-shaped incision on the back, place in a deep bowl. Then pour boiling water, leave for a couple of minutes. We spread the tomatoes in a container with ice water. This contrast dipping makes it easy to get rid of tomato peels.
Remove the skin, cut the tomatoes in half, cut the stem and seal near it.
We cut tomatoes into small cubes: the smaller the size, the faster they turn into mashed potatoes when stewed.
Cut green pepper in half, remove the seeds and membrane. Cut the pulp of pepper into small cubes. You can cut the peppers into slices, but I use these blanks as a sauce for pasta, so I cut finely.
Now take a deep pan, thick-walled pan or roasting pan. Pour olive or vegetable oil to the bottom. Throw vegetables, pour large table salt, sugar and ground sweet paprika.
First, we extinguish the vegetables for 25 minutes under the lid, then remove the lid and cook for another 10-15 minutes on low heat so that the moisture evaporates.
We taste the finished dish, add sugar or salt if necessary.
Dry cleaned cans and lids for the workpieces, dry in the oven at a temperature of about 120 degrees 10 minutes.
We pack lecho from peppers and tomatoes in warm jars. Screw tight. We cover the hot jars with a blanket, leave to cool in the room.
We remove the finished lecho from peppers and tomatoes in a dry and cold place for storage. Storage temperature from +1 to + 9 degrees Celsius.
If for some reason you doubt the safety of the bed, then we sterilize canned food. We put the cotton cloth on the bottom of the container for sterilization, put a tightly closed jar, pour hot water (about 50 degrees), bring to a boil. We sterilize jars with a capacity of up to 500 ml - 15 minutes, up to 1 l - 22 minutes. Tightly twist, cool and store in a cold cellar.