Snack lecho
8 servings
60 minutes
Yield - 7-8 jars of 500 ml.
Calories433.6kcal
Proteins7.1grams
Fats23.7grams
Carbohydrates48.2grams
Tomatoes
3
kg
Bell pepper
3
kg
Chili pepper
to taste
Sugar
0.5
glass
Salt
1
tbsp
Vegetable oil
1
glass
Vinegar
1
tbsp
1
Grind the tomatoes using a meat grinder or put them in a blender and puree. First, blanch the tomatoes and remove the skin.
- Tomatoes: 3 kg
2
Boil for 30 minutes.
3
Add the pepper (in strips or cubes) to the tomatoes and cook for another 30-40 minutes, then add salt (1-2 tablespoons), sugar, and crushed hot pepper.
- Bell pepper: 3 kg
- Salt: 1 tablespoon
- Sugar: 0.5 glass
- Chili pepper: to taste
4
Heat sunflower oil in a frying pan and slowly pour it into the lecho, covering with a lid to avoid splashes. Finally, add 1 teaspoon of 70% vinegar.
- Vegetable oil: 1 glass
- Vinegar: 1 tablespoon
5
Seal in jars, store in a warm place.
