Autumn is a great time of the year to pamper yourself and loved ones with a variety of vegetable delicacies. If you like to make homemade preparations, then lecho is just such an appetizer that suits many dishes and will delight you on winter evenings. Plus, it's very easy to prepare. Thanks to simmering at low temperatures, lecho in a multicooker turns out to be especially tasty.
It is necessary
- - tomatoes - 4 kg;
- - red bell pepper - 3 kg;
- - dill - 1 bunch;
- - cilantro - 1 bunch;
- - garlic - 1 head;
- - vinegar essence 40% - 3 tbsp. l.;
- - sugar - 5 tbsp. l.;
- - vegetable oil - 100 ml;
- - salt.
Instructions
Step 1
Pass the tomatoes through a meat grinder or grind with a blender until puree.
Step 2
Pour the tomatoes into a multicooker bowl. Bring to a boil in the "Steam cooking" mode with the lid closed, and then set the "Stew" mode for 2 hours. Simmer for 30 minutes.
Step 3
In the meantime, peel the bell pepper from the seeds and cut it into small pieces. Peel the garlic, chop finely or crush through a press. Chop the dill and cilantro.
Step 4
Once 30 minutes have passed, add vinegar essence, sugar and salt to taste to the tomatoes. Stir well and simmer for another 5 minutes.
Step 5
Throw in the bell pepper, pour in the vegetable oil. Simmer for about 20 minutes, until pepper is tender.
Step 6
Add chopped garlic and chopped herbs. Mix everything and simmer for 15 minutes.
Step 7
Pour the finished hot lecho into sterilized liter jars and twist. Hold the jars with the lids down for a couple of days. Store the lecho in a cool place until winter.
