Not everyone knows that the second name of pepper in tomato sauce is lecho. It fell in love with many both as an independent dish and as an additive during the preparation of meat and poultry. Not everyone harvests pepper in tomato sauce for the winter, fearing the length of the process. But there are recipes by which you can make an amazing lecho in a fairly short time.
Basic rules for cooking pepper in tomato sauce for the winter
There are some rules that must be followed. Otherwise, time and food will be wasted.
- It is advisable to sterilize the rolling jars. But you can do without this process. Then it is necessary to thoroughly wash the container for the blanks in a soda solution.
- Containers for preparing lecho before distribution in cans are enameled, copper or aluminum pans with lids.
- Peppers must be thoroughly peeled before cooking. It is not enough to simply remove the core, seeds and stalk. It is also necessary to wash the pepper itself well with a sponge.
- Many pepper recipes use vinegar in tomato sauce. It is essential as a natural preservative that can preserve the quality of the product for a long time.
The classic recipe for pepper in tomato sauce
To prepare lecho for the winter, you will need the following products:
- Bulgarian pepper - 3 kg;
- Half a glass of 9% vinegar;
- Half a glass of sugar;
- Tomato paste - 500 ml;
- Salt 1 tablespoon
When choosing ingredients, opt for different colored vegetables. This will make the serving of the dish a little more spectacular. In addition, the fruits of the pepper should be fragrant, ripe and look fresh. Alternatively, you can use tomato sauce instead of tomato paste.
Pepper must be peeled, washed well and cut into 4 pieces lengthwise. Place the peppers in a large saucepan, cover with tomato paste, vinegar, sugar, salt and 1 glass of water.
Bring the future lecho to a boil and cook over medium heat for another 20 minutes, stirring occasionally.
Now all that remains is to arrange the pepper in pre-peeled jars, evenly add the sauce and roll up. After cooling, the jars should be stored in a dark, cool room. And in winter, enjoy delicious peppers in tomato sauce.
Pepper in tomato sauce. Oil recipe
For cooking you will need:
- Pepper - 3 kg;
- Sunflower oil - 120 ml;
- Vinegar - 120 ml;
- Sugar - 120 g;
- Water - 0.5 l;
- Tomato sauce or tomato paste - 0.5 l;
- Salt - 1 tablespoon
In order for the lecho's taste to be excellent, it is necessary to use only refined oil. For cooking, you need to take only sweet varieties. Initially, it is necessary to peel the fruits, wash them from dust and dirt and cut them lengthwise into 4 or 8 pieces.
Now comes the time to prepare the marinade for lecho. Combine all ingredients except the pepper in one saucepan and place on the stove. The sauce must be brought to a boil, stirring occasionally. After the mixture boils, you need to add the prepared pepper. The contents should be cooked for 30 minutes, stirring without fail.
Hot peppers in tomato sauce can only be poured into jars and rolled up with lids.
