Green tomatoes for the winter can be prepared in many different ways. In particular, they make a very tasty and spicy lecho, which will be an excellent appetizer or sauce for various dishes.
Ingredients for making green tomato lecho:
- 700-800 gr of medium-sized green tomatoes;
- 350-400 grams of carrots;
- 300 grams of onions;
- 300 grams of bell peppers;
- 120-130 ml of sunflower oil;
- 1/2 small spoonful of sugar;
- 1/2 large spoonful of salt;
- 1/2 small spoonful of black pepper;
- 200-250 ml hot tomato sauce / ketchup;
- 30-35 ml vinegar 9%.
Cooking lecho with green tomatoes for the winter:
1. Wash the tomatoes and cut into 4-6 pieces.
2. Cut the peeled onion into half rings. Rinse the pepper, remove the insides and cut each pod into 6-8 pieces.
3. Grate the carrots on a coarse grater.
4. Take a saucepan with a thick bottom and pour the sunflower oil into it. Put slices of tomato, carrot and pepper there. Then put the hot tomato sauce and cook, covered for about 1, 5 hours. Stir the lecho well 2-3 times during cooking.
5. After an hour and a half, taste the lecho and add pepper, salt and sugar as needed. Cook for another 10 minutes.
6. Before the end of cooking, add vinegar to the lecho and mix. Then remove the pot from the stove.
7. Arrange the letcho with green tomatoes while still hot. The jars must be dry and sterile, like the lids.
8. Cool the jars with lecho under the covers, placing them upside down.
9. You can store lecho at temperatures up to 20 degrees in a dark place.
