Composition / ingredients
Cooking method
1. Wash the tomatoes, cut into 2-3 pieces. Rinse the basil.
2. Using a blender, chop tomatoes with basil to a mushy consistency.
3. Rub the resulting sauce through a sieve to achieve perfect uniformity.
4. Wash the bell pepper, remove the seeds and stalk, cut into 4 parts.
5. Put the prepared pepper in a saucepan, pour the resulting tomato sauce and send it to the fire.
6. After 10 minutes, add the pieces of hot pepper to the pan and, after peeling the garlic, pass it through the press.
7. Add sugar and salt, pour in vegetable oil and vinegar, mix. When stirring, proceed very carefully so as not to break the pieces of pepper.
8. Cook for 5 minutes, then spread the lecho into sterile jars, pour the juice that has been released and roll up the lids.
9. And now turn the jars upside down and wrap them with a terry towel (or use any other warm blanket), leave for a day. Completely cooled billets can be transferred to a permanent storage location.
Have a cozy winter to you and your loved ones! And, of course, delicious preparations!
Caloric content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Sweet pepper - 27 kcal/100g
- Garlic - 143 kcal/100g
- Fresh basil - 27 kcal/100g
- Dried basil - 251 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Wine vinegar (3%) - 9 kcal/100g
- Vinegar 9% - 11 kcal/100g
- Balsamic vinegar - 88 kcal/100g
- Apple vinegar - 14 kcal/100g
- Vinegar - 11 kcal/100g
- Vegetable oil - 873 kcal/100g
- Hot capsicum - 40 kcal/100g
- Salt - 0 kcal/100g
