Bell pepper lecho with tomato paste for winter

Step-by-step cooking

1. Step 1:

   

   Prepare all the necessary products for cooking bell pepper lecho with tomato paste. This will require pepper, tomato paste, water, garlic, salt, sugar and peppercorns.

2. Step 2:

   

   Wash the pepper, remove the stalk and seeds, cut each fruit in half. For the beauty of the finished dish, use pepper of different colors. Peel and wash the garlic.

3. Step 3:

   

   Add tomato paste and water to the pan, stir until smooth and put everything on high heat.

4. Step 4:

   

   Send salt, sugar, bay leaf, finely chopped garlic and peppercorns next.

5. Step 5:

   

   Cut the pepper into strips about one centimeter thick, you can slightly larger (so the pepper will retain its taste qualities as much as possible). If the pepper fruits are too long, then the straw can be cut in half.

7. Step 6:

   

   Add pepper to the pan to the tomato sauce, mix everything.

8. Step 7:

   

   Bring the contents of the pan to a boil, then reduce the heat to medium and cook under a half-closed lid for about 20 minutes (do not forget to stir occasionally).

9. Step 8:

   

   At this time, sterilize the jars in a way that is convenient for you. In this recipe, the jars were sterilized in the oven. To do this, put a clean container (together with the lids) on the grill in a cold oven, turn on the heating to 180-200 degrees and leave for thirty to forty minutes. If the jars are placed in a preheated oven, then there is a chance that the glass will crack from the high temperature.

10. Step 9:

    

    Spread the finished lecho hot (required!) banks and tightly tighten the lids.

11. Step 10:

    

    Wrap the jars in a warm cloth and leave to cool completely. Then put the finished products either in the refrigerator or in the cellar. Fragrant lecho with tomato paste is ready! From the specified amount of ingredients, approximately 2.3- 2.5 liters of lecho are obtained.