Lecho for Winter
A wonderfully tasty pepper-and-tomato relish to enjoy all winter long—and beyond!
Alexey
Recipe author
Lecho for Winter
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 10 %
1 g
Fats 20 %
2 g
Carbohydrates 70 %
7 g
54 kcal
GI:
57
/
0
/
43
- For tips on figuring out how many jars you'll need, why jars sometimes burst and how to prevent it, plus other secrets and tricks, see the article on winter preserves.
- Pour boiling water over juicy, ripe tomatoes and slip off the skins. Cut them into quarters, then purée them in a blender until smooth. Pour the tomato purée into a large pot, add the chopped garlic, sugar, salt, vegetable oil, and vinegar, and cook for about 20 minutes.
- Core and seed the bell peppers and run them through a meat grinder (use the vegetable-cutting attachment), or simply cut them into quarters. Add the peppers to the tomatoes and cook for half an hour. Then pack the peppers into your prepared jars and pour the tomato marinade over them. Seal the jars, set the lecho in a dark spot, cover it with a blanket, and let it stand like that for a couple of days.
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
- 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
- Salt - 0 kcal/100g
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