Do you like Bulgarian pepper, just like me: that at any time of year, but after washing, I grabbed him by the tail - and the crunch? With nothing, just enjoying the fresh and slightly pungent aroma of his, which fertilizes the kitchen, gives the mood. Then you should love lecho. Magic dish, prolonging your love affair with pepper.
This year's missed the list of harvest: markets are not up to it, not to fairs, and running. And almost resigned to the prospect of a winter with shops lecho-concentrate (although there are also sometimes delightful instances). But no such luck: the weekend literally fell on my peppers. Tiddly, neat, one to one. But how much fat and so tasty! And spinning belated tale home canning.
In this dish two major violin - tomatoes and peppers. Everything else may change, but these two components - never. Why do I mention this separately? One often feast homework "under lecho", based tomato paste or tomato juice the same, if not just ketchup. I can not say that taste good somehow too. It is simply anything but lecho.
Want to know how to cook lecho I? E-le-man-tar-but! Write down or remember, whatever you like.
- Tomato - 3 kg, for me - so better cream;
- Bulgarian pepper - 3 kg;
- Vegetable oil - 100 g;
- Salt - 3 tbsp. L.;
- Sugar - 5 tablespoons;
- Apple vinegar - 3 tbsp
I arrive with bags from the market, accurately post the vegetables in the sink and each individually, turning over in his hands ripe fragrant fruit, my hot water. And they smell from this simple procedure, starting even brighter, generously sharing small part of the summer. Tomatoes alone, pepper - separately.
While the husband is happy thunders banks, forcing them to also take a shower, I broad arm chopping knife and a ceramic plate. Since it is easier, it does not absorb as much juice as wood.
I start with tomatoes. Cut off their butts and sorted. Most ripe I cut in half and send in a separate pan. They should get a kilogram and a half. It is our basis, the future tomato paste.
Other, stronger, sugar on the fracture counterparts are neatly cut into thick slices and sent to the enamel bucket. Yes, the usual desyatilitrovoe, from childhood and adolescence. Well, do not fit this vkusnotischa fresh whole in any other dish in the house. Do not share the same two!
Male sharpened movements adjusts the angle grinder on the table and begins to grind. Absorbing tomato halves, it gives at the output juicy, thick tomato liquid, which until pasta is to boil down.
At the time I idle not miss. Whack - and dropped pepper ponytail with a circle-skirt. A pair of motions with his fingers - and peppercorn already without serdtsevinki, and most importantly - never cracked, intact.
If there is a mood, I cut the paprika neat strips. While it may be, and Dice, and the halves, and even whole pepper on lecho transfer. One bowl was filled, then another, and pepper does not end there ... The familiar story? I poured the chopped peppers in conventional bags with handles. For three pounds usually a lack of butt.
How to cope with the recent Spice - in a bucket of them to the tomatoes, sprinkle with salt and sugar, and the fire. After refilling vegetable oil, to cut down on light and medium ... forward. That's what I love to cook so lecho - does not stick to anything, try as he might. Only the top layer of pepper will need to drown in the tomato liquid, when she should rise. Finish lecho be after 25 minutes. Just before ready to be just pour the vinegar - and you can roll on the banks.
But it provided that you like sweet lecho. We have the same family of small ogneedov, so after the oil always goes head sliced garlic and hot pepper. Or even two pods depends on the mood.
How lecho get you, do not know. Actually, I can not guess the exact flavor and color. But say one thing for sure: it would be like a tasty, that Yum, because lecho from the discharge of those dishes that are almost impossible to spoil. One can only devise their variation. Dare!
In this dish two major violin - tomatoes and peppers. Everything else may change, but these two components - never. Why do I mention this separately? One often feast homework "under lecho", based tomato paste or tomato juice the same, if not just ketchup. I can not say that taste good somehow too. It is simply anything but lecho.
Want to know how to cook lecho I? E-le-man-tar-but! Write down or remember, whatever you like.
- Tomato - 3 kg, for me - so better cream;
- Bulgarian pepper - 3 kg;
- Vegetable oil - 100 g;
- Salt - 3 tbsp. L.;
- Sugar - 5 tablespoons;
- Apple vinegar - 3 tbsp
I arrive with bags from the market, accurately post the vegetables in the sink and each individually, turning over in his hands ripe fragrant fruit, my hot water. And they smell from this simple procedure, starting even brighter, generously sharing small part of the summer. Tomatoes alone, pepper - separately.
While the husband is happy thunders banks, forcing them to also take a shower, I broad arm chopping knife and a ceramic plate. Since it is easier, it does not absorb as much juice as wood.
I start with tomatoes. Cut off their butts and sorted. Most ripe I cut in half and send in a separate pan. They should get a kilogram and a half. It is our basis, the future tomato paste.
Other, stronger, sugar on the fracture counterparts are neatly cut into thick slices and sent to the enamel bucket. Yes, the usual desyatilitrovoe, from childhood and adolescence. Well, do not fit this vkusnotischa fresh whole in any other dish in the house. Do not share the same two!
Male sharpened movements adjusts the angle grinder on the table and begins to grind. Absorbing tomato halves, it gives at the output juicy, thick tomato liquid, which until pasta is to boil down.
At the time I idle not miss. Whack - and dropped pepper ponytail with a circle-skirt. A pair of motions with his fingers - and peppercorn already without serdtsevinki, and most importantly - never cracked, intact.
If there is a mood, I cut the paprika neat strips. While it may be, and Dice, and the halves, and even whole pepper on lecho transfer. One bowl was filled, then another, and pepper does not end there ... The familiar story? I poured the chopped peppers in conventional bags with handles. For three pounds usually a lack of butt.
How to cope with the recent Spice - in a bucket of them to the tomatoes, sprinkle with salt and sugar, and the fire. After refilling vegetable oil, to cut down on light and medium ... forward. That's what I love to cook so lecho - does not stick to anything, try as he might. Only the top layer of pepper will need to drown in the tomato liquid, when she should rise. Finish lecho be after 25 minutes. Just before ready to be just pour the vinegar - and you can roll on the banks.
But it provided that you like sweet lecho. We have the same family of small ogneedov, so after the oil always goes head sliced garlic and hot pepper. Or even two pods depends on the mood.
How lecho get you, do not know. Actually, I can not guess the exact flavor and color. But say one thing for sure: it would be like a tasty, that Yum, because lecho from the discharge of those dishes that are almost impossible to spoil. One can only devise their variation. Dare!
