Pepper and Tomato Lecho

1. 1 Bell peppers≈ $6.00 per kg 250 g
2. 2 Tomatoes≈ $4.67 per kg 280 g
3. 3 Sunflower oil 25 ml
4. 4 Sugar 20 g
5. 5 Salt 7 g
6. 6 Vinegar 9% 15 ml

Gli elementi in grigio sono sale, spezie e tutto ciò che pesa meno di 30 g per barattolo: solitamente li hai già a casa, quindi non sono inclusi nel prezzo del barattolo. Zucchero, aceto e olio da 30 g in su sono conteggiati nel prezzo.

Procedura

1. Seed the peppers and cut them into 1 cm wide strips. Chop the tomatoes² and puree them with a blender or meat grinder.

2. Bring the tomato² puree to a boil with the oil, sugar, and salt, then cook over medium heat for 15 minutes.

3. Add the pepper strips and simmer for 15 minutes, stirring occasionally. Pour in the vinegar 2 minutes before the end.

4. Sterilize a 0.5 l jar over steam for 10 minutes, and boil the lid for 5 minutes.

5. Spoon the hot lecho into the jar up to the rim and cover with the lid.

6. Sterilize the jar in a pot of hot water for 10 minutes from the moment it comes to a boil, then seal it.

7. Turn the jar upside down and wrap it until cool. Store in a dark, cool place for up to 12 months, and keep an opened jar in the refrigerator for up to 7 days.