Pepper and Tomato Lecho

1. 1 Bell peppers≈ $6.00 por kg 250 g
2. 2 Tomatoes≈ $4.67 por 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

Itens em cinza são sal, temperos e tudo o que for menos de 30 g por pote: geralmente você já tem isso em casa, então não está incluso no preço do pote. Açúcar, vinagre e óleo a partir de 30 g estão incluídos no cálculo.

Método

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.