Zucchini Lecho

1. 1 Zucchini≈ $3.00 每千克 200 克
2. 2 Tomatoes≈ $4.67 每千克 150 克
3. 3 Bell peppers≈ $6.00 每千克 80 克
4. 4 Garlic≈ $10.00 每千克 6 克
5. 5 Sunflower oil包装 900 毫升 约等于 $3.50 30 毫升
6. 6 Sugar 14 克
7. 7 Salt 7 克
8. 8 Vinegar 9% 15 毫升
9. 9 Ground black pepper 按口味

灰色的是盐、香料以及每罐用量不足30克的配料：这些家里通常都有，不计入罐子价格。用量30克及以上的糖、醋和油已计入价格。

做法

1. Peel and seed the zucchini¹, then cut it into 1.5 cm dice. Slice the pepper into strips, mince the garlic⁴, and puree the tomatoes² in a blender.

2. Sterilize the 0.5 l jar and lid: steam the jar or heat it in the oven at 120 °C for 15 minutes, and boil the lid for 5 minutes.

3. Bring the tomato² puree to a boil with the oil, sugar, salt, and pepper, then cook for 10 minutes.

4. Add the pepper and zucchini¹, then simmer over medium heat for 15 minutes, stirring, until the zucchini stays firm.

5. Add the garlic⁴ and vinegar, then heat through for 2 minutes.

6. Pack the hot lecho into the jar to the rim, cover with the lid, and sterilize in a pot of hot water for 15 minutes from the moment it comes to a boil.

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

简要说明

• 标记为健康：规划器在“减肥”和“吃得健康”的目标下更常选用它。