Sweet Pepper Lecho with Tomatoes

Compound:

• 2.5 kg tomato
• 2.5 kg of pepper
• 6 tablespoons of vinegar 9%
• 1 cup granulated sugar
• 2 tablespoons salt
• 3 tablespoons vegetable oil

Cooking:

1. Wash the pepper, remove the seeds and remove all veins. Cut into small cubes or strips.
2. Scald the tomatoes with boiling water, remove the peel and remove the stem. Cut into medium pieces.
3. Put the tomatoes in a saucepan, simmer for about 20 minutes.
4. Put pepper in a saucepan with tomatoes, add sugar and salt.
5. Simmer for 50 minutes. If it turns out watery, leave to simmer without a lid so that the lecho becomes thicker.
6. 10 minutes before the readiness to add vegetable oil.
7. After turning off, add vinegar.
8. Sterilize jars and lids, pour the finished lecho into jars and roll up.
9. Turn the jars upside down and cover with a blanket for a day.
10. You can store at room temperature, or you can put it in a pit.