Lecho of pepper

1. Prepare tomato mass or tomato juice. To do this, cleanse the peel and stems n Ingredients:

• Bulgarian pepper - 3,5 Kilogram
• Tomato juice - 3 liters
• Sugar - 1,5 cups
• Salt - 3 items. spoons
• Sunflower oil - 100 milliliters
• Vinegar 9 percent - 100 Milliliters
• Black peppercorns - 4 Teaspoons
• Bay leaf - 4 pieces

Instructions

1. Prepare tomato mass or tomato juice. To do this, we peel the tomatoes from the peel and the stem (after having soaked them with boiling water), let it through a meat grinder or cut with a blender. We put on an average fire, add seasonings and bring to a boil. 2. Rinse and peel the Bulgarian pepper, cut into medium strips. 3. Add the Bulgarian pepper to the tomato mass with spices and cook for 35-40 minutes. 4. Lecho spread over pre-sterilized jars, roll and wrap them in a blanket. Cooled cans with lecho from pepper store in a dark, cool place.

Servings: 16-20