Preparation lecho pepper and carrot
Use ripe tomatoes, juicy varieties, as you will need to cook the tomato juice. If caught fleshy tomatoes, you can use tomato paste diluted with water.
Tomatoes are well my, peeled and cook the juice. Use a meat grinder, blender or juicer.
Sweet pepper, you can use any variety -yellow, white, red. The main thing - to pepper was juicy and flavorful. Pepper mine, cleaned from tail with seeds and cut into small cubes - about 1-2 centimeters.
Carrots are sweet varieties mine, clean and rub on a coarse grater. You can use a special grater for carrots in Korean - thin strips.
To Lecho with carrots pepper happened delicious, add salt, sugar and spices to your liking.
Tomato juice with spices, sugar and saltcook for about 10-15 minutes, until juice stops foaming. When the foam disappears, it will be possible to add the prepared vegetables. Boiled carrots and pepper, cook for another 20 minutes - to peppers become soft.
After that, add the vegetable oil, and at the very end of cooking - the vinegar. After adding vinegar simmer for another 3-5 minutes and immediately unpack along the banks lecho.
Important: Ready lecho should be expanded in sterile banks!
Tightly close the screw cap or roll up, turn over the banks and wrapped in a warm blanket or towel. Leaves until cool, then transfer to the storage space.
Snack pepper and carrots will be ready as soon as cooled down, but it will be much tastier if will stand at least 2 weeks.
This preform can be used not only inas a snack or sauce for garnish. It can be used as a template for the preparation of hot soups, stews or vegetable saute. View recipe sauteed eggplant, at this link.
If the entire mass of crushed blender, you get a wonderful tasty caviar sandwich.