Lecho Sauce (fast chutney)
Ingredients
1 kg fleshy peppers
1 kg tomatoes
1 tbsp (10 g) red pepper
1 tsp (5 g) cayenne pepper
salt
sugar
citric acid
spices taste
vegetable masks
parsley
garlic
Method
Cleaned of seed pods are steamed in little water to soften. Add chopped tomatoes and in large pieces little salt and cook in their own juice about 15 minutes. Rub through a sieve. Puree is seasoned to taste with salt, sugar, red pepper, citric acid. Boil on low heat 15-20 minutes. Add selected spices and sauce is retired from the fire. Allow sandwiching with a lid to cools. Serve warm or cold. Can be mixed with finely chopped well drained pickle. In serving stir in the vegetable oil and sprinkle with chopped parsley. Taste can add crushed garlic.
Difficulty
Average
Tested
0users
Author
vg
Sunday, December 1, 2002 - 00:00