John Myers
Zucchini Letscho
The perfect zucchini letscho recipe with a picture and simple step-by-step instructions.
- 4 medium-sized Zucchini
- 2 Red peppers
- 6 Beefsteak tomatoes fresh
- 1 medium-sized Onion
- 1 tsp Salt and pepper
- 2 tbsp Vegetable broth
- 2 Splash Cayenne pepper
- 2 tbsp Balsamic vinegar
- 1,5 tsp Sugar white
- 500 ml Sieved tomatos
- 200 g Tomato paste concentrated three times
- 425 ml Canned kidney beans
- The ingredients are for a 6 liter saucepan which can then be filled into screw-top jars.
- Dice the onions, cut the peppers into strips and the tomatoes into slices. Peel the zucchini and cut into cubes or strips.
- Fry the onions in oil until translucent, add the peppers and fry briefly. Then the tomatoes and zucchini are added.
- You can now heat about 1L of water in the kettle.
- Add the spices: salt, pepper, vegetable stock, cayenne pepper, balsamic vinegar and sugar. Fill up to just below the zucchini rim with hot water and stir.
- Now the whole thing can simmer on a low flame for 20 minutes.
- Finally add the tomatoes, the tomato paste and the kidney beans. Simmer again briefly and stir.
- Then fill into clean screw-top jars. Turn the glasses over briefly and let them cool down.
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