I love lecho in all possible variations. I have a whole selection of recipes for this delicious preparation. Today I will share with you my favorite, proven over the years, recipe - this is how my grandmother cooked lecho. In winter, I use lecho as an appetizer, side dish or sauce.
Ingredients
- Bell pepper - 2 kg
- Tomatoes - 2,5 kg
- Hot red pepper - 1 pcs.
- Garlic - 1 head
- Vegetable oil - 0,5 glasses
- Vinegar (9%) – 3 tbsp.l.
- Sugar - 0,5 glasses
- Salt - 1 art.l.
Step-by-step cooking recipe
Wash the tomatoes, make a cross-shaped incision on each one, put it in a bowl, pour boiling water and leave for 5-10 minutes.
Peel the tomatoes and use a blender to blend them into a homogeneous mass.
Place the tomato mass in a cooking pot and cook over medium heat for 15 minutes after boiling. Then rub the tomato through a sieve to get rid of the seeds. Depending on the variety of tomatoes, tomato juice can be obtained of different consistency. If the juice turned out to be too liquid, boil it over low heat until more or less thick.
Peel the bell pepper from the seeds and cut into medium slices.
Place the pieces of bell pepper in a saucepan with tomato. Add salt, sugar and vegetable oil. Stir and bring to a boil over medium heat.
Peel garlic and hot pepper, chop and add to the pan with the workpiece. Boil the lecho over low heat for 30 minutes. Make sure that the pepper is not overcooked!
At the end of cooking, add vinegar, mix and remove the workpiece from the heat.
Pour hot bell pepper lecho into sterile jars, roll up and cool. Store the cooled workpiece in a cool, dark place.
