Pepper, tomato, carrot and onion lecho for winter
Do you want to cook lecho for the winter, but don't know where to start? I will share with you a proven step-by-step recipe for a delicious and healthy homemade preparation of tomatoes, carrots and bell peppers. Homemade lecho is much tastier than store-bought, it's worth a try!
Ingredients
- Tomatoes - 1,5 kg
- Bell pepper - 1 kg
- Carrots - 500 g
- Onion - 500 g
- Vinegar (6%) – 60 ml
- Vegetable oil - 60 ml
- Sugar - 60 g
- Salt - 40 g
Step-by-step cooking recipe
Wash the tomatoes, cut them arbitrarily and pass them through a meat grinder. Put the mass on the fire, bring to a boil and simmer for 1 hour over low heat, stirring occasionally.
Peel the bell pepper from the seeds and cut into slices. Put the pepper slices in boiling water for 2-3 minutes, then flip them into a colander.
Peel onions and carrots, cut onions into half rings, carrots into strips. Fry the vegetables on high heat for 1 minute in preheated vegetable oil, then reduce the heat and fry for another 10 minutes, not forgetting to stir.
Add salt to the boiling tomato mass, add sugar, vinegar and vegetable oil. Add the onion, carrot and pepper, stir and simmer over medium heat for 15 minutes.
Remove the lecho from the heat and pack it hot in sterile jars, roll it up, turn it upside down, wrap it up and leave it to cool completely. Transfer the cooled lecho to storage in the pantry.
