I like to harvest fresh vegetables and fruits for the winter so that I can have access to them at any time of the year. The recipe for spicy lecho from zucchini is one of my favorites. Almost classic, but with sharp notes. Lecho can be used as a side dish to meat or poultry, and as an independent dish with rice or bread.
Ingredients
- Zucchini - 1 kg
- Bell pepper - 1 kg
- Hot red pepper - 200 g
- Tomatoes - 1.5 kg
- Garlic - 1 head
- Vegetable oil - 100 ml
- Vinegar - 100 ml
- Sugar - 2 art.l.
- Salt - 1 tbsp.l.
- Spices and seasonings - 1 art.l.
Step-by-step cooking recipe
Put tomatoes through a meat grinder.
Add sugar, salt and butter. Bring to a boil and boil for 5-7 minutes.
Cut the zucchini and both types of pepper, and put in the tomato.
Simmer all together for another half hour.
Add garlic, spices and vinegar. Simmer for another 5-7 minutes.
Roll up the lecho in sterile jars.
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