Bell pepper lecho with tomatoes and onions for winter
There is no single recipe for lecho. Even Hungarian housewives prepare it, focusing on the taste preferences of their family. I also tried different options and found the perfect one for myself — bell pepper lecho with tomatoes and onions. I am sharing my discovery with you.
Ingredients
- Bell pepper - 2 kg
- Tomatoes - 2 kg
- Onion - 1 kg
- Garlic - 1 head
- Vinegar - 120 ml
- Vegetable oil - 100 ml
- Ground black pepper - 1 tsp.
- Paprika - 1 tsp.
- Sugar - 200 g
- Salt - 90 g
Step-by-step cooking recipe
Cut the bell pepper in half, peel off the stalks, seeds and slice.
Peel the onion from the husk and cut into large pieces.
Pass tomatoes through a juicer.
Mix tomato juice with spices, sugar and salt, boil for 10 minutes.
Fry the onion in oil until transparent.
Pour Bulgarian pepper, fried onion and garlic passed through a press into a saucepan with tomato mass.
Boil everything together for 20 minutes, stirring occasionally.
Pour in the vinegar and immediately remove from the heat.
Fill sterilized jars with hot lecho, roll them up and turn them upside down.
