Lecho from bell peppers and tomatoes

6 servings

60 minutes

Lecho made from bell peppers and tomatoes is a bright, aromatic dish of European cuisine that originated in Hungary but has become a favorite in many countries. Its rich flavor combines the slight acidity of tomatoes, the sweetness of peppers, and delicate spicy notes. This versatile dish can be served as a standalone appetizer, a side dish, or a sauce for meat and fish. Prepared using this recipe, lecho stands out for its soft texture due to the pre-evaporation of tomatoes and quick thermal processing of peppers, which preserves their juiciness. Canning lecho allows you to enjoy its taste even in winter, adding a touch of summer freshness to your home menu. This recipe is a true find for lovers of natural and rich flavors.

Energy value per serving

• Calories: 669.7
• Proteins: 9.5g
• Fats: 34.3g
• Carbohydrates: 81g

Ingredients

• Sweet pepper: 3 kg
• Tomatoes: 3 kg
• Sugar: 1 glass
• Olive oil: 1 glass
• Vinegar: 50 ml
• Salt: 2 tbsp

Cooking steps

1. Wash the tomatoes and grind them with the skin in a meat grinder.

   Required ingredients:

   • Tomatoes: 3 kg

2. Wash the bell pepper and cut it into strips.

   Required ingredients:

   • Sweet pepper: 3 kg

3. Put the blended tomatoes in a pot and simmer for 15 minutes on high heat. Add salt, sugar, and olive oil. Bring to a boil.

   Required ingredients:

   • Tomatoes: 3 kg
   • Salt: 2 tablespoons
   • Sugar: 1 glass
   • Olive oil: 1 glass

4. Add chopped bell pepper to the tomatoes and let it simmer for 7 minutes.

   Required ingredients:

   • Sweet pepper: 3 kg

5. Add vinegar and let it boil for another 2 minutes.

   Required ingredients:

   • Vinegar: 50 ml

6. Distribute the hot lecho into sterilized jars, place the jars upside down, and leave them in a warm place.