Sweet pepper lecho
8 servings
60 minutes
Lecho made from sweet peppers is a bright and aromatic dish of European cuisine that comes from Hungarian traditions. It combines the sweetness of peppers, the acidity of tomatoes, and the spicy notes of garlic and onion to create a rich, balanced flavor. The recipe involves slow stewing of vegetables, allowing them to release their juices and merge into a harmonious mass. The addition of vegetable oil gives it a tender texture, while vinegar completes the composition with a light tanginess. Lecho pairs wonderfully with meat dishes or side dishes or can be enjoyed as a standalone snack. It is perfect for preserving summer flavors year-round. Its simplicity in preparation makes it accessible to everyone, and its rich aroma can enhance any table setting.
1
Wash the tomatoes, dry them, chop in a food processor or pass through a meat grinder (can also be cut into 4 pieces).
- Tomatoes: 1 kg
2
Peel, wash, and dry the onion and garlic. Cut the onion into half rings.
- Onion: 300 g
- Garlic: 2 cloves
3
Remove the stem and seeds from the pepper, wash it, dry it, and cut it into small strips.
- Bell pepper: 2 kg
4
Mix tomatoes, onion, and sweet pepper, place everything in a pot, add salt and sugar, stir, and bring to a boil.
- Tomatoes: 1 kg
- Onion: 300 g
- Bell pepper: 2 kg
- Salt: 2 tablespoons
- Sugar: 4 tablespoons
5
Boil over medium heat for 20 minutes, stirring occasionally. Then add vegetable oil, minced garlic, and vinegar, mix the mass, bring to a boil again and cook for 5-7 minutes.
- Vegetable oil: 5 tablespoon
- Garlic: 2 cloves
- 9% table vinegar: 2 tablespoons
6
Wash the jars with a soda or soap solution, rinse well with running cold water. Then place them upside down over a pot of boiling water. Sterilize for 10-15 minutes. Remove the jars from the pot and let them cool completely.
7
Place the salad in sterilized jars, seal with prepared metal lids, and turn upside down.
