Snack lecho
4 servings
30 minutes
Lecho is a fragrant dish of Hungarian cuisine that has gained love worldwide. Its bright color and rich flavor result from a harmonious combination of sweet peppers, tomatoes, garlic, and spices. Historically, lecho emerged as a simple peasant dish but quickly became a favorite addition to meat and vegetable dishes. Its sweet-sour taste with a hint of spiciness makes it versatile: it can be served as a side dish, spread on bread, or used as a sauce. Thanks to vinegar and thermal processing, lecho stores well, allowing enjoyment of summer aromas even in winter.
1
Wash the tomatoes, pour boiling water over them, and peel the skin. Cut them into strips along with the peeled pepper.
- Tomatoes: 1 kg
- Sweet pepper (capsicum): 1 kg
2
Chop the garlic. Add the other ingredients.
- Garlic: to taste
- Sugar: 0.5 glass
- Salt: 1 tablespoon
- Acetic acid (concentrated vinegar): 2 teaspoons
- Vegetable oil: 0.5 glass
3
Cook for 25–35 minutes until the vegetables are soft (check for doneness).
4
Seal in sterile jars.
