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.
1
Wash the tomatoes and grind them with the skin in a meat grinder.
- Tomatoes: 3 kg
2
Wash the bell pepper and cut it into strips.
- Bell 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.
- 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.
- Bell pepper: 3 kg
5
Add vinegar and let it boil for another 2 minutes.
- Vinegar: 50 ml
6
Distribute the hot lecho into sterilized jars, place the jars upside down, and leave them in a warm place.
