Bell pepper lecho with tomato paste for the winter
Bell pepper lecho with tomato paste for the winter is a quick and easy way to make a delicious preserve. It can be used not only as a salad or appetizer in winter, but also in a variety of dishes—stews, soups, borscht, meat dishes, and gravies. Just a few spoons of lecho will make any dish aromatic and incredibly delicious – you'll lick your fingers.
This recipe, complete with step-by-step photos, is simple and quick, which is why it's sure to be a hit with many. You can store lecho in a regular pantry; it keeps perfectly all winter. So, if you've got everything prepared, let's get started.
Ingredients:
- sweet pepper – 300 g;
- tomato paste – 2 tbsp;
- water – 2 glasses;
- salt – 1 tsp (no heap);
- sugar – 1 tbsp;
- vegetable oil – 2 tbsp;
- onion – 1 pc.;
- vinegar 9% - 1 tbsp.
How to make lecho with peppers and tomato paste
Prepare all the necessary ingredients according to the list. Immediately take good tomato paste, transfer it to a saucepan, and add a few glasses of clean water. Mix well and pour a few tablespoons of odorless oil into the tomato mixture.
Peel the bell peppers, wash them thoroughly, and dry them. Cut them into large pieces, either strips or cubes. You can also add the peppers to the pan in halves.
Peel the onion, rinse and dry, and cut into half rings. Place the onion slices in the pan with the bell pepper.
Add salt and granulated sugar to the pan. Mix everything together and bring to a boil.
Cook the lecho for 30 minutes. After this time, add vinegar to the pan. Stir everything together and turn off the heat.
Sterilize the jars for the preserves, then fill them with hot lecho, seal them immediately, and turn them upside down. Cover the preserves with a blanket and transfer them to the pantry after 24 hours.
Bon appetit!
