Pepper and tomato lecho for the winter
Lecho is a delicious dish made with bell peppers and tomatoes. It's prepared in the summer and also preserved for the winter. With fresh vegetables galore on the market stalls, it's hard to pass by without buying something you like. A frequent guest on our tables is bell pepper, which is rich in vitamins and has excellent taste.
Today, we'll look at a recipe for making lecho with peppers and tomatoes for the winter. The addition of fresh tomatoes gives lecho its perfect flavor. It has a slight tartness and a rich aroma. Sweet peppers and tomatoes are a perfect pairing. The peppers are infused with the juices, creating a wonderful taste. Lecho is a great appetizer for the winter, or simply a complete vegetable dish for lunch or dinner. Lecho is a great treat for both family and guests gathered at your home. Fresh vegetables are scarce in winter, but canned vegetables are packed with vitamins and nutrients, so be sure to preserve jars of lecho for the entire cold season.
Ingredients:
- bell pepper – 0.5 kg;
- onion - 0.25 kg;
- tomatoes - 0.5 kg;
- salt – 0.5 tsp;
- sugar – 0.5 tbsp;
- peppercorns – 4-5 pcs.;
- bay leaf – 1 pc.;
- table 9% vinegar – 1 tbsp.;
- vegetable oil – 40 grams.
How to make lecho with peppers and tomatoes
To make lecho, take sweet bell peppers of any color, from yellow to red. Peel them, then cut them into medium-thick strips. This way, the peppers will cook perfectly, becoming tender and soft.
Peel and rinse the onion, then chop it: cut into cubes using a sharp knife.
Wash the tomatoes and grind them either through a meat grinder or in a blender to obtain tomato juice for lecho.
Pour the juice into a saucepan, bring to a boil and add all the remaining vegetables: onion and pepper.
Add salt and granulated sugar to the lecho according to the recipe so that the vegetables acquire a balanced flavor.
We also pour in vegetable oil and add spices: peppercorns and bay leaf for aroma.
Simmer the lecho for 40 minutes, turning the heat to a gentle simmer, stirring several times with a spoon. Add the vinegar at the very end of cooking. Wait until the vegetables come to a boil and remove from the heat.
Place the hot lecho into clean, sterilized jars and fill them to the shoulders.
We roll up the jars in the usual way, insulate them with a blanket and let them stand like this for at least 5 hours.
Place the finished product in a pantry or other storage space you have, such as a cellar or basement. Here's a simple recipe with photos.
Bon Appetite!