The most delicious lecho without vinegar. Very healthy and tasty lecho without vinegar. Cucumber lecho - an incredibly tasty snack

The main ingredients of this preparation are tomatoes and bell peppers. The following vegetables can be used as a supplement: onions, zucchini, garlic, carrots, cucumbers, eggplants. Classic lecho contains only tomatoes and peppers.

For preparing lecho, bell peppers of fleshy varieties are suitable; the thicker the walls, the tastier the preparation will be. The stalk of the washed peppers is cut out, the seeds are cleaned and chopped. Mostly it is cut into fairly large pieces, but if you like your vegetables chopped finely, you can cut it however you like.

The tomatoes for lecho are dense and ripe. They are washed and dried. Tomatoes can be chopped into slices, small cubes, or chopped using a meat grinder. If you want to remove the skin, pour boiling water over the tomatoes. In this case, it will be easy to remove it with a sharp knife.

The onion is peeled and chopped into either half rings or small cubes. The carrots are peeled, washed and grated or chopped into thin strips.

Spices, fresh herbs and sunflower oil are added to lecho.

Recipe 1. Lecho without vinegar

Ingredients

Five kilograms of ripe tomatoes;

Three kilograms of multi-colored bell peppers;

Spices and herbs;

A pinch of cloves;

A pinch of black peppercorns;

Salt – 60 g;

One and a half glasses of granulated sugar;

Art. spoon of olive oil;

Citric acid – 5 g.

Cooking method

1. Wash the tomatoes, pour boiling water over them and remove the skins. Cut off the tails of the washed peppers, remove the seeds, boil for five minutes, drain in a colander, place in a container of ice water and remove the skin.

2. Cut the tomatoes into large cubes and the peppers lengthwise into wide strips. Place all the vegetables in a cauldron, add salt and sugar, pour in a spoonful of oil and add citric acid. Cook for 10 minutes.

3. Place chopped garlic, spices, herbs, peppercorns and cloves on the bottom of sterile, dry jars. Place the finished snack in jars and roll up. Wrap the preserved food and leave it until it cools completely.

Recipe 2. Lecho without vinegar and oil

Ingredients

Three kilograms of meaty tomatoes;

A kilogram of red sweet pepper;

20 g coarse salt;

Granulated sugar – 60 g;

Fresh herbs;

A mixture of peppers, cloves and bay leaves;

Head of garlic.

Cooking method

1. Wash the tomatoes. Cut half of the total mass into medium cubes. Cut out the stems of washed bell peppers, clean out the seeds and cut into medium pieces.

2. Place the vegetables in a pan and set to cook. When the mixture boils, reduce the heat and cook for a quarter of an hour. Chop the remaining tomatoes and place them in a saucepan. Boil for another 15 minutes.

3. Peel the garlic and chop it into plates. Add chopped parsley and garlic to the lecho. Add sugar, salt and spices there. Mix well and cook for a few more minutes.

4. Place the finished lecho in dry, clean jars and roll up. Cover the preservation with a warm blanket and leave for a day.

Recipe 3. Lecho without vinegar with carrots and onions

Ingredients

500 g each of sweet peppers and tomatoes;

Two large carrots;

Large onion;

A few peas of black pepper;

2 bay leaves;

Vegetable oil - 100 g;

50 g granulated sugar;

Salt - a teaspoon.

Cooking method

1. Wash the bell pepper, remove the seeds and cut into strips lengthwise. Cut the washed and dried tomatoes into small cubes. Rinse the peeled carrots and chop into thin strips, or chop on a Korean carrot grater. Peel the onion and cut into half rings.

2. Pour vegetable oil into a cauldron and place on low heat. When the oil is hot, add the onions and carrots. Fry, stirring occasionally, until the vegetables become soft. Add pepper and some tomatoes, simmer for 10 minutes. Add salt, granulated sugar, peppercorns and bay leaf. Turn the heat down to low and cook the lecho until done.

3. Place the hot preparation into dry, clean jars and roll up. Turn the canned food over, wrap it and leave it to cool for a day.

Recipe 4. Bulgarian lecho without vinegar

Ingredients

Three kilograms of ripe fleshy tomatoes;

Two kilograms of sweet pepper;

Half a glass of sugar;

Salt – 40 g.

Cooking method

1. Wash the tomatoes, make shallow cuts crosswise. Dip the tomatoes in boiling water for a couple of minutes, then transfer them to a container of cold water, then remove the skins and cut them into slices. Wash the peppers, cut off the tails, clean out the seeds and cut into rings.

2. Place peppers and tomatoes in a cauldron, add salt and granulated sugar. Mix everything well and put on fire. Wait for the vegetables to boil and reduce the heat to low, cover and simmer for 30 minutes. Stir the lecho periodically.

3. Place the hot lecho into sterile, dry jars and roll up. Turn the canning over, cover, and leave to cool for a day.

Recipe 5. Hungarian-style lecho without vinegar

Ingredients

Three kilograms of onions and sweet peppers;

4 kg of fleshy tomatoes;

Art. a spoon of paprika;

Ground red pepper;

Vegetable oil and salt - to taste.

Cooking method

1. Peel the onion, rinse and chop it into half rings of medium thickness. Wash the pepper, dry it and cut it into centimeter strips lengthwise. Scald the washed tomatoes with boiling water, remove the skin and cut into medium cubes.

2. Pour oil into a cauldron, heat and add onions, add paprika. Fry over low heat for five minutes, then add pepper. Reduce the heat and simmer for a quarter of an hour. Add the tomatoes and cook for another 10 minutes, stirring constantly. Now add red hot pepper and continue cooking for another 15 minutes.

3. Place the hot lecho in dry, pre-sterilized jars and roll up. Cover the preservation with a warm cloth and leave to cool for a day.

Recipe 6. Delicious lecho without vinegar

Ingredients

Four kilograms of fleshy tomatoes;

One and a half kg of sweet red pepper;

Two kilograms of onions;

Salt – one and a half tbsp. spoons;

Granulated sugar – 3 tbsp. l.;

Head of garlic;

A pinch of ground red and allspice;

6 bay leaves;

Vegetable oil – 100 g.

Cooking method

1. Cut the washed tomatoes into slices and grind them in a meat grinder, put them on the fire and boil until the foam disappears.

2. Peel the onion, rinse and cut into thin half rings. We cut out the tails of the washed pepper, clear it of seeds and chop it lengthwise into thin strips. Peel the garlic and chop it using a garlic press.

3. Place chopped peppers and onions into a boiling tomato, add salt, granulated sugar, ground pepper, add a bay leaf, cover with a lid and cook for half an hour. Take out the bay leaf, add the garlic, pour in the oil, and cook from the moment it boils for five minutes.

4. Place the hot lecho in dry, sterilized jars, roll it up, cover it with a blanket and leave for a day until it cools completely.

Recipe 7. Lecho without vinegar with zucchini

Ingredients

2 kg 500 g zucchini;

Half a kilogram of sweet pepper;

0.7 l of spicy tomato sauce;

A glass of granulated sugar;

One and a half tbsp. spoons of salt;

A glass of refined sunflower oil.

Cooking method

1. Peel the zucchini, if necessary, remove the seeds and cut into small pieces. Wash the sweet pepper, cut out the stalks, clean out the seeds and chop into thin strips.

2. Place the prepared vegetables in a cauldron, add salt and granulated sugar, pour in sunflower oil and tomato sauce. Mix everything well and put on fire. As soon as the lecho boils, reduce the heat and cook for an hour, stirring occasionally.

3. Place the hot lecho into sterile, dry jars and roll up. Turn the preservation over, cover it with a blanket and leave it to cool for a day.

Recipe 8. Lecho without vinegar with eggplants

Ingredients

Three kilograms of tomatoes;

One and a half kilograms of fleshy sweet peppers and eggplants;

2 tbsp. l. salt;

Half a glass of granulated sugar and vegetable oil.

Cooking method

1. Wash the tomatoes, cut into large slices and grind in a meat grinder. Remove the stems from washed bell peppers, peel out the seeds and cut into large cubes. Cut the eggplants into slices, sprinkle with salt, and leave for at least half an hour to get rid of the bitterness. Then rinse, squeeze and chop into cubes.

2. Pour the crushed tomatoes into a cauldron, add granulated sugar and salt, pour in vegetable oil and put on fire. From the moment it boils, cook the tomato for 20 minutes. Then add the peppers and eggplants, boil and cook for another half hour.

3. Place the finished salad while hot in sterilized, dry jars and roll up. Cover the preservation with a warm cloth and leave to cool.

Recipe 9. Lecho without vinegar

Ingredients

Three kilograms of tomatoes and bell peppers;

Onions and carrots - one kilogram;

A glass of granulated sugar;

Salt – 60 g;

Vegetable oil and spicy tomato sauce – 500 ml each;

Bay leaf;

Allspice.

Cooking method

1. Peel and wash all vegetables. Cut the tomatoes into quarters and grind in a meat grinder. Cut the bell pepper lengthwise into thin strips. Grind the carrots on a large segment of a grater. Chop the onion into thin half rings.

2. Pour the crushed tomatoes into the cauldron, add the chopped bell pepper there, add black pepper and bay leaf, add salt and granulated sugar, pour in the oil, and send the vegetable mixture to the fire.

3. Heat half a cup of oil in a frying pan. Fry onions and carrots in it.

4. Add fried onions and carrots to the tomato, mix well, cover with a lid, and cook over low heat for about two hours. In 20 min. until cooked, pour in the spicy tomato sauce.

5. Place the finished snack while still hot in dry, sterile jars and roll up. Cover the preserved food with a blanket and leave to cool.

For lecho, take meaty varieties of tomatoes, only in this case you will get a thick and tasty product. You can use overripe fruits that can no longer be used for pickling.
To prepare lecho, you can use both dried and fresh herbs. Ideal for this: thyme, parsley, basil and cilantro. Add fresh herbs a few minutes before they are ready, and add dried herbs immediately.
Experiment with ingredients! Lecho can be prepared with zucchini, eggplant, onions and carrots. This preparation is also cooked with beans and rice.
Garlic and hot red pepper will add piquancy and spiciness to the salad.
Lecho goes well with meat dishes, pasta and potatoes.

For a very long time I wanted to make lecho from peppers and tomatoes without vinegar, and this recipe fell into my hands at the right time. This lecho turns out to be very tasty, and the fact that there is not even a gram of vinegar in it makes this preparation many times more useful. I was assured that the lecho would be perfectly stored at room temperature, and I think it will be so.

At the end I had a little lecho left, I tried it - it’s incredibly tasty! By the way, lecho from peppers and tomatoes without vinegar is also prepared without a drop of sunflower oil, which is also one of the advantages. The yield from this amount of ingredients is about 2.2 liters of the finished product.

Prepare all products according to the list. There are not many of them: the main ones are peppers and tomatoes.

It is better to take multi-colored peppers, but you can only use red ones. The main thing is that the peppers are meaty. Cut the pepper, remove the seeds and stem, cut into large pieces of 2-3 cm. You can use other cuts, depending on your preferences, but not small ones.

Blanch the tomatoes, cut out the stem and remove the skin.

Then chop the tomatoes using a blender. Place the tomato puree in a large saucepan, this will make it easier to cook, and place the saucepan on low heat. The puree should be boiled to make it thicker. This will take about 15 minutes. While cooking, remove any foam that forms with a spoon.

When the puree has reduced, add spices to it. Then add the pepper, stir and cover the pan with a lid. After 5-7 minutes, the pepper will be immersed in the tomato, and you can immediately add sugar and salt.

Cook the pepper for another 15 minutes without opening the lid. At the same time, sterilize the jars over steam, pour boiling water over the lids or boil in a saucepan.

Place the hot lecho into the prepared container, roll it up and turn it over. Cover the jars with a terry towel and leave until cool.

Pepper and tomato lecho without vinegar is ready.

In winter and spring, this lecho will become a delicious reminder of warm summer days and will perfectly complement many everyday and holiday dishes.

Delicious preparations to you!

Then my today’s recipe for lecho without vinegar will certainly please you. We will prepare lecho without vinegar and oil, which makes this preservation simply irreplaceable if you are on a diet.

In addition, lecho without vinegar can be safely given to children, provided that all storage recommendations given in the recipe are followed. This was the first time I prepared lecho without vinegar and oil, and everyone who tried this preservation noted the delicate and velvety taste of this pepper preparation.

In winter, velvet lecho without vinegar and oil can be served as a vegetable appetizer with meat dishes, but most of all I like this method: open a jar of lecho, pour the contents into a pan, add a little rice and water and boil until the rice is ready.

Serve hot with fresh herbs. It turns out to be a very tasty Lenten vegetarian dish. My recipe for winter lecho without vinegar and oil is very simple - without complex turns and lengthy sterilization.

Ingredients:

3 kg tomato;
2 kg of meaty pepper;
1 cup of sugar;
1.5 tbsp. l. salt;
1 head of garlic;
1 tsp. ground black pepper.

How to prepare lecho without vinegar for the winter:

Wash the bell pepper, remove the seeds, and cut it into thick strips like the one in my photo.

Grind the tomatoes in a blender or meat grinder. Pour the tomato puree into a saucepan, add salt, sugar and place on the stove. Bring the contents of the pan to a boil and simmer for 15 minutes.

Pour the prepared bell pepper into the boiling tomato puree, mix, bring to a boil, and cook for 25-30 minutes.

At the end, add the garlic and black pepper passed through a press, as required by the winter lecho recipe without vinegar and oil. Stir and remove from the stove.

We pour our lecho without vinegar into dry, sterile jars.

Screw or roll up the jars of lecho with sterile lids and turn the lids down. Leave the jars of lecho in this position until they cool completely.

Store velvet lecho without vinegar and oil only in a cool place. Due to the fact that the recipe does not contain preservatives (vinegar and oil), the jars can ferment at room temperature. Therefore, I recommend storing lecho without vinegar in the cellar, or taking the jars out onto a glassed-in balcony if you are preparing lecho in late autumn.

Lecho is one of my favorite vegetable dishes. Now that summer is in full swing, I often make it for dinner as a side dish. Sometimes I add eggplant, onions, and carrots to the peppers. This is a very simple vegetable dish, but very tasty. It’s also not difficult to close bell pepper lecho for the winter. This is one of the easiest preparations, which contains a minimum amount of ingredients.

I bring to your attention 7 recipes for lecho made from pepper in sweet and sour tomato sauce. The classic recipe requires only two main ingredients - tomatoes and peppers. But you can use tomato paste instead of tomatoes, add garlic for piquancy, or cover vegetables without vinegar. How to do all this - read on.

Do not forget that for preservation you need sterile jars and lids. To begin with, wash them with baking soda and a soft, new sponge. Then sterilize over steam, in the oven or in the microwave. Choose any method. The lids need to be boiled for 5 minutes, this will be enough. The salad is placed in prepared jars while hot.

The main ingredient in this recipe is bell pepper. It is stewed in tomato sauce and makes a very tasty snack. For the sauce you need to take fleshy tomatoes, preferably cream - they make a thicker sauce. The most delicious lecho made from red pepper, it is already fully ripe, very sweet. If there is no red pepper, it is permissible to make a blank from yellow or orange. Green pepper will give a bitter taste, but there are fans of this option.

In the classic version, only tomatoes and peppers are taken from vegetables. Next I will write other options that use carrots, onions, and tomato paste.

Ingredients (for 6.3 l - 9 cans of 0.7 l):

cream tomatoes - 3 kg
red bell pepper – 4 kg
sugar - 200 gr.
salt - 2 tbsp.
vegetable oil - 120 ml
acetic acid 70% - 1 tbsp.
allspice peas - 4 pcs.
black peppercorns - 20 pcs.

Cooking method:

1. Wash the tomatoes, remove the stem and cut into 4 parts. Grind the tomatoes through a meat grinder to obtain a homogeneous base for the sauce. Add salt, sugar and allspice and black peppercorns to the resulting puree. Place the sauce on the stove and bring to a boil. Stir occasionally so that the sugar and salt dissolve and do not burn. Cook the tomato for 10 minutes on low heat.

2.Meanwhile, prepare the peppers. Wash it, cut it in half, remove the seeds. Then you can cut it as desired. Some people like to cut peppers into strips, others into squares, others into triangles or wide strips. Cut as you see fit. Think about how you will eat this pepper later.

3.After 10 minutes of cooking the tomatoes, add chopped peppers and pour in vegetable oil. Stir a little. It won’t be possible to stir well right away, because there is a lot of pepper and it is hard. A little later, the pepper will soften and be completely covered with tomato juice. Moreover, the pepper will also release its juice. Therefore, under no circumstances should you add water; the sauce should be thick and not watery.

4.When the lecho boils, cook it for 15-20 minutes. Cooking time will depend on the size of the pieces. Small pieces will cook faster, larger pieces will take longer to cook. Taste the pepper - it should be firm, do not overcook it. Because the pepper will still arrive in jars. If you overcook it, it will generally spread out in the jars and will be ugly. And the taste won't be the same.

5. Sterilize the jars and turn them upside down on a clean towel to keep them sterile. Boil the lids for 5 minutes and leave in boiling water. 2 minutes before the lecho is ready, add acetic acid to it and stir. Try what happened. If the snack seems too sour, add sugar; if there is not enough salt, add salt.

6.Pour the prepared salad into jars. All utensils that come into contact with food must be dipped in boiling water (a ladle or mug, a funnel). Roll up the jars with sterile lids, which you need to remove from the boiling water with a fork and shake off all the water. If your pepper pieces are large, you can first put the peppers in jars and then pour tomato sauce over them.

7. Turn the canned food over, you can cover it with a towel so that cooling occurs gradually, and wait until it is completely cooled. And then you can store it either in the cellar or in the apartment. This lecho lasts well all winter and does not turn sour.

Pepper lecho with carrots and onions for the winter

This recipe is with carrots and onions. If you like these vegetables boiled, then prepare this preparation.

Ingredients (for 12 l):

bell pepper - 6 kg
tomatoes - 6 kg
carrots - 1 kg
onions - 1 kg
salt - 4 tbsp.
sugar - 0.5 kg
vegetable oil - 0.5 l
vinegar 9% - 200 ml

Cooking method:

1.Carrots are harder than peppers, so you need to cook them a little beforehand. Peel the carrots and cut them into large strips. Place in boiling water and cook for 10 minutes, then drain. Wash the tomatoes and grind through a meat grinder to obtain a tomato.

2.Pour the tomatoes into a large saucepan, add salt, sugar and vegetable oil. Place the resulting mixture on the stove and bring to a boil. Be sure to stir the sauce so that the sugar and salt dissolve.

3.Pour boiled carrots into the boiled sauce and cook for 10 minutes. Meanwhile, cut the onion into half rings. After 10 minutes, add the onion to the carrots and after boiling, cook for another 10 minutes. Stir the mixture occasionally.

4. Cut the pepper into large strips. If you cut it too finely, the vegetable will lose its shape and become overcooked. When the onion has cooked for 10 minutes, add the pepper to the pan. Stir, bring to a boil and cook for 20 minutes. 5 minutes before readiness, pour vinegar into the salad.

5. Cans for preservation must be sterilized, as well as the lids. Just while the pepper is cooking, you can prepare this equipment. Place the salad in jars and roll up the lids. Turn over and let cool. It turns out to be a delicious lecho that can be stored well in the apartment.

How to cook lecho with pepper and tomato paste

This recipe does not contain fresh tomatoes, but uses tomato paste. This approach makes the final product thicker and richer in taste. The composition of ingredients is well balanced in taste.

Ingredients (for 3.75 l):

bell pepper - 2.5 kg
salt - 1 tbsp.
sugar - 1/2 tbsp.
vegetable oil - 1/2 tbsp.
tomato paste - 300 gr.
vinegar - 1/2 tbsp.
water - 4 tbsp.
black peppercorns - 6 pcs.
bay leaf - 3-4 pcs.

Cooking method:

1. Wash the pepper and remove the seeds. Cut in any way desired. I suggest cutting into half rings, 0.5 cm wide.

2. Prepare marinade sauce. Pour water into a container, add salt, sugar, tomato paste, vegetable oil, pepper and bay leaf. Place on the heat and bring the sauce to a boil, dissolving all the crystals and paste.

3.Pour chopped pepper into the boiling marinade and cook for 20-25 minutes. Taste the pepper to determine the degree of readiness. The pepper should not be too soft, because it will take a little longer to cook in the hot marinade.

4. Place the resulting snack in sterile jars and roll up. Turn over and check that the lids are sealed tightly. And with that, the delicious lecho is ready. The sauce will become thicker as it cools.

A simple recipe for lecho with tomato juice for the winter

For those who don’t like tomato pulp and seeds in lecho, there is a recipe for boiling peppers in tomato juice. You can make the juice yourself from ripe tomatoes using a juicer, or buy it ready-made.

Ingredients:

sweet pepper - 2 kg
tomato juice - 2 l
sugar - 200 gr.
salt - 2 tbsp.
vinegar 9% - 150 ml

Pepper and other spices - to taste.

Cooking method:

1.Add salt, sugar and vinegar to tomato juice. Stir the marinade.

2. Wash the pepper, remove excess and cut into slices, which can then be cut in half.

3.Pour tomato juice with additives into the pan and immediately add pepper, stir. Bring to a boil over high heat, then reduce heat, cover and simmer for 15 minutes.

4. Sterilize jars and lids in advance. Place the finished snack into jars, screw the lids on tightly and let cool. At this point, the Bulgarian lecho is ready. Wait until winter and eat delicious peppers with an equally tasty sauce, which can serve as a gravy for porridge or meat.

Bulgarian lecho with garlic

Garlic always gives a dish a special aroma. There are those who really love dishes with garlic. Therefore, this simple recipe for preparing the famous garlic snack is for you.

Ingredients (for 8 l):

fleshy bell pepper - 5 kg
tomatoes - 4 kg
vinegar 9% - 80 gr.
sugar - 1 tbsp.
garlic - 1 head
refined sunflower oil – 120 ml
salt - to taste

Cooking method:

1.As you can see, there are more peppers in this recipe than tomatoes. This proportion will make the appetizer thicker than in recipes where there are more tomatoes. Grind the washed tomatoes in any convenient way: through a meat grinder, in a blender or in a juicer.

2. Wash the pepper thoroughly, remove the stem, seeds and membranes. Cut the pulp into medium squares. Pour the chopped tomatoes into a large saucepan or basin and boil.

3.Add chopped pepper to the boiling tomato and bring to a boil. Next, add sugar, salt, and vegetable oil. Cook for 15 minutes.

At first there will be a lot of pepper and it may seem like there is not enough sauce. Don’t worry, the pepper will also release juice and shrink in size. This way it will be completely covered with tomato.

4.After 15 minutes, add the garlic, passed through a press, and vinegar to the salad. Stir and cook for the last 5 minutes. After 5 minutes, you need to seal the workpiece in sterilized jars and roll up with sterile lids. It turns out to be a moderately thick snack, very tasty and aromatic.

The most delicious lecho made from bell peppers and eggplants

Eggplant goes well with sweet peppers. This dish, stewed in tomato, will be relevant both in winter and summer.

Ingredients (for 5-6 l):

tomatoes - 3 kg
eggplants - 10-12 pcs. (depending on size)
bell pepper - 12 pcs.
garlic - 1 head
hot chili pepper - 0.5 pcs. (taste)
vinegar 9% - 0.5 tbsp. (you can use natural fruit vinegar)
sugar - 0.5 tbsp.
salt - 1 tbsp.
vegetable oil - 0.5 tbsp.

Cooking method:

1. Wash all vegetables. Cut the tomatoes into 2-4 parts and grind in a blender. Grind the hot peppers together with the tomatoes. Pour the resulting tomato into a large bowl and bring to a boil. Boil the tomato for 30 minutes.

2. Peel the pepper and cut into strips. Cut the eggplants into slices approximately 0.5 mm thick. Place the eggplants in a bowl and season with salt. Let them stand for 15 minutes so that the vegetables release their juice.

If you wish, you can pre-fry the eggplants over high heat, not until cooked, but until lightly crusted.

3. While the eggplants are standing and the tomato is cooking, sterilize the jars and lids.

4. Add pepper and eggplant to the boiled tomato, from which you need to drain the released juice. Stir, add salt (1 tablespoon), sugar (half a glass) and vegetable oil (half a glass). Stir again and taste. If it turns out sour, add more sugar. Bring to a boil, reduce heat and simmer covered for half an hour.

5.5 minutes before the end of cooking, add garlic, which must be squeezed through a press, and vinegar to the salad. All that remains is to place the finished snack in sterile jars and seal. Turn the jars over and cover them with a blanket. Leave it to cool overnight or overnight. It turns out tasty, moderately spicy.

Lecho with tomatoes and peppers without vinegar

If you have people in your family with gastrointestinal diseases, then it is better for them not to use vinegar. Accordingly, preparations for the winter must be done without it. Tomatoes have quite a lot of acid, so this lecho will not turn sour. But it is better to store it in a cellar or other cold place. This appetizer will be very similar to the one sold in stores - bell peppers in sweet tomato sauce.

Ingredients (per 1.2 l):

tomatoes - 1 kg
sweet pepper - 700 gr.
vegetable oil - 50 gr.
salt, sugar - to taste

Cooking method:

1. Wash the pepper, cut in half, remove the seeds and cut into fairly thin strips lengthwise (into long strips).

2. To make the lecho more tender, you need to peel the skin of the tomatoes. To do this quickly, make a cross-shaped cut on the top of each tomato. Next, place the tomatoes in a bowl and pour boiling water over them for 1 minute. After this, drain the hot water and add cold water. Adding ice to cold water is encouraged. This way the tomatoes will “survive” the contrasting bath, and the skin will be easily removed. It should be removed at the incision site.

3. Peeled tomatoes need to be pureed. This can be done with an immersion blender, chopper or meat grinder. Choose any method, it makes no difference.

4.Take a thick-bottomed pan and pour the tomato into it. Add sugar and salt to taste. It’s better to put a little in first, and then try and add what’s missing. Also add vegetable oil. Stir all the sauce and wait for it to boil. Then reduce the gas, cover with a lid and cook the tomatoes for 10 minutes.

5.After 10 minutes, add the bell pepper and stir carefully so as not to damage the vegetables. After boiling, cook for another 10 minutes, stirring occasionally.

Try lecho after boiling it with salt and sugar. Now is the time to perfect the appetizer. Also, if desired, you can add hot pepper (ground red is fine) for heat.

6. At the end of cooking, the pepper will still be quite firm and not overcooked. It will soften a little more in the jars. If you overcook the pepper, it will sit and fall apart. Place the finished product in sterilized jars and screw the lids on tightly. Turn the jars over and wrap them in a warm blanket, blanket or towel. Leave it for a day, and then put it in the basement, cellar or refrigerator.

Do it for the winter. Moreover, lecho is very simple to prepare, and its taste is very pleasant. Don't forget that there should be room for experimentation in the kitchen. You can always add different spices to your dishes to refresh and renew the taste. But it’s important to always try what you cook!

Read the recipes on this page. And I look forward to seeing you on my blog many more times!

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