Lecho of bell peppers and tomatoes

We choose meaty and bright bell peppers for lecho.

After removing the seeds from the pepper, we place the pepper under running water to remove any remaining seeds. We cut the pepper into strips, which are then cut into squares. The size of the cut pepper pieces can be adjusted to your taste. Some like larger chunks in the sauce, while others prefer smaller pieces. After cleaning the onion, we cut the bulbs into small squares. We place the chopped vegetables into a cooking pot. It is convenient to use an enameled pot for preparing lecho. Here, we can also add sugar and salt according to the recipe immediately.

For the sauce in the lecho, we select ripe tomatoes with a bright red hue. The tomatoes should not be too juicy and watery. It is better to take firm and meaty fruits; otherwise, the sauce will be thin and not as tasty. The sauce should be thick enough to be added to any finished dish without diluting it too much. We wash the tomatoes, then place them in a colander to drain excess liquid from the fruits.

We pass the tomatoes through a juicer. From 2 kg of meaty tomatoes, we get about 1.5 l of thick tomato juice.

We pour the vegetables in the cooking pot with tomato juice, adding odorless sunflower oil and vinegar. We cook the lecho for 20 minutes, stirring it with a wooden spatula.

While the lecho is cooking, we prepare the jars for canning the sauce for winter. After washing the glass jars, we sterilize them. In each jar, we place a garlic clove cut into pieces at the bottom. We distribute the ready boiling lecho among the jars. After sealing the lecho, we turn the jars upside down on their lids and wrap them in a blanket for 12 hours. Lecho from bell peppers can be stored perfectly in an apartment in a cool, shaded place.

Prepare lecho of bell peppers and tomatoes with garlic and onion for winter according to this recipe. We wish you delicious and successful preparations!