Pepper and tomato lecho - a classic recipe for preparing for the winter

The ratio of pepper and tomatoes in lecho is 1:1, but you can deviate a little from the recipe. After all, there are different tomatoes, and depending on their “meatiness,” the amount of pepper is selected. Lecho should not be too thick or too liquid, but all this can be adjusted during the cooking process.

For classic lecho you need:

• 1 kg tomato;
• 1 kg bell pepper;
• 1 tbsp. l. salt;
• 100 gr. Sahara;
• 100 gr. vegetable oil;
• 100 gr. 9% vinegar.

Scald the tomatoes with boiling water and remove the skin. You can grind the tomatoes through a meat grinder, or chop them finely. It really doesn't matter much and the tomatoes will puree themselves when heated.

Pour the tomato puree into a saucepan with a thick bottom, add salt and sugar and place it on low heat.

While the tomatoes are heating, peel the peppers and cut them into large pieces.

Wait until the juice from the tomatoes begins to boil, and only then put the pepper in it. Stir and note the time. The lecho should simmer very quietly for about half an hour. Stir the lecho and make sure it doesn’t burn.

3 minutes before readiness, add refined vegetable oil and vinegar to the lecho. Let it boil again, and only after that can it be poured into jars and rolled up for the winter. There is no need to turn the jars over, but it is still worth wrapping them up.

Tomato and pepper lecho can be slightly seasoned with paprika or garlic, but this can be done immediately before use. It is already tasty enough without additional spices.

Lecho with vinegar is more stable and does not require special storage conditions. It will last perfectly until spring, even in an ordinary kitchen cabinet, of course, if there is no heating radiator nearby.

Watch the video on how to cook lecho from pepper and tomato according to a simple recipe: