Lecho from pepper and tomato for the winter - a recipe for how to prepare lecho from sweet bell peppers at home.

Categories: Lecho

One of the most popular preparations made from pepper and tomato is lecho. In order to have an almost ready-made vegetable dish in winter, you need to take care of it in the summer. There are a variety of lecho recipes. We suggest making lecho according to this recipe and comparing it with what you cook.

Ingredients: bell pepper, allspice, tomatoes, onion, salt

How to prepare lecho for the winter from bell peppers and tomatoes.

Sweet bell pepper

Take 2.6 kg of thick-walled bell pepper, preferably red.

Cut it in half lengthwise to remove all the seeds. Then cut the pepper into long, wide strips or large squares.

Cut 2 kg of fleshy, dense tomatoes into large slices.

Chop 500 g of sweet onions very finely and mix with prepared tomatoes and peppers.

Place all vegetables in a saucepan and sprinkle with 2 tbsp. l. salt and a pinch of ground allspice.

If the tomatoes are not very juicy, then add another third of a faceted glass of water.

Place the pan on the fire, bring the mixture to a medium boil and cook for at least 10 minutes.

Place the hot lecho into pre-scalded jars, making sure that there are no air voids inside and there is a filling on top of the pepper.

Sterilize covered jars for 45 minutes if you have jars with a volume of 1 liter.

After sterilization is complete, roll up the lids tightly.

Sweet bell pepper lecho

By strictly following the cooking technology, you can be sure that delicious lecho will be stored even on a shelf in a kitchen cabinet. As you can see, at home it’s quite easy to make a preserved bell pepper called lecho. Quick and tasty preparations for everyone!