Tomato lecho

Preparing for the winter is always a troublesome task, and many housewives are looking for ways to make the task easier. This does not mean that housewives are lazy. Just smart optimization is good even in the kitchen. Therefore, I want to present several simple methods that will undoubtedly make it easier for many to prepare delicious vegetable lecho for the winter.

Many people remember the taste of products from the past, from the so-called “Like Before” series. It seems to such people that then everything was better, more aromatic, more beautiful and tastier. They claim that even store-bought winter canned salads had a natural taste, and the delicious lecho of the Hungarian company Globus deserved special love from gourmets.

This spicy lecho made from bell pepper, hot pepper and garlic is eaten in winter as a salad and, most often, cold. This winter salad of pepper and tomato goes well with any main course or just with bread. The hot pepper lecho recipe is convenient because its spiciness can be adjusted depending on your preferences.

In the classic version, preparing lecho from peppers and tomatoes does not require large financial costs and many hours of fussing in the kitchen. In fact, there are only two ingredients here: tomatoes and bell peppers, and everything else is auxiliary products that are in the kitchen all year round, regardless of the season.

Autumn always comes unexpectedly, and sometimes there are too many unripe tomatoes left on the bushes. At such a time, you begin to frantically search for how to preserve the harvest and look for recipes. One of these life-saving recipes is the recipe for lecho made from green tomatoes. And I must say that only for the first time this was a forced preparation. Anyone who has ever tried green tomato lecho will definitely add this recipe to their list of favorites.