Delicious lecho made from peppers, tomatoes and onions for the winter - just lick your fingers

This is a fairly simple and versatile dish; it can be prepared from different vegetables, but classic lecho involves peppers in tomato sauce. In principle, you can use any type of pepper; many are prepared from sweet bell peppers, but the most delicious lecho is made from Ratunda pepper. The ripe fruits are very bright, fleshy, do not get soggy in tomato sauce and have the aroma that is necessary for this particular dish. I am happy to share my recipe with step-by-step photos.

We will need:

2 kg of tomatoes;

1 kg Ratunda pepper;

5 pieces of onion;

150 ml vegetable oil;

1 tbsp sugar;

3 tbsp salt;

50 ml vinegar;

bay leaf, allspice and peas.

Homemade lecho for the winter

The first thing to do is prepare the peppers.

Cut the pepper in half, take out the middle and wash it thoroughly, let it dry or dry it with a towel and cut it. You can cut it any way you like, it all depends on the desired consistency of the workpiece: thin strips, wide slices, cubes. I prefer larger pieces, so I cut the pepper into large slices.

Now let's take care of the tomato.We pass the tomatoes through a meat grinder, about 2 kg, you should get 3 liters of finished tomatoes. It is better to choose fleshy tomatoes so that the sauce is not too liquid. If there is a little less tomato juice, you can add a little water. We put the tomato on the stove, but the pan should not be full, since then we will add onions and peppers there.

While the tomato is cooking, cut the onion and saute it in vegetable oil. Do not bring until golden brown, just until transparent, stir constantly. When the tomato boils, add onion, salt, sugar and vinegar and leave to simmer over low heat for 15 minutes. Then add pepper cut into slices, allspice and black pepper (10 peas each) and several bay leaves (2-3 pieces), boil for another 15 minutes, pour over prepared jars and roll up. From this volume of prepared products, I got 6 half-liter jars.

Half-liter jars are best suited for lecho; they are just enough for one family dinner and an open, incompletely used jar does not hang around in the refrigerator. Before placing lecho in it, jars must be sterilized. I do this with microwave oven: I wash the jars, add a tablespoon of water to each and put them in the microwave for 10 minutes, this method has not failed me yet.

Delicious homemade pepper lecho goes great with any side dish, but goes best with boiled potatoes, rice or spaghetti. The sauce turns out bright, thick, with a pleasant piquancy, and the pieces of peppers are elastic and sweetish in taste, just what you need in the cold winter.