It is always joyful to open a jar of delicious preservation in the winter frosty cold. Therefore, we will prepare it for future use, since now, just the time for such twists. I propose a recipe for an amazingly delicious bell pepper lecho.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Lecho is a traditional Hungarian homemade appetizer made with stewed vegetables. Mandatory preservation components are bell peppers, tomatoes and sometimes onions are added. The only universal recipe for this snack does not exist, because then the color, then the taste, then the consistency, then the sharpness of the dish depends only on personal preferences. The standard set of ingredients for lecho includes vinegar, sugar, vegetable oil, and sometimes lard is added.
You can use lecho as an independent salad or dressing for borscht, put in pilaf or stew, etc. - it turns out very tasty. This is a universal workpiece for all occasions, which is very simple to execute. According to this recipe, you can not only cook sweet peppers, but also use eggplants, zucchini and other vegetables.
Before starting cooking, you first need to familiarize yourself with the recipe and purchase the necessary products. And since the main king of lecho is bell pepper, we will focus on it. Choose fruits that are ripe and fleshy, with a smooth structure and skin of a uniform color, without dark spots and spoilage.
- Calorie content per 100 g - 50, 2 kcal.
- Servings - 1 can of 1 l
- Cooking time - 50 minutes
Ingredients:
- Sweet red bell pepper - 1 kg
- Tomatoes - 800 g
- Table vinegar - 3 tablespoons
- Vegetable oil - 6 tablespoons
- Sugar - 1 tsp
- Salt - 1 tablespoon or to taste
Cooking lecho from bell pepper
1. Wash the tomatoes under running water and dry with a paper towel. Cut into quarters and place in a food processor.
2. Knock the tomatoes to make a smooth, smooth liquid. If there is no food processor, then the tomatoes can be twisted in a meat grinder or passed through a juicer. Tomato juice is also suitable for this recipe.
3. Pour the twisted tomatoes into a saucepan, add sugar and salt and add vegetable oil.
4. Place the tomato liquid on the stove and bring to a boil.
5. Meanwhile, prepare the peppers. Cut the stalks from the fruit, cut the peppers into 4 parts, clean out the seeds and cut off the partitions. Then rinse the vegetable under running water and dry it dry.
6. Add the peppers to the boiling tomato. If they all do not fit at once, then boil one portion of them for 5 minutes to soften the fruits, and add the rest of the peppers.
7. Bring food to a boil, reduce the temperature, cover and cook for 40 minutes. 3 minutes before the end of cooking, pour in the vinegar and stir.
8. By this time, wash the jars with lids with baking soda and pasteurize over steam. Then fill them with sweet pepper, screw tightly, turn the jar upside down and place it on the lid. Wrap the preservation in a warm blanket and leave to cool completely slowly. Store the snack at room temperature throughout the winter.
See also a video recipe on how to cook lecho.
