Classic pepper lecho is finger licking good

Step-by-step preparation

Cooking time: 50 mins

1. STEP 1

   

   How to make lecho from tomatoes and finger-licking peppers for the winter? Prepare all the products that are listed. What vegetables are best to use? Seasonal juicy tomatoes and meaty large peppers are well suited for lecho. It turns out very tasty and bright if you use a mix of red, yellow and orange fruits. Wash the vegetables thoroughly.

2. STEP 2

   

   Cut the tomatoes into 4 parts. If desired, remove the stem attachment points. Rinse the basil. If you are using dried basil instead of fresh, reduce the amount by 3-4 times to taste.

3. STEP 3

   

   Place the tomatoes and chopped basil into a blender bowl. Mix everything until smooth.

4. STEP 4

   

   To get a perfectly smooth tomato puree, rub it through a sieve. You can skip this step if you wish.

5. STEP 5

   

   Cut the bell peppers in half, remove the stem and core with seeds. Cut each half into 2-3 more slices.

6. STEP 6

   

   Place the peppers in a saucepan, pour in the tomato mixture and place on the stove. After boiling, reduce the flame to medium and cook the lecho for about 10 minutes. Focus on the pepper and its variety. If you have thick-walled and fleshy fruits, then leave the lecho to boil for another 5-10 minutes. The peppers should become slightly soft, but not turn into mush.

7. STEP 7

   

   At this time, prepare the remaining necessary ingredients. Peel the garlic and rinse together with the hot pepper under running water. I used dry chili pepper and reduced its quantity, since children enjoy eating lecho. Adjust the amount of hot pepper to your liking.

8. STEP 8

   

   Place sugar, salt, garlic and pepper, vegetable oil and vinegar into a saucepan. Carefully, so as not to break the pepper pieces, stir the lecho. Give it a try. Adjust the amount of salt to your desired taste. Boil the lecho for about 5 minutes.

9. STEP 9

   

   Fill sterile jars to the top with the prepared lecho and close the lids.

10. STEP 10

    

    Turn the workpiece upside down and leave it under a warm blanket at room temperature until it cools completely. Store the lecho for long-term storage in a cool place.

11. STEP 11

    

    From the specified amount of products I got 1600 ml. ready lecho. I closed 3 500 ml jars. and there was a small bowl left to try.

Comments on the recipe

Natalia M

11.09.2023

4.9

Finally, I waited for the red peppers to ripen! After all, it’s time to prepare lecho! I cook a large portion at once, so using a calculator I increased the portion several times. Very comfortably! My portion is large, so it was easier for me to grind everything through a meat grinder; I didn’t strain through a sieve, and it turned out great) My peppers are not very large, I mostly cut them into quarters. Salted to taste, i.e. a little more, but added less hot pepper. As a result, the lecho made from bell pepper turned out very tasty, the gravy was so tomato-spicy. Wonderful recipe!

Maystin

11.09.2023

4.9

Lecho is one of the favorite winter preparations. I cook it every year. This time I decided to add basil as in this recipe. I took different varieties of basil, green and purple. The smell with basil is immediately different! I crushed everything in a blender. Usually hot peppers are not added to lecho, but this time I decided to add some chili peppers for piquancy. Thanks for the recipe, it inspired me to do a little tasty experiment

Fatima

11.09.2023

4.8

Hello! A very tasty recipe, but I have a question: if you increase the portion, does the vinegar double?

Daughter Tatyana

11.09.2023

4.8

I don’t add vinegar at all to preparations with a lot of tomatoes. Including in treatment. The acid from tomatoes is quite enough.