Lecho with tomato paste for the winter
Even the busiest housewives like to cook lecho with tomato paste for the winter according to our recipe, because it does not imply a long pre-processing of the ingredients. The most time-consuming process that awaits you in this case is the peeling and cutting of sweet peppers. And that's it! We replaced the tomatoes with tomato paste, we don’t use onions ... But, despite such a “simplification”, the lecho turns out to be unusually tasty and fragrant. Check out our recipe and see if it really works!
Ingredients
Servings 10 servings- 3 kg sweet peppers
- 500 g tomato paste
- 100 ml vegetable oil
- 80 g sugar
- 40 ml vinegar 9%
- salt
Cooking
Step 1
Wash the pepper for lecho, dry it, cut it in half and remove the core and almost all the seeds. It is not necessary to rinse the peppers from the inside, a few remaining seeds will give the dish a pleasant piquancy. Cut into halves lengthwise into large petals.
Step 2
Put the tomato paste in a bowl, add vegetable oil, sugar and salt. Mix. Put the pepper in a large saucepan and pour the resulting tomato mixture.
Step 3
Put on high heat and, stirring constantly, bring to a boil. Reduce heat to low and cook, stirring, 15 minutes. Pour in the vinegar, stir and cook for another 5 minutes. Without cooling, pour into sterilized jars and close them. Lecho can be consumed after a few days.