Lecho with tomato paste for the winter

Name: Lecho with tomato paste for the winter
Total time: 2 h
Yield: 10 servings
Ingredients: 3 kg sweet peppers; 500 g tomato paste; 100 ml vegetable oil; 80 g sugar; 40 ml vinegar 9%; salt

Cookinero 5 Jan 2023

21470

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!

How to cook Lecho with tomato paste for the winter

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.

Lecho with tomato paste for the winter - FAQ About Ingredients, Baking Time and Storage

Can I use fresh tomatoes instead of tomato paste?

Yes, you can! You'll need approximately 2 kg of fresh, ripe tomatoes. Peel and puree them, then simmer the puree until it reduces to a similar consistency as tomato paste before adding to the peppers. You may need to adjust the cooking time.

How long does lecho last once it's been opened?

Once opened, store your lecho in the refrigerator. It should last for about a week, as long as it smells and looks good. Always use a clean utensil when serving.

I'm vegetarian. Is this recipe suitable for me?

Absolutely! This lecho recipe is naturally vegetarian. Just make sure your sugar is processed without bone char, if that's a concern for you.

What's the best way to sterilize jars for canning?

There are several methods. You can boil the jars and lids in water for 10 minutes, bake them in the oven at 250°F (120°C) for 20 minutes, or run them through a sterilization cycle in your dishwasher.

Can I reduce the amount of sugar in the recipe?

Yes, you can reduce the sugar to your liking. However, be aware that sugar helps preserve the lecho, so significantly reducing it might affect its shelf life. Start with a small reduction and taste as you go.

What are some good ways to serve lecho?

Lecho is delicious served warm or cold as a side dish with grilled meats or sausages. It's also great as a topping for toast or crackers, mixed into scrambled eggs, or used as a base for sauces and stews.

Can I freeze lecho?

While lecho is traditionally canned, you can freeze it. However, the texture of the peppers may change slightly and become softer. Make sure to cool the lecho completely before freezing in airtight containers, leaving some headspace. It's best used within 2-3 months for optimal quality.

What kind of peppers are best for lecho?

Bell peppers are the most common choice for lecho, especially red, yellow, or orange varieties for their sweetness and color. You can also add a few spicier peppers, like Hungarian wax peppers, for a bit of heat, but adjust the quantity to your personal preference.

How do I adjust the recipe if I want a smaller or larger batch?

Simply adjust the quantities of all the ingredients proportionally. For example, to halve the recipe, use half the amount of each ingredient. Make sure you have appropriately sized jars for canning.

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Lecho with tomato paste for the winter

How to cook Lecho with tomato paste for the winter

Step 1

Step 2

Step 3

Lecho with tomato paste for the winter - FAQ About Ingredients, Baking Time and Storage

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