Classic pepper lecho for winter you'll lick your fingers

Step-by-step cooking

1. Step 1:

   

   How to make lecho from tomatoes and peppers lick your fingers for the winter? Prepare all the products listed on the list. Which vegetables are better to use? Seasonal juicy tomatoes and fleshy large peppers are well suited for lecho. It is 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 pieces. If desired, remove the attachment points of the peduncle. Rinse the basil. If you use dry basil instead of fresh, then reduce its amount by 3-4 times to taste.

3. Step 3:

   

   Send the tomatoes and sliced basil into the blender bowl. Mix everything until smooth .

4. Step 4:

   

   To get a perfectly homogeneous tomato puree, rub it through a sieve. This step can be omitted at will.

5. Step 5:

   

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

6. Step 6:

   

   Put the pepper in a saucepan, pour the tomato mass and put it on the stove. After boiling, reduce the flame to medium and cook the lecho for about 10 minutes. Focus on 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 a little soft, but not turn into porridge.

8. Step 7:

   

   At this time, prepare the rest of the necessary ingredients. Peel the garlic, rinse with hot pepper under running water. I used dry chili pepper and reduced its amount, as children are happy to eat it. Adjust the amount of hot pepper to your liking.

9. Step 8:

   

   Put sugar, salt, garlic and pepper, vegetable oil and vinegar in a saucepan. Carefully, so as not to break the pieces of peppers, mix the lecho. Taste it. I added almost the same amount of salt. Boil the lecho for about 5 minutes.

10. Step 9:

    

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

11. Step 10:

    

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

12. Step 11:

    

    Out of the specified number of products, I got 1600 ml. of ready-made lecho. I closed 3 500 ml cans. and there was a small sample bowl left.