Finger-Licking Zucchini Lecho for Winter

Cooking method

1. Step 1:

   

   How do you make zucchini lecho? Gather your ingredients — I use 9% vinegar. Wash and trim all the vegetables well first; the weights in the recipe are for the vegetables already cleaned.

2. Step 2:

   

   Cut the ripe tomatoes into large chunks and put them in a blender — I left the skins on. Add 5–7 pieces at a time, or just enough to cover the bottom; they'll blend faster, smoother, and with less splashing.

3. Step 3:

   

   Pulse the tomatoes into a purée, keeping the lid on. You can also run them through a meat grinder.

4. Step 4:

   

   Pour the tomato purée into a pot and bring to a boil over low heat, stirring.

5. Step 5:

   

   You can use peppers of different colors for a prettier look. Cut them into strips about 1/2 inch (1 cm) wide.

6. Step 6:

   

   Use young zucchini, whose skin and seeds haven't toughened yet. Slice them into thin rounds, leaving the skin on if it's tender.

7. Step 7:

   

   Add the peppers and zucchini to the pot. Stir and cook the lecho for about 20 minutes, until all the vegetables are soft. The timing can vary, so go by how the vegetables look and feel.

8. Step 8:

   

   Meanwhile, sterilize clean jars however you like. Here's my way: pour about 1/2 inch (1 cm) of plain tap water into each and microwave for 3 minutes at 800 watts.

9. Step 9:

   

   For the lids, I just pour boiling water over them and let them sit until needed.

10. Step 10:

    

    Add the finely grated garlic, sugar, salt, hot pepper, and vegetable oil to the lecho. Cook another 5 minutes, until the garlic softens.

11. Step 11:

    

    Now taste the lecho — you may want to add more seasoning. Once it's just right, take it off the heat and stir in the 9% vinegar.

12. Step 12:

    

    Ladle the lecho into the jars, right up to the neck.

13. Step 13:

    

    Seal the jars, turn them upside down, and wrap them in a towel so they cool slowly to room temperature. Then store them away.