No-Cook-Canning Pepper and Tomato Lecho for Winter

Cooking method

1. Step 1:

   

   Want a quick, easy way to make juicy lecho from tomatoes and sweet bell pepper — no sterilizing — that's sure to please? Start by gathering the vegetables and seasonings for this fragrant winter preserve.

2. Step 2:

   

   Cut 1.5 kilograms of ripe tomatoes into medium, rough wedges.

3. Step 3:

   

   Run the chopped tomatoes through a meat grinder with a coarse plate into a large enamel basin. Eyeball the purée into two halves and scoop one half into a deep bowl.

4. Step 4:

   

   Set the basin of tomato purée on the stove and pour in 125 ml of vegetable oil, then add 125 grams of sugar and one heaping tablespoon of coarse salt.

5. Step 5:

   

   Press 4 cloves of garlic and add them to the basin.

6. Step 6:

   

   Cut 3 kilograms of washed, seeded bell pepper into strips about 1 cm wide and add them to the basin of tomato purée.

7. Step 7:

   

   Cover the basin and let the pepper soften over medium heat for about 10 minutes, stirring a few times.

8. Step 8:

   

   Add the reserved tomato purée from the bowl and mix everything together well.

9. Step 9:

   

   Cover and keep cooking the pepper down over medium heat for about 30 minutes, stirring now and then.

10. Step 10:

    

    Add half a teaspoon of 70% vinegar essence, mix everything well, and cook another 5 minutes or so.

11. Step 11:

    

    Spoon the hot lecho into sterilized jars, packing it right to the top.

12. Step 12:

    

    Seal the jars tightly with new sterilized lids.

13. Step 13:

    

    Turn the sealed jars upside down to check that they don't leak, then cover them with a warm blanket until completely cool.

14. Step 14:

    

    Cook together, cook simply, cook the tastiest dishes at home from everyday ingredients with our recipes. Enjoy!