Acute lecho for winter

Lecho is not too complicated preparation for the winter, which can be served as a salad or sauce for other dishes. It is better to start with the preparation of products, so that nothing distracts in the process.

Tomatoes are washed, dried, remove the stalk and cut into small pieces. They will still need to be shredded, so the original shape of the slicing does not matter.

Bulgarian and hot pepper are cleaned from the tail and seeds. It is better to wash the pepper already in a purified form to get rid of the remnants of seeds. It is better to work with pepper in gloves, not forgetting that when in contact with water, hot pepper can irritate with its smell. We leave the pepper to dry in the air.

Peel onion and garlic, wash and dry. Cut the onion into small cubes or thin quarters of rings. Garlic is passed through the press. It is better not to chop it with a knife, after the press and blender, there will definitely be no pieces in the finished lecho, and the taste will be evenly distributed.

In the blender bowl, combine chopped tomatoes, hot capsicum and garlic, grind them with a blender until a completely homogeneous puree.

Sweet bell pepper cut into large chunks. Pour the hot tomato into a saucepan with a thick bottom, add onion and pepper to it. Season with salt, sugar and pour vegetable oil. Put the pan on medium heat and bring to a boil.

As soon as the mixture boils, reduce the heat to a minimum and boil for 30 minutes. When there are a few minutes left before the cooking process is completed, add the vinegar and mix well so that the acid is evenly distributed.

We sterilize the cans in advance. To do this, you can use a microwave oven, an oven or a classic method of sterilization in boiling water.

We lay out the lecho in jars, roll it up and turn it over on the lids. We wrap it up with a blanket or a thick towel, leave it until it cools down completely and put it away for storage for the winter.

Bon appetit!