Lecho with Garlic and Hot Peppers for Winter

A very simple, no-fuss way to make a delicious relish! (Lecho is a savory Eastern European relish of stewed peppers and tomatoes.)

Recipe author

Servings:

Tomatoes (red)

Bell pepper (red)

Hot chili pepper

Garlic (2 large heads)

Salt

Sugar

Vinegar (9%)

100

Vegetable oil

150

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 10 % 1 g

Fats 20 % 2 g

Carbohydrates 70 % 7 g

49 kcal

GI: 71 / 0 / 29

Cooking method

I put up lecho every fall. Usually I use a recipe made with tomato juice, but this year my husband asked me to make a few jars of the spicy kind — sometimes you just want to mix up the everyday menu. So along with my traditional lecho, I made this red-pepper version, and I'm happy to share the recipe. Start by washing the bell peppers well, removing the seeds, and cutting them into strips. Rinse the tomatoes and grind them in a meat grinder or blender. Put the prepared tomatoes in a large pot, bring to a boil, and boil for about 20 minutes. Then add the salt, sugar, and vegetable oil and boil for about 5 minutes more. Lower the heat, add all the bell pepper, and stir gently. Cook, stirring constantly, for about 25-30 minutes. Add the vinegar, turn the heat back up, bring to a boil, and boil for about 15 minutes. Stir in the minced garlic and hot pepper and boil for another 10 minutes. Ladle the lecho into jars and seal them. Wrap the jars in a warm blanket and leave them to cool completely.