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Lecho with peppers for winter

Pepper Lecho for the Winter Pantry

Pepper lecho is one of the most popular things to put up for winter. It comes together fast, costs very little to make, and disappears from the jar in no time.

Galina

Recipe author

Composition / ingredients

Servings:

Tomatoes

Bell peppers

Sugar

1.5

Vegetable oil

Peppercorns

Salt

Bay leaf

Vinegar (9% white vinegar)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 8 % 1 g

Fats 23 % 3 g

Carbohydrates 69 % 9 g

64 kcal

GI: 44 / 0 / 56

Cooking method

Step 1:

Here's everything you'll need.
Step 2:

Rinse the tomatoes, cut them up, and purée them in a blender or run them through a food grinder.
Step 3:

Rinse the peppers, cut them into strips, and remove the seeds.
Step 4:

Pour the tomato purée into a pot and add the sugar, salt, oil, peppercorns, bay leaves, and vinegar. Bring to a boil and simmer for 30 minutes.
Step 5:

Add the sliced peppers and simmer for another 5–10 minutes. Ladle into sterilized jars and seal, turn them upside down, and wrap them in a towel until fully cooled.