Bulgarian Lecho
Appetizers • Bulgarian
Description
Bulgarian Lecho
Ingredients
- Tomatoes 70 oz
- Sweet Pepper 70 oz
- Garlic ½ head
- Sugar ½ cup
- Salt 1 teaspoon
Step-by-Step Guide
Step 1
Cut the tomatoes into quarters, place them in a pot, and set over low heat. Stirring occasionally, heat and remove the skin from each piece with tweezers. After boiling, cook for about 10 minutes until they turn into juice.
Step 2
While the tomatoes are cooking, peel and chop the pepper and garlic (into cubes or strips, as desired).
Step 3
When the tomatoes become almost a homogeneous mass, add the sugar, salt, garlic, and pepper, mix well, and cook for another 20 minutes.
Step 4
Pour the finished lecho into pre-sterilized jars, seal them, and place them lid-side down on a towel. The jars can be stored for up to 2 years.
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