Lecho with Tomatoes
Preserves • Author's
Description
From the book by Emily Smith, 'Taste of Summer.' If there were a competition for 'Best Lecho in America,' our family recipe would surely take first place! We love it and serve it alongside various dishes: pasta, meat, couscous, or buckwheat. In short, bright and hot like a summer noon, lecho is our favorite.
Ingredients
- Tomatoes 5 lbs
- Orange Bell Peppers 1½ kg
- Vegetable Oil 5 fl oz
- Sugar 5 oz
- Salt 2 spoons
- Vinegar essence 1 tablespoon
Step-by-Step Guide
Step 1
Wash the tomatoes and pass them through a meat grinder. Transfer the resulting mixture to a large pot, place it over heat, bring to a boil, and cook for 20 minutes.
Step 2
Remove the stems, seeds, and white membranes from the bell peppers. Cut the peppers into small squares and add them to the hot tomato mixture.
Step 3
Add vegetable oil, sugar, and salt.
Step 4
Cook for another 30 minutes. Two minutes before it's done, add vinegar essence to the lecho, stir, and turn off the heat.
Step 5
Pack the lecho into sterilized jars and seal with lids. Turn the jars upside down and allow to cool.
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