LECHO from pepper WITHOUT VINEGAR AND CITRIC ACID!!! Tastes better than in Bulgaria!
Hello.
My friends always ask me to open a jar of "my unique lecho" (these are their words) even on the festive table. I won’t be modest, my lecho really turns out delicious, although there is nothing supernatural in cooking.
So, let's begin.
The main ingredients of my lecho are not only tomatoes and bell peppers, but also onions and carrots.
First of all, we pass the tomatoes through a meat grinder. It is better to take overripe fleshy tomatoes. Together with tomatoes, I pass one pod of hot pepper through a meat grinder.
Pour the tomato into a saucepan and put on fire. Immediately add the required amount of salt and sugar to the domat. The amount of sugar depends on the acidity of the tomatoes.
In the meantime, we cut the carrots into strips. Alternatively, carrots can be rubbed on a Korean grater.
Pour half a serving of vegetable oil into the pan and fry the carrots until cooked.
While the carrots are fried, cut the onion into half rings.
We spread the fried you carrots in a tomato and fry the onion in the remaining amount of vegetable oil until golden brown. We also spread the fried onions in the tomato.
Tomato with fried vegetables should strengthen for 10-12 minutes. During this time, prepare the bell pepper. For lecho, you must use red fleshy bell pepper. I cut it into large strips, you can cut it into squares.
Put the bell pepper in the tomato and mix. At first it may seem that tamat is not enough, but it is not. In the process of cooking, the bell pepper will become softer, release its juice, and the consistency of the lecho will be “just right”. We cover the pan with a lid and cook lecho from the moment of boiling for literally 10-15 minutes, no more !!! It is very important not to digest the lecho so that the pepper does not turn out to be spoiled. I do not add any acid to my lecho. In my opinion, the acid is enough from the tomato. If you want (to ensure that the preservation is 100% at room temperature), you can add aspirin at the rate of 1 tablet per 3 liters of the finished product. We lay out the finished lecho in pre-prepared jars. In each jar with a volume of 0.5 or 0.7 liters, I put one Bay leaf. We close the jars and put them in a warm place until they cool completely. And if you knew how delicious it is!
RECIPE:
Tomatoes - 3 kg
Hot capsicum - 1 pc.
Bulgarian pepper - 3 kg
Onion - 300 g
Carrot - 300 g
Vegetable oil - 150 ml
Salt - 2 tablespoons (60 g)
Sugar - 150 - 170 g
Aspirin (optional) - 2 tablets
P.S. Add acetylsalicylic acid only if you store it in a very warm room.
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