Lecso with Red Bell Peppers
Recipe for a delicious appetizer for the winter. This appetizer is very easy to make and is simply indispensable as a sauce for main dishes in the winter. For this recipe, it is best to use red bell peppers or a mix of red and yellow ones. Green peppers are not suitable as they are not as sweet and will give the lecso a completely different taste.
Sweet Bell Peppers
6.7 lbs. (red)
Tomatoes
6.7 lbs.
Sugar
2/3 cup
Vinegar
2/3 cup (9%)
Salt
1.5 tbsp
Sunflower Oil
1 cup (refined)
Garlic
To prepare lecso with red bell peppers, wash the peppers, remove the seeds, and cut them into long strips along the entire length of the pepper. You can cut these strips in half for easier eating.
Pass the tomatoes through a meat grinder.
Pour the tomatoes into a large saucepan and bring to a boil for 5-7 minutes. Then add salt, sugar, vegetable oil, and vinegar, let it boil and add the prepared peppers. Let it simmer for another 5-7 minutes.
Do not overcook the peppers, they should boil for a maximum of 10 minutes, otherwise they will become too soft. The peppers should remain crispy.
Place a few garlic cloves at the bottom of sterilized jars, pour in the lecso and seal.
Lecso with Red Bell Peppers stores well without refrigeration. Makes 6-7 half-liter jars.
© Наталья Лиханова
(5/5)
