TOP 12 recipes for making lecho from bell peppers for the winter. You'll lick your fingers.

It's time to prepare winter salads in the second half of summer, when tomatoes begin to ripen. This is when home cooks turn to recipes like "Finger-Lickin' Good" Bell Pepper Lecho for the winter. There are many ways to prepare this appetizer, so you can surprise your family with new recipes each season.

What you need to make vegetable lecho

The flavor of the vegetable platter depends on the type of bell pepper chosen. The fleshier the pepper walls and the fleshier the tomatoes, the more flavorful the lecho will be. However, if you prefer a more liquid version of the appetizer, you can use tomatoes with a lower dry matter content, which are more watery.

Green peppers may be thin-walled, but they add a bitter flavor to the salad. They can also be used. Tomatoes are often replaced with store-bought tomato paste.

Additional ingredients for lecho are selected based on culinary preferences. For a spicier salad, you can add garlic, even the shoots of the plant. But carrots and onions are the most common vegetables used in this winter snack.

Stewing vegetables requires vegetable oil, although it can be done without it. Vegetables contain a lot of juice, which is what makes them sauté. When choosing the amount of salt and sugar, consider the salad's preferred flavor.

It's best to add acetic acid at the end of cooking, as it will protect the snack from spoilage during storage.

But there are also alternative methods, where vinegar is replaced with aspirin, garlic, and apple pieces.

Preparing vegetables

Before preparing lecho, remove the stems and seeds from the peppers. Then, cut the pods into quarters, each cut into strips.

Cut the tomato pulp into random pieces, removing the skin first. You can also puree the tomatoes in a blender or meat grinder.

For carrots, use a coarse grater. Onions are either finely chopped or cut into half rings.

If you are flavoring your snack with vinegar, you need to prepare a 9% solution by diluting 1 part acid in 7 parts water.

The most delicious recipes for lecho with bell peppers

Lecho is prepared by stewing it in a thick-walled saucepan or sauté pan. Typically, people start with tomatoes, then gradually add the remaining ingredients. There are plenty of recipes to choose from, so you can find the perfect one for yourself. The result will be a dish that will be a winter centerpiece, and the taste will be finger-licking good.

Finger-licking good recipe

The classic salad features pepper pieces in a tomato sauce. Therefore, tomato varieties chosen ensure a smooth, thick mixture after blending or grinding.

First, boil the tomato sauce, gradually adding sugar, salt, and a few allspice berries. The sauce should contain more sugar than salt. After the tomatoes have simmered for 10 minutes, add the bell pepper pieces. Stir the mixture constantly, as it will need to simmer until the vegetables are soft. After boiling, leave it on the heat for 25-30 minutes. After turning off the heat, add a small amount of vinegar.

A simple recipe without sterilization

Peppers and tomatoes retain their excellent aroma and flavor for a long time without sterilization. This appetizer is easy to prepare:

1. After scalding, peel ripe tomatoes. Then, grind them through a meat grinder. To remove the seeds, you can strain the tomato mixture through a sieve.
2. Heat the puree in a saucepan, adding salt and sugar. For 3 liters of tomato paste, you'll need a cup of sugar and 2 tablespoons of salt.
3. Drop 2 kilograms of pepper pieces into the boiling puree and stir constantly for 30 minutes.
4. 3-4 cloves of garlic are passed through a garlic press and added to the vegetable mixture.

After removing from heat, pour in a spoonful of vinegar.

With tomato paste

Start by making the sauce. Mix 300 grams of pasta with 100 grams of sugar and 60 grams of salt. Bring to a boil, then add the bay leaf and peppercorns. If the sauce is too thick, you can thin it with boiled water. Once the salt and sugar crystals have dissolved, you can sprinkle the peppercorns with the strips.

It's best to make lecho with tomato juice, using 2 liters of liquid per 2 kilograms of sweet tomato pods. Finally, vinegar is essential, as it will keep the lecho fresh for a long time.

With the addition of garlic arrows

You can make an appetizer by adding garlic scapes to the vegetable mixture. Chop 750-900 grams of garlic scapes. Pour tomato paste over the washed and chopped scapes. Use the same number of tomatoes as garlic scapes. Add salt and sugar to taste.

After boiling for 10 minutes, add 300 grams of prepared pepper pieces and grated carrots to the pan. Season with onion, if desired, but make sure it's finely chopped.

All that remains is to simmer the mixture until the ingredients are ready.

Lecho "Ten"

When preparing lecho using this recipe, take 10:

• blue fruits;
• bulbs;
• sweet pepper pods;
• medium-sized fleshy tomatoes;
• cloves of garlic;
• peppercorns.

Cooking begins with frying the onion in vegetable oil. Then add the diced eggplant and pepper. After a few minutes of simmering, pour in the prepared tomatoes. Blend them into a puree-like consistency. Add 2-3 tablespoons of salt and 4 tablespoons of sugar. Cook until the main vegetables are tender, stirring frequently. Garlic is added 2 minutes before the end of the cooking process, and vinegar is added after turning off the stove.

Lecho recipe without vinegar

You'll need 10 red-walled pods. Cut them into large chunks and mix with 1.5 kilograms of tomato wedges. Boil everything in a saucepan over medium heat. After 10 minutes, add the same number of tomato pieces. Season the mixture with salt, sugar, and a teaspoon of pepper powder. Finely chopped garlic is sprinkled on the lecho at the end of cooking. The salad is ready when the peppers are soft. Then mix the salad and spoon it into sterilized jars.

Aromatic lecho for the winter with basil, red tomatoes, and bell peppers

To capture the aromas of summer in a jar of lecho, you need to:

1. Prepare tomato juice and boil it with salt and sugar.
2. Blanch the grated carrots and onions separately in vegetable oil.
3. Combine the vegetables by dipping them into the tomato sauce, not forgetting the pepper pieces.
4. Simmer for 20-30 minutes, then season the stewed vegetables with spices such as chopped garlic, peppercorns, hot purple greens, and green basil.

The prepared salad can be stored all winter without vinegar in jars sealed with tight lids.

Preparation options without vinegar and oil

The dish is healthier when the vegetables are cooked in their own juices. Using twice as many tomatoes as bell peppers, first simmer the first half, cut into pieces. After 5 minutes, add the julienned or sliced ​​tomatoes to the cauldron.

Stirring, leave on the heat for 15 minutes, then add the second part of the tomatoes.

Grind the garlic with salt and sugar in a mortar and add the mixture to the cauldron. For added flavor, you can use dried basil, parsley. All that's left to do is transfer the lecho into containers and roll them up.

Through a meat grinder with carrots

Start by mincing the tomatoes. Carrots can be grated or minced. Finely chop the onion and add it to the oil for frying. Blanch the carrots separately.

Bring the tomato puree to a boil in a saucepan, add the onion and carrot, and, stirring, add sugar and salt. After 10-15 minutes, remove the prepared pepper rings from the bowl. The cooking process takes 30-40 minutes. Finally, add 9% vinegar. The vegetable appetizer should be placed in sterilized 0.7-1 liter jars.

Lecho with bell peppers and eggplants

It's worth preparing eggplant along with the pods, which will add a spicy flavor to the lecho. Tomato puree is prepared from ripe tomatoes, passed through a blender or meat grinder. The sauce is simmered until it thickens slightly.

Cut 12 bell peppers into strips and 10 eggplants into slices. The bitterness of the eggplants can be reduced by sprinkling them with salt. Lightly frying the eggplant slices is recommended.

Place the vegetables in the marinade. Add half a cup of butter, half a cup of sugar, and a tablespoon of salt.

Garlic and vinegar will add a tangy flavor to the appetizer. They come at the end of cooking.

A step-by-step recipe for lecho made with sweet peppers and khmeli-suneli

For lecho, take equal amounts of peppers and tomatoes. Prepare the appetizer in this order:

• mince the tomatoes and hot pepper pod, boiling the puree for half an hour;
• sprinkle with a mixture of salt and sugar and then stir;
• pouring with vegetable oil;
• After 5 minutes, add slices of sweet pepper and a spoonful of khmeli-suneli seasoning.

The process is complete when the vegetables are cooked through. Remove from heat and add a spoonful of vinegar essence.

Spicy lecho with tomatoes and green peppers

To prepare this spicy appetizer, you'll need 2 kilograms of green tomato pods. You can use slightly fewer tomatoes for the puree. Pour the tomato sauce into a saucepan. Add 1 tablespoon of salt and 1.5-2 tablespoons of sugar. After the tomato sauce has boiled, add the pepper strips and hot tomato slices. Add half a cup of vegetable oil. Simmer for 15 minutes. Add a small amount of fried onions and carrots.

It takes no more than 50 minutes to prepare lecho with green pepper.

How and how long to store canned food

Canned vegetables require a specific storage temperature. It should not exceed 2-3 degrees Celsius. Canned lecho is best eaten within the winter. If the preserves are successful, you're unlikely to have any leftover jars of salad next year.