Lecho

You will need: Pepper ground 2.5 kg, table Vinegar 100 ml Vegetable oil 100 ml Tomato puree 1000 g Sugar 100 g sea Salt 2 tsp, Chilli powder, 1 teaspoon, Paprika 1 tsp.

Peppers need a good wash and remove seeds. For Lecho best suited fleshy thick-walled peppers of different colors, but the red color must be present for more joyful colouring dishes.

Cut the pepper as you like, but I like these strips with a width of about a centimeter.

At the same time you need to prepare the sauce. For this tomato puree, oil, vinegar, sugar, salt and spices to heat up in the pan. Tomato puree can do it all yourself (from 1 kg ripe tomatoes, peeled from the skin and crushed in a blender or grinder), and you can get ready. As for the spices, then they better be careful, because the pepper itself has a fairly rich flavor.

When the sauce comes to a boil, it should be put pepper and simmer on low heat for about 5 minutes. It can then be spread out on a clean dry banks. Most likely, the entire volume at once will not fit in the pan, so it can be put in two batches - when one part is ready, put it on the banks, and the rest of the sauce to put a second party.

In banks pepper is better to lay tight enough, and then pour the hot sauce to cover the peppers. Keep Lecho need in a cool place.

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