The classic of a very popular vegetable dish that came to us from Hungarian cuisine is always prepared from bell peppers and tomato juice puree.
Properly prepared lecho is stored for 1.5-2 years, and if it is also tasty, it will not "hold out" in your bins until spring. Since it is eaten quickly.
It can be an original side dish, a seasoning for any dishes or a simple and quick cold snack.
Someone likes a lecho made from halves or quarters of pepper in a sauce, someone boils it into cubes, but I liked the option when the pepper is ground with a blender. It turns out very similar to a thick and spicy sauce that can be spread on bread.
And today we have a classic. Real lecho!
Ingredients:
2.5 kg of sweet seasonal pepper (ground and preferably multicolored)
1 liter of tomato juice (tomatoes, rubbed through a sieve, or 0.5 ml of tomato paste, dilute to 1 liter with water)
100 g Sahara
100 ml vegetable oil
2 hours l. coarse salt with a small slide
1 hour l. ground paprika
1 hour l. ground chili
100 ml vinegar 9%
How to cook:
1. The taste of Hungarian people depends on what kind of pepper they took and how they cut it. It is optimal to choose only ground pepper, it is the juiciest and sweetest.
And here is the color for your taste. The more colorful the peppers, the sweeter and richer they taste. Of course, red is perfect. But from the multi-colored it will turn out no worse.
The peppers need to be washed, cut in half, and the seeds and stalk removed.
Now slicing. Hungarian grandmothers assure that the lecho should be cut in half rings, across half a pepper. Like this.
2. It's time to cook the sauce, without which lecho is not lecho. To do this, pour the tomato puree (mashed tomatoes or a mixture of tomato paste and water) into a large saucepan and put on medium heat.
Pour in oil and vinegar, add salt and sugar. And also spices.
As you can see, the recipe does not contain our beloved bay leaf or peppercorns, garlic or onions. This is a classic Hungarian rural cuisine recipe, so no.
How do I know? The husband is half Hungarian, and so the recipe was preserved from his grandmother.
However, it is permissible to throw sweet peas or a couple of cloves into the sauce if you really want to.
3. Bring the sauce to a boil and simmer for a couple of minutes.
4. Put all the chopped bell peppers in the boiling tomato mass. Stir, reduce heat and cook over low heat for 7-10 minutes.
5. Wash the jars, sterilize, put the lids to boil. And turn the cans themselves on a towel upside down to drain the condensation.
6. Put boiling ready lecho into hot dry tanks and immediately roll up with hot boiled lids.
7. Turn the jars onto the lid and cover with a towel. Leave on for 12 hours. Then put away for storage.
As you can see, making Hungarian lecho is easy! There is nothing complicated or unusual in the process or in the ingredients.
We take and prepare!
Enjoy your meal! And successful blanks!
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Thanks for reading to the end!