Development

Lecho with tomato paste from the chef. Classic lecho with tomato paste. Spicy lecho with tomato and bell pepper

home

Lecho is a vegetable salad with the obligatory use of three ingredients, such as sweet bell peppers, red tomatoes and onions.

It is believed that this is the most popular snack among housewives. Because it is very easy to prepare and you do not need to strictly follow the recommended proportions of products, but you can add more of the ones that you and your family love.

And the cost of vegetables in summer is the lowest, so preparing it is also an economically profitable dish. And it’s not uncommon for this vegetable snack to be prepared not only from sweet peppers, but also from zucchini, blue cucumbers and even green cucumbers.

The longest part of the preparation is preparing the tomato sauce, because for it you need to collect the tomatoes, grind them in a meat grinder, grind them through a strainer and then boil them again.

Because of this, you don’t always want to make such vegetable twists. So recipes began to appear using ready-made tomato paste, squeezed juice or delicious ketchup.

Recipe for making lecho with tomato paste for the winter for 3 kg

When I prepared this salad for the first time, I took food for one kilogram of sweet peppers, but my family ate it so quickly that now I eat at least three kilograms at a time.

Product composition:
Bell pepper – 3000 grams;
Tomato sauce – 1 liter (or three liters of tomato juice);
Table salt – 3 tablespoons;
Table vinegar – 0.2 liters;

Sugar – 0.3 kg.

Let's start cooking:

Dilute the tomato sauce with drinking water to a juice consistency. Approximate ratio 1:3.

Pour 9% table vinegar into the resulting solution, add granulated sugar and stir thoroughly.

We wash the pepper fruits, wipe them, remove seeds and stems. Cut into medium pieces.

Pour tomato juice into a deep container and lay out the chopped pieces. Mix with a wooden spatula and place on the stove over high heat. We wait for it to boil.

Boil? Reduce the heat and continue to simmer for thirty minutes. The main thing is to monitor the readiness of the pepper. He should still have a small Inca crunch.

We are preparing containers for seaming, this is how I sterilize jars. Tin lids also need to be treated or simply boiled in water.

Pour the boiling mixture into the prepared jars to the top. Close and roll up. Then turn it over, cover and wait for it to cool completely.

Cover the container so that the heat does not escape longer, and the mass is more saturated with the main juices.

And sometimes I cool what’s left and give it to the family for dinner. The appetizer is eaten in the blink of an eye, they even ask for more, but the rest goes to the cellar until the winter cold.

Bon appetit to you!

Bell pepper lecho with carrots and tomato paste

The origin of this dish is the Hungarian country. And then from them this dish spread by leaps and bounds throughout all the cuisines of the world. Because it's light, aromatic and incredibly tasty.

I suggest cooking this method in a slow cooker, which will further simplify the process of preparing lecho.

When I prepared this salad for the first time, I took food for one kilogram of sweet peppers, but my family ate it so quickly that now I eat at least three kilograms at a time.

Bell pepper – 1000 grams;
Garlic – 2 cloves;
Bulb – 1 head;
Tomato paste – 1000 grams;
Carrots – 3 pieces;
Rock salt – 2 tbsp. l;
Paprika – ½ tablespoon;
Granulated sugar – 2 tablespoons;
Table vinegar – 25 grams;
Refined butter – 60 grams.

Sugar – 0.3 kg.

Bring the tomato paste to a juice consistency.

We cut the onion into rings on the floor, do not cut thinly.

To prevent the onion from stinging my eyes, I first freeze it for thirty minutes in the freezer.

Pour red juice into the multicooker container, add carrots and carrots cut into strips.

Stir and turn on “Simmer” for about twenty minutes.

Meanwhile, wash the Bulgarian fruits, clean them and cut them into arbitrary pieces.

After the allotted time has passed, add the rest of the prepared products, with the exception of garlic and table vinegar. And repeat the “Stew” mode.

After half the time, add finely chopped garlic, after five minutes add vinegar and bring to readiness.

Pour the boiling salad into jars and roll up. As a result, two liters of the finished product comes out.

Bon appetit, I hope the twist will wait until winter and won’t be eaten much earlier.

Lecho with tomato paste and honey

You know, it is the addition of bee honey in this method that radically changes its aroma, and it also acquires a pleasant sweet taste. Last year I made several jars as a test, and this year my family demanded that the number of preparations be increased significantly.

It is suitable as a pate, as a dressing for first courses, and as a sauce for meat. Very quick and easy recipe. I strongly advise you to cook it for you.

When I prepared this salad for the first time, I took food for one kilogram of sweet peppers, but my family ate it so quickly that now I eat at least three kilograms at a time.

Bell pepper – 5000 grams;
Tomato sauce – 1000 grams;
Table salt – 50 grams;
Tomatoes – 1000 grams;
Onion – 3 pieces;
Sugar – 260 grams;
Bee honey – 8 teaspoons.

Let's get started:

First prepare the sweet pepper sauce. We wash it, clean it from tails and seeds, and cut it into arbitrary pieces. Using a blender, grind the preparations to a mushy state. Pour the pepper mixture into the tomato sauce.

My family likes the look of tomato seeds in bulk, so I add those too. We also twist them with a blender.

Pour all the prepared mixtures into a deep container, add sugar and salt.

Mix the mixture thoroughly and transfer to the fire. Wait for a good boil, stirring occasionally. Then add honey and stir.

Make a medium-sized flame and let it boil for 10 minutes.

Pour the boiling mass into a sterilized container and cover with tin lids. Place the jars upside down, cover with a blanket and leave alone for twenty-four hours.

In fact, the resulting dish is so delicious that it is impossible to tear yourself away from it. Bon appetit!

Zucchini lecho with tomato paste

And this recipe is interesting because it’s like lecho, but it’s made from zucchini, and you don’t even know what tastes better.

And also, like many other preparations, I decided to cook it in a slow cooker. This makes all the work a lot easier. But if you don’t have such a unit, cook as usual; this will not affect the taste of the finished dish in any way.

When I prepared this salad for the first time, I took food for one kilogram of sweet peppers, but my family ate it so quickly that now I eat at least three kilograms at a time.

Drinking water – ½ liter;
Sugar – 2 teaspoons;
Table salt – ½ tablespoon;
Tomato sauce – 0.2 kg;
Carrots – 0.2 Kg;
Tomatoes – ½ kg;
Zucchini – 1000 grams;
Bell pepper – ½ kg;
Sunflower oil – 75 grams;
Onion – 3 heads;
Table vinegar – 2 tablespoons.

Let's get started:

Wash the tomatoes, cut out the stems and cut them into small cubes.

Peel the onion and cut into quarters.

Wash the Bulgarian, remove seeds and ends and cut into strips with glasses.

Three zucchini on a medium grater or cut into cubes.

Pour drinking water into the multicooker bowl, add sugar and salt. And little by little we add all the other ingredients. Pour in the sunflower oil, stir and cover with a lid.

Let it simmer for forty minutes. By the way, this cooking method does not require stirring during the cooking process.

At the end of cooking, add table vinegar and mix again.

Pour the boiling mass into prepared containers and roll up.

Serve the excess for dinner, and you will see in a couple of minutes the lecho will literally be licked off the plate how tasty it turns out to be.

Video recipe: Pepper lecho with tomato juice for the winter

Many families preserve pepper in tomato juice for the winter. The dish turns out unusually aromatic. Preservation has its own unique taste, and this simple recipe can be done even by a novice cook. In winter, you really want to treat yourself to something especially tasty and nutritious, and numerous holidays require housewives to show maximum culinary imagination.

As you can see, all the recipes I listed are very simple both in execution and in the set of products. So it won’t be difficult for you to prepare them at home. As they say: if there is a desire.

And I wish you great patience and irrepressible strength, and then you will definitely succeed, especially preparing food for the winter. To please your family with delicious and aromatic dishes during the long, cold winter.

Good afternoon friends! Another article from the “Winter Preparations” series.

Lecho made from bell peppers and tomatoes is a bright example of Hungarian cuisine. According to the classic recipe, this dish is prepared without vinegar, from just two ingredients: tomatoes and red or orange sweet peppers.

In Soviet times, Hungary supplied Globus jars with prepared vegetables, including lecho. Today, this beloved and popular dish in our country can be prepared at home and saved for the winter.

The lack of an exact recipe allows for a flight of culinary imagination and every housewife can use any available and budget vegetables: onions, carrots, zucchini, tomatoes, eggplants and beans. Tomatoes can be replaced with tomato paste, juice or sauce. Lecho can be prepared as a dietary lecho with onions and carrots, or for those who like it spicy with garlic.

The most delicious bell pepper lecho for the winter - you'll lick your fingers

A wonderful recipe for lecho for the winter! A bright, beautiful dish, extremely tasty.

For preparation, we take fresh, intact, thick-walled sweet bell peppers and fleshy, ripe tomatoes.

The opinion that you can use not quite “good” vegetables for salads is unacceptable; do not skimp on quality.

Ingredients:

sweet pepper - 3 kg
tomatoes - 1.5 kg
tomato sauce - 0.5 l.
salt - 1.5 tbsp. l.
sugar - 10 tbsp. l.
vinegar 9% - 1/2 tbsp.
ground paprika - 1 tbsp. l.

Preparation:

Be sure to peel the tomatoes. We make notches on them, blanch in boiling water for 5-10 seconds, then in cold water. The skin will come off easily. Tomatoes can be replaced with tomato paste or homemade ketchup.

Let's put them through a meat grinder.

Peel the sweet pepper from seeds and cut into large slices.

Place the prepared ingredients in a bowl and boil for 15 minutes. Add 10 tablespoons of sugar (less possible) and salt. Boil for another 10 minutes.

Let's try! The combination of flavors is amazing, but one more small touch - add good tomato sauce, sweet paprika and vinegar. The first two ingredients will enhance the taste, and vinegar will add sourness and preserve the product. Boil for 5 minutes.

We put the hot lecho into pre-sterilized jars, roll up the lids, and turn them over. Cover with a blanket and leave until completely cool. Store in a cool, dark place.

This snack can be cooked in a slow cooker. If you are interested in the recipe, write in the comments.

Just look how delicious it looks. The combination of flavors makes it so finger licking delicious. Bon appetit!

Recipe for lecho with tomatoes, onions and bell peppers for the winter

Ingredients:

sweet pepper - 1 kg
tomatoes - 1/2 kg
onions - 2 pcs.
garlic - 5 cloves
salt - to taste
sugar - 100 gr.
sunflower oil - 100 ml
vinegar 9% - 50 ml
ground black pepper - 1/2 tsp.
ground dill seeds - 1/2 tsp.
parsley - 1 bunch

Bulgarian lecho with tomatoes, carrots and onions for the winter

This is a very unusual cooking recipe. If the ratios of all ingredients and spices are observed, the appetizer turns out thick, beautiful and extremely tasty. “Like Grandma’s” is our family recipe, which my mother inherited and passed on to me.

It is important to choose the right vegetables. They should be ripe, fleshy, bright in color. Grind the ingredients into pieces of the same size, not too finely.

Ingredients:

sweet pepper - 1 kg
tomatoes - 1 kg
carrots - 300 gr.
onion - 300 gr.
garlic - 3-4 cloves
salt - to taste
sugar - to taste
allspice and black pepper - 10 peas
bay leaf - 5-6 pcs.
Sunflower oil - 150 gr.
vinegar 9% - 1/2 tbsp.

Preparation:

We prepare the necessary vegetables. Cut the following: sweet pepper into classic medium strips, onion into half rings, garlic into quarters, carrot into thin strips, tomato into medium slices.

Place the chopped vegetable mixture, except garlic, in a large bowl.

Add salt, sugar, allspice and black peppercorns, bay leaf, ground paprika, sunflower oil.

Mix well. Cover the bowl with cling film and leave at room temperature for 4 hours. We stir periodically. Each ingredient has its own taste and aroma, and when we combine them, we get something amazing.

While the vegetables are brewing, prepare 0.650 gram jars. Sterilize in the oven at 160 degrees for 15 minutes.

Place the bowl on the stove, bring the vegetable mixture to a boil, add vinegar and garlic. Boil for 5 minutes, place in hot sterilized jars, seal, and cover with lids.

Sterilize in a saucepan with boiling water for 15 minutes, roll up. We wrap ourselves in a blanket. The sterilization process will continue until it cools completely.

A simple recipe for lecho with tomatoes, garlic and bell peppers

This is a wonderful and proven recipe that I have been preparing for many years. Lecho turns out thick, with an exquisite taste and noticeably outperforms other snacks. Try it, I'm sure you'll like it.

Ingredients:

sweet pepper - 3 kg
tomatoes - 1.5 kg
garlic - 3-4 cloves
salt - 1.5 tbsp. l.
sugar - 10 tbsp. l.
sunflower oil - 150-170 ml
vinegar 9% - 1/2 tbsp.

The weight of the products is taken in their pure, purified form.

Preparation:

Select ripe, fleshy tomatoes. Peel and cut into medium slices. Tomatoes can also be minced, but I prefer them in pieces.
Cut off the stalk of the pepper, remove the core with the seeds, and chop into medium strips.
Cut the garlic into thin slices.
Place tomatoes and peppers in a bowl. Stir, bring to a boil and cook for 15 minutes.
Add sugar, salt, garlic, sunflower oil.
Boil for another 15 minutes.
Add vinegar, boil for 2 minutes. The lecho is ready.
Place hot into sterilized jars and cover with lids.

This appetizer goes great with boiled potatoes, pasta, rice, meat, or just a piece of soft bread. Bon appetit!

How to prepare lecho from bell pepper

We associate lecho with preparations for the winter. I want to offer you a recipe for surprisingly tasty lecho, in which nothing needs to be preserved. It can be eaten immediately after preparation.

Summer is the time to think about winter preparations. After all, it is on cold, snowy evenings that we so miss what we recently had in abundance. Today we will continue the topic of preparing delicious ones. We will prepare all the recipes described below using tomato paste and more. It will turn out very tasty real jam!

Perhaps every housewife has a recipe for the perfect lecho. It may be different for everyone, but it is the most delicious. In my family, this dish is in extraordinary demand and does not stay on the table for long. Therefore, every year I roll up several dozen cans. It is best to choose 1 liter jars, since 3 liter jars will be difficult to eat right away, and this will complicate storage. To add variety to winter meals, I use several recipes, trying something new every year.

It is impossible to determine the exact identity of this dish. It is called a salad, an appetizer and even a side dish. Each of them is right in their own way, because treatment is truly universal. It can be eaten in its pure form, with or without bread. Serve with meat, fish, potatoes or a cereal side dish - a great idea! And having a bite of lecho with a cold drink is absolutely a bomb!

Juicy, meaty and aromatic peppers are the main guest of this dish. In combination with tomatoes and onions, it gives a simply stunning smell and taste. If you don’t have any suitable tomatoes on hand, you can always easily replace them with tomato paste or thick juice.

How to do it? Find out right now.

Recipe for making lecho with tomato paste from bell pepper for 3 kg

For the first time I prepared lecho according to this recipe based on 1 kilogram of pepper. During the tasting, we realized that this would be catastrophically small and I had to cook it again, only 3 times more. I suggest you immediately cook more of it, because it turns out very tasty.

Ingredients:

3 kilograms of sweet fleshy pepper (it is better to take red);
tomato paste or 3 liters of juice;
3 tablespoons of coarse salt.
200 ml vinegar;
300 grams of granulated sugar;

Dilute tomato paste with water to the consistency of thick juice. You can also use the finished product. If you prepare it yourself, then you need to dissolve the paste in water at the rate of 1/3.

Pour vinegar into the prepared juice, add salt, add sugar and stir thoroughly.

Wash the peppers, dry them on a towel and remove the insides along with the stalk. Cut it into small pieces.

Pour the juice into a cooking vessel and add pieces of pepper into it. Mix them thoroughly and cover with a lid. Place on maximum heat until it boils.

As soon as the mixture begins to boil, reduce the power to minimum and simmer for about half an hour. The main thing here is the readiness of the pepper. It is easy to determine by taste. It should be well cooked but have a slight crunch.

How quickly the pepper cooks depends on its variety and degree of ripeness. Fleshy, ripe fruits will be cooked in just 20 minutes. But elastic and dense vegetables will be ready in 30-40 minutes.

Banks must be sterilized. I do this either in the oven or on a double boiler. Immediately process the lids.

Pour hot lecho into the treated glass container up to the neck. Carefully invert the jars onto their lids and wrap them in a warm cloth.

It is imperative to wrap hot jars so that the contents slowly cool down and “disperse”. This will make the snack richer and last longer.

And, of course, I always leave what doesn’t fit in the jars for testing. After all, waiting several months to enjoy something that made you salivate all day is impossible!

Help yourself!

Bell pepper lecho with carrots and tomato paste

Despite the fact that the main ingredient of the dish is bell pepper, it has nothing to do with Bulgaria. These works of Hungarian chefs were borrowed by hostesses from many countries. And it’s impossible not to thank the creators. After all, this snack is the most favorite among many, winning our hearts and stomachs.

We will consider this option by preparing it in a slow cooker. In my opinion, it is very easy and simple.

Ingredients:

a kilogram of sweet fleshy pepper;
2 cloves of garlic;
200 grams of onion;
liter jar of tomato paste;
250 grams of carrots;
ground paprika - 1 teaspoon;
4 teaspoons sugar;
20g vinegar;
50 grams of sunflower oil.

Dilute tomato paste in water until it becomes thick juice.

Chop the onion into medium half rings.

To prevent the onion from “biting”, you need to place it, peeled, in the freezer for half an hour.

Pour the tomato mass into the multicooker bowl, add onion to it.

Chop the carrots into medium cubes and add to the rest of the ingredients.

Stir lightly and set to “Stew” mode. Time - 20 minutes.

In the meantime, you need to start preparing the peppers. They must be freed from tails, seeds and white partitions. Then cut into small cubes.

As soon as the signal notifies you that 20 minutes have passed, add peppers and all the necessary seasonings, except vinegar and garlic, to the container. Stir. Set “Quenching” again for 20 minutes.

After 10 minutes of operation of the multicooker, you need to finely chop the garlic and add it to the dish. After another 5 minutes, pour in vinegar, stir and wait for the work to complete.

Distribute the hot mixture into jars. From this amount of products I get 2 jars of 0.75 and one half-liter.

And, of course, where would we be without a test plate? The aroma is such that even neighbors run to beg for the recipe.

Lecho with tomato paste and honey

A delicate note of honey will give the dish a stunning aroma and light, balanced sweetness. I tried making this salad for the first time last year and didn’t regret it one bit. I'll definitely make more this year.

It can be used as a sandwich spread or as a sauce for side dishes. Even just eating it in its pure form is an incredible pleasure. This recipe is perhaps one of the easiest to make. Even a novice housewife can handle it. You need to cook it for no more than 10 minutes, since all the ingredients are in a liquid state.

Ingredients:

5 kilograms of red sweet pepper (you can use multi-colored ones);
1 liter of tomato paste;
2 tablespoons of coarse salt;
1 kilogram of tomato (optional);
3 onions;
a full glass of granulated sugar;
4 tablespoons of honey.

Wash the peppers, remove all excess, leaving only the pulp. Cut into pieces and place in a blender bowl. Chop the mixture until smooth. Pour the pepper mixture into the tomato paste.

Some people love tomato seeds in lecho. We love this too, so in addition to pasta, I also use tomatoes.

Pass the tomatoes, like peppers, through a blender. Do the same with the onion.

Combine all the crushed ingredients and pour into a large cooking container. Add salt and sand.

Mix the mixture thoroughly and place on the stove. Turn on maximum heat and, stirring occasionally, wait until it boils. Once this process begins, add honey and stir the sauce well.

Reduce heat to medium, closer to minimum. After adding honey, boil for another 10 minutes and immediately begin bottling.

Pour the contents into a clean glass container and immediately roll up the lids. Turn them upside down after rolling and wrap them in a blanket. Let the jars sit overnight like this. Then you can put them away for storage.

It turns out so beautiful and delicious. Try it too!

Zucchini lecho with tomato paste

Zucchini is a frequent and very successful hero of delicious lecho. Add it to any of the recipes and you will notice how the dish sparkles with new colors. Now we will look at my favorite way to prepare this zucchini salad. I advise you to use it, you won’t regret it.

Progress does not stand still, which I actively take advantage of. We will prepare lecho in a slow cooker, which I find the most convenient. If you don’t have such a miracle of technology at hand, you can cook it the old fashioned way, on the stove. This will not affect the quality of the dish in any way.

Ingredients:

half a liter of clean water;
1 tablespoon sand;
half a tablespoon of coarse salt;
200 grams of tomato paste;
200 grams of peeled carrots;
half a kilo of tomato;
1 kilogram of zucchini, peeled and seeds removed;
half a kilo of sweet fleshy pepper;
70 grams of vegetable oil;
300 grams of onions;
2 tablespoons vinegar 9%

Cut the tomatoes into medium pieces.

Peel the onion and chop into quarter rings.

Peel the pepper from all excess, rinse under running water and cut into strips.

Zucchini, if it is young, does not need to be peeled and seeds removed. We have an adult vegetable, so we peeled it. Cut it into cubes.

Grate the carrots using a large grater attachment.

Pour water into the multicooker. Add salt and sand. Add the pasta and all the prepared vegetables one by one. Fill them with vegetable oil. Stir a little and close the lid.

Set the “Extinguishing” mode for 40 minutes. There is no need to open the lid and stir the contents during cooking.

Then, when the signal alerts you that it is ready, add vinegar to the salad and mix thoroughly so that the vegetables are evenly distributed.

Prepare the jars. Place hot lecho in them and close with lids.

What doesn't fit in the jars will definitely end up on the table. The taste is simply stunning.

Winter lecho made from pepper and tomato juice

For those who grow peppers in large quantities, this recipe comes to the rescue. I use it to digest 10-15 kilograms of vegetables at once, so that there is enough for everyone. It prepares very quickly, and the result lives up to all expectations. We will cook pepper slices in tomato sauce. In this case, the main thing is not to mix the contents during the cooking process. Otherwise the slices may break.

Ingredients:

sugar - glass;
tomato juice - 6 liters;
sweet fleshy pepper - 10 kilograms;
salt - 7-8 tablespoons;
citric acid - 1 level tablespoon.

If you do not have bulk cooking utensils, lecho can be cooked in parts.

You can buy tomato juice ready-made, or you can make it yourself. To do this, you need to boil the tomatoes in a small amount of water, and then grind the mass through a sieve.

Add sugar and salt to tomato juice. Then add citric acid and stir everything well. Chop bell pepper into strips into the tomato mixture.

Gently stir the peppers into the juice, being careful not to break the fragile pieces of the vegetable. Place the dishes on the stove and turn on maximum power. As soon as the contents boil, you need to boil for another 10 minutes.

Let me remind you that during cooking, the contents of the pan do not need to be stirred. It is enough to reduce the heat to low after boiling. In the meantime, prepare the container for bottling.

As soon as 10 minutes have passed, the lecho is ready. While it is hot, it is better to immediately pour it into sterile jars. Do this very carefully, don't get burned!

Secure the lids with a special key and immediately place them upside down. Wrap in a warm cloth and leave alone for several hours. I leave them overnight so that the contents cool and brew well and evenly.

In the morning, the jars can be transferred to a storage location. This kind of lecho doesn’t last long on the table; it’s worth trying just a spoonful.

Replace tomatoes in lecho with tomato paste. Ratio

Even at the height of the summer season, suitable tomatoes for harvesting may not always be at hand. There is nothing scary about this. After all, having familiarized yourself with today’s recipes, you have already realized that they can be replaced.

Tomato paste is an excellent substitute for fresh tomatoes. It is important to maintain proportions here so that the dish does not turn out too thick, with too much tomato flavor. How to properly replace tomatoes with paste? Let's look at it below.

The ratio directly depends on the viscosity of your paste. Read on the jar what percentage of dry matter is included in the composition. If this number:

12% - it will replace 1 kilogram of tomatoes with 450 grams of paste;
15% - 370 grams instead of 1 kilogram of tomatoes.

Few people can resist aromatic and appetizing lecho, prepared with love. In our family, this preparation leads in the number of cans in the basement among other preparations. You can eat it every day, alternating serving options. For example, yesterday we served it as a sauce for pasta, today we eat it with a salad, and tomorrow we are planning sandwiches with a vegetable spread.

How do you like to eat and serve lecho? Which recipes do you cook most often and which ones less often? Why? Tell us everything related to this delicious topic and share your impressions. All the best! See you soon!

I like that with such a minimal set of ingredients it turns out to be a very tasty snack. The fact is that salad peppers themselves are very aromatic and have a pronounced piquant taste, which is preserved as much as possible with this method of preservation.

If desired, the marinade in which the prepared and chopped pepper will be boiled can be made a little spicier by adding hot pepper, but it is important not to overdo it so as not to destroy the natural aroma of the pepper.

For such an appetizer, you can take any variety of lettuce pepper; for example, I like to use multi-colored fruits so that the dish is brighter and more beautiful when presented. But as for tomato paste, in principle, you can use both store-bought paste and homemade sauce or ketchup, which you prefer.

But you can serve this appetizer with any dish – meat, chicken, fish dishes. I often use this pepper as a base for salads or add it to sauces for cooking main dishes. This is a very versatile canned food, and I assure you, one serving for a family for the winter will not be enough, at least this is what I say from my own experience.

The recipe is designed for 7-8 jars with a capacity of 0.5 liters.

Ingredients:
- salad pepper – 4 kg,
- water – 0.5 l,
- tomato paste – 0.5 ml,
- granulated sugar – 0.5 tbsp.,
- salt - 1 tbsp,
- sunflower oil (refined) – 0.5 tbsp.,
- vinegar (table 6% or fruit) – 0.5 tbsp.

First, we prepare the salad pepper fruits. To do this, we wash the fruits in cold water, then cut them in half and cut out the stalk, and also select the seeds. Then we cut the pepper into slices or strips; in this case, the shape of the cut is absolutely not important, the main thing is that it is neat.

Pour water into a large saucepan and add tomato paste or sauce.

Add coarse salt, sugar and add butter.

Mix thoroughly.

Add chopped peppers to this marinade, mix and cover the pan with a lid. Boil over low heat for about 50 minutes.

About 5 minutes before the end of the process, pour in vinegar (you can replace table vinegar with fruit vinegar).

Transfer the hot lecho into sterile jars and immediately close the lids. It is important to let them cool at room temperature, and then transfer them to the basement or pantry for long-term storage.
Bon appetit!
Starinskaya Lesya