Prep time
15 min.
Cooking time
45 min.
Serves
12
Cuisine
Hungarian
Difficulty
Categories
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About this recipe
Lecsó made with bell peppers is a vibrant, aromatic, and incredibly delicious preserve that brings the taste of summer even in winter. This dish harmoniously combines the sweetness of ripe peppers, the slight tartness of tomatoes, and the piquancy of onions. The flavor of the finished lecsó is rich yet fresh, with a pleasant vegetable aroma that pairs wonderfully with meat dishes, chicken, or potatoes. Lecsó also goes well with rice, buckwheat, or bulgur, transforming a simple porridge into a complete meal. Lecsó can be used as a base for stews, a sauce for braised dishes, or an addition to omelets. This preserve is versatile and always adds warmth and a bright flavor to any table. For the best results, choose red bell peppers with thick walls, as they make the lecsó juicy and tender, with a rich flavor. Use ripe and juicy tomatoes. Such a preserve will become a true highlight of your winter stores and will remind you of warm summer days with every spoonful. The specified amount of ingredients yields 4 liters of preserves.
Ingredients list
Total ingredients: 8
Serves:
bell pepper - 2.5 kg
Onion - 500 g
Tomatoes - 2 kg
Refined vegetable oil - 125 ml
Table vinegar 9% - 50 ml
Sugar - 120 g
Medium salt - 30 g
Sweet peas - 3 pcs.
Nutrition facts
Serves:
🥓
Fat
132г
🍚
Carbohydrates
432г
🥩
Proteins
77г
🔥
Kcal
Daily values
Preparation steps
Step 1
Peel the onion, then slice it into medium-thick half-rings.
Step 2
Wash the bell pepper, cut it in half, and remove the seed core. Slice the vegetables into 2 cm thick half-rings.
Step 3
Wash the tomatoes, cut them in half, and remove the stem.
Step 4
Transfer the vegetables to a blender bowl. Blend the tomatoes into a puree. For this purpose, it's also convenient to use a meat grinder with a fine grate.
Step 5
Pour the tomato puree into a deep saucepan.
Step 6
Add refined sunflower oil.
Step 7
Add coarse-ground rock salt.
Step 8
Add sugar to balance the flavors.
Step 9
Stir until the dry ingredients are completely dissolved. Cover the pot with a lid and place it on the stove. Once the tomato sauce boils, add the chopped onion to it.
Step 10
After the onion, add the bell pepper to the pot and stir. Bring the vegetables to a boil again.
Step 11
Simmer the vegetables in tomato sauce, covered, over low heat for 30 minutes. During cooking, the vegetables will release juice and slightly reduce in size. Then, pour 9% table vinegar into the lecho to ensure the preservation keeps well all winter. Continue cooking the lecho for another 2-3 minutes.
Step 12
Transfer the preserves into sterilized glass jars, either 0.5 or 1 liter in volume. Seal the jars with sterilized metal lids.
Step 13
Wrap the preserves in a blanket and leave for 1-2 days until cooled.
Step 14
Store the prepared lecho made from bell peppers in a dark, cool place.
Step 15
Enjoy your meal!
Enjoy your meal!
Follow the instructions step by step