pepper lecho with tomatoes and honey

Pepper lecho with tomatoes and honey

This original preparation will not leave anyone indifferent: honey gives lecho an original taste and aroma. At the same time, it is prepared easily and quickly. In winter, lecho will be a great addition to pasta, meat or poultry.

Required Ingredients:

  • tomatoes – 1 kg;
  • sunflower oil – 50 g;
  • Bulgarian yellow pepper – 300 g;
  • salt – to taste;
  • honey – 40 g;
  • black peppercorns – to taste;
  • mustard seeds – to taste;
  • dried garlic – to taste;
  • dried bay leaf – 3 g;
  • cinnamon – 3 g;

How to cook lecho from peppers with tomatoes and honey:

  1. Wash ripe tomatoes well and dry with a towel. Cut them into random pieces.
  2. Place in a saucepan with a little sunflower oil.
  3. Boil the tomatoes for 15-20 minutes. If the fruits are fleshy, you can add a little water.
  4. Cut the pepper into random pieces and add to the tomato sauce.
  5. Bring to a boil, salt to taste.
  6. Simmer the sauce over low heat for another 15 minutes, then add honey.
  7. Add black peppercorns, mustard seeds, dried garlic, bay leaf and cinnamon to the sauce. Bring the sauce to a boil.
  8. Immediately place the boiling sauce in sterile jars and roll up.
  9. Send jars of lecho to a dark and cool place until completely cooled.

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