Bell pepper lecho for the winter “You’ll lick your fingers”

Bell pepper lecho for the winter “You'll lick your fingers” is a very tasty and simple preparation that definitely won't stagnate in the cellar. Lecho goes well with meat and fish dishes and will easily help you solve the issue of side dish. We have collected 10 delicious and simple recipes for this roll.

Bell pepper lecho with finger-licking tomato

The canned finger-licking salad contains tomatoes and bell peppers. And it is best to select the most ripe and fleshy fruits, then the salad will turn out thick, juicy and with a rich taste.

1. 
   How to prepare a delicious “finger-licking” bell pepper lecho for the winter? We wash the tomatoes and cut each vegetable into four parts. Grind the tomato slices through a meat grinder or blender. Pour the tomato mass into the pan and cook for 15-17 minutes until the excess liquid has boiled away.
2. 
   We wash the peppers, cut them in half, cut out the stalks, remove seeds and membranes, and cut the flesh into small strips. Place the chopped peppers in a saucepan with the tomato mixture and simmer the vegetables over medium heat.
3. 
   Pour vegetable oil into the pan with the stewed vegetables, add salt and sugar, mix and cook over low heat for 25-30 minutes. 7-9 minutes before the end of cooking, add vinegar, chopped garlic, cloves, pepper and other seasonings to the lecho.
4. 
   Pre-sterilize jars and lids. Pour the finger-licking hot lecho into sterilized jars and roll up. We turn the jars over and let them cool under a warm blanket, then put them in a cool place for storage.

Bon appetit!

Finger-licking lecho made from bell pepper and tomato paste

A product with Hungarian roots, the finger-licking lecho is very popular in our latitudes. There is no housewife who does not have her favorite recipe for this roll.

Ingredients:

• Tomato paste (sauce) – 1 l.
• Sweet peppers – 2.5 kg.
• Water – 500 ml.
• Table vinegar 9% – 3 tbsp.
• Vegetable oil – 4 tbsp.
• Allspice peas – 6 pcs.
• Bay leaf – 2 pcs.
• Garlic – 6 cloves.
• Peppercorns – 5-6 pcs.
• Salt – 1 tbsp.
• Sugar – 1 tbsp.

Cooking process:

Step 1.We wash the peppers, cut them lengthwise, remove the seeds and membranes, and cut them into small pieces.

Step 2. Dilute the tomato paste with water and pour the chopped bell pepper with this mixture. Add pepper, bay leaf, salt and sugar, and vegetable oil. Place the container with pepper and tomato paste on the stove and cook for 25-30 minutes from the moment of boiling, stirring occasionally.

Step 3. Grind the garlic with a press. Add vinegar and garlic to the lecho, cook it for another 10-15 minutes. During the cooking process, excess liquid will boil away and the consistency of the dish will become thicker.

Step 4. Pour the hot lecho into sterilized jars, close them tightly with clean lids, turn them over and let them cool. Lecho can be served as a side dish to the main dish or used as a sauce.

Bon appetit!

Finger-licking lecho made from bell peppers with tomatoes, carrots, onions

The finger-licking lecho salad can be served separately, as a cold appetizer, or as a side dish to complement meat and fish dishes. You can also put pieces of lecho pepper on toasted bread, and that will also be very tasty.

Ingredients:

• Carrots – 350-400 gr.
• Onions – 350 gr.
• Vegetable oil – 150 ml.
• Ripe tomatoes – 2 kg.
• 9% table vinegar – 100 ml.
• Sweet bell peppers – 1 kg.
• Seasonings (marjoram, cilantro, thyme) - to taste.
• Fine salt – 1 tbsp.
• Sugar – 150 gr.

Cooking process:

Step 1. Wash the tomatoes, carefully cut out the stalks, cut each vegetable into quarters and grind them in a meat grinder or blender. Pour the tomato puree into a saucepan and put it on the stove, pour in salt, sugar, pour in sunflower oil and vinegar. Cook the tomato mixture for 5-10 minutes, stirring constantly and skimming off the foam.

Step 2.We clean the insides of the peppers from partitions and seeds, cut the pulp into thin strips.

Step 3. Wash the carrots, peel them, grate them on a coarse grater or chop them using a food processor.

Step 4. Peel the onion and cut into thin half rings.

Step 5. Add carrots to the pan and simmer the vegetables with the tomato mixture for 15 minutes. Then add chopped peppers, onions, salt, sugar and seasonings. Simmer everything together for another 25-30 minutes over low heat, stirring constantly so that the vegetables do not burn.

Step 6. While the lecho salad is being prepared, sterilize the jars and lids using any known method. Pour the hot lecho into jars, turn them upside down and wait until they cool down. After a couple of days, the finger-licking lecho is ready for use.

Bon appetit!

Recipe for finger-licking lecho without sterilization

Thanks to its minimal but very versatile composition, the finger-licking lecho will always be on the table and is suitable for many types of cereals and pastas. There is no one true universal recipe for lecho, it all depends on your taste and preferences, you can always leave room for creativity and culinary experiments.

Ingredients:

• Table vinegar 9% – 50 ml.
• Ripe tomatoes – 1 kg.
• Onions – 0.5 kg.
• Sweet bell pepper – 0.5 kg.
• Garlic – 4-5 cloves.
• Hot chili pepper – 10 gr.
• Sugar – 50 gr.
• Salt – 50 gr.
• Sunflower oil – 70-100 ml.
• Black peppercorns – 3-4 pcs.

Cooking process:

Step 1. Wash the tomatoes and peppers. We remove the stems from the tomatoes and cut them into small pieces. Cut the pepper lengthwise, clear the halves of seeds and membranes, remove the stalks and cut into several slices. Grind tomatoes and bell peppers through a meat grinder or in a blender.

Step 2.Transfer the tomato and pepper puree into a saucepan, put it on the stove, heat the mixture and add salt and sugar to it, stir. Bring the vegetable mixture to a boil, then add sunflower oil.

Step 3. Add onion to the pan and cook for 10 minutes.

Step 4. Peel the garlic and crush it with a press. Cut the chili pepper into thin rings. Add garlic, hot pepper and peppercorns to the lecho, mix, cook for another 3-5 minutes. Then pour in the vinegar, stir and remove the pan from the stove.

Step 5. Pour the finished lecho into dry, clean jars, close the lids tightly and let them cool under a blanket, then put the jars of “Finger-lickin’ good” lecho in a cool place.

Bon appetit!

Finger-licking lecho made from bell peppers and zucchini

The finger-licking lecho with zucchini will be a real godsend for those who love homemade preparations for the winter. All the ingredients of this roll are harmoniously combined with each other, which is what gives this appetizer such a wonderful taste.

Ingredients:

• Refined sunflower oil – 250 ml.
• Small zucchini - 1.5 kg.
• 9% table vinegar - 0.5 tbsp.
• Ripe red tomatoes – 2 kg.
• Cilantro – 0.25 tsp.
• Sweet bell peppers – 1.5 kg.
• Garlic – 0.5 heads.
• Granulated sugar – 0.5 tbsp.
• Fine salt – 50 gr.
• Mixture of ground pepper - to taste.

Cooking process:

Step 1. Wash the tomatoes, cut out the stems and grind them to a puree using a blender or meat grinder.

Step 2. Wash the bell pepper, cut it in half, remove seeds and membranes, and cut into strips.

Step 3. It is better to use small zucchini, in which the seeds have not yet formed. Wash the zucchini and cut into thin slices.

Step 4.Place the tomato mass on the fire, bring to a boil and cook for about 6-8 minutes, periodically removing the foam.

Step 5. Then add bell peppers and zucchini to the tomatoes, stir and bring to a boil again.

Step 6. Pour vegetable oil into the lecho, add sugar, seasonings and salt, keep on fire for another 15-17 minutes, stirring occasionally.

Step 7. Peel the garlic, chop it with a press or crush the cloves with a knife. Put the garlic in the lecho and pour in the vinegar.

Step 8. Pour the lecho into sterilized jars and roll up the lids. We put the jars upside down and let them cool under a blanket, after a day we put the lecho in a cool place.

Bon appetit!

Lecho from bell pepper with garlic “You will lick your fingers”

“You will lick your fingers” because this appetizer turns out very juicy and tasty, when it disappears from the table, all that remains is to lick your fingers, waiting for more. And it’s also very easy to prepare.

Ingredients:

• Sweet bell pepper - 1.5 kg.
• Onions – 500 gr.
• Table vinegar 9% – 50 ml.
• Garlic – 3 cloves.
• Ripe tomatoes – 1 kg.
• Allspice peas – 4 pcs.
• Sunflower oil – 10 ml.
• Black pepper - to taste.
• Salt – 1 tbsp.
• Sugar – 0.5 tbsp.

Cooking process:

Step 1. Wash the tomatoes well and cut into slices. Grind the tomato slices until smooth using a blender or meat grinder.

Step 2. Peel the peppers from seeds and membranes, wash the pulp and cut into thin strips.

Step 3. Transfer the tomato puree into a saucepan, bring the mixture to a boil and add chopped bell peppers to it.

Step 4. Peel the onions, cut them into thin half rings and also put them in a saucepan and mix.

Step 5.Then add salt, sugar, spices and vegetable oil to the vegetables, mix and cook the lecho over low heat for 35-40 minutes.

Step 6. Chop the garlic and place it in the pan five minutes before the end of cooking. Remove the pan from the heat, add vinegar to the contents, stir. Place the finished lecho in sterile jars and roll up. We leave the jars of lecho to cool under the blanket, and once they have cooled down, we send them to a cool, dark place for storage.

Bon appetit!

Bell pepper lecho “Finger lickin’ good” with vinegar

A bright taste and a huge amount of useful substances distinguishes the “Finger-licking” lecho from other preparations for the winter. Thanks to the short heat treatment, the vegetables do not become overcooked, but remain slightly hard and crunchy.

Ingredients:

• 9% table vinegar – 50 ml.
• Cilantro – 0.25 tsp.
• Ripe tomatoes – 3.5-4 kg.
• Thyme - to taste.
• Refined sunflower oil – 230 ml.
• Sweet peppers of different sizes – 4.5 kg.
• Fine salt – 2.5 tbsp.
• Head of garlic – 0.5 pcs.
• Sugar – 200 gr.

Cooking process:

Step 1. We wash the tomatoes, cut out the stalk and chop the vegetables with a blender, or you can pass the tomatoes through a meat grinder.

Step 2. Transfer the tomato mixture into a saucepan in which we will prepare the finger-licking lecho.

Step 3. Remove the stem and core with seeds from the washed bell peppers, cut the pulp into strips. Place the chopped peppers in a saucepan with the tomato mixture. Bring the contents of the pan to a boil, reduce the heat slightly and continue cooking.

Step 4. Add sugar, salt, seasonings to the already slightly cooked vegetables, pour in sunflower oil and continue cooking the lecho for another 25-30 minutes.

Step 5.Peel and crush the garlic with a press, add it to the lecho, mix, cook for another 5-7 minutes. Then remove the pan from the heat and pour vinegar into the lecho, stir.

Step 6. Place the hot lecho into sterilized jars, seal them with lids, place the jars upside down under a warm blanket and let them cool. A delicious roll is ready.

Bon appetit!

Sweet lecho “Finger lickin’ good” made from bell pepper

Bell pepper lecho can not only be a separate appetizer, but also become the basis for first courses, a filling for pies and pizza. To make the salad sweet, select ripe red sweet peppers for preparation.

Ingredients:

• Granulated sugar – 200-230 gr.
• Red bell peppers – 2.5-3 kg.
• Refined vegetable oil – 250 ml.
• 9% apple cider vinegar – 30-40 ml.
• Ripe juicy tomatoes – 2.5-3 kg.
• Salt – 2 tbsp.
• Cilantro - to taste.
• Black peppercorns – 6-8 pcs.

Cooking process:

Step 1. We wash the tomatoes under running water, cut out the stalks, put them in boiling water for one or two minutes and then, starting from the cuts, carefully remove the skin from all the vegetables. Grind the tomato pulp through a meat grinder or grind it in a blender.

Step 2. Mix the mass of crushed tomatoes with salt, sugar, black pepper, cilantro and sunflower oil, simmer the resulting mass under the lid in a saucepan for 12-17 minutes, stir occasionally and skim off the foam with a spoon.

Step 3. We wash the bell pepper, remove the stalk from each vegetable, clean the inside of seeds and membranes, cut the pulp into strips and put it in a saucepan with the tomato mixture, stir. Simmer the vegetables together for 25-30 minutes, making sure that the contents of the pan do not burn.

Step 4.At the end of cooking, add vinegar and let the finger-licking lecho brew for 5-7 minutes under the lid.

Step 5. Sterilize the jars for seaming and pour hot lecho into them, tightly close the jars with lids. Let the rolls cool upside down, after which you can store the finger-licking lecho even at room temperature.

Bon appetit!

Finger-licking lecho made from bell peppers and eggplants

The recipe for any dish can be changed to suit your taste preferences. For example, instead of zucchini, add eggplant to lecho.

Ingredients:

• Small young eggplants – 2 kg.
• Ripe tomatoes – 1 kg.
• Carrots – 0.5 kg.
• Cilantro - to taste.
• Onions – 0.5 kg.
• Sweet bell pepper – 0.5 kg.
• Garlic – 4-5 cloves.
• Salt – 2 tbsp.
• Sugar – 0.5 tbsp.
• Sunflower oil – 200 ml.
• Table vinegar 9% – 70-80 ml.

Cooking process:

Step 1. Wash the eggplants, cut into small cubes, cook for 5 minutes and drain the water through a colander.

Step 2. Wash the tomatoes, cut them in half, grate the halves on a coarse grater, this way we will avoid the appearance of leftover skins in the lecho. You can grind tomatoes with a blender or meat grinder.

Step 3. Wash the bell pepper, remove the stalks, cores with seeds and partitions, cut the pulp into strips.

Step 4. Peel the onion and cut into half rings. Fry the onion in a small amount of vegetable oil.

Step 5. Peel the carrots and grate them on a coarse grater, put them in a frying pan with the onions and fry for 10 minutes.

Step 6. Then put the bell peppers, eggplants and tomato mixture into the frying pan, mix and simmer for 15-20 minutes. Add salt, seasonings, sugar and vinegar, simmer for another 20-25 minutes.

Step 7. Chop the garlic and add it to the vegetables 3-5 minutes before they are ready.

Step 8We pre-sterilize jars and lids for lecho. We put the hot lecho into jars and roll them up. After a day, the salad is completely ready to eat.

Bon appetit!

Finger-licking lecho made from bell peppers without oil and vinegar

There are recipes that are as close to healthy nutrition as possible. They do not contain ingredients that could in any way affect the beneficial properties of the products. And yet these dishes remain incredibly tasty.

Ingredients:

• Sweet bell pepper – 1 kg.
• Sugar – 3 tbsp.
• Ripe juicy tomatoes – 1.5 kg.
• Salt – 1 tbsp.
• Black peppercorns – 2 pcs.
• Cloves – 2 pcs.
• Allspice peas – 2 pcs.

Cooking process:

Step 1. The peppers should be very ripe and meaty. We wash the vegetables, cut out the core along with the stalks and seeds, and remove the partitions. Cut the pulp of the peppers into small pieces.

Step 2. Wash, pour boiling water over, cut out the stalks and remove the skins from them. Grind the pulp in any convenient way: with a meat grinder, blender or in a food processor. Pour the tomato puree into a saucepan, put it on the fire and cook for 15 minutes. If foam forms, remove it with a spoon.

Step 3. When the volume of tomato puree decreases, add chopped bell pepper to it, mix and cover the pan with a lid.

Step 4. After 5-7 minutes, add spices, sugar and salt, cook under the lid for another 15 minutes.

Step 5. Sterilize the jars in a steam bath and boil the lids. Pour hot lecho into dry jars, roll them up and leave them to cool under a warm blanket. In spring and winter, this snack will remind you of warm summer days.

Bon appetit!