Carrot and Pepper Lecho

Rinse the tomatoes, cut them into large chunks, and remove the stems. Puree them using a blender or meat grinder.

Wash and peel the carrots, then slice them into thin rounds or grate them on a coarse grater.

Wash the bell peppers, remove the cores and stems, and slice the flesh into thin strips.

Combine the tomato puree and carrots in a large pot or preserving pan and simmer for 20 minutes.

Add the bell peppers and cook for another 20 minutes.

Stir in the vegetable oil, vinegar, salt, sugar, minced hot pepper, and garlic. Mix well and simmer for 10 minutes.