Classic Bell Pepper and Tomato Lecho

Wash the peppers, remove the seeds and stems. Cut them into thick matchsticks or wide strips.

Wash the tomatoes, remove the stems, and halve them. Blend until smooth or run through a food mill to get a tomato purée.

Peel the garlic and mince it fine with a knife, or press it through a garlic press.

In a wide heavy-bottomed pot, combine the tomato purée with salt and sugar. Bring to a boil and simmer for 10-12 minutes.

Add the sliced bell peppers. Stir gently to make sure they're submerged in the tomato mixture.

Reduce the heat to medium and braise covered for 20-30 minutes until the peppers are tender but still hold their shape. Stir from time to time.

About 5 minutes before it's done, add the minced garlic and vinegar. Stir well.

Transfer the hot lecho into sterilized jars and seal.