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CUCUMBER, TOMATO AND PEPPER LECSO
A tangy, homemade winter preserve made from fresh vegetables in a rich tomato sauce, which makes a fantastic pairing for meat dishes and sides.
Ingredients
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COMPONENT to taste
- to taste
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Method
Process the tomatoes through a meat grinder or blender, then pour the puree into a pot.
Wash, core, and slice the bell peppers.
Add the sliced peppers, sugar, salt, vegetable oil, and pressed garlic to the pot with the tomato puree.
Stir well, place over heat, and bring to a boil; then reduce the heat and simmer for 10-15 minutes.
Toss in the cucumbers, pour in the vinegar, and mix thoroughly.
Bring back to a boil, then lower the heat, cover the pot with a lid, and cook for 5-6 minutes.
Ladle the hot lecho into warm sterilized jars and seal tightly with lids.
Turn the jars upside down, wrap them in a warm blanket, and leave until they cool completely. Store the cooled jars in a cool place.
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