Sweet pepper lecho with tomatoes and onions, very tasty

In lecho we select ripe, bright and juicy Bulgarian pepper. Pepper should be fleshy, with thick walls of its pod. Having washed the fruits of pepper, cut them in half to select the seeds from them. Cut the seeds together with the seed box and the stem of the pepper.

We pull out the remains of seeds from the middle of the peppers, and cut the leaves of the peppers themselves along the strips. In turn, long slices of pepper cut into small strips or cubes.

Peel off onions.

Wash it, cut it in the same way as the pepper: diced or short strips. Pour the onion slices to the sliced ​​pepper. All this is placed in a deep dish, which will cook leko for the winter.

Add sugar and black pepper (peas) to the cookware with chopped vegetables.

Salt in the future lecho added by prescription or to your liking.

Add to the components of lecho vegetable oil.

Tomatoes skip through a juicer. Tomatoes must be fleshy and dense to get a thick juice from them. Fill the resulting tomato juice lecho components. All ingredients are mixed in the cookware.

We put the container with tomato, spices, sliced ​​pepper and onions on the fire. Cook lecho at low boil for 15 minutes, stirring with a wooden spatula. Then pour vinegar into lecho, cook for another 5 minutes.

Boiling lecho packaged in sterilized banks. It is convenient to use half-liter jars for sauce for the winter. Hermetically sealed leko sterilized lids.

Turning the jars with sauce on the lid, wrap them with a blanket to cool slowly. Keep lecho, observing the rules of preservation storage for the winter, ie, in a cool, darkened place. Serve lecho sauce to meat and fish dishes, or to the side dishes.