Lecho from bell pepper for the winter you will lick your fingers - 10 of the most delicious and simple recipes with a photo step by step

Delicate taste and bright look of lecho "You will lick your fingers" will make it your favorite preparation for the winter, it will definitely not stagnate in the cellar. Lecho goes well with meat and fish dishes and will easily help you solve the issue with the side dish. We have collected 10 delicious and easy recipes for this seaming.

Bell pepper lecho with tomato "Lick your fingers"

The composition of the canned salad "Lick your fingers" includes tomatoes and bell peppers. And it is best to select the most ripe and fleshy fruits, then the salad will turn out to be thick, juicy and with a rich taste.

Cooking time: 90 min.

Servings: 6-8.

• 
  We wash the tomatoes, and cut each vegetable into four parts. Grind tomato slices through a meat grinder or blender. Pour the tomato mass into a saucepan and cook for 15-17 minutes, until the excess liquid boils away.
• 
  We wash the peppers, cut them in half, cut out the stalks, peel them of seeds and partitions, cut the flesh into small strips. Put the chopped peppers to the tomato mass in a saucepan, simmer the vegetables over medium heat.
• 
  Pour vegetable oil into a saucepan, to stewed vegetables, add salt, sugar, mix and simmer for 25-30 minutes. 7-9 minutes before the end of cooking, add vinegar, chopped garlic, cloves, pepper and other seasonings to the lecho.
• 
  Pre-sterilize jars and lids. Pour hot lecho "Lick your fingers" into sterilized jars, roll them up. We turn the cans over and let them cool under a warm blanket, then put them in a cool place for storage.

Bon Appetit!

Lecho "Lick your fingers" from bell pepper and tomato paste

Harvesting with Hungarian roots - "Lick your fingers" lecho is very popular in our latitudes. There is no mistress who does not have her favorite recipe for this seaming.

Ingredients:

• Tomato paste (sauce) - 500 ml.
• Sweet peppers - 2.5 kg.
• Water - 250 ml.
• Table vinegar 9% - 2 tablespoons
• Vegetable oil - 2 tablespoons
• Allspice peas - 4 pcs.
• Bay leaf - 1 pc.
• Garlic - 3-4 cloves.
• Peppercorns - 5-6 pcs.

Cooking process:

1. We wash the peppers, cut them lengthwise, remove the seeds and partitions, cut them into small pieces.
2. Dilute the tomato paste with water and pour the chopped bell pepper with this mixture. Add pepper, bay leaf, salt and sugar there. We put a container with pepper and tomato paste on the stove and cook for 25-30 minutes from the moment of boiling, stir periodically.
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.
4. Pour hot lecho into sterilized jars, close them tightly with clean lids, turn over and let cool. Lecho can be served as a side dish with a main course or used as a sauce.

Bon Appetit!

Lecho "Lick your fingers" from bell pepper with tomatoes, carrots, onions

Lecho salad "Lick your fingers" can be served separately, as a cold appetizer, and as a side dish to complement them with meat and fish dishes. You can also put pieces of lecho pepper on toasted bread, and it will be very tasty too.

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 tablespoon
• Sugar - 150 gr.

Cooking process:

1. We 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 on the stove, add salt, sugar, sunflower oil and vinegar. Cook the tomato mixture for 5-10 minutes, stirring constantly and removing the foam.
2. We clean the insides of the peppers from partitions and seeds, cut the pulp into thin strips.
3. We wash the carrots, peel them, rub them on a coarse grater or chop them with a food processor.
4. Peel the onion and cut into thin half rings.
5. Add the carrots to the pot and simmer the vegetables with the tomato mixture for 15 minutes. Then add chopped peppers, onions, salt, sugar and seasonings. Simmer all together for another 25-30 minutes on low heat, stirring constantly so that the vegetables do not burn.
6. While the lecho salad is being prepared, we sterilize the jars and lids in any known way. We pour hot lecho into the jars, turn them upside down and wait until they cool down. In a couple of days the lecho "You will lick your fingers" is ready to use.

Bon Appetit!

Lecho recipe "Lick your fingers" without sterilization

Due to the minimal, but very versatile composition, the “Lick your fingers” lecho will always be at the table and is suitable for many types of cereals and pasta. There is no single 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:

1. We wash the tomatoes and peppers. Cut out the stalks from the tomatoes and cut them into small pieces. Cut the pepper lengthwise, clean the halves from seeds and partitions, remove the stalks and cut into several slices. Grind tomatoes and bell peppers through a meat grinder or in a blender.
2. Put the tomato and pepper puree in a saucepan, put it on the stove, heat the mixture and add salt and sugar to it, mix. Bring the vegetable mixture to a boil, then pour in the sunflower oil.
3. Add the onion to the pan and cook for 10 minutes.
4. Peel the garlic and grind it with a press. Cut the chili into thin rings. Add garlic, hot pepper and peppercorns to the lecho, mix, cook for another 3-5 minutes. Then pour in the vinegar, mix and remove the pan from the stove.
5. Pour the finished lecho into clean dry cans, close the lids tightly and let them cool under a blanket, then remove the cans with the “Lick your fingers” lecho to a cool place.

Bon Appetit!

Lecho "Lick your fingers" from bell pepper and zucchini

Lecho "Lick your fingers" with zucchini will be a real boon for lovers of homemade preparations for the winter. All the ingredients of this seaming are harmoniously combined with each other, which 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.
• A mixture of ground pepper to taste.

Cooking process:

1. We wash the tomatoes, cut the stalks out of them and grind them to a puree state with a blender or meat grinder.
2. We wash the bell pepper, cut it in half, clean it from seeds and partitions, cut it into strips.
3. It is better to use small zucchini in which seeds have not yet formed. Rinse the zucchini and cut into thin slices.
4. Put the tomato mass on the fire, bring to a boil and cook for about 6-8 minutes, periodically skimming off the foam.
5. Then put bell peppers and zucchini to the tomatoes, mix and bring to a boil again.
6. Pour vegetable oil into the lecho, add sugar, seasonings and salt, keep on fire for another 15-17 minutes, stirring occasionally.
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.
8. We pour lecho into sterilized jars, roll up the lids. We put the cans upside down and let them cool under a blanket, after a day we put the lecho in a cool place.

Bon Appetit!

Bell pepper lecho with garlic "Lick your fingers"

"Lick your fingers" because this appetizer turns out to be very juicy and tasty when it disappears from the table, you just have to lick your fingers while waiting for the addition. And to prepare it is also very simple.

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 tablespoon

Cooking process:

1. We wash the tomatoes well and cut them into slices. Grind tomato slices until smooth with a blender or in a meat grinder.
2. We clean the peppers from seeds and partitions, wash the pulp and cut into thin strips.
3. Put the tomato puree in a saucepan, bring the mixture to a boil and put the chopped bell pepper in it.
4. We peel the bulbs, cut them into thin half rings and also put them in a saucepan, mix.
5. Then add salt, sugar, spices and vegetable oil to the vegetables, mix and cook lecho over low heat for 35-40 minutes.
6. Chop the garlic and send it to the pan five minutes before the end of cooking. Remove the pan from heat, add vinegar to the contents, mix. We lay out the finished lecho in sterile jars and roll it up. Under the blanket, we leave the jars with lecho to cool, and when they cool down, we send them to a cool, dark place for storage.

Bon Appetit!

"Lick your fingers" bell pepper lecho with vinegar

The bright taste and a huge amount of useful substances distinguish the "Lick your fingers" lecho from other preparations for the winter. Thanks to the short heat treatment, the vegetables do not boil over, but remain slightly tough and crispy.

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 tablespoons
• Head of garlic - 0.5 pcs.
• Sugar - 200 gr.

Cooking process:

1. We wash the tomatoes, cut out the stalk and grind the vegetables with a blender, and you can also skip the tomatoes through a meat grinder.
2. We transfer the mass of tomatoes into a saucepan, in which we will cook lecho "You will lick your fingers."
3. From washed bell peppers, remove the stalk and core with seeds, cut the pulp into strips. Put the chopped peppers in a saucepan to the tomato mass. Bring the contents of the pan to a boil, reduce the heat a little and continue cooking.
4. Pour sugar, salt, seasonings into the pan, to the already slightly cooked vegetables, pour in sunflower oil and continue to cook the lecho for another 25-30 minutes.
5. Peel and grind 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, mix.
6. We lay out the hot lecho on sterilized jars, tightly roll them up with lids, put the jars upside down under a warm blanket and let them cool. Delicious seaming is ready.

Bon Appetit!

Sweet lecho "Lick your fingers" from bell pepper

Bell pepper lecho can be not only a separate appetizer, but also become the basis for first courses, filling for pies and pizzas. In order for the salad to be sweet, select ripe red 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 tablespoons
• Cilantro to taste.
• Black peppercorns - 6-8 pcs.

Cooking process:

1. We wash the tomatoes under running water, cut out the stalks, lower them for one or two minutes in boiling water and then, starting from the cuts, carefully remove the skin from all the vegetables. Scroll the tomato pulp through a meat grinder or grind with a blender.
2. Mix the mass of chopped 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 remove the foam with a spoon.
3. We wash the bell pepper, remove the stalk from each vegetable, clean the inside of seeds and partitions, cut the pulp into strips and put it in a saucepan to the tomato mixture, mix. We simmer the vegetables together for 25-30 minutes, making sure that the contents of the pan do not burn.
4. At the end of cooking, add vinegar and let it brew lecho "Lick your fingers" for 5-7 minutes under the lid.
5. We sterilize jars for seaming and pour hot lecho into them, tightly close the jars with lids. In an inverted form, let the rolls cool down, after which you can store the "Lick your fingers" lecho even at room temperature.

Bon Appetit!

Lecho "Lick your fingers" from bell pepper with eggplant

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

Ingredients:

• Small 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 tablespoons
• Sugar - 0.5 tbsp.
• Sunflower oil - 200 ml.
• Table vinegar 9% - 70-80 ml.

Cooking process:

1. We wash the eggplants, cut into small cubes, cook for 5 minutes and drain the water through a colander.
2. We wash the tomatoes, cut them in half, rub the halves on a coarse grater, so we will avoid the appearance of remnants of skins in the lecho. You can grind the tomatoes with a blender or meat grinder.
3. We wash the bell pepper, remove the stalks, cores with seeds and partitions, cut the pulp into strips.
4. Peel the onion and cut into half rings. Fry the onions in a little vegetable oil.
5. Peel the carrots and grate them on a coarse grater, put them in a pan with the onions and fry for 10 minutes.
6. Then put the bell pepper, eggplant and tomato mixture in a pan, mix, simmer for 15-20 minutes. Add salt, seasonings, sugar and vinegar, simmer for another 20-25 minutes.
7. Chop the garlic and add it to the vegetables 3-5 minutes until tender.
8. We pre-sterilize jars and lids for lecho. We lay out the hot lecho in the banks and roll them up. In a day, the salad is completely ready for use.

Bon Appetit!

Lecho "Lick your fingers" from bell pepper without oil and vinegar

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

Ingredients:

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

Cooking process:

1. The peppers should be very ripe and meaty. We wash the vegetables, cut out the core together with the stalks and seeds, remove the partitions.Cut the pulp of the peppers into small pieces.
2. We wash the tomatoes, pour them over with boiling water, 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 about 15 minutes. When foam forms, remove it with a spoon.
3. When the volume of tomato puree decreases, add chopped bell pepper to it, mix and cover the pan with a lid.
4. After 5-7 minutes, add spices, sugar and salt, cook under the lid for another 15 minutes.
5. In a steam bath, we sterilize the jars, boil the lids. Pour hot lecho into dry jars, roll them up and leave to cool under a warm blanket. In spring and winter, this snack will remind you of warm summer days.

Bon Appetit!