Homemade bell pepper lecho and tomato - ReCiPes
Homemade bell pepper lecho and tomato

This recipe is proven over the years, it turns out sweetly sweet. This will appeal to children.

Complexity: simply
Kitchen: International cuisine


  • bell pepper red
    3 kg
  • tomatoes
    3 kg
  • sugar
    350 g
  • vegetable oil
    250 g
  • black peppercorns
    10 PC.
  • Bay leaf
    3 PC.
  • vinegar 9%
    2 tbsp
  • salt
    2 tbsp
Bell pepper


  • Twist the tomatoes through a meat grinder, put on fire, add oil, salt, sugar, bay leaf, black pepper and vinegar. Boil for 30 minutes, then put chopped pepper, boil for another 5-10 minutes. Roll up in cans, turn over, wrap up and leave until completely cooled. You can store homemade lecho from bell pepper all winter, and start eating in a day.


Banks and lids must be sterilized. Cans can be put in a cold oven, and then turn it on and sterilized for 30 minutes. Lids can be boiled for 2-3 minutes.

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