Pepper and Onion Lecho
Description
A preservation recipe without unnecessary complications. Lecho made from peppers and onions, prepared using this recipe, can be served in various ways. You can serve it right away after cooling, or seal it in jars and store it in the refrigerator, and when the right moment comes, take out the lecho and serve it as a delicious appetizer :) You can also serve it in different ways: with bread, with various other appetizers, or even as a side dish to some meals... In short, whatever you prefer. Read on, The preserve is ready for winter storage.
Instructions
- 1
Step 1
Char our peppers over a gas flame, on the grill, or simply bake them in the oven.
- 2
Step 2
Then wrap in plastic wrap.
- 3
Step 3
Next, cut the onion into large cubes.
- 4
Step 4
Once the peppers have cooled completely, remove them from the plastic wrap and peel off the skin.
- 5
Step 5
Finely chop the garlic.
- 6
Step 6
Cut the flesh of the peppers.
- 7
Step 7
The pepper pieces should be roughly the same size. Season them with salt and pepper, then transfer to a saucepan.
- 8
Step 8
Sauté the vegetables in oil over medium heat for 5 minutes.
- 9
Step 9
Add two tablespoons of vinegar.
- 10
Step 10
Then add the paprika. Mix everything together.
- 11
Step 11
Cover the vegetables with a lid and braise over low heat (the vegetables should simmer gently). The longer you braise the vegetables, the softer and more uniform they become. I usually braise for about 15 minutes.
- 12
Step 12
Then remove the lecho from the heat. Either seal it in a sterilized jar, or let it cool under the lid, then serve.