Lecho with Carrots and Onion for Winter
Description
A homemade winter preserve. I really like this classic lecho recipe with carrot and onion for winter. There is nothing extra in it, and the flavor is balanced and mild. This lecho is not spicy, but some homemakers, as I know, add not only bell pepper but also chili pepper to this recipe, for a bit of kick in the finished lecho. I did not add any, but if you prefer tangy appetizers, try it. Serve at the table or store in the pantry.
Instructions
- 1
Step 1
1. Puree the onions and tomatoes using a blender or meat grinder. Transfer to a pot and simmer on low heat for one hour. In a skillet (in vegetable oil), sauté the chopped carrots until golden.
- 2
Step 2
2. After an hour has passed, add the peppers in pieces and the sautéed carrots to the tomato purée. Mix, then add salt, sugar, vinegar, and oil. Simmer for another 15 minutes.
- 3
Step 3
3. Pack into sterilized jars and seal with lids. Store upside down until completely cooled. Then move to a cellar or basement until winter.
- 4
Step 4
4. In winter, take it out, let it cool, and serve!