Lecso with Tomato Paste
Description
Perfect for winter pantry stocks. Traditionally, lecho is made with fresh tomatoes that are minced or rubbed through a sieve. If that process is too time-consuming for you, or tomato season is already over, this recipe is an excellent alternative. Be sure to use good-quality tomato paste—it plays the leading role here, and then your preserve will surely turn out very tasty and beautiful! The recipe is very simple, and in winter you’ll have a great appetizer! From the amount of ingredients listed, you get approximately 800 ml of finished lecho. Jars keep for up to a year in a cool place.
Instructions
- 1
Step 1
Prepare all the ingredients according to the list. You can use peppers of any ripeness: red, yellow, or green. It turns out tastiest with the Lastochka variety of pepper.
- 2
Step 2
Remove the seeds from the peppers, rinse, and cut as you like.
- 3
Step 3
In a small saucepan, combine the water and tomato paste. Stir well. Be sure to read the ingredients on the tomato paste label. It should contain only tomato paste, salt, and sugar. That’s it—nothing else! That’s what guarantees your lecho will taste great! My tomato paste is nothing but tomatoes, so as you cook, be sure to adjust the flavor of the lecho yourself rather than following the recipe strictly.
- 4
Step 4
Add the bay leaf, peppercorns, chopped garlic, salt, and sugar. Mix.
- 5
Step 5
Add the chopped pepper, bring to a boil, reduce the heat to medium, and cook for about 20 minutes. Stir occasionally.
- 6
Step 6
5 minutes before it's done, taste and adjust the salt.
- 7
Step 7
Pack the hot lecho into sterilized jars.
- 8
Step 8
Seal the jars with sterile lids. Wrap them and leave until cooled. You do not need to invert the jars.
- 9
Step 9
Lecho with tomato paste is ready.