Classic leczo of bell peppers and tomatoes
- 2 kg of tomatoes;
- 100 ml of vegetable oil;
- 100 g of sugar;
- 1½ – 2 tablespoons of salt;
- 2½ – 3 kg of Bulgarian pepper ;
- 10–15 black peppercorns;
- 1 tablespoon of vinegar 9%.
Put the tomato puree in a saucepan, add the butter, sugar and salt and mix. Put on the fire, bring to a boil and cook for 20 minutes.
Put the pepper in the pan, cover and cook for another 20 minutes after boiling. 5 minutes before the end of cooking, add peas and vinegar to lecho.
Thanks for following. Hope you like the article.