World cuisines // Hungarian

Lecho Hungarian

  • sweet pepper ground - 2.5 kg
  • vegetable oil - 100 milliliters
  • Sugar - 100 grams
  • Chili powder - 1 teaspoon vinegar
  • - 100 milliliters
  • Tomato puree - 1 Kilogram
  • Sea salt - 2 teaspoons paprika
  • Ground - 1 teaspoon

Thus, we begin with the fact that my and purified from the seeds and membranes, our pepper.I for visual beauty always use colorful peppers.And so it turns out richer taste.In fact, cut peppers for lecho as you like, but in Hungary it is usually cut as in the photo - thin and elongated cubes.Now we undertake the sauce.Put the pan on the fire with tomato puree, oil, vinegar, spices.salt and sugar.Bring to a boil.When the sauce boils - falls into a chopped pepper.Boil over medium heat for 5-7 minutes, then remove from heat.Immediately we laid our peppers on jars, cover and store in a cool dry place.Done!:)

Servings: 12

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