Ingredients // Spices

Lecho of peppers and onions

  • olive oil - 3 tbsp.spoon
  • Onions - 1 Each
  • Bulgarian pepper - 3 pieces
  • Garlic - 2 cloves Salt
  • - 1 pinch
  • wine vinegar - 2-4 Art.spoons
  • Paprika - 1/2 teaspoon

Our charred peppers on a gas fire or on the grill, or just bake in the oven.Then wrap in plastic wrap.Next, slice the onions into large cubes.Once the peppers have cooled down completely, to get them out of the film and remove the skin.Finely chop the garlic.Cut peppers pulp.Slices Pepper should be approximately the same size.Salt, pepper and shift them to the pot.Vegetables fried in oil for 5 minutes on medium heat.Add two tablespoons of vinegar.Then add the paprika.All the mix.Cover with a lid and simmer the vegetables over medium heat (vegetables should be lightly boil).The more you cook the vegetables, the softer they become and uniformity.I usually carcass about 15 minutes.Then lecho set aside from the fire.Or roll up it in a sterilized jar or give it to cool down under the lid, and then serve.Bon A


Servings: 5-6