Lecho

Tomato and Bell Pepper Stew

Lecho is a deliciously tangy and savoury tomato and bell pepper stew, perfect as a side dish or condiment. It’s a classic preserved dish that can be enjoyed throughout the year. Here’s how to make it!

INGREDIENTS

2 kg of tomatoes
2 kg of bell peppers
100 g of sugar
100 ml of 9% cooking vinegar
1 garlic bulb
1 ½ tablespoons of salt
A pinch of black pepper

METHOD

1. Prepare the tomato puree:

Using an electric blender, blend the tomatoes until you have a smooth puree. Pour the puree into a pot and cook uncovered over low heat for 15-20 minutes, allowing it to thicken slightly.

2. Add bell peppers and garlic:

Cut the bell peppers into thin strips and finely chop the garlic. Add both to the pot with the tomato puree, and continue cooking until the peppers soften slightly, but be careful not to overcook them.

3. Season the mixture:

Add salt, sugar, and a pinch of black pepper to the mixture. Stir well. Gradually pour in the vinegar, tasting as you go to balance the flavour. Depending on the sweetness or acidity of the tomatoes, you may need to adjust the amount of vinegar.

4. Jar the lecho:

While still hot, ladle the lecho into sterilized glass jars.

5. Seal the jars:

Seal the jars tightly with clean, airtight lids. Turn the jars upside down, cover them with a warm blanket, and let them cool slowly. Once cooled, store the jars in a cool, dark place such as a pantry or cellar.

Enjoy this homemade lecho throughout the year as a side dish, topping, or even a soup base. Its vibrant flavours will add a delicious touch to any meal!