Spicy Lecho

Tomato and Bell Pepper Stew

For those who love a little kick, this Spicy Lecho version adds the heat of red chili peppers to the classic tomato and bell pepper stew. It’s the perfect balance of tangy, savoury, and spicy, making it a versatile side dish, topping, or condiment.

INGREDIENTS

2 kg of tomatoes
2 kg of bell peppers
3 red chili peppers (adjust to taste)
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:

Blend the tomatoes with an electric blender until smooth. Pour the puree into a pot and cook uncovered over low heat for 15-20 minutes, letting it thicken slightly.

2. Add peppers and garlic:

Cut the bell peppers into thin strips, finely chop the garlic, and slice the red chili peppers (remove seeds if you want to control the heat). Add everything to the tomato puree, and cook until the bell peppers soften slightly.

4. Season and adjust:

Stir in the salt, sugar, and a pinch of black pepper. Gradually pour in the vinegar, tasting as you go to achieve the right balance. Depending on the sweetness or acidity of the tomatoes, you might need more or less vinegar.

5. Jar the lecho:

While still hot, spoon the spicy lecho into sterilized jars.

6. Seal the jars:

Close the jars with clean, airtight lids. Turn them upside down, cover with a blanket, and let them cool slowly. Store the cooled jars in a cool, dark place.

This spicy version of lecho brings a fiery twist to the classic recipe! It’s the perfect way to spice up any meal with rich, homemade flavours.