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LECHO RECIPE from Zoya's mom ❤️

Ingredients:

*Bell pepper (peeled) - 1550 g
*Carrots - 2 pcs. Medium (about 160–180 g)
Pizza Tomatoes (chopped tomatoes) — 1.2 kg (3 cans of 400 g)
Onion — 1 large (about 250–300 g)
Honey (flower honey) — 60 g (1.5 full tablespoons)
Fresh parsley — 30–35 g (small bunch)
Garlic — 5 cloves (about 18–20 g)
Apple cider vinegar (5–6%) — 3.5–4 tbsp (about 50–60 ml)
Finely ground sea salt — 20–22 g (1 level tbsp)
Vegetable oil — 80 ml
Ground sweet paprika — 1 tsp
Ground black pepper — 1/3 tsp
Bay leaf — 2 pcs.

Step-by-step preparation
1. Preparing the vegetables
Cut the pepper into large strips 1.5–2 cm wide.
Cut the onion into half rings or cubes.
Finely grate the carrots.
Finely chop the garlic and parsley with a knife.

2. Preparing the base
Heat 80 ml of oil in a large saucepan, add the onion, and sauté for 3–4 minutes until soft.
Add the grated carrots and fry with the onion for another 4–5 minutes (the oil will turn a beautiful orange color).
Pour in 3 cans of Pizza Tomaten with all the juices.
Add fine sea salt and paprika (leave the honey and ground pepper out for now).
Stir, bring to a boil, and simmer over medium heat for 8–10 minutes.
3. Braising the Peppers
Add all the peppers (1550 g) to the simmering tomato sauce.
Cover, bring to a boil, reduce heat to low, and simmer for 15–20 minutes, until the peppers are soft but still slightly firm.
4. Finishing Step (5 minutes before the end of cooking)
Add honey (60 g), garlic, parsley, ground black pepper, bay leaf, and 3.5 tablespoons of apple cider vinegar.
Stir gently and simmer over low heat for 4–5 minutes.
Taste the sauce: if you prefer a slightly more tart flavor, add another half spoon of apple cider vinegar.
Remove the bay leaf and remove the pan from the heat. Packaging
Place the hot lecho into sterilized, dry jars (makes about 2.8–3 liters), seal with lids, turn upside down, and wrap until completely cool.

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