Homemade leccho

Ingredients for 8 servings:

• 1 kg tomatoes
• 1 kg bell pepper(s), red or colored
• 2 large garlic cloves
• 4 tubes of tomato paste
• 1 tube(s) Paprika cream, Hungarian
• 2 large onions
• 2 tbsp vegetable broth, instant
• n. B. sugar
• n. B. vinegar
• pepper
• possibly salt
• 1 tsp chili powder or chili flakes
• 2 ½ liters of water

Instructions

Working time approx. 1 minute; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 1 minute

simple and delicious

Wash the tomatoes and remove the stems. Quarter them and add them to a pot with the water. Peel the onion and garlic, also quarter them, and add them to the pot. Bring to a boil and add the specified amount of vegetable stock. Simmer for approximately 15-20 minutes. Add salt at the end, if necessary, as the paprika paste is also salty. In the meantime, wash the peppers, remove the seeds, and cut into strips or 3-4 cm pieces. Remove the pot from the heat and either let it cool or puree the contents immediately. Then add the bell pepper pieces and chili powder or flakes and cook everything for another 15-20 minutes. Stir in the Hungarian paprika cream from the tube with the tomato paste concentrate. This will make the mixture nice and creamy, and no further thickening is necessary. Season with vinegar and sugar until the desired flavor is achieved. Add more salt if desired. Everyone likes things differently. Pour into jars and simmer for 90 minutes. Freezing also works great, but you can also serve it immediately.