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Lecho sauce

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Ingredients for 4 servings:

  • 2 bell peppers
  • 500 g tomatoes
  • 1 onion(s)
  • 1 clove(s) garlic
  • some flour
  • 1 tsp, heaped paprika powder, sweet
  • 1 tbsp parsley, chopped
  • Salt
  • pepper
  • some white wine
  • some olive oil
  • some vegetable broth

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Roughly chop the onion and finely chop the garlic, and fry in olive oil. Peel and dice the tomatoes, as well as the bell pepper, and roast briefly. Stir in the paprika. Dust with flour, deglaze with wine, and simmer briefly. Pour in the vegetable stock. Season with salt and pepper and sprinkle with parsley.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Lecho sauce