Letcho – preserving recipe

Ingredients for 1 servings:

• 6 bell peppers, green
• 2 bell peppers, red
• 2 peppers, red, spiciness to taste
• 6 onions, red
• 700 g tomatoes
• 1 garlic clove(s)
• 4 tbsp, heaped sugar
• 3 tbsp apple cider vinegar
• ½ tube(s) tomato paste
• 1 tbsp olive oil
• 1 pack of tomatoes, pureed, approx. 500 ml
• 250 ml water
• 1 tbsp honey
• e.g. salt and pepper
• n. B. Paprika powder, sweet

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

for approx. 9 preserving jars of 315 ml each

Since the temperatures are now slowly getting cooler at night and my peppers no longer had a chance to ripen, they had to be harvested. Quarter or eighth the onions, depending on their size, and fry them in olive oil until hot. Add the sliced ​​peppers and chopped garlic and fry everything well. Add the sugar and let it caramelize. Briefly sweat the tomato paste and add the water. Let it simmer gently over low heat, while you cut the tomatoes and peppers into bite-sized pieces. Add the tomatoes, passata, vinegar, and honey, and let it reduce slightly. Finally, add the pepper pieces. I only let it simmer until the peppers are still firm to the bite (but that’s a matter of taste). Finally, season to taste. Tip: When preserving, replace the olive oil with a neutral oil such as sunflower or rapeseed oil. Cook in a preserving machine or pot for 90 minutes at 100°C. I cooked about 2.5 liters of letcho in 9 315 ml jars in the oven.