The secret to a thick tomato pepper preserve that beats traditional lecho

This preserve is a denser, more concentrated relative of traditional lecho. Instead of a thin marinade, it uses a tomato puree base that coats the sweet pepper, creating a thick, spiced sauce. The flavor profile balances the natural sweetness of the peppers with the acidity of apple cider vinegar and the sharpness of garlic. The critical technical element here is minimal thermal processing. The peppers are not boiled until soft; they are simmered in boiling tomato puree for exactly 10 minutes. This preserves a slight crunch and maintains the vibrant color while allowing the vegetables to absorb the spices. Ingredients Red sweet pepper — 2 kg Tomatoes — 2 kg Garlic — 5 cloves Granulated sugar — 140 g Apple cider vinegar (6%) — 40 ml Sunflower oil — 40 ml Salt — 1.5 tbsp Mixed peppercorns — 1 tsp Bay leaves — 2 pcs Preparation Method Vegetable PreparationRemove seeds and membranes from the peppers, then cut them into wedges or squares. To peel the tomatoes: scald them with boiling water for two minutes, then immediately transfer them to cold water. Process the peeled flesh with a blender into a smooth liquid puree. Alternatively, grate the tomatoes using a coarse grater, discarding the skins.