Lecho
(recipe from Hungary)

Ingredients:
bell pepper — 1.5 kg
tomatoes — 1 kg
onion — 2 pcs.
sugar — 50 g
salt — 1 tbsp
vinegar 9% — 1 tbsp
vegetable oil — 50 ml

Preparation:
Peel the peppers from the stalks and seeds, cut them into large slices. 

Peel the tomatoes and chop them in a blender, chop the onion into cubes.
Pour the finished tomato puree into a saucepan, mix with sugar, salt and sunflower oil. 
Add the slices of bell pepper, bring the mixture to a boil and reduce the heat to a minimum. 

Cook the lecho for 30 minutes, stirring occasionally. The peppers should become very soft. 

Pour in the vinegar and bring the snack to a boil, then roll it into sterilized jars, turn them upside down, wrap them up and let them cool for 1-2 days. 

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