Lecho with Tomato Paste
A light stewed pepper dish often made for lunch or dinner during pepper season.
Ingredients
- Tomato paste 3 tbsp
- Bell pepper 3 pcs
- Onion 1 pc
- Carrot 1 pc
- Vegetable oil 2 tbsp
- Sugar 1 tsp
- Salt to taste
We add only what we sell. The rest is up to you.
Method
- Cut the bell pepper into strips and finely chop the onion and carrot.
- Heat the vegetable oil in a skillet and sauté the onion and carrot until soft.
- Add the pepper and cook over medium heat for 5-7 minutes, stirring occasionally.
- Dilute the tomato paste with a little water and pour it into the skillet.
- Add the sugar and salt, stir, and simmer covered for 15-20 minutes.
- Serve the lecho hot or chilled as a side dish or a light main course.
