Lecho Pepper and Tomato Preserve

Method

1. 01

   Step 1: Reduce the tomatoes

   Blitz the tomatoes and push them through a sieve. Pour into a heavy pot and cook for 20 minutes until thickened.

2. 02

   Step 2: Cut the peppers

   Deseed the peppers and cut them into 1.5 cm strips. Any smaller and they dissolve into the sauce.

3. 03

   Step 3: Fry the onion

   Slice the onions into half-moons and fry in the oil for 5 minutes, until translucent.

4. 04

   Step 4: Cook together

   Add the onion, salt, sugar, bay and peppercorns to the tomato, then the peppers, and simmer for 20 minutes over low heat.

5. 05

   Step 5: Check the peppers

   The strips should be soft but still hold their shape. If they are still crunchy, give them 5 minutes more.

6. 06

   Step 6: Seal

   Pour in the vinegar, cook for 2 minutes and ladle the boiling mixture into jars. Add ½ tsp of citric acid to every one-litre jar, cover with the lids and process in a pan of water for 40 minutes from the boil: peppers are low-acid on their own, and it is the acid together with the heat that makes lecho safe in a cupboard. Only then seal.