Lecho of pepper and onion

Our peppers are charred on the gas fire, or on the grill, or simply bake in the oven. Ingredients:

• Olive oil - 3 items. spoons
• Bow - 1 piece
• Bulgarian pepper - 3 pieces
• Garlic - 2 Teeth
• Sol - 1 Pinch
• Wine vinegar - 2-4 Art. spoons
• Paprika - 1/2 Teaspoon

Instructions

Our peppers are charred on the gas fire, or on the grill, or simply bake in the oven. Then wrap it in food film. Then cut the onions into large cubes. After the peppers are completely cooled, we remove them from the film and remove the skin. Finely chop the garlic. We cut the flesh of peppers. Pieces of pepper should be about the same size. Solim, pepper them and put them in a saucepan. Vegetables fry in oil for 5 minutes over medium heat. Add two spoonfuls of vinegar. Then add the paprika. All mixed. Cover the vegetables with a lid and simmer on a small fire (the vegetables should lightly boil). The more you put out the vegetables, the softer and more uniform they become. I usually extinguish about 15 minutes. Then we set the lecho on fire. Either roll it into a sterilized jar, or let it cool down under a lid, and then serve it to the table. Bon Appetit!

Servings: 5-6