Lecho with garlic and hot capsicum for winter

I prepare such food as lecho every autumn. I usually use the lecho recipe with tomato juice. But this fall, my husband asked me to cook a couple of jars of spicy lecho. After all, sometimes you want to diversify your daily diet in some way. I took into account my husband's wishes and prepared, in addition to the traditional lecho, a red pepper lecho. And now I am happy to share this culinary recipe with you. We start by washing the pepper well, removing the seeds from it and cutting into strips. Then we wash the tomatoes and grind them in a meat grinder or in a blender. After that, we put the prepared tomatoes in a large saucepan, bring our mass to a boil and boil for about 20 minutes. After this time, add salt, granulated sugar, vegetable oil and boil for about 5 more minutes. After that, turn down the heat, add all the pepper and mix gently. Cook the whole mass, stirring constantly, for about 25-30 minutes. After this time, add vinegar to the mass, add fire, bring the mass to a boil and boil for about 15 minutes. After that, add chopped garlic and hot pepper to the lecho, mix and boil for another 10 minutes. When this time has passed, we put the lecho into banks and close them. Then we wrap the jars in a warm blanket and leave them in this form until they cool down.