Spicy pepper lecho without vinegar - preparing preparations for the winter with hot pepper

According to the proposed recipe, spicy lecho should be prepared without vinegar, onions and carrots. Vegetables make it more filling and vibrant, but take away the spiciness of the dish. Well, vinegar is not very useful, so when there is no need, we simply do without it. If you want to get a delicious, hot and spicy lecho, use the following composition of products:

• 1 kg of tomatoes;
• 2 kg bell pepper;
• a handful of peeled garlic;
• 1 medium-sized hot pepper;
• 100 grams of vegetable oil;
• salt and sugar - to taste.

How to make spicy pepper lecho

To prepare this preparation, you should take ripe, dense, fleshy tomatoes. Wash them and cut into large slices.

Place the tomato slices in a deep saucepan and pour in the vegetable oil. Salt and add sugar to taste. Place the saucepan over low heat and cover it with a lid. Let the tomatoes simmer for 10-15 minutes.

Peel the bell pepper and cut it into large squares or rings.Add the chopped peppers to the already boiled tomatoes. For lecho, large slices of bell pepper are usually used, and this is what distinguishes it from salads.

Wear rubber gloves and very carefully remove the seeds from the hot peppers. Cut it into several pieces and place it in a bowl where the peppers and tomatoes are already boiling.

High temperature does not affect the hotness of the pepper and it can be added at any stage of cooking. Garlic doesn’t like cooking, so it needs to be added at the very end. Don't worry about using too much garlic. With this method of preparation, the garlic loses its pungency, but gives a pleasant smell to the spicy lecho. Thus, remember that the entire spiciness of the preparation depends on the amount of hot pepper.

When the preparation boils after adding hot pepper, the lecho needs to be cooked for another 10-15 minutes. Based on this, when calculating the time to add garlic. Grate the peeled garlic on a fine grater or press with a garlic press. Wait until the lecho boils again with the garlic and, without wasting time, pour it into jars. Close the jars with lids and wrap them with a blanket until they cool completely.

This is a simple recipe for making spicy lecho without vinegar and without additional sterilization. The shelf life of such a preparation is about 12 months, without loss of pungency and taste.

If for some reason you cannot or do not want to use hot pepper for preparation, then use the video recipe. From it you will learn how to cook spicy lecho with garlic. Such preparation for the winter also does not require sterilization and is perfectly preserved throughout the winter season until summer.