Hungarian LECSO (LEH-choh) is a medley of three of my favourite vegetables.
(Onion, Tomatoes and Peppers) Lecso can be served as a side dish or the main meal itself.
Hungarian wax peppers, banana peppers or Italian green peppers (elongated) are preferred, but green bell peppers will work in a pinch.
Shortcut: Use 2 (14 1/2-ounce) cans drained diced tomatoes instead of fresh.
- 2 tablespoons oil – you may use any vegetable oil, I prefer grapeseed. (Old days they used bacon grease)
- 2 medium onion or 1 large (large dice or sliced thinly)
- 2 cups of peppers (Hungarian wax, banana, Italian, red or green bell peppers, cut into 1/4 inch strips or squares)
- 3 large very ripe tomatoes (peeled and chopped, or use the shortcut above)
- 1 teaspoon salt (less if using sausage)
- ½ teaspoon ground pepper or to your taste buds liking…
- 1/4 tablespoon sweet Hungarian paprika
Steps to Make It
- In a large skillet, sauté the onion with ½ tsp salt, in the oil over low heat for 5 minutes. Till they are almost glass like.
- Add the peppers and remaining salt and cook another 15 minutes.
- Add tomatoes, ground pepper and paprika and cook for another 25 to 30 minutes, stirring occasionally, or until mixture resembles chunky tomato sauce. Add 1/4 cup cooked rice to the finished dish and warm through.
Can be served with fresh bread slices, cooked plain rice, mashed potatoes, scrambled eggs and so much more.