Hungarian lecso (lecsó) is a typical Hungarian dish that consists of tomatoes, peppers, and onions. How lecso turns out can differ, depending on the type of pepper used. Some swear by the bitingly hot bogyiszlói (banana chili), others prefer the sweet, mild varieties. However, there is always room for compromise by adding a few hot ones to the milder ones. However, care should be taken when adding very hot peppers, since just a single one can ruin a dish for an unaccustomed palate.
1. What is your recipe?
Recipe from Rita
2 1/4 lbs/1 kg bell peppers (capsicum)
Generous I lb/500 g tomatoes
1 large onion
4 tbsp oil
1 heaped tbsp ground paprika
Remove the stalks and the seeds from the peppers, and cut into finger-width strips or rings. Remove the stalks from the tomatoes, and squash or slice them. Finely chop the onion and fry in the hot oil, stirring continuously, until translucent. Remove from the heat and stir in the paprika.
Add the peppers and salt, and cover with a lid. Simmer gently for about 10 minutes, then add the tomatoes and cook until soft.
2. What is it about this recipe that you love?
The “lecsó” is a super food! Light, delicious with many delicious vegetables.
3. How did you learn to make this recipe?
I got this recipe from my mother when I was a little girl.
4. Please share a story or memory to go along with the recipe.
They are made with sausages and eggs, but there are those who make zucchini. The lecsó is a Hungarian dish, but it is very similar to French
5. What are your social media sites?