Lecsó

(Hungarian simmered peppers & tomatoes)

Yield: 4-6 servings

INGREDIENTS	PREP	AMOUNT
Lard or oil		3 Tbsp
Onion	sliced thinly	1 each
Garlic	minced	2-3 cloves
Paprika		2-3 Tbsp

Peppers (see variations)	seeds and ribs removed, chopped	2-3 lbs
Tomatoes	chopped	2 cups
Salt and pepper		to taste

Basic Steps: Sauté → Simmer

Heat the lard or oil in a large pot or Dutch oven over medium-high flame. Add onions and sauté until translucent and starting to brown. Add garlic and sauté 1-2 minutes more. Remove from heat and stir in paprika until well blended.
Reduce heat to medium-low and stir in peppers, tomatoes, salt and pepper. Simmer 20-30 minutes until peppers are cooked through and soft. Add a little water if necessary to keep a sauce-like consistency. Adjust seasoning and serve.

Try using a variety of peppers in this dish for a more interesting flavor. A mix of red and green bell peppers will suffice in a pinch. But if you can find Italian frying peppers, Hungarian wax peppers or banana peppers, they're ideal. One or two hot cherry peppers will add a little spice.
Add 1-2 sliced smoked sausages along with the peppers and tomatoes if you like.
Serve with fried eggs for a wholesome breakfast. Or over rice or polenta for a simple lunch or supper.

Originally a Serbian dish, lecsó (leh-choh) has been fully assimilated into the Magyar kitchen. This simple pepper and tomato ragout is served both as a side dish and as an appetizer in Hungary. It is an essential component of many Hungarian dishes. A preserved version is also used in recipes as a substitute for fresh tomatoes and peppers when they are not in season.