Peppers have a special place in the Hungarian cuisine. Fresh or in the form of spice it is indispensable in many dishes. Lecsó is very popular and is often served with all kinds of meat, sausages, cabbage, scramble eggs or paired with a crusty bread. The closest pepper to the Hungarian wax pepper is the Cubanelle in the USA. Short of that, bell peppers are an adequate substitute.
Yield: 4
Time: 30 minutes
Ingredients:
- 2 Tbsp olive oil
- 1 large red onion, thinly sliced
- 2 garlic cloves, finely minced
- 1 lb (450 g) Cubanelle or bell peppers in various colors, sliced
- 1 lb (450 g) plum tomatoes, peeled and chopped
- 1 Tbsp Hungarian paprika or to taste
- salt and freshly ground pepper
- 1 Tbsp white wine vinegar to taste (optional)
Preparation:
Heat olive oil in a saucepan over medium-high heat. Add the onion and cook until translucent, about 5 minutes. Add salt, pepper and paprika. Stir and cook for 1-2 minutes longer. Add the peppers and continue cooking for about 10 minutes longer or until peppers are starting to soften. Add the tomatoes and cook until they begin to disintegrate, liquid is almost all evaporated and stew has thickened to your liking. If stew seems to lack acidity add a tablespoon vinegar and adjust seasonings once more.
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