Hungarian Lecho

1-pound sweet peppers, preferably Hungarian peppers, cored seeded and cut into 1-inch squares*

1-pound medium vine ripe tomatoes (about 4), blanched, peeled, seeded and chopped into 1-inch pieces

2 tablespoons oil

1 medium onion, coarsely chopped

1-teaspoon sugar (optional)

1-teaspoon salt

1-tablespoon sweet Hungarian paprika

 

Heat the oil, add the chopped onions, and cook on very low heat for 5 minutes. Add the sweet pepper squares and cook about 8 minutes, then add the peeled, diced tomatoes, sugar, salt and paprika. Cook for 8 to 10 minutes longer. Taste the lecsó and adjust the seasonings if necessary.

 

This is basic lecsó!

To make the dish a complete meal you can add ½ pound smoked kolbász  (Hungarian pork sausage) when you add the diced tomatoes. Avoid using Italian sausage as it usually contains fennel, a spice rarely used in Hungarian cooking. Quality hot dogs (Wieners) can be used if good smoked sausage is not available. Lecsó is usually served in a bowl with crusty bread on the side. It can also be served over cooked rice, boiled potatoes or you can add 2 -3 eggs near the end of cooking and scramble it.