Lecso (Hungarian Simmered Peppers and Tomatoes)

This wax-type chile originated in Hungary and was brought to the US in the 1930’s. Yellow chiles of several different varieties are a staple in Eastern European cuisine. These chiles can be pickled, battered and fried or used in salsas and salads.Hungarian Wax chiles have alot of flavor without the bitter aftertaste that you can get from many of the green types of chile. Try substituting some of these in your chile recipes next time.

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3 Tbsp. olive oil
1 onion, thinly sliced
2-3 cloves of garlic, minced
2-3 Tbsp. paprika (preferably Hungarian)
2-3 pounds Hungarian wax peppers, stemmed, seeded and chopped
2 cups tomatoes, chopped
salt and pepper to taste
(see note)

Heat the olive oil in a large pot or Dutch oven over a medium-high flame. Add the onions and sauté until translucent and starting to brown. Add the garlic and sauté for 1-2 minutes more. Remove from the heat and stir in the paprika until well blended.

Reduce the heat to medium-low and stir in the peppers, tomatoes, salt and pepper. Simmer 20-30 minutes until the peppers are cooked through and soft. Add a little water if necessary to keep a sauce-like consistency. Adjust seasoning and serve.

Add 1-2 sliced smoked sausages along with the peppers and tomatoes if you like.

Note: 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.

Recipe from www.what4eats.com.