Hungarian Lecso

Submitted by Sharon123

"Pronounced LEH-cho, this is a simple but versatile sauce. It's unique flavor is derived from the hot peppers, which vary immensly in intensity of hotness, so use more or less peppers to match your taste. Lesco freezes beautifully and makes an excellent base for soups and stews, delicious on fish, or with pasta and rice with a dollop of sour cream. Adapted from Moosewood Restaurant Low Fat Favorites."

 

• Ready In: 25mins
• Ingredients: 7
• Yields: 6 cups

ingredients

• 4 cups large yellow onions, chopped (about 2 onions, may also use white onions)
• 1 teaspoon vegetable oil
• 1⁄2 cup water
• 4 green bell peppers, stemmed, seeded, chopped
• 2 -4 hungarian hot peppers, stemmed, seeded, chopped (banana peppers, use hot or mild)
• 4 cups chopped fresh tomatoes (about 4 tomatoes)
• salt

directions

1. In a saucepan over medium heat, saute the onions in oil for a few minutes.
2. Stir well, add water, cover and increase the heat to high.
3. Cook for 5 minutes, stirring frequently.
4. Add bell peppers and hot peppers and lower the heat to medium.
5. Continue to cook, covered, stirring often, for 5 minutes.
6. Add the tomatoes, mix well, and simmer for 15 minutes, until onions and peppers are quite soft.
7. Add salt to taste.

Reviews

[Icurkapicurka]

It's very delicious recipe. I love it very much. We make without extra water (I think that originally same), because in tomato and peppers have enough juice. In my country many people like eat the lecso with scrambled eggs or cooked rice, too.

 

[Autsayder]

What a beautiful dish! I didn't have any banana peppers, so I used mini-peppers. It tasted great and went well with rice.

 

[catercow]

it was certainly good, but I'm afraid I may not have paired it well. I only had bread with mine, but my mother had pasta and thought hers was delicious. Still, thanks for the recipe, it was a great addition to Hungarian Day!

 

[foodtvfan]

What a delicious sauce Sharon. I used 3 mild banana peppers to keep the heat down, personal preference. It was just right. I used recipe #30358 to cook penne pasta and served this wonderful sauce over it. A sprinkle of fresh grated parmesan cheese, caesar salad and thick slices of french bread spread with my recipe #190648 and toasted. A wonderful recipe that I will make again and again using different peppers and using meat like steak or stew beef.