Prep 10 mins
Cook 15 mins
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.
- 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)
- In a saucepan over medium heat, saute the onions in oil for a few minutes.
- Stir well, add water, cover and increase the heat to high.
- Cook for 5 minutes, stirring frequently.
- Add bell peppers and hot peppers and lower the heat to medium.
- Continue to cook, covered, stirring often, for 5 minutes.
- Add the tomatoes, mix well, and simmer for 15 minutes, until onions and peppers are quite soft.
- Add salt to taste.
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.
What a beautiful dish! I didn't have any banana peppers, so I used mini-peppers. It tasted great and went well with rice.
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!