This is a stewed mix of peppers, tomatoes and onions. It is sometimes called “Hungarian ratatouille”. Lecsó comes in many variations and it can be served on its own, as a side or as a main dish, at any time of the day.
4yellow wax peppers or banana peppers or cubanelle pepperscut into medium pieces
2medium onionsthinly sliced
1teaspoonsweet paprika powder
salt
ground black pepper
2tbspvegetable oil
Instructions
In a pot, sauté the thinly sliced onions in vegetable oil over low heat, stirring frequently, until translucent. Do not let them burn. Salt lightly to help tenderize them. Add a small amount of water, if necessary, to keep them from sticking to the pan.
Add the cubed tomatoes, cover and simmer for 5 minutes.
Add the peppers (cut into medium sized pieces) and 1 teaspoon of sweet paprika powder, sprinkle with ground black pepper and cook for another 5-8 minutes. I do not like to overcook, because then the skin of the peppers cook off. Cooking tip: Do not burn the paprika, or it will become bitter.
You can have it with bread, with eggs, rice or sausage.