Posted by Tim Vidra / Tuesday, September 27, 2011
This wonderful Hungarian dish called Lecsó, pronounced "LETCH-oh" makes a simple meal for late harvest peppers. My father's grandmother always made this in late summer into the fall. My father has since carried on the tradition and this weekend I made my own variation of the dish which with minimal ingredients always amazes me how much flavor is produced.
- 1-2T lard or olive oil
- 1 large yellow onion (sliced)
- 1 pound sweet Hungarian or Italian banana peppers, sliced and white membranes removed
- 1-2 medium hot Hungarian banana wax peppers (optional)
- 2-3 large ripe tomatoes, peeled and diced
- 1T Hungarian paprika
- 1/2t sugar and salt
Remove from heat, season with pepper and serve as a side dish or over eggs.
** Another variation at this point is to add 3/4 of a cup of rice and Hungarian sausage or kielbasi. Cook until rice is tender and serve as a stew. I promise the sweetness of the peppers and the hint of the spice will keep you searching for late harvest peppers.
What dish do you remember growing up that carries some heritage in your family?
E.A.T. local E.A.T. well