Lecsó (Hungarian Pepper and Tomato Stew)

Ingredients

• •4 large yellow banana peppers or sweet Italian peppers, sliced into rings
• •4 medium ripe tomatoes, roughly chopped
• •1 large yellow onion, sliced into half-moons
• •2 tbsp vegetable oil or lard
• •1.5 tbsp sweet paprika
• •2 garlic cloves, minced
• •1 tsp sugar
• •to taste salt and black pepper
• •2 tbsp fresh parsley, chopped

Directions

1. 1Heat oil in a large wide saucepan or deep skillet over medium heat; add onion and cook stirring occasionally until soft and translucent, about 6 minutes.
2. 2Add sliced peppers and garlic, stir to combine, and cook for another 5 minutes until peppers begin to soften.
3. 3Remove from heat briefly, stir in paprika evenly, then return to medium heat for 1 minute.
4. 4Add chopped tomatoes, sugar, salt and pepper; stir well, bring to a gentle simmer.
5. 5Cook uncovered over medium-low heat for 18 to 20 minutes, stirring occasionally, until the tomatoes have completely broken down and the stew is thick and jammy.
6. 6Taste and adjust seasoning — a little more salt or a pinch more sugar will balance the acidity of the tomatoes.
7. 7Scatter fresh parsley over the top and serve hot with crusty bread, over rice, or alongside any grilled protein.

💡 Yellow banana peppers are sold in most Canadian grocery stores and are the closest widely available substitute for the traditional Hungarian wax peppers (tv paprika). In summer, use a mix of red and yellow sweet peppers for extra sweetness. To make a quick egg version (tojásos lecsó), crack 4 eggs into the finished stew, stir, cover, and cook 3 minutes more.

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