Hungarian Lecsó (lecho)

Ingredients:

• 2 lbs. sweet assorted, or hot peppers (cut into rounds)
• 1 large onion sliced, or chopped
• 3 cloves garlic chopped
• 1 large can of a 28 oz. diced tomatoes or you can use about 4 fresh chopped tomatoes
• 4 tablespoon vegetable oil
• 2 tablespoon Sweet Hungarian paprika
• 1/2 c. water
• salt & pepper to taste

NB: Basically 2 parts peppers, 1 part tomato.

Method:

1. In a large skillet, saute onion and garlic over medium high heat, till onion gets a golden color or caramelized.

2. Remove from heat, and add the salt, pepper, and paprika. Stir, to combine.

3.  Add water and peppers, removing the seeds. With the larger peppers cut into strips. (If you like it hotter, include 1-2 seed clusters)

4. Stir to mix well, saute for a few minutes, then add the tomatoes.

5. Cook slow, over medium heat until peppers get slightly softened, and tomatoes get to a thick consistency.

6. Serve them as a side dish, or appetizer, or save some to add to scrambled eggs, which is a super delicious breakfast treat. 

7. Or serve on Nokedli

Serves 4-6