Name: Hungarian lecsó (pepper stew)
Total time: 1 h
Yield: Serves 4
Ingredients: 2 tbsp bacon fat or vegetable oil; 1 medium onion thinly sliced; 450g Hungarian Hot Wax peppers cut into 5mm strips; 3 large and very ripe tomatoes peeled and chopped; 1½ tsp sugar; 1 tbsp Hungarian sweet ground paprika; crusty bread to serve

A steel frying pan with a spoon filled with orange and red slow cooked peppers and tomatoes

2 tbsp bacon fat or vegetable oil
1 medium onion
thinly sliced
450g Hungarian Hot Wax peppers
cut into 5mm strips
3 large and very ripe tomatoes
peeled and chopped
1½ tsp sugar
1 tbsp Hungarian sweet ground paprika
crusty bread
to serve

Method

step 1
Heat the bacon fat or oil in a large frying pan over a low heat and fry the onion for 5 minutes. Add the peppers and cook for 15 minutes, stirring occasionally.
step 2
Add the tomatoes, sugar, paprika and 1 ½ tsp of salt, and cook for 25-30 minutes, stirring occasionally, until the mixture resembles a thick, chunky tomato sauce. Serve with crusty bread for mopping up.