Vegetarian Lecsó July 19, 2010
Posted by nrhatch in Food & Drink, Vegetarian Recipes.trackback
When tomatoes are falling off the vine, and hot peppers are piling up on the counter-tops, Lecsó,a spicy Hungarian dish, puts that summer-ripe garden produce to good use.
Vegetarian Lecsó
4 Tbsp. olive oil
1 large onion, chopped
2-4 lbs. of green chili peppers, chopped
2-3 medium tomatoes, chopped
1 tsp. salt
1-2 tsp. hot Hungarian paprika (or cayenne)
Saute onion in olive oil until softened. Add green chili peppers (or other assorted peppers) and cook for 5 minutes. Add tomatoes and seasonings.
Cover and continue cooking for 15 minutes over low heat until the vegetables cook down and the tomatoes have released their juice.
Serve over rice or noodles.
Traditionally, this spicy dish is made with hot Hungarian peppers and sliced sausage ~ if you’re a meat lover, add 1 lb. of sliced Polish sausage when you add the tomatoes.
No hot peppers? No problem. Just use mild green peppers and kick up the heat with whatever you have on hand: a couple of diced jalapenos, 1-2 tsp. crushed red pepper flakes, or several dashes of Tabasco sauce.
I like it really spicy, on a baked potato! Yum.
I’ve had it with rice and noodles, but potatoes would be perfect with it.
And, I agree . . . spicy!!!
Chilled, (even warm), it makes a great taco or pita chip dip as well…sort of a Hungarian salsa! Does that make it Mexigarian, or Hungarexican?
Oh, I bet that would be good . . . whatever it’s called. : )
Mmmm this is so versatile. I love spicy food, I am sure if you were to saute it down and chill you could keep a tub in the fridge to accompany most meals. So simple – perfect for summer BBQ’s and parties. Thank You!
When I make it, I always make a huge pot and freeze 2 cup portions for quick meals or side dishes.
[…] froze some peppers and sautéed the rest with onion (on hand) in olive oil to make a spicy Vegetarian Lecsó (simmered with a can of fire roasted tomatoes and spicy cayenne pepper) to serve over […]