Hungarian LECSÓ
Great side, stores well put in fridge and serve with lunch or dinner!
Cooked off the pit — the wood here is whatever you've got on hand.
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Ingredients
Serves 4-5
- 3-4 tablespoons olive oil🔗 Graza Sizzle — Extra Virgin Olive Oil
- 3 large onions (chopped)
- 2 pounds fresh bell peppers
- 4-5 garlic cloves chopped
- 1 tablespoon hot paprika
- 3-4 big tomatoes (chopped)
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
Method
- 0hStep 1
Heat the oil in a fairly large pan and saute the chopped onion until translucent.
- 0.25hStep 2
Add the chopped peppers and toss them together with the onions for about 5 minutes.
- 0.5hStep 3
Heat the oil in a fairly large pan and saute the chopped onion until translucent.
- 0.75hStep 4
Add the chopped garlic, then paprika, salt and pepper. Mix and cook for another 5 minutes.
- 1hStep 5
Add the chopped tomatoes of the canned diced tomatoes. Cook until the sauce reduces and the peppers are soft and cooked. This can take 20 min.
Get what we use
Direct links to the rubs, oils, and gear used in this recipe. As an Amazon Associate The Turkey Leg earns from qualifying purchases.
- Get it on AmazonGrazaSizzle — Extra Virgin Olive Oil
High-polyphenol, made for high-heat cooking. The default for searing and slathering.
- Get it on AmazonInstantInstant Vortex Plus 6-qt Air Fryer
Six quarts of crispy. Big enough for a tray of brussels, small enough to keep on the counter.
- Get it on AmazonBackcountry IronPre-Seasoned Restaurant Cast Iron Skillet
Pre-seasoned, restaurant-grade iron with a smoother (non-stick-ish) finish. Sears burgers, finishes reverse-seared steaks, takes a curry from stove to oven without flinching.
First published at https://www.theturkeyleg.com/recipe/hungarian-lecso/ · brought into the new pit by the Pit Master.