Ingredients for Hungarian Lecso
- Yellow Onions
- Vegetable Oil
- 1 cup water
- Green Bell Peppers
- 1-2 hot peppers (e.g., jalapeño, serrano), finely minced (adjust to taste)
- Fresh Tomatoes
- Salt to taste
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How to Make Hungarian Lecso
- Finely chop 1 medium onion. In a large saucepan, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté for 5 minutes, until softened.
- Add 1 cup of water to the pan, stir well, cover, and increase the heat to high.
- Cook for 5 minutes, stirring frequently, until the water begins to reduce.
- Add 2 large bell peppers (any color), chopped, and 1-2 hot peppers (e.g., jalapeño, serrano), finely minced, to taste. Lower the heat to medium.
- Continue to cook, covered, stirring often, for 5-7 minutes, until the peppers start to soften.
- Add 28 ounces (1 large can or approximately 4 cups) of crushed tomatoes, salt to taste, and mix well. Simmer for 15-20 minutes, or until the onions and peppers are very tender and the sauce has thickened slightly.
- Taste and adjust seasoning with additional salt or a pinch of sugar if needed. Serve hot as a sauce for pasta, rice, fish, or as a base for soups and stews. A dollop of sour cream is a delicious addition!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
41g
Fat
1g
Carbs
6g
Recipe Tags (Choose a tag and find related recipes!)
30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion Low Protein Healthy Sauces Condiments Etc Vegetables Hungarian Easy European Diabetic Kosher Low Fat Vegetarian Dietary Low Sodium Low Cholesterol Low Saturated Fat Low Calorie Low Carb Savory Sauces Healthy 2 Low In Something Onions Peppers Tomatoes Taste Mood Savory
