Lecsó

Name: Lecsó
Total time: 41 min
Yield: 2 servings
Cuisine: hungarian
Ingredients: 2 pcs Yellow Onion; 4 pcs Hungarian Wax Pepper; 2 pcs Tomato; 2 tbsp Lard; 1 tbsp Sweet Paprika; 2 tsp Kosher Salt; 0.3 tsp Black Pepper; 2 tbsp Parsley

Silky peppers and onion in a sweet paprika glaze, finished with juicy tomato and fresh parsley.

Ingredients

2 pcs Yellow Onion
4 pcs Hungarian Wax Pepper
2 pcs Tomato
2 tbsp Lard
1 tbsp Sweet Paprika
2 tsp Kosher Salt
0.25 tsp Black Pepper
2 tbsp Parsley

Method

Thinly slice {yellow_onion} and {hungarian_wax_pepper}, then dice {tomato} so they cook down evenly and melt into the sauce.
Heat {lard} in a wide skillet over medium-low heat, add {yellow_onion} with a pinch of {kosher_salt}, and sweat for several minutes until fully soft, translucent, and faintly golden without browning; this builds the classic sweet base.
Pull the skillet off the heat, stir in {sweet_paprika} and a spoonful of water, and mix for a few seconds until brick red and fragrant; taking the pan off the heat keeps the paprika sweet, not bitter.
Return the skillet to medium heat, add {hungarian_wax_pepper} and another pinch of {kosher_salt}, then cook until the peppers collapse and turn silky. Add {tomato} and {black_pepper}, and stew gently until the juices reduce to a loose, glossy sauce.
Taste and adjust with the remaining {kosher_salt}, then fold in {parsley} just before serving for a fresh lift against the rich paprika base.