Lecsó pepper most often has various shades of yellow. Beyond lecsó, you can also make a truly delicious dinner from it in the form of stuffed peppers.
Interesting facts
It contains a lot of Vitamin C, so it's worth consuming more of it during the winter. The characteristic pepper flavour is widely used in Hungarian cuisine. Beyond lecsó, you can also make a truly delicious dinner from it in the form of stuffed peppers.
Native to South and Central America, there are many varieties. The pepper, Latin name Capsicum annuum, belongs to the nightshade family, and is a distant relative of tomatoes and potatoes.
Usage
One of the favourite vegetables of Hungarian gastronomy. Consume it raw or cooked. Excellent for lecsó or as stuffed peppers.
Traditional Lecsó with fried sausage slices
Ingredients / 4 servings
- 150g smoked bacon
- 120g sausage (1 large piece)
- 0.5 kg red onion
- 2 kg peppers
- 1 medium pointed hot pepper
- 1 kg tomatoes
- salt to taste
- pepper to taste
Preparation
- Cut the onion in half, then into thin slices. Slice the peppers, dice the tomatoes.
- Slice the sausage, cut the bacon into small pieces.
- Place the bacon and sausage in a large pot. Stirring frequently, fry until the sausage is crispy and the bacon is translucent. Remove them with a slotted spoon.
- Add the onion to the remaining fat and stir for a few minutes until it becomes slightly translucent. Add the peppers and cook for about 10 minutes until they slightly wilt. Then add the diced tomatoes, salt and pepper, and shaking the pot occasionally, cook for 15-20 minutes until the tomatoes break down but are not yet saucy.
- Once ready, pour the sausage and bacon back in, give it one more boil, and serve immediately.
Storage
Store in a dry, cool place, between 5-10°C.
Product information
The information provided here about the products is for preliminary information purposes only; final information will be provided on the product label after you receive the product.