You need fleshy yellow Hungarian wax peppers, fully ripe tomatoes and lots of sweet onions. Jim grows them giving me a few weeks of lecsó making opportunity. Keep in mind that no Hungarian pepper grown in our Kamloops garden can come close to the peppers grown in Hungarian soil. Of course most North Americans don’t even know what Hungarian peppers look like except for the tiny hot things selling in the supermarket. But those aren’t Hungarian peppers. Moving onto the tomatoes, the sweetest of tomatoes, are the round vine ripened varieties. They cost a bit more, but their flavour is superior even when in season. I have been trying to break through the availability barrier and to come up with a year around version of Hungarian lecsó, but that will be a different recipe.
6 Hungarian wax peppers*
• Cover and simmer, stirring occasionally for a 3-5 minutes.
Yields: 2 servings