Slovenia | Lescó (Red Pepper and Tomato Sauce)

Lescó

 

When FE first encountered lescó in the Slovene town of Ilirska Bistrica, it was an accompanying sauce with crusty polenta squares and freshly cooked sausages.

Fresh paprika peppers and juicy tomatoes, being plentiful throughout the Balkans, are stewed and bottled for use as a cold condiment. Every household keeps lecsó, made or bought.

And it can be reheated and served as a sauce.

The home-made versions include numerous additional ingredients and variations of ratios between the peppers and tomatoes.

The base is one to one peppers and tomatoes, a third onions and sufficient oil to sauté the onions and coat the ingredients.

The ground paprika quantity is always personal.

 

Lecsó/Lečo – 1

 

2.5 kg green and red paprika peppers, fresh, de-seeded, chopped
2.5 kg tomatoes, fresh, chopped small 
800 g onions, chopped
100 ml olive oil
25 g sweet paprika
10 g hot paprika
10 g sugar

Sauté onions in the oil over a low heat in a deep pot for 15 minutes.

Add peppers, increase heat and cook for ten minutes

Add tomatoes, sugar and paprika, cover and simmer over a low heat for 90 minutes.

 

Lecsó/Lečo – 2

 

This is Károly Gundel’s recipe from his Hungarian Cookery Book.

2.5 kg green and red paprika peppers, fresh
1 kg tomatoes, fresh
200 g onions, chopped
90 g oil
90 g smoked szalonna/back bacon
1 tsp hot paprika
Salt, large pinch

Scald the tomatoes, skin and quarter them, writes Gundel. Core the green paprikas (peppers) and cut each into five or six pieces lengthwise. Dice the bacon, brown in oil and add the finely chopped onions. When the onions are browned, add the red paprika, mix, and then add the green paprika and tomatoes, stewing the mixture over a slow fire. If the green paprika are too hot, scald them before putting them into the stew.


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