Lecsó (Hungarian Pepper Stew)

Step 1

Peel and chop onion and garlic.

Step 2

Wash and cut tomatoes first into wedges, then cut it half or third. You need to end up with pieces in the size of 1 inch (1-1,5 cm) cubes.

Step 3

Wash and slice peppers. First cut them half, remove the seeds and the stem. Lay it on the cutting board and slice vertical stripes. Now, cut the stripes in half horizontally so you have 2-3 inch long (3-4 cm) stripes. If you use the original wax or banana pepper you can slice them as rings.

Step 4

Heat your stockpot or a Dutch oven to medium heat and add coconut oil.

Step 5

Add chopped onion, stir and cook for 2 minutes.

Step 6

Add chopped garlic, stir and cook for a minute.

Step 7

Add sliced peppers, salt, and black pepper. Stir until combined.

Step 8

Add chopped tomatoes and sweet paprika powder. Stir until combined.

Step 9

Cover it with a lid and cook it on medium heat until it is boiling.

Step 10

Remove lid, stir and cook for 6-8 minutes until the tomatoes are mushy and there are juices. (You can add now the optional liquid smoke if you want). Ready to be served!