12/03/2025
Lecsó
“Lecsó” is not a word that can be easily translated. Call it what you like—Hungarian pepper stew, or a ratatouille-style vegetable stew—but for me, lecsó is one of the most versatile dishes in my household. I can serve it as a main course with fresh sourdough, turn it into an omelette, serve it on the side of meat with rice, or use it as a base in countless stews.
Lecsó was one of the first meals I learned to cook as a kid. While it’s wonderful freshly made in the summer as soon as peppers and tomatoes are in season, I also like to can it for the winter.
Around September, I buy all the ingredients—onions, peppers, and tomatoes—from the local farmers’ market. Everything tastes better from the farmers than from the grocery store. I usually buy six large yellow onions, six to eight big tomatoes, and about six to eight large cubanelle peppers. Hungarians have their own sweet, butter-colored peppers, similar in size to cubanelles but with the color of banana peppers and no heat. I haven’t seen those in the US, but cubanelles come closest in flavor.
I peel all the onions, cut them in half, and slice them thinly lengthwise. I sauté them in butter or ghee https://www.costcobusinessdelivery.com/kirkland-signature-organic-ghee-clarified-butter%2c-27-oz.product.2001168183.html (lard works too). Make sure the onion doesn’t burn; add a splash of water as needed and cook until translucent. While the onions are cooking, wash, core, and slice the peppers. As I learned it from my mother, I keep the pepper cores, remove the seeds, and slice the spongy inner parts as well—they break down nicely and help give the stew a thick, saucy texture. Best of all, no leftovers for the garbage can!
Once the onions are translucent, lower the heat (or pull the pot aside) and add a generous spoonful of Hungarian paprika powder (it must be Szegedi Hungarian paprika—you can find it on Amazon, Target or in most grocery stores https://www.target.com/p/szeged-pride-of-szeged-sweet-paprika-powder-4-oz-gourmet-spice-1-pack/-/A-1005446365), along with a bit of ground pepper and salt to taste. Mix everything well so the paprika dissolves into the fat.
Note: paprika burns quickly, which is why you must reduce the heat. It dissolves in fat, so always add it after the water has evaporated during sautéing.
When the paprika has dissolved, add a little water, raise the heat to medium, and add the peppers. Let the peppers cook in the sauce, stirring often, and add more water as needed.
While the peppers and onions continue to cook, wash and slice the tomatoes, then add them gradually to the pot. Mix everything together so the flavors combine, then cover and simmer over medium-low heat for about 30 minutes, or until everything is fully cooked. Stir occasionally to prevent the bottom from burning. Add more water if it gets too thick, though the tomatoes should provide plenty of liquid.
While the lecsó is cooking, prepare the mason jars. In a large container, mix water and salicylic acid. Wash the jars and lids thoroughly, then let them drip dry.
Once the ingredients have cooked down into a thick sauce, taste and adjust the seasoning. If the tomatoes are too acidic, add a teaspoon of sugar. If the sauce isn’t acidic enough, balance it with a few drops of vinegar. I often make these adjustments because American tomatoes can taste very different from the ones in Hungary. In the end, you want a well-balanced, savory sauce to your liking.
Turn off the heat and start filling the jars while the lecsó is still hot. (Canning funnel: https://a.co/d/0R9sNEt ). Fill each jar, tighten the lids, then cover them on the counter or inside a box with a blanket to keep them warm as they cool overnight. After 24 hours, they’re ready to store for the winter and will keep well for up to 24 months. Once opened, refrigerate and it will last quite a long time.
Jó étvágyat!
