Letcho (Hungary)

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Letcho (Hungary)

Source: Encyclopedia of European Cooking

 

 

2 large onions

2 tablespoons (30 ml) corn oil

4 large green peppers

2 Ib (900 g) tomatoes

salt and pepper

 

 

Chop the onions finely and fry lightly in the oil. Scoop out the

inside of the peppers, cut into thin strips and add to the onions.

Cook slowly until soft, then add skinned, sliced tomatoes and salt and

pepper to taste. Cook for another 5 to 10 minutes then serve hot.

 

Serve with rice or as an accompaniment to main dishes.