Recipe: Erős Pista

Zesty, with a hint of ass kicking

It’ll warm you up on a cold day, guaranteed.

red spicy peppers
red sweet peppers
Salt
The ratio of spicy to sweet peppers is to taste. The test batch that I made was with a 1:10 ratio (1 sweet pepper for every 10 spicy peppers).
And for the love of all that is good and pure, wear gloves when you do this.

And for the love of all that is good and pure, wear gloves when you do this.

Preparation:
1. Wash the peppers and remove the stem.
2. Process the peppers in a food processor or grinder.
3. Add 20 dag (7.1 oz) of salt per kilo (35 oz) of ground peppers.
4. Place in jars that have been washed and thoroughly dried.
The recipe that I found states that the final paste does not have to be canned because the salt will keep the peppers preserved. I think that when I make a big batch, however, I will err on the side of safety and process the filled jars to preserve them.

Corvinus – Étterem Sopron

When we visited Sopron, Hungary over the weekend, we had a fantastic lunch at Corvinus restaurant. My understanding is that the restaurant is named after the Hungarian king Matthias Corvinus in honor of his stay at a building located on this site back in the mid-1400s. Enough history, though: let’s talk food.

Erős Pista and bread

Erős Pista and bread

After we ordered, we were greeted with a basket of bread and a pot of erős pista, a spicy chili pepper paste/spread. I first encountered this paste in Budapest and enjoyed it so much that I made a note of what it was called. At the time I thought it was for eggs since it was part of the breakfast buffet, but Saturday’s meal proved that it goes well with everything. I am definitely learning how to make this.

Gypsy skewer

Gypsy skewer

I ordered a dish whose name was translated to “barbecued gypsy skewers” on the menu. Intellectually I know that it meant barbecue skewers gypsy-style and not a skewer of barbecued gypsy, but I found the translation so amusing that I ordered the dish. I am glad that I did because it was delicious! It was grilled pork and ham with lecsó (a vegetable stew with tomato, onion, pepper, and lard) on top. Lecsó is another dish that I think would go well with most everything, and I am going to learn it as well.

Between our visit to the bakery and lunch, I got to try several new things that I now want to learn to make. We should visit little Hungarian towns and villages more often. Hmmm… I’ve heard rumors of a gypsy restaurant somewhere in the Hungarian countryside…