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.

Recipe: Lecsó

Roast chicken with lecsó

Roast chicken with lecsó

400 grams (14 oz) tomato
800 g (28 oz) green pepper
2 large onions
50 grams (1.8 oz) smoked bacon
2 tablespoons olive oil
1 teaspoon hot red pepper (ground)

1. Blanch the tomatoes in boiling water, then peel and cut into wedges.

2. Wash the peppers, cut out the stem, and remove the veins and seeds. Cut into chunks about one inch thick.

3. Peel the onion and finely dice it.

4. Cut the bacon into small cubes or thin strips.

5. Heat the oil in a non-stick pan, add the bacon, and fry over moderate heat. Add the onion and saute until it softens. Remove the pan from the heat, sprinkle the red pepper over the cooked onions, and add the tomatoes. Season with salt to taste.

6. Return the pan to the heat and boil uncovered for a few minutes. Add the green pepper and cook over moderate heat with the pot half covered until the peppers are soft. Add a dash more salt and serve warm.