Hungarian Lecso Base
This is a semi-pureed version of a classic Hungarian pepper base. Hungarians are very serious about Lecso, seriously. And, it is a fundamental base for Hungarian cuisine. This never happened, and there are no family recipes involved.
INGREDIENT
Bay Leaf 2ea
2. Juniper Berries 1 Tbl
3. Marjoram 2 tsp
4. Thyme Leaves 1 tsp
5. Olive Oil 1 Tbl
6. Onion Yellow 3 lbs
7. Green Bell Pepper 3 lbs
8. Red Bell Pepper 3 lbs
9. Yellow Bell Pepper 1 lbs
10. Garlic 2 oz
11. Veg or Chicken Stock 1/2 Gallon
12. Tomato Of Choice 6 ea
13. Smoked Hungarian Paprika 3 Tbl
14. Anaheim or Hatch Chiles 1 lbs
15. Kosher Salt to taste
16. Black Pepper (Ground) to taste
INSTRUCTIONS
Pre-Prep:
Using cheesecloth and twine, form a sachet containing bay leaves, juniper berries, thyme, and marjoram,
2. Slice onion, and all peppers into ¼” slices. You want all of those to be about 1” in length too, so go ahead and cut all slices in half as well.
3. Cut tomatoes into ½” chunks.
Preparation:
In a slow cooker or pressure cooker able to slow cook, heat oil to medium
2. Saute onions until slightly browned, add sliced peppers.
3. Continue sauteing until there is slight blistering on peppers, and add garlic and saute 1 min.
4. Add desired stock or water and bring to a simmer.
5. Add tomatoes, salt/pepper, and sachet. Add smoked paprika.
6. Set slow cooker to medium, and leave the house for half of the day.
7. Remove the sachet, with a stick blender, pulse lightly, but leave some full strips intact.
FINISHING
Cool mixture down, package in pucks or ice cube trays and freeze for later use. Or, if you're into canning, use your favorite canning method with jelly jars.
Hungarian Lecso Base
Ingredients
- Bay Leaf 2ea
- Juniper Berries 1 Tbl
- Marjoram 2 tsp
- Thyme Leaves 1 tsp
- Olive Oil 1 Tbl
- Onion Yellow 3 lbs
- Green Bell Pepper 3 lbs
- Red Bell Pepper 3 lbs
- Yellow Bell Pepper 1 lbs
- Garlic 2 oz
- Veg or Chicken Stock 1/2 Gallon
- Tomato Of Choice 6 era
- Smoked Hungarian Paprika 3 Tbl
- Anaheim or Hatch Chiles 1 lbs
- Kosher Salt to taste
- Black Pepper (Ground) to taste
Instructions
- Using cheesecloth and twine, form a sachet containing bay Leaves, juniper berries, thyme, and marjoram,
- Slice onion, and all peppers into ¼” slices. You want all of those to be about 1” in length too, so go ahead and cut all slices in half as well.
- Cut tomatoes into ½” chunks.
- In a slow cooker or pressure cooker able to slow cook, heat oil to medium
- Saute onions until slightly browned, add sliced peppers.
- Continue sauteing until there is slight blistering on peppers, and add garlic and saute 1 min
- Add desired stock or water and bring to a simmer.
- Add tomatoes, salt/pepper, and sachet. Add smoked paprika.
- Set slow cooker to medium, and leave the house for half of the day.
- Remove the sachet, with a stick blender, pulse lightly, but leave some full strips intact.
- Cool mixture down, package in pucks or ice cube trays and freeze for later use. Or, if you're into canning, use your favorite canning method with jelly jars.