2 kg sweet peppers; 1 kg tomatoes; 2 onions; 1 tbsp pork fat; ½-1 tbsp smoked paprika; a pinch of cumin; 1-2 tbsp sugar; 1 tbsp salt
Slice the onion into semi-circles and fry them in the oil on a medium heat until soft. Add the peeled and diced peppers and tomatoes. Add the paprika, cumin, sugar and salt and stir well. Bring to the boil and simmer for 20-30 minutes. Pour the hot Lecsó into sterilized jars and close the lids tightly. Wrap each jar in a towel and leave to cool. Store in a cool, dark place. Serve as a starter, garnish or as flavouring for soup.